I am going to Chili's tomorrow night, and I really do not go out to dinner very often at all. I was reading someone's post about the gluten-free options for March and it says to talk to the manager... BUT what do I say to him? I realize I tell him I have Celiac, but ( I probably sound soo dumb)... what else do I have to tell him?

Here is the Link for the gluten-free Menu

http://www.gfutah.org/restaurant/Chilis.htm

I printed out the similar thing from someone else's post and it says to talk to the manager about your restrictions- and since I've really never have done that, I really don't know what to tell him/her.
Do I have to tell him about it? Or can I just talk to the waitress? Hmm, this is why I don't go out to eat.

I worked in restaurants for many years and I've found that a manager is very helpful if you approach them before a problem arises. They love to make things right before they go wrong. Yesterday I went to a Mexican restaurant and asked to talk to the manager. I made sure I went at a time when I knew they wouldn't be slammed (11AM right as they opened) and just told him "My coworkers love your restaurant and I'd like to eat here, but I've found that I'm allergic to gluten most commonly found in wheat. I'd like to ask you personally, what would be a safe menu choice for me?" He was very helpful in pointing out several menu items that didn't have any gluten in them and I had a great meal! He also was very happy to help knowing that this was a problem he could control before it actually became an issue. Just be open with the manager and they should be more than happy to help!

I feel like a bumbling idiot (and I sound like it too!) because I'm not used to it yet. I haven't really gone to a real sit down place to eat, but if I were, I would talk to the waitress and tell her to get her manager, that way she won't feel sidestepped and like she did something wrong.

Just say you have a wheat allergy, because it's the easiest and most dangerous sounding. No manager wants a customer in anaphalactic shock, so they'll take you seriously. Nevermind that you won't go into shock or anything. If they inquire further, explain Celiac Disease and consider your good deed done for the day, since you've educated someone about Celiac.

You will also want to mention that everything prepared and cooked for you will need clean pans with clean utensils and that they cannot just remove croutons from a salad and call it gluten free.

Do a google search for dining cards. There are lots out there that can help you with information for the manager. The Truimph cards are exceptionally thorough and cuisine-specific but they have to be ordered, and you don'thave time for that!

Some of this has already been said...but don't be bashful--say you have severe food allergies and can not have any wheat, barley, rye, oats or any ingredients derived from them. I think it is important to state all of these, not just wheat. Also state as IronedOut said that all the pans, grills and utensils used to cook your food must be clean and your food can not come in contact with the allergens or you will get sick. If the manager seems confused I usually make some suggestions at that point, like, I can eat a plain piece of grilled meat, salad, steamed or sauteed veggies etc. Let us know how it goes--be direct and things should go fine!

I usually telephone ahead of time, ask to speak to a manager and say something like "hey, I'm a celiac -- I can't eat gluten -- and I'm coming to eat at your restaurant tomorrow/tonight/next week. I just wanted to touch base with someone to make sure my needs would be taken care of..." At that point the manager will either say something to indicate that he knows what celiac disease is and what "gluten-free" means and tell you about your options in a way that will instill confidence. Or there will be dead silence at the other end of the line which means you're going to have to do some additional explaining. Once I feel we're on the same page -- and this can be anywhere from "immediately" to "after a twenty minute monologue about wheat, rye, barley and cross contamination" -- I find out the manager's name (or the name of the manager who will be on duty when I'm dining there) and make sure he knows my name and the name that the reservation is under. Then when I arrive, I ask the maitre d' for said manager and let him know that I'm the one who called. I don't like to ask the waiter for the manager because I'm paranoid that the waiter will assume there's something wrong and that will make everything unnecessarily awkward...but that's just me.

Dining Gluten Free in Livonia Michigan

I am not sure what city or state you are in. I just found a great Italian restaurant in Livonia, Michigan
called Giulio's Cucina Italiana. The owners wife has Celiac disease. I used to just call ahead to say I was coming, now I don't even have to do that anymore. They stock gluten free pasta. Don't feel funny. It is a common condition.

