Amen! But before you toss those melon chunks, try them with a touch of salt and see if that makes a difference.
“Salty Garbage Melons,” would be a good name for a sea shanty group.
Same with our go-to Chinese places: they always put broccoli in their meat dishes like General Tso’s. Undercooked broccoli at that; I hate crunchy broccoli and always give mine to my SO.
How about having both on the menu and let people choose?
Back when I travelled to conferences and give talks at universities I’d arrange for vegetarian meals.
Ugh. I’d get broccoli salad with broccoli soup with broccoli sides. (I am not kidding, that happens.) Awful, awful stuff. Plus no protein main dish of any sort. No beans, no corn, etc. Just veggies with broccoli over and over.
I am convinced that broccoli is like a virus. Making broccoli dishes causes brain damage that results in more broccoli dishes.
I love broccoli any way at all…except overcooked. I’d eat it that way too though. I’d try some of those other things i.e. lima beans, rutabaga, egg plant. I, however, despise green beans, though in soup or stew I’ll eat them. Not a fan of zucchini.
Ground beef with broccoli, cooked in its own grease with minced garlic, salt, and a lot of pepper, and eaten out of a bowl with mayonnaise (plus Sriracha sometimes) is one of my guilty pleasures. I manage to have some at least once a year.
Sufferin’ Succotash!
I think Id pass on broccoli in that case. 
Oh, come on! I drain the grease before I eat it! 
Mmmm… Broccoli.
I like broccoli just fine. That green rope-like thing called broccolini, however…
Okay, as long as it isnt brussels sprouts.
that’s my gripe with 90 percent of the Chinese places …its almost raw 90 percent of the time …
However peas do need to make a comeback rutabaga zucchini all squash and okra can burn in the underworld for all I care
For me, it’s a positive thing that restaurants, even less expensive chain establishments, typically offer steamed vegetables like broccoli or asparagus rather than canned/overcooked staple vegetables of old. It’s a nice alternative to the ubiquitous baked potato or fries. You can always request butter to slather on steamed vegetables if you’ve gotta have it.
I also see more places serving broiled brussels sprouts, which are often excellent.
On my way back home from a recent trip I passed through the Charlotte airport and had a chance to get a double order of fried okra from a good barbecue outlet. They didn’t offer collard greens, but you can’t have everything.
I’m with you. I’ve only had it a few times, and hated it every time. For me it’s not the flavor, it’s the texture. It doesn’t just look like rope, it has the texture of rope as well. I’ve had to resort to wrapping up the chunks in a napkin and throwing them away later to avoid putting half chewed (as tough as it is, probably closer to a quarter chewed) food back on the plate.
One of our local restaurants chars broccoli on the grill and serves it with a spicy garlic dipping sauce. Nirvana!
Our favorite steak house did everything right…except for years, they served canned green beans as their veggie. Barf. I hate all canned vegetables. Salty. Tasteless. Mooshy. About ten years ago, they finally switched to grilled zucchini, yellow squash, tomatoes and onions tossed in a nice herbed sauce. Yum.
Almost raw is how I like most of my veggies. Broccoli included.
Broccoli, with a light spray of olive oil, into a hot air fryer, with a sprinkle of salt and fresh cracked pepper works well for me. I like the tiny bit of char, but others may or may not find it a touch over cooked.
I will admit though, I like it -more- with garlic-lemon-butter, or with lardons, or in a stir-fry with a spicy sichuan inspired sauce.
And also agree that a lot of cheap (emphasis) Chinese-American restaurants undercook all their woodier, tougher veggies, probably because of the desire to get you in and out as quickly as possible. Better ones can do wonders.
But, as the OP specified diners, then yeah, I guess it makes sense that they’re not putting much effort into such things, it takes more time, more attention to get it just right, and I doubt anyone is going to said diner primarily for the sides.
ETA - I suspect most people going to a diner are for nostalgia, or for classic, and now somewhat rare Americana-style dishes, most of which are good and greasy, and may well generate much regret a few hours later!
I too love broccoli. I need it steamed, tender. I used to eat it raw, but that was long ago. My teeth are OK, the problem is digestion.
I love the melons, it’s the pineapple I can’t stand! I have an aversion to it, and the slightest taste makes me gag and it ruins all fruit salad - and anything else it’s in - for me.