Dispensing Sugar (was Re: Full English Breakfast with **Brown Sauce**)

[Carol]

Carol]:
> In the U.S. (where we use granulated sugar, or, rarely, sugar cubes)
for coffee or tea, we just have a sugar bowl (with a lid) and, often,
a matching creamer (cream pitcher):
> 
Lee:
> Ah--but think back to about 20-something years ago before diners and
restaurants started using packets of sugar; remember the old sugar
shakers, some of which would get stuck and you'd have to unscrew the
lid and clear the pour-tap??  Some had just a hole, some had a sort of
flippy thing on the top.  I loved those better than the packets!!

Carol responds:

My goodness. I'd forgotten those annoying things! Those were the days
when ice water in a Phoenix restaurant was cloudy and tasted like
dishwater, and some of the diners had juke boxes on the tables. I'm
trying to think what else was different. I vaguely remember waitresses
in little caps and frilly aprons, but maybe I'm thinking of the old
sitcom "Alice."

Carol, remembering the strawberry sundaes at a long-defunct Flagstaff
restaurant called Yiya's