Re-reading the posts here I have to agree with what Pete said about non-smokers going to Europe. I worked in Greece for awhile (island of Santorini at restaurant Selene) and let me tell you everyone
and I mean everyone and their mother smokes. It is like a national past time.
I would also like to make a comment to Jacky, that I think Petes points are valid. I also don't think that the comments posted here are lame in anyway. Smoking areas have always been an issue with the restaurant business, and I am sure it will continue to be. Each restaurant situation is unique, and I think that most chefs handle it pretty well. Smoking parlors or smoking in the bar area seems to be the best solution.
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Best Regards,
Nicko
nicko@cheftalk.com 
