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Salt, pepper and vinegar pots hold the seasoning that sits on a dining table, so customers can season their own food and staff are not carrying condiment shakers out to every order. They get picked up by every person who sits down, which is why they are worth buying properly.
The things that matter are the seal, the dispensing hole and whether the pot can be refilled and washed quickly. Table condiment pots are wiped down between covers, so a clogged shaker, a vinegar pot that drips down its own side or a salt pot gone damp is the kind of thing a customer notices straight away.
They sit in the crockery range beside cruets and condiment sets and dinnerware plates, and are refilled from ingredient bins and sauce bottles.
Counting what every table needs? Take your cover count to the price guide and price the pots, cruets and trays off the one list.
These are the top FAQs for Salt, Pepper and Vinegar Pots
Why does salt clog in a shaker?
Moisture. Salt pulls water out of humid air and cakes, and a shaker sitting on a table near a kitchen door or a dishwasher sees plenty of it. Table salt with an anti-caking agent helps; a tight lid helps more.
Refill little and often rather than filling to the top, and dry the pot thoroughly after washing. A few grains of rice is the old trick and it still works.
Should pepper be in a shaker or a grinder?
Pre-ground pepper in a shaker loses its aroma within days, which is why a shaker of pepper on a table tastes of nothing. A grinder keeps the flavour until it is used.
Grinders cost more and need maintaining. For a table where pepper is barely touched, a shaker refilled often is more honest than a grinder that jams.
What stops a vinegar pot dripping?
A proper pouring lip or a fitted spout, and not overfilling. Most dripping comes from a pot filled to the neck, where surface tension breaks as soon as it is tipped.
Fill to the shoulder, not the neck. Keep the outside of the pot dry so the drip has nothing to follow, and stand it on a saucer or a bar mat if it still runs.
Are glass, ceramic or stainless pots better on a table?
Glass lets staff see when a pot needs refilling, which is the single most useful property in service. Ceramic matches the crockery and hides the contents. Stainless does not break and suits high-turnover venues.
Most dining rooms use glass or ceramic on the table and stainless for refill stations. The stainless steel kitchen accessories range covers the back-of-house end.
How often should condiment pots be emptied and washed?
Properly emptied and washed on a schedule, not just topped up. Topping up indefinitely leaves old product and moisture at the bottom of the pot, which is where the caking and the smell start.
Run them through the commercial dishwasher and dry completely before refilling. Damp is the enemy for both salt and pepper.
Should condiments be on the table or brought out?
It depends on the venue, and both have a cost. Pots on the table have to be checked and wiped between every cover; pots brought out on request mean a service step and a tray to manage.
High-turnover casual venues usually leave them out; table-service restaurants bring them. The cruets and condiment sets range covers the carried sets.
What else are they called?
Condiment shakers, cruets, cruet sets, salt and pepper shakers, salt pigs, vinegar bottles and table condiment pots all describe items in this range. A cruet set usually means the holder plus the pots.
Compare the lid seal and the dispensing hole rather than the name. The buffet and table service range covers the larger self-service versions.
