I'm from SF and it is a new phenomenon to see S&P shakers and Sriracha Chili sauce at a majority of restaurants I visit. Any explanation for this? In SF you would never find S&P at the table in 90% of the restaurants. Sriracha being reserved for Chinese/Thai/Vietnamese cuisine. I'm curious to figure this one out. I asked several people and all they could offer was that it's always been like that. Anyone?