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What family sayings did you think was universal?
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Vigorous shaking mixes the thicker areas (where the sauce has settled) and the thinner (more watery) areas so they now have the same viscosity (pouring characteristics). Most importantly, this lets the mass of sauce slide cleanly down the bottle, helping the air bubble to also slide up in one unit at the same time, preventing the “air-lock” blockage at the opening. Important Note: Before vigorously shaking any container, ensure that the cap is truly secured! Now you are in control!
I think what you said is true but that also ketchup as a material is shear thinning—meaning as you shake or tap the bottle, this creates stress or “shear” on the liquid which causes the viscosity to decrease. It also takes a little bit of time for the liquid to re-thicken, so it will actually pour pretty well a few seconds after shaking it.
https://www.scientificamerican.com/article/ketchup-is-not-just-a-condiment-it-is-also-a-non-newtonian-fluid/
Bravo!
Wife has this bad habit of not closing stuff all the way. Learned this the hard way :D
Aeration of the ketchup causes regions of elasticity, and the vacuum lock fails when any part of it has 'give'.