Part Three: A Practical Solution
For The Problem Of Smoking In Restaurants
By Lloyd M. Gordon, President
GEC Consultants, Inc.
Skokie, IL 60076
I previously introduced information concerning the problems to people who smoke and the effects of second hand smoke on those who don't smoke. This information was presented as factual data published and accepted from National Institute of Health (NIH), a host of medical journals and other articles from cancer and lung associations. As a Commissioner of the Board of Health in my home town of Skokie, Illinois, I was fortunate to have this information readily available to me.
The second phase of my analysis focused on the concern restaurateurs and their state associations have concerning any prohibition of smoking in restaurants, bars and other public accommodations. I have studied this problem from both sides. On the one hand, we know medically that smoking is hazardous to your health and second hand smoke can be just as deadly.
Smoking and second hand smoke ultimately effect the health of customers and employees of restaurants, bars and other public accommodations. As a restaurant consultant I am acutely aware of the fear caused by the economic uncertainty owners and operators of food and bar establishments have concerning profit reduction resulting from governmental restrictions or out right prohibitions of smoking in their establishments.
I offer the following solution to solving the dilemma:
- First, the big leader of the pro-smoking group, Philip Morris through it's front organization "The National Smokers Alliance (NSA)" should take a positive position in order to actually help restaurants and other public accommodation facilities minimize the dangers of second hand smoke. They should provide financial assistance instead of infamous propaganda.
Instead of spending hundreds of millions of dollars scaring the juices out of those who operate food facilities, they should undertake a nationwide loan guarantee program to aid restaurant operators in the pursuit of a healthy dining experience. This program would help owners revamp their facilities to use the latest technology to protect both their customers and employees from second hand smoke and still allow smoking areas for die hard nicotine addicts.
- Second, the Restaurant Associations who are mandated by their memberships to work for the economic betterment of their enrollees should concentrate their attention on creating smoke free environments which can be publicized to attract health conscious customers as well as concerned employees. This would be legitimate common sense activity which could achieve admirable results is a short period without creating an iron curtain mentality between restaurateurs and their civic representatives.
- Third, finally, if and when the above two actions are implemented this third activity can effectively be used to stimulate the dining public to renewed confidence in the restaurants in their community.
My suggestion is that every community Board of Health certifies those restaurants that have taken positive steps to become smoke free that they be issued a certificate which can be applied to their doorways and menus. It should state "We are a smoke free establishment."
The beauty of this is that no legislation is required to force businesses which accommodate the public to ban smoking, nor is legislation required to enforce proper ventilation for a smoke free environment. The decisive factor becomes an economic one. If restaurants are certified smoke free then members of the community will exercise their option of patronizing or not patronizing a given business enterprise.
I believe that economic pressure from within ones own community is the greatest motivating factor for inducing the self interest of business operators to do the right thing for their community, for their customers, for their employees and for themselves.
Mr. Lloyd M. Gordon, President of GEC Consultants, Inc. has an MBA from the University of Chicago. He has concepted more than 390 restaurants and has been consulting for over 44 years. He helps people enter the restaurant industry, points the way to profitability, and helps keep them successful. To discuss "Part Three: A Practical Solution For The Problem Of Smoking In Restaurants" he can be reached at 847-674-6310.
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