<<Disclaimer: Verify this information before applying it to your situation.>>

 While this is unsolicited, I thought that it might give some guidelines to
those who are new celiacs, and may help those people who have been dealing
with this for a while.

    IN ANY DEALINGS WITH RESTAURANTS, BE SURE TO BE RESPONSIBLE FOR YOUR OWN
HEALTH AND WHAT YOU EAT.  SOME GENERAL SUGGESTIONS FOR THOSE GOING INTO A
RESTAURANT TO EAT.

1)  Always call ahead and ask to speak to the chef or manager.  Don't make
this a litany of all the "items" that you are forbidden. Include if you are
lactose intolerant, unable to eat soy, canola oil or any other food problems.
Try to keep it simple in terms of what grains will make you ill, and remember
if you overwhelm them, they will be less likely to help you.  This will help
them to make an intelligent investigation into what they can prepare for you.
Also, ask if you can bring in items that they may not have, such as GF rolls
or pasta, and ask if they will prepare them separately from their other
items.  This is especially effective in Italian restaurants.

2)  If you aren't going to make it to the meal that you discussed, be sure to
give them warning, and thank them while apologizing.  These are your links to
a social life that includes eating outside of your own home.

3)  Carry your restaurant card with you at all times, listing what things are
no-no's, and be sure to inform your waitperson that you previously contacted
the chef/manager, and would like to speak with them.  These are available
through many dieticians, and also in books like "Against the Grain"

4)  Double check with the chef/manager about the previous discussion, and
make certain that what items you discussed will be available.  Show them your
restaurant card in person, and if possible, have a copy for them.

5)  Be sure to tip well your first time at a restaurant that gives you good
service, and takes care of your needs.  Be sure to thank everyone in person
that you came into contact with, and they will be sure to remember you the
next time you want to come in. A thank you card also is a good idea.  This
may also pave the way for other celiacs who might want to eat there, by
informing the employees of CS, and maybe how they can rationally deal with it.

5)  Keep a notebook of restaurants where you have had good experiences, and
also keep track of the restaurants to avoid.  Include in your notebook:
    A)  The name of the restaurant, address, and phone #, meal eaten in terms
of breakfast, lunch or dinner, as well as the person you contacted, which
waitperson you had, and notes on what to look out for when dealing with them.
    B)  What items you found satisfactorily fit your dietary restrictions,
and if there were any 'accidental" items that were served to you.  Also, if
they resolved these conflicts to your satisfaction.
    C)  If they allowed you to bring in items that were GF that they didn't
have.
    D)  If you would or would not recommend them.

    Also remember that you will most likely get better service at upscale
restaurants, rather than low end or fast food.  People in these circumstances
many times have "formulas" to follow, and will be less likely to be flexible.
  Many times, they may also handle wheat bearing products (flour tortillas
for example) and then handle your food, without washing, allowing for cross
contamination. Also, many times in their closing procedures, they may cut
back to one fryer towards the end of the shift, allowing for cross
contamination of gluten and non-gluten products.

Good luck, and remember to make the disease yours to control, not letting it
control you,    Paul