We don't even own a salt shaker. My beat up old sugar bowl sits next to the stove and holds our kosher salt. Until my MIL puts in her tea for the tenth time.....

Our salt shaker is in the pantry. Actually, I swapped the salt into the pepper shaker to limit salt shaking further. Convinced a few guests they had salt shaker overuse issues when they did their usual shake-shake-etc. in the form of visible black pepper on their usually salted foods. Yup, thick black crust.
We have a salt mini canister with all of our spice jars. I am more likely to forget the salt completely when I cook from scratch. No bad thing with medical issues. I've noticed most recipes I make do not need the full salt amount called for in the recipes. I prefer 1/4 teaspoon or less.

Funny, I just bought a salt shaker because with the other method, I was adding way too much salt to my food just because it was hard to get just a sprinkle of it with a pinch.

Irupa, that's hilarious.

We buy artisanal salts from all over the world (via The Meadow) so we use a salt grinder. But using these beautiful salts is more fun with a mortar and pestle, which sits on our table at all times.

I just realized I do not have a salt shaker in my house (or a pepper shaker for that matter), now I feel a bit wierd.

Used to have a salt and pepper grinder set, but I didn't like those things sitting out on the counter as they tend to leave a mess, so ended up donating them. Now I just have a small pepper grinder in the spice cabinet and a large glass jar of kosher salt on the counter next to the stove. It matches the jars I have out with sugar and flour, looks nice and very functional.

I guess I should get shakers for the table though, just in case.

I guess I don't have a salt shaker either. I'm a kosher salt fan for cooking. I keep one of those small japanese-style bowls by the stove to pinch out what I need, and refill it from the salt box. It's cute, so I can put it on the table if necessary for guests.

No salt OR pepper shaker in my house. I have a salt pig filled with fine (not coarse) sea salt and salt as I cook. Sometimes I'll finish a dish with a decorative or otherwise gourmet salt (alder smoked, truffle-laced, Hawaiian pink...), but I've never bought iodized salt or placed a shaker on the table when serving others. Pepper is ground to taste as I find the pre-ground stuff tasteless.

ayuh

I bought my first salt n pepper shaker as a set. The salt shaker never gets used. My father in law who has high blood pressure stayed with us, and would over salt everything. So the easiest solution was to banish the shaker :)

I keep the shakers at the table, and use my cupped palm to measure any spices I add during cooking. I think seasoning at the table is a personal preference. I don't think it's my place to 'discourage' additional salt shaking if that's what the person wants. Or by switching s&p shakers to trick guests. That's just nasty.

The only acceptable use for a salt shaker is for an ice cold cerveza.

We have a gorgeous salt grinder for the table and I keep my artisan salts in a lovely vintage sugar bowl with lid (thankfully, it's far enough away from our mugs to keep it from our tea cups ;-)
Though my mum did think our pepper grinder was broken-until I explained it was a salt grinder (see the big "S"?) ;-)
That's loaded with applewood smoked maine sea salt. SO GOOD.
I can't remember the last time I used a salt shaker while cooking, if ever.

I didn't know what ayuh meant, now I learned something new.

I think it's a New Hampshire thing, right? I used to hear it growing up all the time! :D

I use Maldon salt flakes mostly, so it's easiest to use my fingers to crumble it a pinch at a time. For pasta, I use coarse rock salt that I measure in the palm of my hand, and for rice, I use fine table salt from the shaker it comes in (using the smallest holes so it doesn't come out too quickly). As for cooking like a pro, I'm slow and clumsy in the kitchen, but that's OK because my family and friends are not paying customers.

I don't even put it in a bowl. I use regular table sea salt to season food, so I just pull out the container, pour a bit into my palm, and sprinkle from there.

We do the same at the table too. I find you can control the salt content more by using your fingers.

I have a little bowl (maybe for dipping?) that I found on clearance at Target for my kosher salt, covered with a little dish that I already had at home (multiples of, actually, which take the place of those tiny prep bowls that cooks use). I just scoop it out of the larger jar in the cabinet when the bowl runs low.

The only time I ever use salt is a little dash on my steamed broccoli. Otherwise I use black pepper or no-salt Mrs. Dash or most things. It gives it a better flavor.

I have salt & pepper grinders (though I do occasionally find myself wondering why we have a salt grinder, as I also keep a large container of fine sea salt in the cupboard), but no shakers.

Like many other people, I don't have a salt shaker. I keep salt in a little red pyrex dish with a glass lid right next to the stove.

@gbh.b:
I didn't originally swap the shakers for anyone except me. I was trying to break my habit for health reasons and it worked. (Salt shakers have more holes than a pepper shaker, so reversing the two cut my salt shakes by half.) Once I realized guests were not paying attention to the shakers and blindly grabbing, the shakers were banished from view. Those guests knew we were making health changes, and were blindly grabbing on the assumption that my cooked food would be bland and flavorless. The other guest was quite happy to swap plates and eat the crusty pepper plate as a black pepper fan.
As a cruel trick, no, only aimed at myself. I cut my salting habit and have never been fond of black pepper.

There is no place in our home for a salt shaker because we feel all of our dishes come out perfectly seasoned during the cooking process =)

I do not cook with salt -- kidney problems. I do need a teaspoon of salt for each bread machine loaf, to ensure that the bread doesn't rise too fast. Otherwise, I do without it.

I use Iodised salt for things like potatoes and porridge, plus keep a shaker of iodised salt available because here in New Zealand iodine in food is very low and goitres are reaccurring because of the trend towards "chef" salts.
That said, I also have on hand: Maldon, Pink Himalayan, Black, Rock, Kosher, Coarse and fine Sea, Celtic, and Kelp Salts. (think I have a few more in storage)
I use my hands to grab the salt out of the Salt Pig (stored in a cupboard) or use a wooden salt spoon.
I have several beautiful Salt and Pepper Grinders that have been gifts and they have their own "cruet sets and holders" when put of the table.
My working pepper grinders hold my collection of peppers: Long, Shade grown, Plain black, Red, Comet Tail, White, Szechuan etc. I am a "pepper pig" LOL
I do cut any salt amount down by heaps, I feel most chefs have had their taste buds ruined by too much salt, I didn't use any salt for years but have found a balance between none and what I term "Dead Sea Seasoning"

I completely agree..in theory! I'm a salt addict and I know it! Although I agree that each person can add as much as they want, I also hate being at a dinner party and being served bland food!!

What is it with you people? Were you raised in a swamp? You mean to tell me you do NOT have individual salt cellars in front of each place setting at your table? Barbaric, I say ;)