Ketchup Quandary?

Hannah Raskin's posts on Slashfood bring back memories of my good old server days. She blogs about server issues and how the affect the restaurant industry as a whole.

Her latest entry, The Eternal Ketchup Quandry, made me both laugh and shudder. And nod in agreement.

Raskin argues that way too much of servers' time is lost by marrying ketchup bottles. Time that could be better spent cleaning, or providing customers with great service. Ketchup's cheap! Why are restaurants determined that mixing the contents of two bottles of ketchup is worth more than a single server's time?

Also, few things are grosser than fermented ketchup. Take my word for it.