Smoking areas in the restaurant

Hello,
Recently I was at a dinner and the topic of smoking areas in a restaurant, and whether they should exist or not came up. Many people maintain the theory that smoke can cause food contamination. If someone smoking in your restaurant causes someone elses food to become contaminated why is there not more concern? We concern ourselves with HACCP, handwashing, and food temperatures and the danger zone, but why don't we show more concern about smoking in the food service area?

Smoking is such a hassle for us at the restaurant. For many years we had two sections smoking and non-smoking, but about a year ago we did away with the smoking section completely. For the most part it was not a difficult thing to do, and we had relatively few complaints from people. However we do get the occaisional person who tries to defy the no smoking policy and starts flicking their ashes onto a plate. One time I got so mad at this guy that was flicking his ashes onto my $100.00 Villaroy Boch plates that I marched out to his table, screamed at him in front of everyone and told him to leave. Probably not what I would recommend, but it worked. Thankfully we have a very loyal clientel.

Take care,

Joe

[Pete]

I am an ex smoker and as such I empathize with smokers. To do away with all public smoking is unfair and cruel. I do not believe in the BS that smoking (other people's smoke) can contaminate your food. Sure, there is the second hand smoke thing and that is a legitimate concern. I like the comprimise our restaurant came up with. No smoking in the dinning area but you are allowed to smoke at the bar.

As a non-smoker who grew up with parents who smoked I understand what you are saying Pete, but I still think that anyone who is a non-smoker walking through your establishment will get a nasty whiff of smoke from the lounge. As a non-smoker I absolutely can not stand smoke when I am eating (not even a little bit!). I think your solution is a good one, but you have to be really sure that people who do not smoke are not getting hit with the smoke filled air.

[Nicko]

I have to say that I am surprised that there are not more comments from other chefs in regards to this topic? Smoking seems like a huge issue for a restaurant, and it would be interesting to hear the pros and cons of how other restaurants handle the issues of smokers and non-smokers.

When I was working in Europe there was no issue of smoking at all. So many people smoked, it was almost like the national past time. The idea of not having smoking in a restaurant was completely out of the question. Here in the States thought it is completely different, and our society demands that there are both smoking and non-smoking environments. Both of my parents are smokers and it is something I grew up with. One thing they never did though was smoke at the dinner table or smoke while we were eating. If you are not a smoker, smoke really ruins the meal. What really irritates me is when I am seated in a no-smoking section and about 8 feet away is a smoking table and I am down wind. Since smoking is detrimental to anyone's health, I feel that greater importance needs to be put on the non-smokers needs, not the smokers.




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Best Regards,

Nicko
nicko@cheftalk.com

This is a good topic! There are certain restaurants that I won't go to any longer because their "non-smoking" section still has 50% of the smoke from the smoking section.

I really think that if you want a smoking section in your establishment, you need to have a "smoking room" that is really separate. There is nothing worse than enjoying a meal and then getting smoke in your breathing air.

As a last thought, I am shocked that restaurants don't have better ventilation systems to **** up the smoke. Casinos have good vent systems....I am told!

Smoking in restaurants should be allowed only if it doesn't bother a non-smoker. The only reason I say this is that in this day and age smoking is "looked down upon". I have been to an establishment that had an excellent ventalation system. It was like a whole hood system over the bars and soming area. You couldn't even smell the cigar smoke from the bar! Another consideration is local, state, and federal laws, don't some state that if you have so many seats you can or can not have smoking? I know of one restaurant that is on the ground floor of a government building in DC and there is no smoking except in designated areas outside, all has to do with no smoking in government buildings or public places.

[lynne]

I know before I left DC, more and more restaurants were banning smoking. Period. DuPont Circle & the Hill both had very few "smoking restaurants" -- I for one was very happy to see that!

[Pete]

Hope all you non-smokers don't decide to take a trip to Europe anytime soon.

[m brown]

Pete, we went to Montrial for a weekend not too long ago and BAM! people smoke, everywhere! You can get Cuban Cigars and great cigaretts, really fine tobacco you just can't get in the USA. I enjoy a smoke with a great meal and throughout history the food, wine, tobacco have gone well together.
Please don't jump down my neck over the smoking issue. Some folks can't get thru the next ten minutes without a smoke, but sometimes a fine meal finished with brandy and a cigar, pipe or cigarett can be sooo satisfying.
the key in the smoking section is to vent it out.


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Thank You,
mb

This is so lame, I mean this is all you guys have to say? This is a major topic that affects our industry. Looks to me that nobody is really taking it seriously. Smoking is clearly on a down slope in this country, and it is no longer considered glamourous or cool. It is also proven, that the tar and nicotine does cling to food and affect not only the flavor, by the santiary level of the food. Smoking should clearly be banned in dining areas. Have a smoking parlor or something, but no smoking in the dining room.

[m brown]

Sure smoking parlor is a groovy idea but where is the public outcry for such a room?
I enjoy my meals and serving meals without smoke, for sanitation sake and for astedics. Who doesn't? Even smokers don't mind the clean air.
Jacky, do you feel that all new construction should provide a seperate room for smokers? or is it best just to do away with smoking all together, room, vent or no.

[Pete]

Jacky, I am sorry if you find me "so lame" for sticking up for smokers, but I do and will continue to do so. Please feel free to not frequent any places that allow smoking if you so desire. As I have said earlier, we relegate smoking to the bar area. Yes, some smoke may reach a few tables, but people who really detest smoke are always accommadated far away from the bar as possible, where the smell of smoke can not invade their dinner. If you are so against smoking because of the risk to others, then are you also against the service of alcohol? This seems to be a greater threat to the public's health than smoking. Even after just a few drinks a person's ability to react is impaired, even if they are under the legal limit. Do we bring back prohibition for the "good of the public"? Sorry m brown, no brandy and cigars after dinner anymore. And yes, Jacky I do take this matter seriously, I just have the opposite opinion of yours.

Ok Pete fair enough we can basically agree to disagree, but I do not see how you can compare drinking and smoking. I mean really it is like apples and oranges. I cannot control smoke in a room it basically goes up my nostrils without my consent unless I leave the room. Well you know what? I (or anyone else for that matter) should not have to leave a room. At least with drinking even if someone is drinking heavily, it doesn't effect my health (unless they drive drunk in which case it would seriously affect my health).
I hear what you are saying Pete, no hard feelings, just I am really against smoking.

Well I don't think there is any easy answer to this topic. Just remember to be courteous to both sides.