Sauce always on the side. Colour of the sauce is determined by what the chips are accompanying, for example if it’s veggie sausages it’s brown, if it's fried eggs then red, if it’s fish based it would be vinegar (all over) and possibly red sauce. Always loads of salt.
I used to be an all-over kind of guy but then i often found some chips had taken a chunk of sauce and some just sat there alone, dry, thinking what could have been. Now i prefer a nice dollop on the side so i can ensure every chip gets a dip and if I'm feeling fruity a double dip.