re: How do restaurants get away with not refrigerating ketchup?

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Cause they have hundreds of customers a day and go through it really quick.

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I worked at a burger place that had ketchup bottles on each table. Every shift the bottles were refilled from gallon size cans of ketchup. The ketchup in the bottom part of the bottles may still be the same ketchup from when I worked there in the 80s