[marak830]

I'm in Japan, might be a bit far for you ;)

My current menu doesn't actually have gluten free items on it (i ask that the customers tell me, and ill do something for them on a one on one basis) - the reason being i just took over this restaurant(so its not my menu for another 2 months when we change it).

I have seen what you describe a lot - its usually by restaurants where the head chef isn't in charge. I personally go over everything about new menus - every single line of text is checked by me - as it reflects on my reputation.

As for cross-contamination, frankly anyone who says they dont have protocols in place is full of shit - we have it for EVERYTHING. In Australia we even legally have to have different coloured cutting boards for different produce types.