...You are so missing the point. It puts so much extra stress on the kitchen. Do you even know what the procedure is in ensuring there's no cross-contamination? It's so labour intensive.
Not to mention a server is now responsible for your life, which is really cruel of you.
I can say that for a fact. I was a chef for nine years and worked in a very fast paced restaurant. While any worth while restaurant will accommodate someone with food allergies. Every time you have to it can slow most of if not all of the kitchen down. In a place that serves fancy pants food like the place I worked at, having to setup a separate station and cook for someone with food allergy can kill the entire kitchens momentum if we have to do it more than two or three times a night and if you get far enough behind, you can't get back on track no matter how hard you try. If I was to find out someone was playing the allergy because they didn't like the way we prepared something on the menu, they would be risking a frying pan to the head.