Anonymous wrote:Honestly, the national chains are best at dealing with this -- because of 1) defense against lawsuits 2) prescribed recipes.
My recos
1) Get good at advocating and leading this conversation in a restaurant.
2) Ask to speak to the chef.
3) Make a chef card. Here is a link for a free one I've used. https://www.foodallergy.org/resources/food-allergy-chef-cards