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When I worked in catering a lot of the chefs didn’t believe that allergies (or bacteria) were real things. Wiping a knife blade on a towel was judged sufficient to clean it after cutting raw chicken and prior to slicing lettuce for a salad. Honestly I’m amazed the whole industry works as well as it does- which is not great.
Dammit
I work on the events team at work and it's ridiculous how often things at venues are not labelled or the food offered for people with allergies is really inadequate. When I joined the team we had an all day conference where the food had already been sorted before I joined. The only thing I could eat in the evening section was a canapé that was literally just a cube of melon soaked in alcohol.