Perceived advantages and disadvantages of nonsmoking sections in restaurants: topics to communicate to restaurateurs.
Results from interviews with 315 restaurateurs in San Francisco are reported on their perceptions of the advantages and disadvantages of having a nonsmoking section in their restaurants. The major advantage of having a nonsmoking section independent of whether one is present is to please customers. The most commonly mentioned disadvantage for those restaurants with nonsmoking sections is the fact that it is inconvenient to clients' seating preferences primarily because it breaks up dining parties. Efforts at convincing restaurateurs to set up nonsmoking sections may be directed at pointing out savings in cleaning, labor, insurance, and the improvement of the health of their employees together with meeting clients' desires.
Marin
G
G
Department of Psychology, University of San Francisco.
Gamba
R J
RJ