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I cook my own food, which takes plenty of salt. I just have a little bowl full of kosher salt is use while I'm cooking. Generally, if you are a good cook, you shouldn't need to add any salt at the table. If you go to a fancy restaurant, you won't see any salt shakers. Salt typically needs to be worked into food to actually work well. There's a huge difference in taste between bread made with dough that has salt in it, and bread with the same amount of salt added after baking.
The only times you need to really add salt at the end of cooking is if you taste it and find that you undershot the right amount of salt, or if you want to give a salty "pop" to something like a salted caramel. For those cases, a flaky salt works way better that table salt because its surface area means that it dissolves quicker, giving you that quick taste (and crunch) without actually adding much mass of salt.
Same, it's funny seeing others say they cook at home, so they always use the shaker. I'm just thinking you're supposed to add it while cooking, not at the table. I have a mason jar full of salt I keep next to the stove.
But fair enough adding it at the table if there's not enough. For me though if I had to do that, i'd also add some extra to the pot.
It kinda depends. For example half my family likes things on the saltier side, while the other half likes things not very salty. Some after-salting helps a lot to make everyone happy. It doesn't fully replace proper salting while cooking, though.
Yeah, I have older parents that need food with less sodium as well, so all of my food has less of it, and I add more at the table.