I most certainly do and I can’t imagine why people don’t. Why yes, it is a $5 margarita Monday as well as a holiday, but I still am amazed at all the people who think that salt on the rim of their margarita is the same as putting cyanide on the rim.
It is. Can’t stand a salted rim. I want to taste the tequila and lime, not rock. If it comes salted it gets sent back.
What cracks me up is when the margarita arrives with salt on the rim… and a straw.
No salt for me, gracias.
Yes please.
Isn’t that what a margarita is? If your not having salt on the rim you are having something but not having a margarita. The title should be do you like margaritas. 
I like salt on the rim, but may I have a Salty Dog, please?
(Gin and fresh-squeezed grapefruit juice, highball-style. I’m not crazy about Margaritas.)
I like the taste of salt on the rim of margaritas, but have had issues with high blood pressure since high school, and have been told since high school to cut back on my sodium intake. For that reason, I try not to add salt to anything if I can avoid it. Even when I’ve asked waitstaff and bartenders to put salt only on part of the rim in the past, it still seems like a lot of the salt ends up in the drink, so I usually just say “no salt.” I will rarely send a drink back if it shows with salt, though, because I don’t want to be a Milton. Though if it shows up with big grains of salt floating in the glass, I might. 
(I do make one exception to my no-added salt rule, and that is for hash browns.)
The Margarita is just a mid-20th-century variation on a brunch of other booze-lime juice cocktails, with an additional splash of orange liqueur.
Gimlet: Gin and lime juice.
Daiquiri: Rum and lime juice.
Whiskey Sour: Blended whiskey or bourbon with sweetened lemon juice.
All of these are “cocktail” (undiluted) versions of the age-old tradition of “punch:” “One of sour, two of sweet, three of strong, and four of weak.”
A contemporary take on “punch” would be the Tom Collins: a double shot of gin over ice in a 16 oz glass with lemon juice and sugar, topped with seltzer. (Also its brothers: the John Collins (whiskey), the Rum Collins, and the Vodka Collins.)
I like to go back and forth. One sip from the salty rim, and two sips from the straw.
I like salt, but not too much salt.
Also, Kosher salt. Not that nasty Margarita salt.
And it better be on the rocks! Slushee margaritas are overly-sweetened crap meant for frat boys and bridesmaids.
Yup, the day I graduated college was the day I gave up frozen margaritas.
I like ‘em shaken and served straight. It’s a COCKTAIL.
And slushee daiquiris are even WORSE than slushee margaritas.
The salt is the best part!
Then you’re not making them right. 
Sipping through the salt is the WHOLE POINT of the margarita. Otherwise, you’d be better off with a daiquiri.
I generally don’t like salt, but it works with a margarita.
Yes, but the next should have Tajin instead of salt.
I’m sorry, but a gimlet is gin and Rose’s Lime Juice.
According to Raymond Chandler’s Philip Marlowe.
Of course I want the rim salted, that’s a margarita. Maybe I’ll wipe away some salt and drink from there, maybe I’ll consume every last salt grain, depends on my mood.