Gluten Free Dining in Livonia Michigan

www.giulios.us

HI Jen
Great advice.
As someone who just came back from 2 weeks on the road and eating every lunch and dinner out,,,,what do you say when they tell you they don't have a 'pan' all they have is a grill....????
I went without dinner and breakfast and lunch one day. Yes, I went prepared with my 'toaster bags' and extra food but still, we were on the road fast in the am and never knew where we would end up. I'll know better next time. At Jim's mothers house, she cooked the first nite..nothing for me but fruit...after flying for 12 hrs...
Judy in Philly

Ask them to put down a fresh piece of aluminum foil on the grill and cook your food on that. Two weeks on the road? Yikes!

Yah,
Your previous advice is great.
We wondered if they could do that and It's great to know. Next time I'm taking some tin foil. I was beginning to think they didn't even what to serve me. I had the Toaster bags, microwave sheets etc. I always do "your plan" but when we don't know where we're going to end up...have 20 other people who have schedules and one only eats in 4 star resturants (God forbid)...we went slumming 3 times at In & Out resturants and we LOVED THEM.
Judy in Philly

Just explain simply. You're not divulging a life-long secret, but you don't have to give him your entire medical history either. Just say something like,

"I have celiac disease. That means I can't have anything with wheat, barley, rye, or oats in the food, or in the ingredients in the food. Even a little bit - like crumbs from croutons in a salad - will cause damage to my intestines. Could you talk to the chef and see if there's anything that they can prepare that won't have any of those ingredients? I understand it may be tricky, and I'm very flexible with what I'll eat, and realize that it may have to be very plain and unseasoned."

Damn Tiffany, Wish I could have taken you with me to CA.
It seemed like my 'rehearsed' speech that I'd practiced, didn't come out that easily. I got so nervous with my relatives staring at me waiting to be seated and prancing from one foot to the other with rolly eyes I'd get all tongue tied...and embarrased for God's sake...I guess it was mostly that the whole 2 weeks were out of my control and I sure didn't feel very empowered like I do when at home.
I guess that I really felt that CA would be so much farther along in 'special diet needs' but to my surprise they weren't. The last nite we were eating out, I called ahead and asked if they'd ' just nuke my soup for me'. Of course that really set off the but at that point I just didn't care anymore what anyone thought. I just didn't want to get sick. We tipped bigger than 30% and I tipped the manager---SO THERE.....
Judy in Philly

I'm not exactly the shy type, and don't mind talking about this sort of thing, but over a couple going away lunches at work a few months back at restaurants, I didn't want to deal with it at the table. My coworkers are great about it, and don't tease me, bug me, say stupid things, or anything like that, but I get tired of answering even the well meant, spattering of questions when it's a number of times at a table of 25 people. Eh... just didn't feel like it. So, right after we were seated, I 'got up to go to the bathroom', headed over to the person who seats you at the front door, asked for the manager, waited there, talked to the manager there, and he said he'd talk to my server directly. It worked quite well. (This was at a Claim Jumper. Yeah, it was a boring order. But it was food. :-) )

This was at a Claim Jumper.

We went there 2 years ago in CA before getting dx'd. It was a neat place.
I did that, sneak away thing too a few times. It just got so tiring for 14 days.
thanks for the support.
Judy in Philly
Gabrielle--hope these side chats will help you too.
Judy

Haha! Side chats are always helpful!! Thank you so much all of you for your advice. The truth is I do feel bashful, because a lot of people look at me as though I am an alien (I am sure many of you know the look- and the feeling). I can be rather shy at times, but I have to grow a spine and explain to people my restrictions so I don't get ill. I'm still learning!!! You guys rock! Thanks again!

'gabrielle'
I just saw your in Lancaster.
wow we are neighbors, kinda.
If you get over to Exton..there's a Red Robin that Rocks..
Dave Howk is the manager and is gooooo in gluten-free now that I went and he's been emailing and calling me.
Can you believe he called me the day after i was there to see if I got sick?
there's a whole thread on it.
Judy

WOW!! That's so nice! I always wanted to try a Red Robin, and I am definitely willing to travel for good food and service!! I will have to get to Exton! Thanks for letting me know!