This is how I remember which shaker to use for salt and pepper, by using this mnemonic: "I remember it because there's three P's in PePPer, so it has three holes." The Salt and Pepper Shaker Museum (I know what you're thinking, but really, would I lie to you?) says that this is their most-asked question, so you're not alone.

 The short answer is that it varies by culture and also current health trends. Those wishing to limit their sodium intake (aka, those in the United States) use the top with the fewest holes in it for the salt.

Practically speaking though, the real answer is to use whichever top gives you the result you want. It all depends on the kind of salt and pepper you are using.

Have you ever been to a restaurant that puts cracked pepper into their regular shakers? Shake as hard as you can, you'll only get peppercorn dust! Same with salt. Some places get fancy and use coarse sea salt, but put it in salt shakers with holes too small.

Avoid this needless frustration by matching the size of your salt and pepper to your shakers. If you still insist on coarse salt and pepper, you can always take a Dremel to your shakers and widen the holes! Lol…

And of coarse (pun intended) you can always use labeled shaker tops!