It's always interesting to see which kitchen managers are on top of things, and which ones are sleazes that look to take shortcuts. FlagDUDETTE's major allergy is also shellfish, and the ones that are the best when it comes to that were actually seafood restaurants. Went to a small diner on the Pacific, she mentioned the allergy, and the waitress immediately stated any side she gets is a salad because it's one fryer. Heck, I had lobster at a regional chain near the Atlantic one time, they had things very well separated, and things were just fine. One local place does fried shrimp, the kitchen manager come out previously to inform of that and that the fryers can splash between the two, on a later trip got an unbeknownst fried item, and they're now on the blacklist. And then one REALLY sleazy place at a major casino in Vegas with a prime rib and shrimp special saw the chef put it all together and then take off the shrimp, it was an open galley so she saw it, the guy tried to take a shortcut to "fix it", said no again, then the manager had to actually watch the chef in every step of preparing a shrimp-less special. Needless to say, we found somewhere else to dine during that trip.
You don't know how much I could go for some sushi...
BTW, EpiPen == blacklist, even if it's my favorite spot.