I firmly believe that everyone should experience working in the restaurant industry at least once. It’s an eye-opening glimpse into the best and worst of humanity, and it serves as excellent training for the chaos of parenthood. Having spent years in food service, I can confidently say that the most difficult customers I encountered pale in comparison to my toddler.
The Dish Rejection
When my son decides he doesn’t like his meal, there’s no polite request for a replacement. Instead, he hurls his plate across the table, wailing, “I don’t want that!” It’s a far cry from the typical disgruntled diner.
Rude to the Staff
Throughout my time as a waitress, I dealt with numerous unpleasant customers, but none ever resorted to throwing food at me. My toddler, however, is a different story—I’ve lost count of how many times he’s bombarded me with fruit and veggies during mealtime.
Temperature Tantrums
Serving a toddler food at the right temperature seems impossible. It’s either too hot or too cold, and God forbid they have to wait even a moment for you to cool it down. One moment of hesitation, and suddenly, that food is off the table. Hand him a glass of cold milk, and he’ll demand “warm milky” instead. Trust me, avoid the wrath of a child who feels their meal is served at the wrong temperature, or dinner may quickly turn into tantrum time.
Ketchup Connoisseurs
In the restaurant world, some customers add salt to their dishes before tasting them, leaving waitstaff to explain the chef’s careful seasoning. Toddlers, on the other hand, are all about ketchup. They demand it with everything served to them, regardless of whether it complements the dish. My son swears that oatmeal with ketchup is a culinary delight—I won’t be trying that anytime soon.
Mommy’s Cooking Rejection
If I prepare a meal, my son suddenly loses all interest. While diners may hesitate to try a dish they dislike from another restaurant, they usually give it a shot. Not my toddler! If I serve him something at home, he won’t even attempt to taste it. Yet, at a restaurant, he’ll devour the exact same dish that he rejected just the night before. It’s baffling—I’m no master chef, but I didn’t think my cooking was that bad.
No Gratuity
After all the effort I put into feeding him, a little appreciation would be nice. A few coins from his piggy bank or even a simple “thanks, Mom” would go a long way. Yet, I receive nothing in return. I’m seriously contemplating adding an 18% gratuity to every meal to combat this blatant disregard for my efforts.
So, to all the waitstaff out there: take solace in the fact that your experiences in food service will prepare you well for the trials of parenthood. For more insights, check out this article on Cervical Insemination, where we explore the nuances of parenting and more.
In summary, toddlers embody the challenging aspects of restaurant patrons, from their picky eating habits to their unreasonable demands. Navigating mealtimes with a toddler is a whole new level of chaos that requires patience and resilience.
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