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<DIV><FONT style="BACKGROUND-COLOR: transparent" color=#000000 size=2
face=Arial>From: "Professor L. Levine via Avodah"
<avodah@lists.aishdas.org><BR>Subject: [Avodah] Going to a Hotel for
Shabbos/Yomtov<BR><BR>The following is
from<BR><BR>http://tinyurl.com/h2fgx5x<BR><BR><BR><BR><BR>>>From Rabbi
Shmuel Eliyahu Shlita:<BR><BR><BR>Being a guest in a hotel on
Shabbos<BR><BR>....Prior to making a reservation in a hotel in Israel or abroad,
one must check a number of important things. </FONT></DIV>
<DIV><FONT style="BACKGROUND-COLOR: transparent" color=#000000 size=2
face=Arial><BR>To achieve the correct level of kashrus one must inquire if the
utensils are toiveled (ritual immersion in a mikve). ....<BR><BR><BR>One must
check if the cooking is bishul yisrael or that of a non-Jew. If they are lenient
regarding bishul akum, then the overall kashrus is in doubt.
.....<BR><BR><BR>One must ascertain if the greens are the special "gush katif"
[insect free] type or do they make do with using regular vegetables that are
washed and inspected by a mashgiach. ......<<<BR></DIV></FONT></FONT>
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<DIV>>>>>></DIV>
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<DIV>A guest in a hotel only needs to know one thing: who gives the
hechsher? If the hechsher is one that cannot be relied on to be
careful about tevilas keilim, about bishul akum, or about checking for bugs,
then the hechsher cannot be relied on, period.
<DIV> </DIV>
<DIV>I wonder who is R' Shmuel Eliyahu's intended audience. Is
he addressing the guest who relies on Rabbanut kashrus, and
therefore cannot assume any given hotel is really kosher? Is he
hinting that the standards of Rabbanut kashrus vary so widely from city to city
in Israel, that the guest should check it out for himself before relying on the
Rabbanut? </DIV></DIV>
<DIV> </DIV>
<DIV><B><FONT color=#0000ff>--Toby Katz<BR>t613k@aol.com</FONT><FONT lang=0
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