Last week I wrote about a visit with my mother in Florida and how risk management practices became a focus during my stay.
One day at lunch my mother's friend ordered hot tea. The water was served in a glass carafe with a plastic neck and no pour spout. After only a few seconds, her friend discovered the container was too hot to hold and it had to be put down. Remembering the famous spilled-cup-of-hot-coffee at McDonald's, we recognized the potential for disaster.
A few days later after returning home, my mother called. She had been back to the restaurant—again her friend had ordered hot tea and again it was served in the potentially dangerous carafe. When they mentioned their concerns to the waitress, she shrugged, saying that while she realized the container was a hazard, that her hands were tied because management would not listen to her. The waitress then asked my mother to send an e-mail to the chain's home office, hoping that might have an impact.
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