A Standard For All Seasons?

[ChefTalk.com]

Have you ever patronized a restaurant that doesn't have salt and pepper on the table? The assumption is that the food is already properly seasoned, (seasoning primarily refers to salt), and applying more is not only unnecessary, but may be offensive to the chef. This implies that his or her amount of seasoning is eternally and universally accurate. I don't mean to offend anyone but I find such a perspective incredibly presumptuous. Why? Because this position predicates that everybody's palate is identical. And that my friends is simply ludicrous.


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[greenawalt87]

When I owned my place in Baltimore I nevered had S&P on the table for that reason. Me and my partner had a big argument about it. I said they will start to say the food was salty. The first day they were on we got complaints on the saltiness of the food. People salt before they taste and should not have S&P near them. if they want it ,it should then be given out andd told if they complain it being salty then it is thier fault/

[phatch]

I can think of a number of ethnic restaurants that way. Chinese most often. Japanese too. Many Mexican ones.

They may have a condiment available but that's not automatically so either.

Phil