SXMScubaman said:It's going to be a tough nut to crack. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> Excuse the pun. Just because you communicate what you can an can't have to the wait staff doesn't mean it will translate to the cook.
As a restaurant owner, it would be best to be present and express your concerns. I would not rely on online menus as they might not describe the actual ingredients.
