Valentina (Like a mild tapatio, almost enchilada sauce.) Gets a lot of use in my Mexican dishes.
Crystal (or red devil, or franks if it's on sale, or trappey's. They all taste pretty similar.) for my southern style cooking.
Sriracha is a go-to for Asian food. But I generally just either use spicy curries and seasonings at home or order the dish spicy and let the chef use whatever capsaicin containing concoction they care to create.
Frank's, Sriracha and Louisiana in no particular order. There is a guy who sells his own concoctions at the local flea market and has a garlic habanero that trumps all the commercial sauces I've tried.