@Don-and-Diana1 Practically speaking, I don't think the risk of contracting Covid from condiments is very high, especially compared to the risk involved in dining at a restaurant. But even before the pandemic, there were always people who felt squeamish about using food products that were already opened by strangers. You never really know how that sugar bowl or ketchup bottle might have been tainted by someone with a dirty hobby.
For short stays, you can look for single-use sealed packets of sugar, salt, tea, and coffee, as one might find in a hotel. Guests might also appreciate granola bars, oatmeal sachets, and instant noodles (or whatever single-serving non-perishables are suitable to local interests).
While some nice bottles of oil and vinegar that can be sanitized on the outside are still useful, I would ditch communal condiments like ketchup and salad dressing. I've seen reviews where guests complain that these things were left in the fridge, as though the host neglected to clean them out.