comment: >
  
  I have celiac disease (basically cant have gluten) and I eat out all the time. I order things without the gluten ingredients and hope I don't get sick. I know there's a risk, and I also don't expect to eat anything at restaurants that are outings that I didn't plan. Because I might not be able to eat at the restaurant. I know Red Robin has a specific fryer for gluten free fries and has gluten free buns and they let you know what has what so I know I'm not gonna get sick. I'm not gonna go to a bakery and be like "prepare something gluten free" I'll go to the gluten free bakery that's nearby. Basically, they should eat out, but find places that can accommodate your allergies.
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. >
  
  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. >
  
  Yeah it's a bit of a risk but some places are amazing, I tend to let my aunt tell me about the careful restaurants and cafes before I go anywhere. >
  
  more like "people with severe allergies should KNOW WHICH REPLACEMENTS THEY CAN USE AND HOW TO ORDER THEM" as well as "should do research to make sure their replacements are feasible at this establishment" 
  ​
  When I was a manager at a burger joint before they had Gluten free buns available- we had a regular come in who was a Celiacs (not an allergy but can't eat gluten without wrecking her system) she asked me "can my burger go straight from the grill- to my tray, don't even put it next to the bread. I said sure, we can do that. Once she confirmed we could do that, she came all the time, with HER OWN gluten free buns and packets of sauces. got her burger handled that 1 second special way...and never had any issues or held up any lines. >
  
  Yeah, I used to be the bar manager at a beer/burger joint in semi rural Iowa, we pulled a similar strategy to great effect. While out drinking one night with the chef he had the idea to set up a separate set of tools for gluten free prep (we had a mini frier, a smaller flattop, and a seperate set of pans and 2 separate pans of each size) and we started advertising it. We even offered for people asking about it to come back into the kitchen if it was slow enough to see our set up. We rapidly developed a surprisingly large, extremely dedicated group of celiac customers (this was in 2017, so while some people were starting to offer gluten free options, it wasnt nearly as common as it is now, and there were a lot more mistakes at those places as other places that did learned how seriously they would need to take it.), who all tipped phenominally well. We were also a specialized beer place with 75 tapelines, so I ordered some new glasses, some bottled gluten free beer options, a new mini fridge to chill both and keep them seperate. I also had 4 of our lines deep cleaned and swapped to be dedicated cider lines. Between the kitchen and the bar, those might have been some of the most significantly effective business decisions that we ever made, they had already payed for themselves in under a couple of months. >
  
  You sir, are amazing. I would be one of these customers. I will drive many miles to find a good GF place. I LOVE eating out and trying new foods but I cannot due to my celiac. >
  
  Same here. I love fries and can’t ever eat them. >
  
  Red Robin has dedicated fryers for their fries.  And my husband said their gluten-free bun was actually good! >
  
  It's not that people with severe allergies shouldn't eat out, but rather, they shouldn't try to order something that has the ingredient they're allergic to and doesn't have an easy or obvious substitution. >
  
  Then they go to bakeries and ask for something gluten free >
  
  A lot of bakeries also make gluten free things >
  
  They don't. Most bakeries don't have a dedicated room, oven, clothes, staff, cooking equipment...  for only gluten free baked goods. >
  
  As a celiac I can say this is complete bullshit, at least in the bakeries I’ve been in Norway, the Netherlands, Italy and the UK. There is often plenty of gluten free baked options. Celiacs is more common than people think and I rarely have a hard time finding bread and pastries to eat >
  
  I feel like when people say things happen in 1% of the population, they're just giving a random number and its probablyreally less than 1%. I mean, otherwise, being transgender is as common as having celiac disease, which is as common as having schizophrenia. >
  
  Ask your “celiac” friend if they had it diagnosed via blood or biopsy. The vast majority have never had a diagnostic test. They decided they were celiac because of lethargy or other such nonsense. >
  
  The only person I've ever known who's claimed to be celiac was diagnosed as a baby, so I assume it was a blood test. I haven't seen her in over 10 years, though >
  
  My friend is one. It was diagnosed via biopsy. He gets extremely sick with violent gastrointestinal distress and a rash. It’s ugly. 
  The two other self-diagnosed celiacs say dumb symptoms like “makes them tired” or “bloated”. >
  
  There’s a difference between celiac disease and gluten sensitivity. 
  Gluten makes me have a stomach ache and butt ache and have to evacuate my bowels quickly, similar to lactose intolerance. It’s only certain gluten-not oats or barley. Many people have this. >
  
  I really read this the first couple times as “people with allergies shouldn’t eat people out” 
  and I was really confused and dying to see the comments. >
  
  Nut allergy is serious business man >
  
  Allergic to shellfish 🤷🏻‍♀️ >
  
  No bearded clams for you! >
  
  People with severe allergies are fine it’s the fucking bozos that don’t tell you they have a severe allergy, like what the actual fuck is wrong with you if you wait until the last minute to say something. >
  
