title: Smoking control in restaurants: the effectiveness of self-regulation in Australia.
abstract: OBJECTIVE
  The provision of smoke-free areas in restaurants has been a controversial issue; the restaurant industry largely opts for a self-regulation approach. This study aimed to examine the effectiveness of self-regulation as a strategy in meeting the industry's and customers' perceived needs.
  
  
  METHODS
  Restaurateur and customer perspectives on the provision of smoke-free areas in restaurants were examined by survey among 365 restaurateurs and 1327 customers in New South Wales, Australia.
  
  
  RESULTS
  Less than 2% of restaurants were totally smoke-free; 22% provided some smoke-free areas. Customers were much more likely than owners to think that smoke-free areas should be provided. Owners appeared to be unaware of customers' views about smoke-free areas in restaurants.
  
  
  CONCLUSIONS
  Little evidence was found to support the effectiveness of the self-regulation policy adopted by the restaurant industry. Characteristics of restaurants and owners associated with the provision of smoke-free areas are presented and implications of the findings are discussed.
authors.affiliation: New South Wales Cancer Council Cancer Education Research Project, University of Newcastle, Wallsend, Australia.
authors.forename: M J
authors.initials: MJ
authors.lastname: Schofield
authors.forename: R
authors.initials: R
authors.lastname: Considine
authors.forename: C A
authors.initials: CA
authors.lastname: Boyle
authors.forename: R
authors.initials: R
authors.lastname: Sanson-Fisher
mesh_terms: D001290:Attitude; D006801:Humans; D016015:Logistic Models; D009517:New South Wales; D011639:Public Opinion; D012147:Restaurants / Q000706:statistics & numerical data*; D000074606:Smoking Prevention; D014028:Tobacco Smoke Pollution / Q000517:prevention & control*
chemical_list: D014028:Tobacco Smoke Pollution