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> A restaurant out of your home presents a public health risk sadly. Foodborne illnesses are rare, because of the regulations placed on commercial food sellers.

> home kitchens often cannot be cleaned to the same standard as commercial kitchens just due to how they have been built.

This has nothing to do with zoning rules. You're not allowed to operate a restaurant on that piece of land regardless of what kind of kitchen you have. Requiring specific materials or equipment is not the same thing as "doing this is banned here but allowed somewhere you can't afford".

> Also regarding a licensed electrician, while the regulatory requirements for one may seem high - I'm not 100% sure if they are or not - electrical fires are one of the major ways structures catch fire and kill people.

Your assumption is that the rules improve safety when it's quite the opposite. A license should be something you get by passing a licensing exam, and taking the licensing exam should be free. Anyone who knows the material gets the license, immediately, at no cost.

Instead we have apprenticeship requirements whose purpose is to constrain the supply of people who hold the license. That increases the cost of hiring a professional, which causes more work to be done by amateurs even if it's illegal, or to ignore problems because they can't afford to pay someone to fix them. Which is how you get electrical fires.

Don't confuse actual safety rules with regulatory capture protectionism that compromises safety to pad the coffers of the incumbents.




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