The answer is C) Both chefs are correct.
Chef A's point about using fingertips for better control and an even coat is valid in certain contexts, particularly in small-scale cooking where the chef has clean hands and is comfortable with that method.
Chef B's concerns about hygiene and even coating when using a salt shaker are also valid, especially in a professional kitchen environment where hygiene is paramount and consistency is key.
Thus, both chefs present valid arguments depending on the context.