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Your views: on ICAC case, euthanasia and restaurants

Reader contributions

Today, readers comment on a failed prosecution, SA legalising assisted dying and a chef’s drive to change a ‘broken’ restaurant culture.

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Commenting on the story: REVEALED: ICAC’s international trail in pursuit of bureaucrat

One wonders if these two bureaucrats, together with others previously charged by ICAC and acquitted, have access to financial compensation for years of lost salaries resulting from ICAC’s astonishingly protracted investigations, not to mention damage to their reputations.

If not, perhaps ICAC should be disbanded and the SA government should take responsibility for these financial and reputational damages. – Geoff Fincher

Commenting on the story: DPP ‘considering’ pushing on with Renewal SA prosecution as Chapman denies conflict

Having ruined the careers of two people in senior roles would normally be seen as appropriate punishment for the transgressions committed, if they were in fact committed. To suggest that this be continued without sufficient evidence is extremely disingenuous, some might say grandstanding.

If the information released to the public is true, we have undergone a very expensive ICAC investigation to verify whether or not a little over $1000 was spent outside of regulations. Why not ask the individuals concerned to pay the money back and have a black mark applied to their HR records?

Admittedly, if the transgressions were a pattern of criminal behaviour I would fully understand the AG’s behaviour. But we’ll never know because the public is kept in the dark about the facts of the matter, under the cloak of protecting privacy.

This whole affair is beginning to develop a rather unpleasant stench. – Bob Sibson

Commenting on the story: SA Parliament legalises voluntary euthanasia

At last we have a choice when faced with pain and discomfort that impacts quality of life, without people who like to tell others what to do seeking to prohibit our relief. Jeremy Bryce.

Commenting on the story: Aurora wants to be a guiding light in toxic restaurant industry

What a breath of fresh air! Finally, someone with gumption to address the slavish conditions evident in the hospitality industry.

And treating employees respectfully – a formula which in the longer term is rewarded with loyalty and tenure, rather than the costly hiring and firing mentality that seems to pervade and yet is perceived as economically sound. – Bruce Lang

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