Putting a Stop to Restaurant Smoking

By Candice Pardue

Why It is a Good Idea to Ban Smoking in Restaurants

An ongoing issue in the United States has been whether smoking should be banned or allowed in restaurants. It's health versus the rights of smokers, and restaurant owners are usually caught between the two. Many restaurant owners fear losing business if they have a completely smoke-free environment. The information in this article outlines the benefits of going completely smoke free in a restaurant, the unprecedented health risks of second-hand smoke, and some reasons a ban might benefit everyone - even smokers.

An Objective Look at Smoking in Restaurants

At first glance, it seems that smoking in restaurants does no harm. Smokers get to enjoy their cigarette or cigar after dinner, and non-smokers can choose to sit in the non-smoking section if they want. The two types of people are seated separately, and there is usually air ventilation available where the smokers are sitting to reduce the impact of the smoke. With this typical scenario, restaurant owners are able to please both crowds, as long as the customers are happy, right? This would be great if one could eliminate all the health risks of second-hand smoke, along with the additional costs of business operation when a restaurant allows smoking inside. Keeping the customers happy isn't a good enough reason to continue this method. Here's why.

Is Second-Hand Smoke Really Harmful?

A question many restaurant owners might ask is if second-hand smoke is really as harmful as health officials and doctors say. The answer is yes. In fact, it's harmful for all types of people of all ages - men, women and children. Both smokers and nonsmokers can experience health problems from second-hand smoke according to several studies performed by the United States Environment Protection Agency (EPA) and the National Cancer Institute (NCI). Here are some statistics provided by these studies.

ETS Links to Cancer

Approximately 3,000 people die every year with lung cancer that's caused by environment tobacco smoke (ETS), another word for second-hand smoke. ETS is linked to several different cancers in the body such as lung cancer, nasal sinus cavity cancer, breast cancer and bladder cancer.

Children and Health Risks from ETS

Around 200,000 to 1,000,000 children with asthma have a worsened condition because of exposure to ETS. Middle ear infections are also caused by exposure to ETS, and result in between 700,000 to 1.6 million doctor visits per year. Approximately 120 children die each year with SIDS (Sudden Infant Death Syndrome) as a result of breathing in ETS. Also, between 150,000 and 300,000 children experience acute lower respiratory tract infections as a result of breathing in ETS.

ETS and the Heart

Approximately 35,000 to 40,000 people die each year from heart disease who do not smoke, but were exposed to ETS. Breathing in ETS can cause premature hardening of the arteries.

Smoke Poisons

ETS contains many different carcinogens and poisons that are harmful to the body. When smoking is allowed in a restaurant, these poisonous chemicals are released into the air and will also rest on food others are eating. Even with good ventilation,not all of the poisons will be eliminated. People with air or food allergies usually have a difficult time breathing when exposed to ETS.

The Costs of Smoking

A restaurant owner might fear losing customers because of a smoking ban, however, he/she should also consider the tremendous increase of costs to operate his business when smoking is allowed. Expenses can be increased directly and indirectly.

Direct Costs

Some ways costs can be directly affected when smoking is allowed include higher insurance premium costs as a result of fire or health risks, damage to property or furnishings from burns and accidents, a threat of lawsuits if someone with a medical condition is harmed by the smoke in your restaurant, and also higher cleaning costs to keep the restaurant looking and smelling fresh. Smoke chemicals and poisons accumulate on furnishings, floors, ceilings, tables and chairs, and cleaning away the smell can be difficult.

Indirect Costs

Allowing smoking in a restaurant can also affect the cost of operations indirectly. One example is how it affects the productivity and attendance of employees. Non-smokers often have a difficult time concentrating when second-hand smoke is present. Both smokers and non-smokers are able to breathe more freely while working when there's no smoke present. Smokers tend to have more health-related absent days than non-smokers as well.

A study conducted in 1996 by Health Canada showed that each employee who smokes costs an employer on average between $2,000 and $6,000 per year in the United States as a result of increased absences, property damage and elevated insurance costs. Lung cancer risks are also much higher among food service workers where smoking is allowed.

Is a Smoke Ban Bad for Business?

A study conducted by the Substance Abuse Policy Research Program examined the affects of smoke-free policies on restaurant profits in Massachusetts from 1996 to 1998. The results of this study concluded that being smoke-free did not affect the amount of business a restaurant received.

A Smoke-Free Environment that Caters to Smokers

Restaurant owners supporting a ban on smoking can still provide convenient amenities for smokers. Ash trays can be placed outside all entrance and exit doors. A well-ventilated or covered outdoor break area can be provided for employees who smoke. Training about the benefits of being smoke free for all employees can be provided, and employees will be able to pass these benefits on to smoking customers who show concern. If switching to smoke free, a restaurant can provide brochures about the health benefits and other reasons it will benefit customers, such as in lower dining prices, cleaner environment, better service, etc.

In conclusion, restaurants can be smoke-free without harming their business or reputationif owners and managers take the right approach. Restaurants can still cater to both smokers and non-smokers if a smoking ban is established. Customers and employees alike will benefit from a healthy restaurant environment.

Statistical Sources:

*United States Environment Protection Agency (EPA)
*National Cancer Institute (NCI)
*Bartosch WJ and Pope GC. "Local Restaurant Smoking Policy Enactment in Massachusetts." Journal of Public Health Management and Practice, 5(1): 63–73, 1999

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