TGI Fridays

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination risk cannot be ruled out in all cases.
• Official allergen materials indicate that regular kitchen operations may involve shared cooking and preparation, which can introduce traces of gluten.
• Some guests report practices that reduce risk (e.g., dedicated gluten-free menus, separate utensils, or careful staff oversight), but experiences vary and fries or other shared items may pose risk depending on preparation methods.
• Recent positive experiences suggest that with proactive questions and clear communication, many diners with celiac disease can navigate meals with careful ordering.