On Our Plate: Gluten-Free Dining; New Brunch Survey; Tipping Habits; Meyer Lemons Trending on OpenTable; Save 30% with Savored

A good Bloody Mary is my favorite thing about brunch. And, if you aren't asking for a salted rim, you're totally missing out!

Happenings on and around OpenTable … 

* Do you suffer from Celiac Disease? Guest blogger Erin Smith gives you tips for dining out safely.

* We’ve got the skinny on tipping in restaurants. Read more.

* Do you have a food allergy? Weigh in on our dining poll!

* Are you saving with Savored? Learn how you can get 30% off at your next meal!

* This week’s restaurant review trendMeyer lemons!

* What’s your brunch styleLet us know in this fun and fast survey.

* Did you send the Tweet of the WeekFind out.

* We’ve rounded up recent restaurant reviewsFind out how your fave fared.

* Reserve to dine out to fight AIDS at select DenverMinneapolisPhiladelphiaSan DiegoSan Francisco, and Washington, D.C.  restaurants during Dining Out for Life on April 26th!

* Restaurant Weeks in Long Island and Tacoma are happening now. Don’t miss your chance to dine out for less!

* Restaurant reservations are now available for additional Restaurant Weeks, including Detroit, and Main Line.

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Food Allergies and Preferences Put Even the Best Chefs to the Test

Food-AllergiesLately it seems as though you can’t dine out (or in) with a group of friends without dining with someone who has food allergies — or strong food preferences. Be it an allergy to dairy, gluten, nuts, or seafood or a preference for raw foods or vegan cuisine, diners are testing the mettle of many chefs with extreme special requests. Janny Hu, of the San Francisco Chronicle, visits the issue, talking with chefs at Coi, La Mar Cebicheri­a Peruana, and Saison to find out how they handle multiple special requests — often from the same individual.

Find out if the diner is ALWAYS right, and let us know what you think about folks who make multiple special requests relating to ingredients. Should someone who is allergic to dairy and gluten expect to be accommodated at a pizza place? Should chefs be ready to prepare raw foods on a moment’s notice? Weigh in here or over on Facebook.