Smoking control in restaurants: the effectiveness of self-regulation in Australia.
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.
Schofield
M J
MJ
New South Wales Cancer Council Cancer Education Research Project, University of Newcastle, Wallsend, Australia.
Considine
R
R
Boyle
C A
CA
Sanson-Fisher
R
R
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*
D014028:Tobacco Smoke Pollution