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No salt on the restaurant table, again.

I went on an outing with two close friends today, the water-plant/pond store in a nearby charming town, and we had lunch at one of the fancier places there. The food was good, but I wanted salt, and so did my friends. And they are very health conscious, so I take this as vindication. This request resulted in consternation, it took quite some time, and ultimately I got two finger bowls with salt and pepper respectively. Which I had to pinch up between thumb and forefinger. My food was cold by the time it finally arrived. WTH. how hard is it to give a diner some salt. I wanted it because I had a romaine salad dressed with a fried egg, and it was not seasoned, at all.

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  1. Indeed. There seems to be an increasing number of restaurants which do not have salt and pepper on the table. I suppose it's only an issue if you don't like the way the kitchen has prepared a dish.

    1. Think it's a bit snobby NOT to S&P on table. So WHAT if chef thinks food is already perfectly seasoned! Generally don't salt food before tasting... unless it's a steak that I KNOW I want salt on.

      4 Replies
      1. re: kseiverd

        Totally agree! I'm the customer, and if I'm paying for the food and it's not seasoned the way I want it, I should have the right to change it. Personally, I don't care about the chef's ego...

        1. re: jbsiegel

          Ditto. I don't care if it's at the French Laundry or the local taco stand.

          1. re: jbsiegel

            I've never held with the concept that the customer is always right. Very often, we're not.

            But, I agree, we have moved a long way since the 1980s when Michelin 3 star chef, Nico Landenis, would refuse a request for salt & pepper, suggesting if people didnt like his food, they could leave.

            1. re: Harters

              I worked in a consulting firm that always said "The customer isn't always right, but the customer is always the customer".

        2. I think that s&p should be on the table, and the pepper shouldn't be tasteless crap.
          If there are no shakers on the table, the restaurant should keep a few pairs on hand so that you don't have to use your hands and they don't need to make a big deal out of it.

          Taking that much time to get you your s&p seems a little passive aggressive to me.

          1. The time has come! Every Hound worth his salt (or pepper) should start carrying these. I've thought about it just because I've gotten very spoiled from using only Tellicherry pepper at home.
            http://www.grindpepper.com/products/7...

            1 Reply
            1. http://youtu.be/MixYRIUzVXs

              I like to see sriracha on the table at any restaurant I patronize. It has a certain sugary sweetness that compliments Everything it bathes.