Why salt disappears from the tables in American restaurants

Salt gave way to sugar as the leader among unhealthy products consumed by Americans in too large quantities.

Фото: Depositphotos

However, this product disappeared from the tables of famous restaurants in major US cities, where it used to stand in free access in salt shakers of different designs, writes Bloomberg.

And for this, according to restaurateurs, there are several reasons.

The salt cellars mostly contained cheap salt.

The main reason for the disappearance of the salt shakers from the tables in restaurants was the poor quality of the product they contained. Small, iodized salt, a pound of which costs about 1 dollars in supermarkets, gives a taste that is too sharp, which can spoil the food that should be emphasized. In the era of elite seasoning, when some restaurants can boast of manually extracted sea salt from the Greek islands, a salt shaker with such salt on the table can spoil the whole impression of the restaurant.

Chefs don't like changes in their dishes

Another reason why salt disappeared from the tables: as the chefs became famous, they want to be the ones who bring the dish to perfection, they want to be in charge of sauces and seasonings.

Tables too crowded

In many restaurants, people order one dish for two, which automatically increases the number of plates on the table (three instead of two). Therefore, if a large company gathers at the table, then there is not always a place for dishes on it, not just for the salt shakers. In connection with this, the salt shakers are removed from the tables, but they are ready to provide them upon the first request of the client.

It looks ugly

There is also a style factor. Salt shakers, grinders, just small plates or shakers for spices - each of these types has its own inconveniences and costs. In addition, sometimes they simply simply do not fit into the design of the establishment’s designers.

Moreover, visitors often pocket beautiful salt shakers, so restaurants are easier to remove them from the tables.

Chef David Burke said: “In the previous restaurant where I worked, we had beautiful shakers for salt and pepper, costing about 50 dollars for one set. Almost everyone stole them within a few months. We learned this lesson. ”

Nevertheless, in some restaurants it is still possible to find castors on the tables, this tradition has also been preserved in provincial towns.

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