In my professional opinion, every individual should experience working in the restaurant industry at least once. This experience provides valuable insights into the complexities of human behavior, both positive and negative, and equips one to handle the challenges of parenthood.
Having held numerous positions in food service, I can confidently assert that the most difficult patrons I’ve encountered pale in comparison to my toddler.
The Explosive Reactions
For instance, when he dislikes a dish, he doesn’t simply request a replacement. Instead, he hurls his plate across the table and yells, “I don’t want that!” This explosive reaction is far more dramatic than any complaint I received during my time as a server.
Unparalleled Rudeness
Moreover, his rudeness towards the staff is unparalleled. While I dealt with many impolite customers, none ever resorted to throwing food at me. Yet, I’ve lost count of how many times my son has enthusiastically tossed various produce items my way.
The Temperature Dilemma
The temperature of his food is another constant source of discontent. It seems impossible to serve him anything at the right temperature. If a dish is too hot, he won’t touch it, and if it’s too cold, he’ll demand something entirely different. For example, if I present him with a glass of cold milk, he will immediately insist on “warm milky” instead. A mere 30 seconds of waiting can lead to a full-blown tantrum over his meal.
Ketchup with Everything
Another common occurrence is the toddler’s insistence on ketchup with every meal. In the restaurant world, there are customers who add salt before tasting their food, much to the dismay of the staff. Toddlers, similarly, require ketchup with everything, regardless of whether it complements the dish. My son claims that oatmeal with ketchup is a delightful combination—I’ll take his word for it.
The Restaurant Paradox
Additionally, there seems to be a peculiar phenomenon where meals prepared by me are immediately rejected, while the same dish from a restaurant is devoured without hesitation. If I make spaghetti and meatballs, my son will scream in protest, yet he will happily consume four meatballs at our local Italian eatery, made from the exact same recipe. I know my cooking isn’t perfect, but it shouldn’t warrant such disdain before even being tasted.
The Lack of Gratitude
Lastly, despite my efforts, I receive no gratitude for my culinary endeavors. A simple token of appreciation, like a small coin from his piggy bank or even a kiss, would suffice. Instead, I am left empty-handed, leading me to contemplate imposing an 18% gratuity on all of his meals.
Conclusion
To my fellow restaurant staff, take solace in knowing that your experiences will serve you well in the journey of parenthood. For further insights into parenting and home insemination, you may find this blog post useful, as well as this excellent resource on pregnancy and related topics.
In summary, navigating the challenges of raising a toddler offers a unique perspective, akin to working in the restaurant industry. The demands and behaviors encountered at home can sometimes be more extreme than those faced in food service, preparing you for the unexpected trials of parenthood.