In article >,
"Vilco" > wrote:

> Omelet wrote:
>
> > What condiments/shakers do you keep openly available? Most common
> > seems to be just one shaker each of salt and pepper. I DO have a
> > small pepper grinder, but it's kept by the stove, not on the table.
>
> Always olive oil, vinegar, salt and pepper
> Sometimes, for dishes who may require them, there may be also balsamic
> vinegar, soy sauce or tabasco.

Vinegar only for fish, soy sauce for appropriate foods, but I provide
those in a small dipping bowl on the plate:

http://tinypic.com/2dijbra.jpg

One bowl was a lemon butter mix for the shrimp.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson