Tobacco Documents Online

Time for Leisure Smokers and Non-Smokers at Leisure

Time For Leisure INTRODUCTION Although there has been much publicity around the world about the effects of tobacco smoke on the quality of air in indoor areas, scientists do not agree about its impact on indoor air quality. Environmental tobacco smoke, or ETS for short, is a mixture of sidestream and exhaled mainstream smoke. Sidestream smoke is wisps of smoke from the burning end of the cigarette, cigar or pipe. Immediately after sidestream and exhaled mainstream smoke are released into an indoor environment, they become greatly diluted and dispersed. As they do, they change both quantitatively and qualitatively: ETS becomes quite distinct from either mainstream or sidestream smoke. A significant proportion of adults smoke, so in any bar, restaurant or place of entertainment, a large number of people are likely to be smokers - people who choose to smoke while enjoying their leisure. The Air We Breathe Seeing Smoke ETS is one of very few constituents of air that can be easily seen and smelt. However, even where ETS is absent because smoking is banned, air quality problems often exist. SMOKING AND LEISURE Many people choose to smoke, otherss do not. Some people don't mind others smoking, some do. There is no need, however, for this difference of opinion to be a problem. People go out to restaurants, hotels, and clubs to enjoy themselves. Operators of these establishments should surely aim to please their customers, whether they smoke or not, by offering sensible,, practical atrangements to suit everyone. Failing to cater for smokers runs the risk of alienating a large proportion of potential: customers.. The Things You Can't See Indoor air contains significant quantities of many invisible gases from a number of sources: carbon dioxide from people breathing out; nitrogen dioxide and carbon monoxide from vehicle exhaust, cookers and heaters; and formaldehyde and other gases from furnishings, carpets and insulation materials. In addition to gases, indoor air can contain minute particles of household dust and dust mites;' fibres from clothing, carpets, insulation~ or furnishings; bacteria; and the spores from various fungi. Other indoor air constituents may include vapours from cleaning products, insecticides and photocopying fluid, to name but a few. Any of these, in sufficient quantities, can make people feel unwell. The Scientists Disagree Many scientists have studied ETS and have arrived at varying conclusions, as demonstrated in the scientific guides. ETS is a complex subject where scientific bias can occur, such as failure to consider important life-style factors other than exposure to ETS, or through combining uncertain results from a number of studies to reach "definitive" conclusions. The simple fact is that scientists don't agree among themselves that ETS affects the health of non-smokers. For example, many restaurateurs around the world accommodate both smokers and non-smokers. This is plain common sense. ETS And Indoor Air Quality Whilst it is not at all' valid to compare exposure to ETS with that of active smoking it is possible to give an impression~ of the amounts of exposure involved (based on measurements of nicotine and particulate matter) as illustrated by the following example: Page 1

