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Yeah, the dude I worked with always dunked his steak in ketchup too.  I forgot about that.  I did that as a kid but eventually outgrew it.

My wife’s late grandfather had a theory that if a little was good then a lot was better and that would extend to his eating as well.  First off, he was diabetic and had high blood pressure so her grandmother basically stopped seasoning food at all.  I can attest the woman makes some of the blandest meals I’ve ever eaten.  But she would let him have pepper and he took full advantage.  After making his plate he would unscrew the pepper lid and proceed to pepper his food until the point it was unrecognizable.  It was nauseating to watch.

On more that one occasion I’ve seen her calmly and wordlessly take a salad dressing bottle from his hands as he would just turn it upside and drown his salad.  Years ago I was grilling steaks and her parents and grandparents came over to eat.  He came outside where I was cooking and asked which steak was his.  I told him which ever one he wanted.  He then set aside a steak and took the garlic salt I was using, unscrewed the lid, and just buried each side of the steak in the stuff.  I was horrified.  He then told me not to tell grandma and then smiled and went inside.

I honestly think he had some type of mental disorder.  He would do the same thing with dish liquid if dishes needed washed.  He’d use half a bottle for like 3 or 4 pots or pans.  Before every meal he’d scrub his hands and forearms up to his elbows like a surgeon going into the OR.  Nice guy but exhibited strange behavior sometimes.

I'm not a "breakfast" food person. I've spent my whole life eating "lunch/dinner" foods in the morning. Lots of people, including my wife, think this was not normal. Some still do, but she doesn't.

When we were in Europe, she found out I'm perfectly normal. They do make "American breakfast" over there - for Americans.

It's amazing to me how many "chefs" screw up calamari, and a lot of other seafood too. It's so simple and they screw it up.

Meats sometimes as well. I know the local places we go to by now. One in particular.. you have to order purple to get medium-rare, etc. It's weird.

Yeah, you can order a steak any way you like in France-- it's still going to come out rare.  Or even "bleu" which is one level more rare than rare.  I like rare but since French beef is pretty poor quality, it's not a very enjoyable experience...

i had a group of guys who work for me 'help' me do some heavy lifting getting some stuff loaded and out one day, and treated them all to dinner at one of the 'nicer' steak houses... good steak and a few beers go well after an 14 hour day of hard labor...  told them to 'get what you want', and of course they flipped right to the high end steaks.  

one guy orders the filet, which is fine- but then tells the waitress "very well done, please"- and i stopped him butt cold.. i couldn't bring myself to ruin a decent cut of filet by making leather out of it.  I told him to get a flank steak or a sirloin if he plans on making jerky... and i was dead serious.  He decided "I'll try it medium, then", and he was stunned about 'how much better' it was... Understand 'medium' was too hot for my tastes too- but i was compromising.  He now eats his steak medium rare when his wife is around so she doesn't get 'grossed out', and orders it like i do when she isn't- which is "rare side of medium rare".... 

point being.... lots of people just do what they do and don't think about it- because that's what they've done.  stepping outside known quarters is a lot bigger a deal to some than most.  they only find out what they've been missing when they have to.  

I'm not an egg fan, per se. To me, eggs are an ingredient.

but back to weird habits:  

I'll discover what i like the best on a plate, and leave a bite of it for the very last thing off the plate.  i don't know if that's weird or smart... I'm going to go with smart.  

Eggs are a delicious topper on a plateful of enchiladas.  Two eggs, sunny side up.  Or, over-easy if you're not as brave as I am...

If you did that to me, I'd channel Guy Fieri and toss them aside so I could enjoy the enchiladas.