I’d never thought about it, but your description of a pizza shop, complete with flour flying around like flak from WWII, is scary.

I think that recently I’ve relinquished too much power, and responsibility, to restaurants. While I agree that if they hope to profit from it then they should take the proper precautions, in the end the buck stops with me and I’ve been letting it slide.

Thanks again for your reply, hope to hear from you again…bB

Having owned a restaurant in the past you may be a little surprised at this, but… I think they need to assume A LOT of responsibility when they advertise Gluten Free. They are choosing to try and make money from the Gluten Free market segment so its up to them to back it up. People (like you unfortunately) get really sick from either lack of knowledge or possibly carelessness. If they wanna make the money they gotta take the responsibility.

Even though you have every right to blast them (they are advertising this offering and deriving revenue from it after all) I see a better opportunity to educate. Chalk it up to greater good I suppose…

I have been wondering about all the talk about UNO now having GF pizzas. Pizza kitchens are Freddie Krueger level nightmares for Celiacs and I can’t imagine how you could keep anything gluten free in a pizza kitchen. Flour flies *everywhere* all the time.

Good luck, I have found restaurant managers and especially owners to be very receptive to increasing their knowledge about how to be safer for their clients.

I 100% agree and live by the notion of educating people and restaurants about Celiac Disease, and people with allergies.

I’m producing a downloadable card for people to print out that will allow you to rate the server and restaurant after your meal. Hand it to the manager or host and they hopefully have something to pass around to the staff; something concrete in addition to a conversation.

The squared crust idea is fantastic. I’m all over that recommendation!

Thanks again MB!

We’ve all been there. The decision on what to do is of course yours however I would encourage you to contact them and arrange a visit with the manager during their slow time. I’d would then have a calm discussion of what happened and attempt to tactfully turn the discussion into one of their process. If s/he is engaged, maybe it can be the role of the manager to make those special needs pizzas? Also, perhaps they could make them squared instead of round or some other way to give a visual reminder that the pizza is GF to everyone in the kitchen. Education is always a continuing need.

Also, I’m not sure that I would personally ever do a delivery from a place that does both GF and non-GF food. I really like to drive home the GF needs eye to eye when I order (and pick-up).

As Gluten Fee Girl says – say yes! I’d look at how to expand your GF resto choices instead of reduce them. It is a pain but I like to look at one of my roles in life as an ambassador and educator and not just a consumer.

Good luck!