Are Prep and Line Staff using Prescribed Gluten-Free Products and Methods?

Are preparation and line staff using the prescribed "Gluten-Free" methods and ingredients for thickening Gluten-Free sauces, gravies, soups, puddings, ice creams, shakes, icings, and toppings etc? (Why: Perhaps the Chef has decided that flour-made Rouxs make richer cream soups than do those using Corn Starch.)