Free Of Gluten, Free Of Thought, Part 21

England, Health & Body, London, Restaurant, UK | Right | May 12, 2026

I’m working a dinner shift at a high-end Japanese restaurant when a man in a suit sits down at my section.

Customer: “Before we start, I need you to understand that I have a severe gluten allergy. Not a preference. Not a diet. If there’s any gluten in my food, I get very sick.”

Me: “Of course, sir. Thank you for letting me know.”

Customer: “I mean it. Cross-contamination, hidden ingredients, sauces, all of it. I need you to check everything.”

Me: “Absolutely. I’ll go through the menu with the kitchen and make sure we keep everything gluten-free.”

Customer: “Good. I’ve had restaurants take this lightly before. I can’t risk that.”

Me: “Understood.”

I head to the kitchen and speak to the chef.

Me: “Table twelve has a severe gluten allergy. We need to confirm everything: soy sauce, marinades, tempura batter, anything with wheat.”

Chef: “We’ll switch to tamari for soy sauce. No tempura. No standard marinades; we’ll make a separate gluten-free batch. Separate utensils, separate prep.”

Me: “Perfect.”

I go back to the table and let him know.

Customer: “Good. Soy sauce is a big one. Most people don’t realize it has gluten.”

Me: “Yes, sir. That’s why we’re substituting it.”

Customer: “And no shared surfaces, right?”

Me: “Correct. The chef is using separate utensils and prep areas.”

Customer: “Excellent. I appreciate you taking this seriously.”

Me: “Of course. Would you like to order some drinks while you look over the menu?”

Customer: “Yeah, I’ll have a beer.”

Me: *Pause.* “I’m sorry, sir, we don’t have any gluten-free beers.”

Customer: “Beer has gluten?”