Bill's

⚠️ Risks & cross-contamination

• The location is not a dedicated gluten-free facility, so cross-contamination risk exists in a shared kitchen. That risk is mitigated in practice by separate gluten-free menus, allergen labeling, and staff oversight in many visits.
• There are occasional reports of gluten exposure or reactions, sometimes attributed to busy service or miscommunication. These are not universal experiences but highlight the importance of confirming with a manager and choosing clearly labeled GF options.
• When in doubt, request direct confirmation from a staff member or manager about current kitchen practices for gluten-free preparation on the day of your visit.