It is my professional opinion that working in the restaurant industry at least once is essential for everyone. This experience provides valuable insights into the complexities of human behavior, showcasing both the admirable and the unappealing. Furthermore, the challenges faced while managing demanding patrons serve as excellent preparation for the journey of parenthood.
Having spent considerable time in food service, I can confidently state that the most unruly customers I encountered pale in comparison to my toddler.
The Food Rejection
When it comes to rejecting a meal, my child’s approach is less than subtle. Rather than politely requesting an alternative, he hurls his plate across the table, proclaiming, “I don’t want that!” This reaction is distinctly different from the typical restaurant patron who might simply ask for a replacement dish.
Staff Rudeness
During my years as a waitress, I encountered many impolite customers, yet none ever resorted to throwing food at me. In stark contrast, I have lost count of the times my toddler has gleefully launched fruits and vegetables in my direction.
Temperature Sensitivity
Serving food at the right temperature seems impossible when it comes to toddlers. Meals are either too hot or too cold, and should a child be forced to wait even a brief moment while I cool down their food, they may completely refuse to try it once it is finally served. Hand them a glass of cold milk, and they will undoubtedly demand a “warm milky” instead. The wrath of a toddler denied their preferred temperature can swiftly transform dinnertime into a period of tantrums.
Ketchup Overload
In the restaurant world, there are always those patrons who sprinkle salt on their food before tasting it, much to the chagrin of the waiting staff. Toddlers exhibit similar behavior with ketchup; if it’s on their plate, it must be accompanied by a generous serving of the condiment. My son insists that oatmeal with ketchup is a culinary delight—I’ll take his word for it.
Parental Cooking Rejection
If I prepare a meal, my toddler will categorically refuse it. While adults may hesitate to try a dish from a different restaurant, they typically sample it before deciding they dislike it. My child, however, won’t even attempt to taste my cooking. Yet, when we dine out, he is often eager to devour the same dish he rejected at home just the night before. I don’t consider myself a master chef, yet my culinary efforts seem to warrant immediate dismissal without a taste.
The Gratuity Dilemma
After all my efforts, one would expect some form of acknowledgment or gratitude, whether it’s a small token from his piggy bank or a simple “thank you.” Unfortunately, appreciation is scarce in my household. I’m seriously contemplating adding an 18% gratuity to every meal I serve to remedy this blatant oversight.
To all restaurant workers: take solace in the fact that your experiences will serve you well in the realm of parenting. If you’re interested in more insights on family and parenting, check out this informative blog post. For additional resources on artificial insemination, Make a Mom has excellent information. And for a comprehensive guide on fertility treatments, WebMD is a highly recommended resource.
In summary, parenting, much like managing a restaurant, involves navigating the whims and unpredictable behaviors of an often demanding clientele—our children. It is a unique experience that teaches patience, adaptability, and resilience.