What is it with the pepper dust at most Chinese restaurants? Usually the pepper is ground so fine at these places that it is not worth using. I like fresh ground, or at least some type of coarse ground pepper. Why is this only at Chinese restaurants, and not any others? Also why, when asked if I'd like fresh ground pepper, does the wait staff grind it for me and my party? Because it is so time and labor intensive I always stop them before I would have had I been grinding it myself. Why don't more restaurants have pepper grinders on the table with the other condiments? Brother Oliver's does and that is one reason why I go there. Some Sizzler's have it on the salad bar, and Hometown Buffet also. Why don't the wait staff just leave the house grinder for my party to use? Why don't all restaurants have grinders? Fresh cracked pepper is a very important part of a successful dining experience, whenever I go out and they don't offer it (or the wait staff doesn't remember to offer it)I always mark that restaurant down.