I recently ate at T-Rex in North Berkeley and noticed they put sea salt in little dishes on the table. I've noticed the trend over the last couple of years at a variety of restaurants but on this one occasion I felt weird using it. I'm not a germophobe but for some reason it grossed me out to use the same salt that other patrons may have stuck their sticky, licked fingers in. This trip also happened this winter when everyone and their mother was sick. Do the restaurants replace the salt with each table seating? I would think that the top chefs of the area have thought of this, have they??
I'm curious to know what other's think of this practice. If you've had a similar experience please share. Unless someone steers me otherwise, I have a feeling I won't be using the salt if it's not in a shaker.
Thanks for everyone's insight.