steve wrote:vockins wrote:Why does an employer have a right constantly expose his employees to carcinogens? What is it about the activity of smoking that is necessary for a bar to conduct its business, besides tradition?
The wishes of the patrons. Kitchen staff are exposed to carcinogens every day, as are gas-pump jockeys, as are thousands of other categories of worker. It comes with the job, as they say, but even people who don't like smoke want gas for their cars and sear marks on their mahi-mahi, so they don't complain about it.
A cook cannot make mahi mahi without using a stove. A gas station attendant cannot deliever gas without exposing himself to fumes. A steelworker cannot smelt iron without breathing blast furnace dust.
But a bartender is just as able to make mine Ballantine with cigarette smoke in the room or no. There's nothing about smoke that is necessary for a bartender to do his job. A bartender serves spirits, not tobacco.
If the bar makes the majority of its receipts from tobacco sales, it comes with the job. Otherwise, it doesn't come with the job.
Even if a condition does come with the job, that doesn't dismiss restaurants, gas stations, and steel mills from doing everything in their power to ensure the health of their employees.