Well I do think that the pepper in the shaker could be of higher quality. At many restaurants the pepper in the shaker is like powder or at least the holes in the shaker only allow powder to come out. I often remove the top of the shaker and use it to pour a little into to get the larger size ground that can't exit the miniscule holes in the lid. I saw my nephew doing that at a good steakhouse one night and said I thought I was the only one doing that!

What they need are those little shaker sized grinders at the table.

Frenchie Flyer