> On the other hand, restaurants and chefs aren't taking requests for gluten-free food seriously, because there's a good chance it's just a fad dieter. My expe

> On the other hand, restaurants and chefs aren't taking requests for gluten-free food seriously, because there's a good chance it's just a fad dieter. My experience has been the opposite. My wife is gluten-intolerant, and we find that most restaurants are knowledgeable and follow best practices. They have separate prep stations when feasible. They change gloves. Some even have separate menus. I don't know if ignoring a food allergy request is illegal in some jurisdictions, but doing so certainly leaves restaurants open to lawsuits.