comment: >
  
  Fair enough.
  I do think that people with severe celiac should not rely on restaurants to be lacking in cross-contamination. If the kitchen staff isn't properly trained, there's no way they're grabbing:
  
  A clean cutting board
  A clean knife
  A clean set of tongs
  A clean spatula
  A clean section of the grill
  A clean towel to wipe the rim
  Washing their hands after touching just about anything else
  
  And a few other items that will likely have some gluten from other sources. I know there at least a couple of restaurants in our area that specialize in gluten free, but I definitely feel bad for people that don't live in cities or have the ability to find truly GF places.
context: Heard a story about a woman wanted a dish made a certain way i think for allergen reasons, the chef did his best to accommodate while keeping the dish as true as he could. Her partner ordered same dish without changes.
  Meals were served, she promptly starts picking at her partners plate to see how different they were. >
  
  I worked at a brewery and we regularly had clients come in that were "gluten free" and then proceeded to drink copious amounts of beer that was full of gluten >
  
  Coeliacs hate these people just as much as you. >
  
  Okay, forgive my ignorance here, but why? Doesn't more people asking for gluten free mean more places offer more options and, hopefully, start getting cheaper? My wife has gluten intolerance, not full blown celiac, but it causes me to order gluten free frequently because we share. >
  
  It's because when people continually lie about being celiac, common perception starts to become: when someone says they're celiac, it's just a dietary preference. So while you wouldn't serve them regularly bread, you might make their sandwich with gf bread on the same chopping board. And for someone who it's just a preference it won't cause an issue. So you'll get used to doing that. 
  But when you do that with someone who actually is severely allergic, you'll end up poisoning them. When all it took was getting a fresh chopping board to avoid the problem.