Restaurant Cross-Contact: Questions to Ask

Eating out with celiac disease requires detective work. You can’t just trust a “gluten-free” menu item, you need to understand how it’s prepared.

Here are the questions that actually matter.

The Opening Statement

Before asking questions, establish context:

“I have celiac disease, not a preference or allergy, an autoimmune condition. Even small amounts of gluten from cross-contact will make me sick. I need to ask a few questions about preparation.”

This signals:

• Medical necessity (not just preference)
• You’re informed (you know about cross-contact)
• You’re going to ask questions (not just order blindly)

A good restaurant will engage. A dismissive response is a red flag.

Questions About Preparation

”Do you have a dedicated prep area for gluten-free items?”

What you’re asking: Is GF food prepared on the same surfaces as regular food?

Good answer: “Yes, we have a separate area” or “We use clean cutting boards and surfaces.”

Concerning answer: “We just prepare it carefully” (vague) or confusion about what you’re asking.

”Is there a dedicated fryer for gluten-free items?”

What you’re asking: Are my fries/proteins being fried in oil that also fries breaded foods?

Good answer: “Yes, we have a separate fryer” or “That item is grilled, not fried.”

Concerning answer: “We use the same fryer for everything.”

Shared fryers are a major contamination source. If there’s no dedicated fryer, avoid fried items.

”What is this dish cooked on/in?”

What you’re asking: Grill, pan, or surface contamination?

Good answer: “A clean pan with fresh oil” or “The grill is cleaned between uses.”

Concerning answer: “The same grill as everything else” (if “everything” includes bread or breaded items).

”Can you use clean utensils?”

What you’re asking: Will the spatula that just flipped a burger with a bun touch my food?

Good answer: “Of course” or “We always use fresh utensils for allergen orders.”

Concerning answer: “Sure…” followed by visible doubt.

Questions About Ingredients

”Does this sauce/dressing contain gluten?”

What you’re asking: Hidden flour, soy sauce, malt, etc.

Good answer: “Let me check the ingredients” followed by actual checking.

Concerning answer: “It shouldn’t” (not certain) or “It’s all natural” (irrelevant).

”Is the [specific item] naturally gluten-free or a gluten-free substitute?”

What you’re asking: Is the pasta regular pasta they’ll try to wash, or actual GF pasta?

Good answer: “We use [brand] gluten-free pasta” or “It’s naturally GF, it’s rice.”

Concerning answer: Confusion or uncertainty.

”What do you use to season this?”

What you’re asking: Hidden gluten in marinades, rubs, or seasoning blends.

Good answer: Specific ingredients you can assess.

Concerning answer: “Our house blend” without knowing what’s in it.

Questions About Training and Process

”Do your staff receive training on celiac/gluten-free preparation?”

What you’re asking: Is this improvised or systematic?

Good answer: “Yes, we have a protocol for allergen orders” or “Our chef handles all GF orders personally.”

Concerning answer: “We’re all pretty careful” (not systematic).

”How do you communicate GF orders to the kitchen?”

What you’re asking: Is there a clear signal that prevents mix-ups?

Good answer: “We flag it in the system and use a special ticket.”

Concerning answer: “We just tell the cook.” (Verbal only = risk of miscommunication.)

”Can I speak with the chef or manager?”

Why ask: Sometimes frontline staff aren’t sure. A manager or chef can answer definitively.

When to ask: If you’re getting uncertain answers, or if you want confirmation before ordering.

Red Flags

Be wary if:

• Server seems annoyed by questions
• Answers are vague (“it should be fine”)
• No clear process for handling GF orders
• Staff seem unfamiliar with celiac disease
• They can’t tell you what’s in dishes
• “Gluten-free” menu exists but staff can’t explain prep

These don’t mean automatic contamination, but they indicate higher risk.

Green Flags

Feel more confident when:

• Staff are knowledgeable and specific
• There’s a dedicated allergen menu or protocol
• They ask YOU questions (what they should avoid, etc.)
• Chef comes out to confirm
• Clear systems are in place
• They take it seriously without being theatrical

The Order

Once you’ve asked questions:

If confident: Order, enjoy.

If uncertain: Order something simple (plain grilled protein, vegetables, rice) with clear modifications.

If still worried: Ask if the chef can prepare something simple even if it’s not on the menu. Or leave.

What to Order (General Tips)

Usually safer:

• Plain grilled meats/fish (check marinade)
• Simple vegetables (cooked in butter or oil, not sauce)
• Rice or baked potato
• Salads (without croutons, check dressing)
• Naturally GF ethnic foods (Mexican corn items, Thai rice dishes, Indian dals)

Higher risk:

• Anything fried (shared fryers)
• Sauces (hidden flour)
• Anything breaded/battered (even “GF” versions if not separate fryer)
• Pasta (cross-contact in pasta water is common)

When to Walk Away

Sometimes, despite your best efforts, you realize this restaurant can’t safely serve you.

Signs to leave:

• Staff are openly dismissive
• There’s no real accommodation possible
• You feel unsafe even after asking questions

How to exit:

• “I’m sorry, I don’t think this will work for my dietary needs. Thank you for your time.”
• Leave graciously. No need to make a scene.

There’s no shame in leaving. Your health matters more than avoiding awkwardness.

After the Meal

If it went well:

• Thank the staff specifically
• Consider leaving a positive review mentioning celiac accommodation
• Remember this restaurant for next time

If it didn’t:

• Note it for future avoidance
• Consider mentioning it to celiac communities so others know
• If you got sick, note what you ate and where for pattern tracking

A Script to Use

Here’s a ready-made script:

“Hi, I have celiac disease, it’s an autoimmune condition, not an allergy, and I get sick from even tiny amounts of gluten, including cross-contact. Could I ask a few questions?

First, is there a dedicated prep area or clean surface for gluten-free orders? And is there a separate fryer, or are all fried items cooked together?

Also, [specific dish], can you tell me what’s in the sauce and how it’s prepared?

I really appreciate you taking this seriously.”

Adjust as needed. But having phrases ready makes the conversation smoother.

It Gets Easier

The first few times eating out with celiac are nerve-wracking. You don’t know what to ask. You feel awkward being “difficult.”

Over time, you develop a sense for which restaurants are safe, which questions matter most, and how to read a server’s response.

It never becomes effortless. But it does become manageable.