I don’t know how you feel about it, but eating out on a diet can be stressful and even feel like a daunting task! Don’t worry, just because you have taken on the SCD diet to improve your health, doesn’t mean that you can’t go out anymore! I’m here to make dining out a breeze. I’ll share my personal tips from the perspective of both a professional Chef and as a diner.
There are a few simple things you can do as a diner to make your dining experience not only safe, but enjoyable as well. We will explore; looking ahead online at the menu, calling ahead to make a reservation and to speak to someone to let them know you have dietary restrictions, bringing a card with you that states the foods you cannot have, looking for recognizable foods, and speaking to a manager if you have any concerns or if you feel your server is not taking your restrictions seriously. Just remember to do the best you can with what is available at your disposal.
The first thing I do when I know I will be dining out is taking a look at the menu ahead of time. This way I know in advance what kinds of dishes to ask the server about that I think might work in accordance with the SCD diet. Almost every restaurant has a website nowadays, making menus easily accessible. Some online menus even have icons next to foods that are gluten, egg, or dairy free. This will help narrow down your search beforehand so you’re not frantically searching for something just before it’s your turn to order.
After looking at the menu and picking 3-4 options that might work for me, I call to make or confirm the reservation and let them know that I have dietary restrictions. Speaking as a Chef this is huge! It not only prepares the server and front of house manager that you have restrictions and may need extra assistance navigating the menu, but it will usually let the kitchen staff know too. This way they aren’t caught off guard in the middle of a rush scrambling to fulfill your specific needs. Putting them even further behind, as they were already busy. If they aren’t busy, now is a good time to ask for a front of house manager or seasoned server and ask initial questions like what kinds of oils they use for frying or sautéing. If they are busy, no problem. You can always ask these types of questions in person when you are there.
Once you’ve arrived at the restaurant, have been seated at your table, and your server has come over to introduce themselves and get your drink order, this is a good time to remind them of your dietary restrictions and give them your card. On this card I listed all the major things that are not allowed on the SCD diet. This includes; gluten, potatoes (white & sweet), soy, rice, all grains, corn, maple syrup, molasses, seaweed, artificial sweeteners, onion & garlic powder, okra, and FOS (fructooligosaccharides). Give your server the card to take back to the kitchen. The fact that the kitchen staff have this card will make it easy for them to break down what’s on the list and avoid it. It also serves as a physical reminder that your order needs extra care and attention. Having the card makes it almost impossible to forget your order is different. This can be in the form of a business card you have made, or you can even just type up the text in card size and print it out. I suggest having multiple copies, as sometimes you may not get it back. Be sure to include any foods that bother you in particular as well as official allergies.
The key to picking a dish off a menu that fits the SCD diet is to look for recognizable foods. What I mean by that, is look for foods that are whole like meat and vegetables. Maybe they have a side of vegetables that comes with a special sauce, ask if you can get the veggies steamed with no sauce. Or maybe they have a fish set that comes as a whole dish. Ask if you can just have the fish seared by itself. Let’s say they have a seasonal or wedge salad. Ask if you can have the lettuce and any applicable foods that are safe for you (i.e. carrots, tomatoes etc. If they are on another salad on the menu, I guarantee they are already cut up and easily accessible to the kitchen staff. These examples are easy accommodations to make in the kitchen, and most importantly let you order something that is safe for you to eat. And don’t forget to ask about oils or special seasonings they use, as those details are easy to overlook!
Lastly, if you feel that your needs are not being adequately met, or maybe you feel like your high school aged server isn’t taking you seriously, kindly ask for the manager. The manager wants every guest experience to be positive, so know they are on your side! Always be kind in these situations, remember it’s not the end of the world, voice your concerns, and do your best to ensure they are met. Remember to be gracious to the staff, and be appreciative for their hard work to keep you safe. I guarantee if you follow these guidelines, dining out will be just as fun and more importantly; safe! Bon Appetit!
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