Thus, some definitions are in order. The last two types define nebulous subgroups that raise the hackles of true vegetarians. Managers, cooking staff and wait staff all should know these differences. Servers, for instance, can then prompt the customer to offer more information about specific dietary concerns. Thompson suggests that servers simply ask vegetarian customers what they don't eat.
Menus provide another opportunity to address dietary preferences.
You can imagine many healthy types will order a vegetarian item anyway. Meanwhile, the vegetarians will be pleased to think the restaurant is catering to them. From the operator's perspective, hurdles to presenting vegetarian fare often begin before the printed-menu stage. As Thompson says, it's easier to prepare meat-based entrees. That's what we've always done.