As a food service professional I saw a lot of both.
/johnny
Don’t get me started on “allergies”, lol. I have a real allergy to scallops and crabmeat, as in “I very well may die” kind of allergy. I also have a few “the hives they are a-coming” types of allergies, such as milk protein. But this is very different than, say, my general intolerance of tomatoes, apples, and (I think), gluten (it may be something else in gluten-bearing foods). These are not “allergies”, not in any real sense of the word.
When I go to restaurants, I have to make sure that they don’t use the same pan for scallops, and my dish. It could kill me. But it drives me crazy when people who have no idea what a serious allergy looks like, start ordering wait-staff around like they are on a life-or-death, top-secret mission, to make sure that not a trace of something touches their plate.