Time For Leisure A number of surveys conducted in the United States and Canada collected samples in a cross-section of more than 80 different restaurants, none of which had smoking restrictions. The samples included both adult-oriented and fast-food establishments, and were conducted during times when dining typically occurred. It was reported that non-smokers were typically exposed to only minimal amounts of ETS. For example, it would take a marathon eating session of hundreds of hours at the table to be exposed to the "equivalent" of one cigarette. If patrons do complain about smoke or smells, the first step should be to check the ventilation. The solution maybe as simple as opening a window, installing extractor fans or servicing the air-conditioning/ ventilation system. Good ventilationmakes good business sense: operators can increase trade by making a point of providing good quality ventilation, thus ensuring, a pleasant environment and protection~ against the many, potential sources of indoor air pollution. But what about leisure activities other than eating out? In discos, clubs, betting shops and so on, the same common sense approa& should apply. Some of these places which have a reputation for being particularly smoky have been investigated. One 1989 study of betting shops in the United Kingdom reported that the typical amount of nicotine in the air was 25 times lower than government industrial standards. The researchers noted that fumes from the street outside, particularly from motor vehicles, increased the amount of air-borne contamination inside. Efficient ventilation and filtration is, once again, the key to indoor air quality. Examples clearly illustrate the negative aspects of imposing arbitrary restrictions on smoking, There was an outcry among restaurateurs.awhen one local council, Westminster City Council, in the United Kingdom considered imposing mandatory non-smo[cing areass in restaurants in 1989, and refusing licences to those who did not comply. Following substantial public criticism, the council decidedto leave it to the good sense of restaurateurs whether or not to set aside specific areas: One city council that did go aheadi with a smoking ban was Beverly Hills, in California. As a result, diners abandoned their local restaurants and went outside the city to eat. The restaurant owners created such an outcry that the ban had to be dropped. HOW SHOULD ETS BE. TACKLED? For proprietors who are not restricted by legal requirements,, an informal approach is best. • Determine Demand Before introd'ucing non,smoking a.Teas, assess the demand for such areas through~ research among patrons. There are `: nsts' associated with the introd:uctiorn of non-smoking areas, such as increased waiting times for patrons. Only introduce measures, discussed below, if there is a clear demand. Involve staff by rrnakirg the development of smoking areas a n*oject in which all staff co-operate. This helps'o ensure that service will be equ?] in bnthg smoking and non-smoking areas. Rotate staff between sections to avoid any inequitfies that may arise, such as different levels of tips: NO SMOKING - BY ORDER? Smoking may be restricted where, for example, food is prepared, and this is generally well accepted! However, to ban smoking for no good reason invites problems and does little to promote harmony and goodwill. Rules mean that the wishes of some are being imposed on others, leading to possible resentment and conflict.  Train Staff When training staff on this issue,, management should stress that the comfort of all: customers, both smokers and non-smokers, is top priority. This means that each employee needs to recognize and respect the rights of both~ smokers and non-smokers. Staff responsible for seating patrons should, if possible, seat smokers or mixed parties close to ventilation sources, where ETS can be most efficiently removed. Page 2

Time For Leisure If a non-smoker registers a complaint,, the party should be quietly moved to another table. Should a customer become belligerent over the presence of a smoker, the staff should inform the manager immediately. Almost all problems can; however, be settled through mutual consideration and common courtesy.  Designate Areas Designate smoking and non-smoking areas, space permitting, and make sure that areas are equally comfortable. Make sections flexible by providing non-smoking areas that can expand or contract depending on demand. Be consistent by asking customers which section they prefer when they call for a reservation, and at the door. Both the smoking and non-smoking areas should include equali amounts of preferred seating.  Monitor the Policy Closely Evaluate the effectiveness of the policy and make adjustments as necessary on an on-going basis. Treat ALL patrons equally For proprietors facing the introduction of mandatory non-smoking areas or smoking bans, strong political action is required: campaigns should advocate voluntary agreements. Key arguments by proprietors for such voluntary agreements, rather than~ mandated requirements, are clear:  A mandated percentage of non-smoking seats would create longer waiting times while tables stand empty, incon- veniencing both smokers and non-smokers. Delays may cause customers to go elsewhere, causing potentially serious financial losses.  Proprietors are in the best position, and have the greatest stake in providing for customers. If the demand exists for non-smoking areas, it is in the proprietor's interest to provide such areas in the ~ appropriate proportions.  Mandated requirements place the operator in the unenviable position of having to police the social, habits of patrons. Propose Alternatives Proprietors can also propose alternative schemes accommodating non-smoking customers. For example, a law passed in New Jersey (USA) requires every restaurant to post a sign informing the public of one of three things: "This restaurant offers a no-smoking area", or "This restaurant does not offer a no-smoking area, as permitted by law", or "This restaurant has approved air cleaner equipment installed in place of a no-smoking area". Such a law DOES NOT require restaurants to establish no-smoking sections or to divide their dining areas in any way: It caters for all parties, but leaves the choice to customers and, proprietors. Exert Political Pressure When proposals are coming up for a vote, the group or groups representing the industry need to exert political, pressure. Proprietors must quickly become activists, and explain personally to the politicians involived how restaurants operate and describe the impact, the proposals would have on business. Public campaigning, by industry groups can also exert political pressure. Industry associations need a well defined plan of attack in the event of mandatory proposals being introduced, and should also be working to educate policy-makers to avoid the formulation of such ill-conceived proposals. 0 Page 3

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