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J U N E 2 0 1 4 | O R E X C E L L E N C E. C O M S U P P L E M E N T T O O U T P AT I E N T S U R G E R Y M A G A Z I N E O N L I N E
find that operating room leaders and staff really struggle with dilemmas that
don't happen every day but that can have serious impact on your organization.
• Why are those situations harder to address? Typically in health care
we focus on the question of whether or not something is considered best prac-
tice. When issues arise, we ask ourselves, does this meet the standard of care?
Or is this evidence-based
practice? Those questions
are usually easy to answer.
But what do you do when
something comes up that
doesn't necessarily lend
itself to those questions and
that might even challenge
your notions of right and
wrong? How do you go
about getting it resolved?
• Can you cite an
example of the kind of
situation you're talking
about? Recently, there was
a news story about a gyne-
cologist who was accused of
taking nude pictures of his
patients. Suppose this hap-
pened at your organization
and suppose the physician
had a solid reputation in the
community. How would you
K I C K E R
Some culinary favorites you
ought to try while you're in
town.
• Taste the seafood,
smoked andouille
sausage, okra and heat
in the gumbo, jambalaya
or etouffee, all richly
spiced and patiently simmered stews that are a meal
in and of themselves.
• Lunchtime sandwiches pale in comparison to the
po'boy, its French bread stuffed with roast beef or
fried seafood and sauce, and the muffuletta, its
Italian-style deli meats slathered with olive spread.
• To start the day or end the evening, fresh, hot
beignets buried in powdered sugar are unlike any
donuts you've ever tasted, especially alongside a cup
of chicory-laced café au lait.
• If you're at liberty to explore Bourbon Street and the
French Quarter, be sure to order your hurricane, the
rum and fruit juice concoction, in a take-along cup.
New Orleans' Traditional
Cuisine is Key to its Identity
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