It should always be the case, even for places serving meat products. Alpha-gal syndrome is on the rise due to exploding tick populations, so when a restaurant advertises “gravy” it would be nice to know what kind it is. Another frustrating one is sausages - so many poultry or veggie sausages still use pig-based casings and either ignore it completely or list the ingredient as “collagen” and expect people to understand what that implies (collagen casing is almost always pork).