How Kosher?

The poskim discuss different cases of people who transgress, and how we relate to them, in light of Rabban Shimon Ben Gamliel (Rashbag)’s opinion. One situation discussed in recent times is a hotel that wishes to be certified as kosher, but with limitations. The hotel owners agree that all the food prepared in the hotel will be kosher (including only kosher meat, and no cooking of meat and milk together). However, they explicitly do not want to restrict their guests from eating milk right after meat, or even mixing (not cooking) meat and milk together. These actions are Rabbinically forbidden, but not as severe as the other potential transgressions being avoided by the certification. Rav Ovadia Yosef (Yabia Omer Y"D 4:7 and 6:3:3) rules that the rabbinate may - and should - certify the hotel, and says that Rashbag’s statement does not apply to this case. The Rambam rules like Rashbag, but says it’s good to be like the tznuim, making it a positive trait to be concerned with people’s religious welfare. Further, the Rambam may rule like Rashbag only in the case of robbery, which is more severe. Further yet, in the case of the trespassers, they may avoid the land altogether if they know that it may involve other prohibitions. In this case, without the certification, no one will avoid prohibitions, but, on the contrary, violate other ones. Finally, there are many customers who will not eat milk and meat together, and therefore the certification will make the difference for them between forbidden and permitted food. These people (including unwitting tourists) know no better, and therefore are considered anusim (forced), and we are concerned with their welfare.

Rav Moshe Feinstein (Y"D 1:52) also discusses a similar case of an establishment that agrees to only prepare kosher food (with certification), but not restrict the uses of the food by its patrons. Rav Moshe rules that the restaurant should be certified, since a certification does not have to relate to and concern external matters, even in the use of the certified food. Rav Moshe adds that this is especially true, since some of the patrons may be totally ignorant, and have the status of tinok shenishba. This would remove the rule of haliteyhu entirely, even according to Rashbag.

The Tzitz Eliezer (11:55 and 12: page 224) strenuously disputes these rulings, and states that only bad results can come from such a certification. The public at large will take the rabbinate certification much more lightly, and even the certification will be hard to enforce. The Tzitz Eliezer states that Rashbag’s statement definitely applies here, as we want to have no hand in enabling transgressions, and have no interest in ameliorating any of the transgressions involved. In his response to Rav Ovadia Yosef’s letter to him, the Tzitz Eliezer says that it seems that he and Rav Ovadia Yosef approach this halachic area differently.

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Waiter in a Non-Jewish Restaurant

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(From Meoros Daf HaYomi)

Our Gemara (Kiddushin 69) quotes the words of Nechemiya ben Chachalya, who is referred to in Ezra (2:63) as “Hatirshasa.” His job was to attend to King Nebuchadnezzar and to serve him his wine. Based on the Talmud Yerushalmi, Rashi (s.v. Hatirshasa) explains that part of Nechemiya’s task was to taste the wine before serving it as a security measure to prove that he was not trying to poison the king. As such, chachamim granted Nechemiya a special dispensation [heter] to drink [shasa] wine made by non-Jews, and therefore was given the name “Hatirshasa.”

Source of the prohibition against non-Jewish wine: Since Nebuchadnezzar was not an idol-worshipper, his wine was not considered libation wine, which is forbidden by the Torah (Avoda Zara 29b). Still, the Sages had to grant Nechemiya explicit permission to drink his wine because when Daniel was exiled to the Babylonian king’s palace, he pledged not to defile himself by drinking the king’s wine, even if it was not used for libation offerings (Daniel 1:8). This decree was enacted once again for Klal Yisrael by the talmidim of Beis Shammai and Beis Hillel (Shabbos 17b), who prohibited drinking non-Jews’ wine, even in a Jewish home (see Beis Yosef, Y.D. 123, Os 1; see also Encyclopedia Talmudis, “Yayin shel goyim” p. 335).

A man who made his living as a waiter asked the Radvaz (Part IV §22) whether he would be allowed to work in a non-Jewish restaurant and serve wine there. The Radvaz replied that although Nechemiya ben Chachalaya served wine to Nebuchadnezzar, this should not be used as an example, for he had no alternative. Had he tried to disobey the king’s standing orders, he would have placed his life in danger. But a Jew may not engage in this profession of his own volition, and he should be rebuked and, if possible, prevented from doing so. Furthermore, said the Radvaz, a Jew should not set foot at non-Jewish parties to prevent him from learning their ways.

The Kol Eliyahu (Responsa II §27) adds that if a waiter is involved in warming or preparing the food, he is liable to come to taste it and to transgress a Torah prohibition.

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