<<Disclaimer: Verify this information before applying it to your situation.>>
I had read, a couple of weeks back, about the issue of
bread-in-the-brown-sugar at Outback restaurants, so I immediately
called our local Outback to find out about their policy.
Keep in mind, what I write below is only at the Castleton location in
Indianapolis. But I am writing this, to urge people to find out what
the practice is at their nearby Outback -- because I think, above
all, they will want to FIX this, rather than make people sick.
Outback has long been a "friend" to people with celiac -- so I hope
that folks won't just be too afraid to go there now. At least in our
city, they have such a positive attitude toward making sure their GF
Menu is safe -- and I think this helpful attitude is a top-down way
of doing business.
This is what I found out about our local Outback:
-- YES, they do put piece of bread in the brown sugar to keep it fresh.
-- BUT, when someone orders from the GLUTEN FREE menu (again, this is
the policy at our local Outback -- it does not speak for others), the
waiter codes that order as gluten free, and they know to open a fresh
bag of brown sugar, and that is what is put on the sweet potato.
-- In fact, she told me that the manager of their restaurant location
is usually the one who manages the plating of all GF orders, and he
is STRICT! If anyone else is doing it, he watches over like a hawk.
*** As for me, I will know now to always ask, at any Outback (and
perhaps ANY restaurant now!), if they ever put bread in the brown
sugar. But it seems an easy and straightforward thing to ask -- and
probably not too much trouble to also ask (if the case) that a new
package of brown sugar is opened for one's potato -- or just decide
to leave it off. Mostly, I really encourage people to COMMUNICATE
with and not boycott their local Outbacks -- which, I think, was also
the sentiment of Betty Barfield's note as well.
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