Ratings

How my rating system works

0 - Basically you don't have anything to offer or are unwilling to accommodate gluten allergies. Staff ask patrons stupid questions such as "can you eat, rice and potatoes"

1 - You know what the allergy is but can only offer 1 or 2 items (other than green salad and plain vanilla ice cream) from the menu as being "safe".

2 - You have a solid understanding of the difference between gluten intolerance and celiac. You take it seriously and offer real gluten free options like breads, pastas, pastries and desserts.

3 - The Gold Standard. All of the staff is well trained and you even make some gluten free items in house. You're kitchen is free from products that contain gluten or you have a gluten free workspace. These establishments may even make items in house and no precisely what is contained in them.