<<Disclaimer: Verify this information before applying it to your situation.>> Dear Listmates, Having just returned from a three day stay at an all inclusive resort, (meals, lodging etc) and believing that I had covered all bases prior to my arrival re food requirements....need I continue??? Seriously, though the details aren't necessary to this listserve, I am sure there must be some kind of solution to the insensitivity of "hosts" in general to any guests who require special attention regarding the food. BTW - there turned out to be two of us who were celiac. This particular resort has a sign posted that they are pleased to attend to any dietary needs with 48 hours notice. I find it particularly interesting that in the resort or fully catered retreat situation the person with the "special" dietary requirement is basically on their own (read-nothing was prepared special, so there isn't any) for snacks, appetizers, accompaniments & quite often, desserts. I see no reason to limit this experience to those with celiac disease. So many people have dietary needs that are due to choice (i.e. vegetarians) to religion, to medications, to food allergies, to special diets to manage weight loss, high blood pressure, heart disease, cholesterol, diabetes, crones disease etc etc. I don't believe we - celiacs - are in a minority at all - we just are not seen as part of a very large group. The situation happens world-wide and although there are always exceptions - each of us have stories of being treated exceptionally well - the norm seems to be that it's "each man for himself" when it comes to being responsible for what goes in our mouths. We have long been lobbying for proper labelling of both prepared foods and grocery products, and admire restaurants that keep ingredient information available to their serving staff, but the whole area of on-going sensitivity to the large group of people I described above is waiting to be tackled. At this time, I want to focus exclusively on ways to ensure a positive eating experience at private functions, resorts and work/training retreats, not individual in-home hosted dinners, events. And, getting the right foods isn't the problem either; they do exist or can be procured as ready made or can be made from scratch. It seems to me that it's totally about attitude - the desire on the part of whoever is in charge to ensure that all those at the resort/event are treated fairly and equally in regard to the foods they are served. Here are six questions & hopefully the answers will assist me to continue finding some direction for solutions for this very large group of folks who, for whatever reason, cannot just "help themselves" and eat any and all foods served to them without question. Thanks to all I will summarize. Helen 1. How can we ensure/promote/sensitize the "meal planner" to include substitute foods for all meal services? 2. How can we ensure/promote/sensitize the meal planner & preparer to be aware & knowledgeable of all ingredients in the foods served, whether purchased as final products or prepared from scratch. 3. How can we word our requests (for ingredients or cooking method) in such a way as to be respectfully and completely answered by serving staff rather than being treated as "pests". 4..How can we promote the following question being asked as a matter of course at the time of booking: "are there any dietary requirements for any in your party?" In order to promote the concept of sensitivity/action to the first four questions, please give me your comments on the following two questions: 5. In your opinion, is it better to target owner/managers or head chefs of existing resorts/retreats or should the targets be resort associations/hospitality training schools? 6. Should the idea of cooking for all be touted as something "new" to be written about in magazines? via the net? hard-copy? word of mouth? radio/TV talk shows? Not a question, but what would be a good euphemism for "large group of people who have special dietary needs"?