It’s like playing roulette. Will they know what’s inside of the food they make? I don’t mean this as a dig, sometimes it is difficult. Most places don’t make _a

It’s like playing roulette. Will they know what’s inside of the food they make? I don’t mean this as a dig, sometimes it is difficult. Most places don’t make _absolutely everything_ from scratch. There are various sauces and bases that they outsource, and keeping track of all of the allergens is difficult. I have found that the small restaurants do go above and beyond to _find out_ if they have an allergen. Once I had an owner call two suppliers to check the ingredients for a particular sauce they were using and had mixed in to a lot of the entrees. But also, I’ve had horrendous experiences, from being purposely served croutons (“gluten isn’t real”) to arguing that a dish lacking milk did not mean it was gluten free (turns out there was barley in it and my wife got sick). Homogenization has definitely made _our_ lives easier, although I do believe there is something lost in it.