An example of the quality ethos being carried through all aspects of the operations is the care with which the staff prepare and fry the gluten free batter and fish with a separate pan and utensils always used to ensure the product meets the customer's expectations.
This distinctive identifies restaurants which have an agreement of colaboration with the provincial or national associations of celiacs and they have received training provided by the Association, to which all staff should attend: purchasing manager, chef, chefs, assistants , room managers and waiters.
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