Each guest has a small dish with a delicate cone of slightly hardened salt by their plate. When they want some salt, they pinch some off the cone and rub it between their fingers, sprinkling it on their food.
I've experienced this at several of the nicer restaurants in San Francisco, and wanted to try it for myself. Here are the results of my experiments.
Step 1: Materials
a cup of Kosher salt - you should use a salt with course grains, but not too heavy
CLEAN paper - this will be in contact with one of your condiments
tape - to hold the paper in a cone shape
cups, spoons for mixing and holding
a microwave - to dry these out
Step 2: Make a Paper Cone
Step 3: Wet the Salt
When the salt begins to look like big fluffy snow flakes you should have enough moisture added.
You may want to experiment with how much moisture you want before making a table full of these. Too little moisture and your cone will fall apart or be too delicate to move, too much and it will turn to stone.
Step 4: Pack the Cone and Cook
Stand your cones up in a cup and put them in the microwave for as long as you cook popcorn (2-3 min). This should dry all the moisture out of the salt.
Step 5: Unwrap Your Cone and Serve
Please each cone on a small flat bottomed dish or plate and serve to your guests.