A visitor from the U.S. got more than they asked for at a Toronto hotel restaurant when they ordered a cheeseburger on Monday night that was served with a waiver on the side.
A visitor from the U.S. got more than they asked for at a Toronto hotel restaurant when they ordered a cheeseburger on Monday night that was served with a waiver on the side.
Title feels a bit click-baity, but truly I think the waiver is reasonable. If you want food prepared outside our food safety standards and laws, you should have to waive the right to sue if you get yourself sick and die. Whether it will actually hold in court is contestable.
I’m an American living in Canada and I think the law and mentality around it are silly.
That said, you’re right. Those are the codified rules, and because they are codified, the hotel has taken the necessary steps to protect themselves, while going out of their way to provide this to their customer. They could have just told them no, just like every other establishment does.
Yeah so we’ve got this thing in Canada called public healthcare and we ended up paying for people getting e.coli and mad cow disease because they decided they knew better, so no these regulations aren’t silly.
Well you can move across the border if you want to live in a country where governments don’t care about their citizens and where you can just sue the restaurant for not letting you eat the way you want and then sue them for feeding you unsafe for that brought you to the hospital.
Absolutely. One could argue that the restaurant went out of its way to provide a customer food request, but many restaurants refuse to cook ground beef at anything below well-done.
Personally, as a Canadian, I would never eat anything less than that for a hamburger, but I cook my steaks near blue at home.
Oh no, no no. It’s seared on the outside and barely warm on the inside. Super raw. Basically you cook the outside just enough to kill pathogens and then get all the inside raw bloody and delicious.
So I am a proponent of delicious barely cooked meat, but only in steaks and other “whole meats”. Ground meat has a HUGE surface area that contacts machinery so it gets cooked all the way through, always.
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Title feels a bit click-baity, but truly I think the waiver is reasonable. If you want food prepared outside our food safety standards and laws, you should have to waive the right to sue if you get yourself sick and die. Whether it will actually hold in court is contestable.
I’m an American living in Canada and I think the law and mentality around it are silly.
That said, you’re right. Those are the codified rules, and because they are codified, the hotel has taken the necessary steps to protect themselves, while going out of their way to provide this to their customer. They could have just told them no, just like every other establishment does.
Yeah so we’ve got this thing in Canada called public healthcare and we ended up paying for people getting e.coli and mad cow disease because they decided they knew better, so no these regulations aren’t silly.
This attitude is a very slippery slope, unfortunately.
Well you can move across the border if you want to live in a country where governments don’t care about their citizens and where you can just sue the restaurant for not letting you eat the way you want and then sue them for feeding you unsafe for that brought you to the hospital.
Telling everyone you’re a fascist in a burger cooking thread is extra special.
He’s full of shit too, as the person who gets sick also pays his share for the insurance.
Or the restaurant could say “no we dont do this”
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Absolutely. One could argue that the restaurant went out of its way to provide a customer food request, but many restaurants refuse to cook ground beef at anything below well-done.
Personally, as a Canadian, I would never eat anything less than that for a hamburger, but I cook my steaks near blue at home.
What’s “blue”? Just well-done?
A well done steak only belongs one place, and that’s the trash
Extra rare.
Oh no, no no. It’s seared on the outside and barely warm on the inside. Super raw. Basically you cook the outside just enough to kill pathogens and then get all the inside raw bloody and delicious.
So I am a proponent of delicious barely cooked meat, but only in steaks and other “whole meats”. Ground meat has a HUGE surface area that contacts machinery so it gets cooked all the way through, always.