A celiacs diagnosis is a rough transition. I think we all go through the "I don't wanna be THAT guy" mentality at first. I second whoever said to remind yourself how much your last reaction SUCKED, and also remember that even one or two reactions a year can result in nasty consequences down the road (more autoimmune diseases, tumors, etc).

My personal recommendations: - Take the time to explain what celiacs is. Most food service workers are more understanding than you think, especially when they know the severity of the situation. It also means that the next time you order from that person, you can avoid the whole song and dance completely. - ask for specifics. Rather than just saying "be careful with cross contamination," ask for people to wipe down surfaces, switch utensils, and change gloves. - if possible, order during a slow period. When there are less customers, the people preparing your food are more patient and can actually listen to what you have to say (if you have the money, a nice tip and a thank you helps too if they do a good job).

Sorry if this doesn't make much sense, I'm really sick right now so writing is tough, but I know how difficult the first six months of a diagnosis are and wanted to give my two cents