<<Disclaimer: Verify this information before applying it to your situation.>> Hey everyone-I got several requests for my restaurant vard after my Hershey's Holiday In posting. Here it is. Please remember that this is derived from the card put out by the Tri-County Celiac Sprue Assoc, in MI. It has "saved my butt" more times than I can count, and I sometimes end up with a better meal than anyone else around. I have been Medically Diagnosed with Celiac Disease. I have severe reactions to foods which contain wheat, rye, barley, oats por their derivatives. These may be contained in: Tenderizers; Marinades; Additives; Caramel Color; Dextrins; Emulsifiers; Extracts (grain alcohol) Flavorings (grain alcohol base): Hydrolyzed Vegetable Protein; Modified Food Starch; Vinegar (distilled in grain base); Soy Sauce; Beer. I must also be concerned with food preparation. If my food contacts offending grains, it is considered contaminated (Food cooked in the same fryer as breaded foods; meats cooked on the same grill as buns, pancakes, etc-please use aluminum foil on the grill). Thank you in advance for your consideration of my dietary needs. I transferred it to an index card and laminated it. I think the Tri-County Celiac Assoc may be publishing a card again; I got the one from CSA/USA but it didn't seem as complete or non-threatening as this one. What I like about this card is that it does make clear that consequences are severe, without sending the chefs into a fit of panic (especially in our litiginous society!). As I said, it has helped me a lot! Hope it helps others too-MArne in NJ The impossible is merely that which has not yet been accomplished!