A Recipe For Disaster, Part 2

, , , , , , | Working | January 16, 2015

(When I was two, I was diagnosed with Celiac disease, which means that I can’t eat gluten. So I’m gluten-free, but most definitely not by choice. The most difficult part is eating out, because often employees won’t know what to do.)

Me: “Is this item gluten-free?”

Employee: “No, nothing is free.”

Me: “No, does this item have any gluten in it?”

Employee: “Gluten? What is gluten?”

Me: “Wheat, barley, rye, oats, or spelt — are any of those ingredients in this product?”

Employee: “One second.”

(He then gets out his iPhone, and I presume it’s to call someone who created the product to make sure. Instead, he goes onto Google to search up “gltin.”)

Employee: “How do you spell it?”

Me: “Uh, never mind. I’ll just have [product that in no way could have gluten].”


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