Why the DH should be baseball’s standard in one simple analogy

Recently, a couple of professional pitchers got into a public argument about whether or not the DH should come into the National League the way it has basically every other league in the world. In case you’re unfamiliar with baseball, the viewpoints are summarized neatly in the analogy below (analogy is mine, so if you love/hate it, tweet me: @BeaudryDFW).

A restaurant has a really popular way of producing dinners. They have phenomenal chefs that, because of how involved their product is, require four days’ rest between work days. The restaurant’s owner doesn’t want the chefs to burn out, so he hires five of them and they work once a week. There are sous chefs and other assistants that help out on a part-time basis each day, but their roles are limited.

The restaurant also has eight waiters. They do a great job, are highly compensated, and they are among the best in the world at what they do.

At the end of the night, the chef and his assistants clean all the dishes. It’s one of those necessary tasks that is part of each person’s job description but isn’t really considered important enough to hire someone for. There’s space for nine people to do the dishes, so the waiters and the chef finish it off, since they’re paid the most.

The restaurant is crazy popular! The eight waiters sometimes struggle to serve every customer with complete satisfaction. How do they fix this problem?

A National League fan would have the chef come out on occasion on his day of work and wait tables. Sure, he won’t be very good at it as it requires a completely different skill set than the one he’s paid for, and it will take away from his performance in the kitchen, but chefs have been doing this a while in other places, so that’s the way it should be done.

An American League fan would simply hire another waiter. Since there isn’t any more room in the dish washing area, he can join the sous chef and other assistants in skipping the dish washing. Service is improved, the quality of the food remains as high as possible, and someone else has a job.

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