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Note to fellow Celiac's:  
I am a Celiac list-serv listener, first time  poster.   After reading how 
TGIF responded to Marvin, I was  compelled to send a response letter.  Below 
is what transpired.   I await their response.  Thanks in advance for your 
indulgence.  
 
 
 
Dear TGIF Guest Relations:
 
The message that you sent (copied below) was broadcast to a national  list 
for those affected with Celiac disease.  I am one of the  recipients.  The 
answer given by TGIF is, in my view, is short  sighted, arrogant, 
condescending and misses the point.
 
Celiac disease affects thousands.  Many affected by this  disease (97%) 
remain undiagnosed (both children and adults).  Further,  Celiac is among the 
top ten for being the most common, yet remain the  least diagnosed diseases.  
The number of people diagnosed with this  disease is increasing every year. 
 Need proof?  Ask  your family doctor.  
 
The initial inquiry to TGIF was not asking to change any  recipes.  What is 
being asked is for accommodation for those affected  with Celiac.  This 
requires education of the store personnel  (managers?), treatment of the food 
prepared and a calculation of the  nutritional value.  Choices of items that 
can be served to Celiac's include  all the meats (grilled and baked), salads 
(without  croutons), fruits, fresh and cooked vegetables.  Who doesn't want 
 to eat healthy these days?  What is being asked is to give Celiac's a  
choice.  Hello?
 
In addition, you are correct that gluten can be found in binders like  
starch - commonly made with wheat.  Food labeled with just the  words 'Food 
Starch" is made from wheat.  Starch made from corn is  labeled as such.  I am 
not aware of any natural seasonings that contain  wheat.  
 
Understand, Celiac disease it is not a nutritional desire as you seem  to 
suggest.  It is a need.  Those afflicted with this terrible  disease, myself 
included, have a serious reaction and yes, even in some  situations, can 
even be life threatening.  
 
Having Celiac is not something one can choose to follow one day and  ignore 
the next.  All Celiac's wish it were so easy to make that  kind of choice.  
 
The customer who sent the inquiry was telling you they WANT to eat at TGIF  
and join their friends and family.  The inquiry was telling TGIF what  they 
(Celiac's) NEED.  Seems that in this economy, listening to your  customers 
would be a top priority to fulfill that need.  
 
Many of your competitors are responding to the dietary needs of the Celiac  
in a more proactive way.  In the process they gain public recognition (you  
cannot buy that kind of advertising).   Your competitors are  listening.  
Are you?
 
 
Respectfully submitted,
 
Stephen 
 
P. S.
Moreover, has TGIF ever heard of the American with Disabilities Act?   
(e.g. handicapped restrooms, curb cuts, handrails etc).  Before the  ADA, the 
handicapped did not have a choice.   Celiac's do not have a  choice now 
either. 
 
Please excuse any typo's & grammatical errors.   It has  been a long day 
and I am tired.  
Thanks for listening. 
 
Marvin, thanks for sharing this.  S
 
************************************************************************
the one-line comment below was from the initial inquiry and their 
reaction to TGIF answer to their request:
 
"A rather disappointing response.  MLB"
************************************************************************
----------  Forwarded Message ----------
From:  <[log in to unmask]>
Subject: Case# 2411067
Date: Thu, 14  May 2009 15:17:32 -0500

Dear Marvin:

As healthy eating continues  to diversify, T.G.I. Friday’s restaurants 
understand that people have different  nutritional desires. Our menu offers a 
wide variety of cravable items which are  prepared by our staff using our 
proprietary recipes. Although we have great  procedures in place, any deviation 
from our recipe would alter nutritional  information. Deviation could simply 
mean the restaurant substituted one of the  ingredients from a different or 
local vendor.

Unfortunately, we can not  guarantee anything to be gluten free.  
Manufacturers are not required to  call out glutens in the ingredient statements like 
they are with the "Big 8"  allergens.  Glutens are often found in binders, 
like starch.   Additionally, glutens could be a part of anything labeled as 
"spices".   Also, we are not set up in the kitchen to prepare items to keep 
complete  separation of gluten-free items from those containing gluten. 

T.G.I.  Friday’s guests, like yourself, expect our high standard of great 
taste,  innovation, and value. Please continue to visit www.fridays.com as we 
expand our  offerings even more.


We appreciate your interest in T.G.I.  Friday's.
Sarah
Guest Relations


 
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