[justneedaname]

A procedure I’ve been impressed with is that as soon as you disclose an allergy, the manager will come over with the massive allergen booklet, help take your order and then go and feed that back to the kitchen straight away.

Of course it gets to a point of diminishing returns where you can only rule out so much if the risk but all it should take is proper labelling of ingredients in dishes and training to make sure these processes are followed.

As the other commenter noted, only dishes for those with an allergen need to be prepared separately