<<Disclaimer: Verify this information before applying it to your situation.>>
 
The new issue of THE SPRUE-NIK PRESS, published by the Tri-County Celiac
Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern
Michigan, which I received via on-line distribution (a great system!)
includes this statement about eating in restaurants:
 
"Stay away from salad bars, because of cross-contamination problems
such as croutins falling in the salad, etc."
 
This seems like an excessive, unnecessary caution to me.  Given the often
limited options on a menu, a salad bar can offer a variety of vegetable
choices.  And every salad bar I've seen positions the croutons at a
considerable distance (ie. the end) from the greens and other prepared
vegetables.  I worry about unnecessarily restricting the
already-restricted choices people with gluten intolerance have.  And by
the way, I appreciate the comment on how we self-label.  I can't imagine
ever saying "I am a celiac."  Ugh.
 
Pam