There have been some posts lately re alcohol in cooking, sulfites, peanut oil in cooking, etc. - that got me thinking; what is our responsibility to our customers to A) inform them of ingredients that may be allergens or off limits; B) to try and find substitutes for these items? Some might say it's up to the customer to ask what's in their 'soup', I just don't know. I know that as the mom and spouse of two vegetarians, there's been lots of times when we're at a restaurant, and they'll order something without realizing it may have been cooked with, say, chicken broth; If I don't step up and say something, on the one hand they'll never know - on the other hand, they're eating something they don't want or can't eat. I'm especially thinking of recovering alcoholics who are trying to adhere to the 'program'; it was only on a recent post that I was aware that not all alcohol was cooked out. Is it our responsibility to post items on the menu - or train the wait staff on ingredients - or not use things like peanut oil (I worked for a chef who wouldn't put nuts in ANYTHING because he was afraid of folks' allergies). Opinions, please? I'm not sure where the buck stops; ultimately with the customer, or with us as responsible chefs?