jsjisiiss

We have enough “restaurants” that fry an egg. We can do that ourselves. Running a proper business requires such formalities to not kill your customers. If knowing about your craft is too hard - allergies is a major part of it - then you shouldn’t be in this business.

In forty years I have very rarely seen menus change substantially.

If you are working with food you should know about allergies. It just comes with the territory. I’m baffled by how this is somehow too hard for US folks yet we manage fine.

They manage fine in Europe. It’s a cultural issue. If you can’t be arsed working through the minor administrative hassle once (how often do you change the menu..) to not kill your customers then you shouldn’t be in this business.