The condiments on the table of this Bangkok street restaurant have been arranged to advertise the proprietor’s sensibilities around freshness and cleanliness. At the same time, the owner’s priorities reveal much about local tastes. Liquids, powders, and other processed condiments are all contained: Sauces are stored in bottles and glass containers, chili powder and salt are placed into glasses or plastic cups and placed under a red plastic fly-cover. There’s the sense that these must be kept protected/contained to prevent contamination. Raw, unprocessed condiments – chives, bean sprouts, basil leaves – are left out, stored only in water, their freshness prolonged by storage in conditions approximating those that originally allowed them to grow. What are the fixin’ display norms for street eats in your neck of the woods?