"(H)otel restaurateurs, banquet managers and others don’t foresee major upheavals in their kitchens," explains Caryn Eve Murray in a review article posted June 29 on HotelInteractive.com . Murray suggests that "NYC hoteliers (are) taking this new policy with a grain of salt." The article explains how food service professionals value and depend upon salt to deliver meals their patrons enjoy.
Whether or not they see merit in the city’s request, a number of hotel restaurateurs, banquet managers and others don’t foresee major upheavals in their kitchens as this low-level battle of the salt shaker shakes out.
Looking at New York's experience from Philadelphia, Murray reports that the Greater Philadelphia Hotel Association "looks with a wary eye on the Big Apple’s no-salt sentiment. 'Our stance has been that this is a personal responsibility type of thing,' said executive director Ed Grose. 'When you consider a restaurant has a hard enough time, there are enough barriers as it is, why make it more difficult?'"
Other hoteliers see salt as the proverbial camel's nose under the tent. Upstate NY hotel general manager Rick Adie is quoted saying "why stop at salt? Why not red meat?" Indeed.
Bottom line, she concludes, the hospitality is trying to meet their customer needs despite possible distraction by grandstanding bureaucrats.