Before you reach for the pepper shaker, think about how many people have touched it before you. Does it look clean? Is it sticky? Unfortunately, it’s not unusual for restaurants to overlook the cleanliness — or lack thereof — of each individual shaker. (This goes for salt, sugar, cheese, and other shakers, too — pepper just happens to beat them in the germ-harboring surface contest.) According to a 2010 study conducted by ABC News, on average, a pepper shaker’s bacteria count is 11,600.
“Most salt and pepper shakers are only wiped down if they appear dirty, and even then, only with a damp cloth that bussers keep in their pockets,” “While some restaurants collect, refill, and wipe down shakers, they are rarely properly emptied and sanitized.”
Besides bacteria, restaurants’ shakers are also allergy hazards. “Shakers can accidentally be dipped — or even dropped — into your meal while seasoning. If the previous diner at your table contaminated the salt dispenser with their shrimp scampi, and you have a serious shellfish allergy, you could be putting yourself at risk by using it,” says Sickler.
“Instead, ask the chef to spice the dish up in the kitchen if you like it hot. As for the salt… use the opportunity to cut back on your sodium,” Sickler suggests. “Your body will thank you when you’re older.”
