• DOI:10.1177/001088049803900314
• Corpus ID: 154928258

Lessons from Liebeck

@article{Rutherford1998LessonsFL,
  title={Lessons from Liebeck},
  author={Denney G. Rutherford},
  journal={Cornell Hotel and Restaurant Administration Quarterly},
  year={1998},
  volume={39},
  pages={72 - 75}
}

• D. Rutherford
• Published 1 June 1998
• Economics
• Cornell Hotel and Restaurant Administration Quarterly

Debate about blame and contributory negligence raged when a jury in New Mexico awarded Stella Liebeck $160,000 in compensatory damages and $2.7 million in punitive damages after she spilled a cup of McDonald's coffee in her lap. The coffee was served from a drive-through window at a temperature exceeding 180°F (82°C) and caused third-degree burns. Even though similar burn accidents (and settlements) had preceded this celebrated case, McDonald's (and possibly other QSRs) had apparently not sufficiently reduced the service temperature of its coffee from the industry standard of 185°F. A two-year study of a convenience sample of QSR restaurants (including McDonald's) in the U.S. Pacific northwest region following the Liebeck verdict found a mean coffee temperature of 167°F (75°C) and a range of 132° to 195°F (55° to 90°C). Moreover, some restaurants offered oral or written warnings, albeit not universally.