Smoking Turkeys

For all practical purposes, The Saucier is a libertarian. If you want to smoke, smoke. If you want to do so in a restaurant, knock yourself out. If the restaurateur would rather you didn't, get out. And if you don't want to work in a smoky environment, get another job. Anti-smoking legislation has nothing to do with public health. Like all politics, it's about money, power, control and self-righteousness.

With that, I give you guest Bar-B-Logger, RJA:

The Commercial Appeal today has a story regarding the proposed state-wide ban on smoking in all public buildings, with the focus being on restaurants and bars. I’m not here to argue whether this is a good idea or not, or whether the government should be going into private businesses to tell them what they can and can’t do. The solution seems like common sense to me – let the private business owner set his own policy and the free market will decide whether it’s a valid policy or not.

This is the Bar-B-Log, so if The Saucier will indulge me, I’m going to focus on the story below the fold, the one about The Rendezvous voluntarily initiating a no smoking policy as of Jan 11. I should point out that I’m a small business owner and that my business happens to be tobacco. The fact that they want to change their policy is their business, being able to make our own rules is why we go into business for ourselves. And I don’t dare tell the Vergoses how to run their operation, they run one of the best tourist traps in Memphis. My problem is with the hypocrisy, with these bar and restaurant owners spouting off about health and the well-being of their patrons. Nick Vergos is in the game of trying to get you to cram as much pork into your system as you could possibly handle. I can also visit the Rendezvous, drink draft Michelob after draft Michelob, put my family in the car and drive them across town. But there’s money to be made in fat. And there’s money to be made in beer. And if there was money to be made for him in tobacco, you can be sure Nick Vergos would baste it, chop it or pour it up with as much gusto as imaginable.