It’s my firm conviction that everyone should experience working in the restaurant industry at least once. Not only does it provide a clear view into the best and worst behaviors of people, but it also equips you to handle the demands of difficult customers, which is excellent preparation for parenthood.
Having spent years in food service, I can confidently say that the rudest and most challenging patrons I’ve encountered pale in comparison to my toddler.
Food Preferences Gone Wild
Imagine a diner who sends back their meal. Instead of calmly requesting a different dish, my son sends his plate flying across the table while yelling, “I don’t want that!”
Disrespecting the Staff
During my time as a waitress, I encountered my fair share of rude customers, but none ever threw food at me. My toddler, on the other hand, has launched countless pieces of fruit at me without a hint of remorse.
The Temperature Debate
For some reason, it seems impossible to serve food to a toddler at an acceptable temperature. Everything is either boiling hot or ice cold. Heaven forbid a child under three must wait even thirty seconds for a dish to cool down. In that brief moment, they’ve completely lost interest in the food. Hand him a glass of cold milk, and he will undoubtedly demand “warm milky.” The consequences of not serving food at the desired temperature are dire—dinner can quickly turn into a full-blown tantrum.
Ketchup on Everything
In the restaurant world, there are diners who sprinkle salt on their dishes before even tasting them, much to the annoyance of the waiting staff. Toddlers, however, approach food with a strict ketchup requirement. If it’s on their plate, it must have ketchup—no exceptions. My son believes that oatmeal with ketchup is a gourmet meal. I’ll take his word for it.
The Rejection of Home Cooking
This might just be a quirk of my household, but if I prepare a meal, my son refuses to even look at it. While adults might hesitate over a dish they’ve had from another restaurant, they typically give it a chance. Not my toddler! He won’t even try what I’ve made; yet, when we dine out, he devours the same meatballs he wouldn’t touch at home, as if they were a completely different dish. I’m not a master chef, but my cooking surely doesn’t warrant such disdain.
The Tip Dilemma
After all the effort I put into preparing meals, you’d think I’d at least receive a small token of gratitude. A few coins from his piggy bank or a simple “thank you for dinner” would suffice. Instead, I’m met with silence. I’m seriously considering instituting an 18% gratuity on his meals to combat this blatant disregard for my service.
So, to all wait staff out there, take heart: your experiences in the restaurant industry will serve you well in the world of parenting.
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Summary:
In conclusion, the challenges of parenting, particularly when it comes to feeding toddlers, can be more intense than dealing with difficult restaurant patrons. From food preferences to temperature demands, the experience of raising a child can mirror the trials faced in the service industry. With this understanding, both parents and wait staff can navigate their respective roles with a little more empathy.