  There was a reddit post a couple years ago from a dude who made a big dinner for a bunch of family and friends. One of his friends girlfriends was severely allergic to seafood of some sort (I think) and ate it and ended up having a reaction so severe she was in a coma and was facing lifelong effects. Apparently she knew about the allergy but never said anything so as not to be rude or something. I can't remember exactly but yeah ..always wondered how that turned out. If it was indeed true. >
  
  It’s even more rude to not say anything, what the hell lol >
  
  It wasn't even rude, it was stupid, very much so. I mean, was she for fucking real? She must've had a death wish >
  
  Shit, i don't want to be rude, i better just die.
  
  that woman apparently >
  
  Having allergies is fine. The problem is with people who have allergies, and don't take any steps to prepare for the world. The guy with the tea allergy(lolwut?) should have alternate choices in mind before reaching the register. If he had the decency to prepare, this wouldn't have been an issue. >
  
  While some allergies might be obvious to find, some allergies aren't as obvious just by looking at the menu and not every restaurant has allergens listed. Soy is such a widely used ingredient in the least obvious places. And sometimes you try to contact the restaurant in advance and they don't respond for several days, if at all. >
  
  If a restaurant can't be bothered to return an email about allergens would you trust them to make your food in an allergen free environment? >
  
  Sometimes, it's not an option. Just last weekend my family went out to eat for my grandma's birthday and I had to ask the waitress right there. The servers and the chefs aren't the ones checking email. It would honestly depend on the restaurant. If it's simply checking the ingredient on the bun, it's fine. Other times, it can get more complicated. If it seems sketchy, I order a salad with no croutons, tomatoes, or cucumber. >
  
  Idk I guess I'm lucky to not have any food allergies. But if I had a major one I wouldn't chance it at all. All the food is prepared in the same kitchen, risk would be too much for me for cross contamination >
  
  I'm not super sensitive to cross contamination, so I am lucky in that regard. But when you're allergic to 8 things and counting, it doesn't leave you much choice. >
  
  I am allergic to poultry and it sucks, but dine out all of the time. I carry Benadryl and an epipen for any accidents or severe reactions. I know where I can and cannot eat and don’t burden others. I’ve learned the hard way that my allergy is tricky, no pepperoni pizza for example. Never eat a hot dog on the 4th of July again unless I bought it and know for sure it’s all beef. I’m still a good dude and I’m not gonna live in a cave just because I can’t go to KFC or eat wings at Hooters. Thanksgiving is the worst holiday of the year and has been lonely before I started my own family. >
  
  Why no pepperoni pizza? Where’s the poultry? >
  
  Most of the time pepperoni is processed with chicken. The hidden ingredients part of my allergy is the hardest part. Condensed soups typically use chicken broth, that’s another one that has gotten me before. >
  
  No shit? Never knew that. Thanks. >
  
  He was allergic to tea leaves but wanted tea? >
  
  She was allergic to the black tea ingredient and yeah still wanted a tea, we substituted for an iced tea that wasn’t actually tea and is just yummy fruit syrup >
  
  The single ingredient in black tea is tea leaves..? Like, black tea is just oxidized plant. Unless you have a specific tea with added aroma/flavour >
  
  They could have an allergy to a component of tea leaves, such as to tannins >
  
  If someone is allergic to a something found in the single ingredient of what they want to order, maybe they shouldn't order it. >
  
  If it was only found in tea leaves I’d agree, however tannins are pretty widespread throughout many fruits, vegetables, and nuts >
  
  Sorry if I was a bit unclear. What I meant was that seeing as tea is only one ingredient, if you are allergic to a compound found in tea, you should just not order tea >
  
  Or you could say that people with severe allergies should research their allergies and come prepared so they don’t hold up the line. I think that’s sufficient >
  
  True, but restaurants should also make it possible to do that research, by putting a menu online with the mist important allergies
  It's such a struggle to eat out when you don't know what you will get >
  
  As someone who comes with a list of food allergies there's only a handful of places I can eat and I know it. Going to a tea shop knowing you can't have anything though is a grade a douch move though.
  Eating out is a nightmare so I've always got snacks and I know the best place to get something I'm in the mood for. Going somewhere new research is always something done but tbh it's easier to just not bother going in. 
  Having people make it seem like not a big deal though drives me nuts (which is on my list) as you don't have to deal with the after effects. >
  
  Fellow food allergy person, 
  I'll happily sit and drink a black coffee or a diet coke for my lunch while out to eat with my coworkers b/c it's always better for me to leave a table a little hungry than very sickened. >
  
  I always check menues and ingredients before I go anywhere, so when I arrive I know exactly what I can eat. >
  
  On the flip side, if someone with severe allergies finds a place that they can safely eat at they'll become a loyal guest/customer.