Even though more than 50,000 people will die this year because of secondhand smoke, and smoking bans in restaurants decrease indoor air pollution, the smoking ban decision should be left to the individual restaurant owners. With one caveat: that the restaurant owners fully disclose the environment their patrons are entering.
In fact, the following represents an accurate disclosure. Something similar should be placed at the restaurant’s entrance or on the menus:
“We respect the rights of our smoking patrons. Because of the projectile nature of this action, we acknowledge your food will likely be served with communal recycled carcinogens in an atmosphere of secondhand carbon monoxide, possibly contaminated with TB, influenza or other airborne pathogens present in spewed lung emissions. For health-conscious nonsmokers who wish to decrease their risks, be advised you should dine in the restroom areas, where, at least, the surfaces are sanitized daily. Bon appetit!”