<<Disclaimer: Verify this information before applying it to your situation.>>

First of all, many thanks to all of you (some 30+ responses) who sent well wishes for a speedy recovery from my Outback disaster. There was only one or two from people who chastised me for even thinking that I could eat GF in a restaurant. Many had had the same problems at Outback, so I would sure think twice about considering their food to be GF, even though lots of people said they have been able to eat there without problems. We all react differently from different levels of exposure. I got some good advice and wanted to pass it on. Apparently, a lamenated card can be obtained from the CSA website for use in a restaurant situation. The manager is the one to talk to about the need for Gf food, not the waitstaff and, if at all possible, talk to the chef. To those I did not respond to directly, your kind words and empathy are much appreciated. I, for one, will be limiting my exposure to restaurant food severely (like NONE) from now on. Happy GF eating!   Debbie


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