5 suggestions to improve communicating allergens to customers....

I'd like to create an open discussion with all of our readers....

The topic I'd like to bring up is: 

What do you think restaurants can and should do to ensure that the the 14 allergens by Law is communicated??!!

The reason I'm asking about this is because of the sad story of Shahida Shahid. The young lady has several allergies and ate something that she was allergic to at the restaurant - Almost Famous. 
Now I don't want to discuss whether Shahida Shahid was informed that the dish contains allergies or how it was communicated as it is being investigated. 
I do want to discuss in light of the new Laws (which is a step in the right direction)....how can we make this air tight so we can try and save lives??

If you do want to read more about the Shahida Shahid tragedy then click the link below:
http://goo.gl/CVDCs9

Like I said...I do truly believe that the change in the Law is a step is the right direction, however, I have still noticed the following:

• Chefs, owners of restaurants, catering managers still not fully understanding what is expected of them. Doing more or doing less...it just seems like not everybody understands what is expected from them.
• This one shocks me but....some businesses are serving food and aren't even aware of the new allergy laws!!!
• How is it being communicated??! Some restaurants are great and the meals are clearly labeled but some waiters, waitress or chefs seem a little bit on confident. So how do we create confidence in communicating these allergens??

Now before I continue I must say that I have seen some restaurants, chefs, catering managers, owners fully comprehend the Law, some have been practising this before the Law even enforced this. Some restaurants  are leaders and should be a fine example of business. I do want to celebrate and acknowledge these businesses so I will be doing a positive blog soon!!

Okay...so here are some of my suggestions:

1. Restaurants should regularly check their products that they buy, check the manufacturing label every time you get a delivery. Ingredients can change to ensure that you get the same consistent  taste every time, a good example of that is Tomato Ketchup...depending on how sweet the tomatoes are the manufacturer may have to add additional ingredients such as celery salt so it tastes the same as the previous bottle. 
2. If restaurants make a list of the ingredients, know the allergens it contains. has labels next to the meals, writes up the menu with the allergens next to them, has a book that contains all the allergens next to the meals for the waiters/ waitresses so show the customers. - This will take away verbal communication as everything can be shown in writing. 
3. Maybe make it compulsory for the waitresses and waiters ( or people on the till ) to ask all customers if they do have allergies?
4. Have allergy cards visible on the tables and by the tills for customers to write their allergies so it can be passed directly to the chefs?
5. Have some advertisements to create awareness for customers to communicate their allergies. 

I'd love to hear your thoughts, your experiences, and also any useful suggestions to how we can improve communicating allergies to customers so we can try and prevent any serious reactions.