I started baking free from top 8 allergens years ago. It js VERY easy to make good food that is allergen free. I have a lot experience working in restaurants. It is SUPER hard to avoid cross contact if the kitchen isn’t dedicated free from a specific allergen. Food allergies are super serious, some can be fatal, so it’s a huge risk to take on if there are shared prep spaces/equipment. But I do think everyone who works in a kitchen should be required to complete an allergen safety course.