Aug. 30, 2015
I firmly believe that everyone should experience working in the restaurant industry at least once. It’s a unique glimpse into the best and worst aspects of human nature, and it also equips you with skills to handle demanding customers—an ideal training ground for parenthood.
Having spent years in food service, I can confidently say that the most obnoxious customers I’ve encountered pale in comparison to my toddler.
The Dish Rejection
When my son doesn’t like his meal, he doesn’t simply ask for a replacement. No, he launches his plate across the table, declaring, “I don’t want that!” The finesse of a restaurant patron is nowhere to be found here.
Staff Interaction
While I’ve dealt with plenty of unpleasant customers, none have hurled food at me. My toddler, however, has turned me into an unwilling target for flying fruits and vegetables.
Temperature Tantrums
It seems impossible to serve food at the perfect temperature for a toddler. Everything is either too hot or too cold. Wait thirty seconds to cool down a piece of fish, and you can bet he will refuse to eat it entirely. Hand him a glass of cold milk, and the demand for “warm milky” will follow. The slightest temperature mishap can turn dinner into a full-blown tantrum.
Ketchup Obsession
Every server knows those customers who douse their meals in salt before even tasting them. Toddlers are no different, but their condiment of choice is ketchup. Regardless of the dish, it must come with a side of ketchup. My son insists that oatmeal with ketchup is a gourmet delight; I’ll take his word for it.
The ‘Mommy Made It’ Syndrome
This may be a phenomenon unique to my household, but when I prepare a meal, my son suddenly finds it unappetizing. Restaurant diners might hesitate to try a dish they prefer from another place, yet they usually sample it first. Not my toddler! He won’t even consider a bite of what I’ve made, but serve him the same meatballs at our favorite Italian spot, and he’s devouring four in one sitting. I’m not a culinary expert, but my cooking can’t be that bad, can it?
The Tip Dilemma
After all the effort I put into meals, I’d appreciate a simple thank you, a kiss on the cheek, or maybe even a few coins from his piggy bank. Yet, nothing is ever offered. Perhaps I should start adding an 18% gratuity to each meal to combat this blatant disregard for my efforts.
To all waitstaff out there, take heart! Your experiences in the restaurant industry will undoubtedly aid you in navigating the challenges of parenthood.
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In summary, navigating the demands of a toddler can sometimes feel like managing a restaurant full of difficult patrons. From food temperature tantrums to condiment obsessions, the challenges are endless. But with patience and a sense of humor, you can survive this stage and come out stronger on the other side.
Keyphrase: toddlers vs rude restaurant patrons
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