Question for non-celiacs

not to be exclusionary, because y’all have been through enough lol.

Anyway, I’m GF because I have eczema and I have found that gluten does exacerbate it (for me! some people have strong opinions about this) I try to be as careful as possible but I do eat things that say “made in a facility that also processes wheat” and at chain restaurants where they don’t take extra precautions.

Do those of you who are GF for non-celiac reasons try to avoid cross-contamination? Have you noticed effects with cross-contamination in restaurants etc.?