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The grill cook at a Dayton diner showed me his salt shaker trick and I've used it for 6 months
I was covering a shift at a diner off Route 4 in Dayton last summer, and the grill cook noticed me fighting with my salt shaker mid-rush. He grabbed it, poked 3 toothpicks down into the holes, and handed it back. Turns out it breaks up the clumps so you get a steady flow instead of a dump, and it cut my seasoning time in half during a 40 ticket Saturday. I've been doing it at my current spot for 6 months now and never looked back. Anyone else got little low cost fixes like this that just work?
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