HARRY SHEARER

In “Making a Stink,” Harry Shearer was right on the mark, though I feel he could have come down much harder on the odoriferous assault to which one is subjected at restaurants these days.

At an otherwise satisfactory restaurant recently, my wife and I were attended by three of the staff; the service was attentive and hospitable, the food probably good. But the evening was spoiled because all three men had marinated themselves in scents of penetrating sweetness and pungency.

I’ve heard it suggested that strong perfume is a defensive measure. But it’s those of us who are subjected to this olfactory bullying who need some method of defense.

GERRIT GRAHAM

Los Angeles