Not so many years ago when we asked for 'the vegetarian option' it was often "well, I'll see if the chef can make you an omlette...".
Now you'll fine a meat free alternative on most menus, but has the chef thought the whole idea through?
Has he thought about the ingredients to make sure that nothing comes from an animal - afterall a large proportion of cheese is still made with rennet - from a cows stomach! What about stock - is it completely vegetable based? We once quizzed a chef over a leek and potato soup only to discover it was made with chicken stock!
Back to that omlette, it seems that risotto is has overtaken it as "well, I'll see if the chef can make you ...."