I have celiac disease and a milk allergy. Janet is right - in most places I've ever eaten, when I tell them that gluten and milk are allergies, they are all over it. The last place I ate in a restaurant (something we do very seldom because of my food allergies), the manager heard allergy, headed over to the table, and even asked about food preparation. They wound up cooking me a ground beef patty in a new frying pan with new utensils - and I didn't get contaminated, so it was good.

That being said, when we travel I take as much of my own food as possible. I've pre-made a lot of food ahead of time and put it in my freezer for just such occasions. I pack a big cooler and take it with me. That way, all I need is a microwave and I'm grand. I also take really easy to package foods - like hard-boiled eggs, cut up veggies, and salad fixings. Thus far, I've managed to do really well when traveling. Occasionally I brave a restaurant - but I tend to go during their less busy times so I can talk with the staff, and if it sounds like they can't avoid cross contaminating me with gluten, I just don't order anything. Plus, for the inconvenience of having to bend over backwards to feed me, I always leave a pretty big tip.