Can we talk about the 'no salt' policy at that new place in Boise?

I ate at The Copper Kettle in Boise last night and the server said the chef has a strict 'no salt on the tables' rule. The food was good, but my steak was really under-seasoned and I felt weird asking for it. Do you think this is a good way to run a kitchen, or does it just make customers unhappy?

3 comments

3 Comments

jamierodriguez2mo ago

So the chef knows the exact salt level for every single person's taste? What if someone has a medical thing and needs extra? Seems like a weird hill to die on.

jason32819d ago

Man, that reminds me of this sushi spot I went to in Portland where they had a "no chopsticks" policy. The chef wanted everyone eating with their hands like it was some ancient tradition. I spent the whole meal wiping sticky rice off my fingers while trying not to drop my eel roll into the soy sauce dish. Honestly, I get wanting to control the experience, but sometimes these rules just make the customer feel like they did something wrong by existing.

spencer_kim852mo ago

That chef probably knows the exact salt level needed.