Summary
More and more diners are bringing personal seasonings to restaurants, challenging traditional dining etiquette. Bon Appétit highlights Julia Coney, who carries a carefully organized kit containing salts, hot sauces, oils, mustard, honey, and other flavor boosters. An informal poll also found that diners and chefs frequently carry favorite condiments, particularly salt and hot sauce. Chefs say the practice depends on the restaurant and dish. They recommend tasting food first and asking for house-made seasonings before using personal ones. Coney follows that approach at upscale restaurants, while chef Cecil Rodriguez openly carries sea salt. Ultimately, thoughtful seasoning remains a matter of personal taste and discretion.
Bon Appetit
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