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A smokey haze

            Imagine that you are in an elegant restaurant waiting for your food to be served. As the waiter lays the food down before your eyes, the sweet smell of your just cooked meal is silently replaced by the stench of smoke as somebody just lit their cigarette. Suddenly, your appetite diminishes as you are overcome with the feeling of disgust and nausea. Unfortunately, this type of situation happens all the time across the country. Not only is the smell of second hand smoke appalling, but so are the long term effects of it. While some restaurant owners have tried to appeal to both smokers and non smokers, their attempts have not been as effective as hoped for. It seems that the only way to prevent non smokers from becoming victims of cigarette smoke in restaurants is to ban it entirely.
             We all know that smoking is a habit that can have life threatening effects. But who would have thought that non smokers as well can have the same problems that smokers do on their health? In fact, second hand smoke increases the risk of respiratory illnesses (like asthma), the risk of pregnant women having babies with a low birth weight, lung cancer, and dying from a heart attack. When someone smokes, chemicals from the cigarette are released into the air, meaning that not only the person who is smoking is inhaling them, but so is everybody else around them. Not to mention that the second hand smoke other people are inhaling contains over 4,000 chemicals, including 200 known poisons and 43 known carcinogens. It is a proven fact that non-smoking food workers are 50% more likely to develop lung cancer than other non smokers. It is not fair that individuals who have chosen to live a healthier lifestyle should become at risk because of second hand smoke.
             Restaurant owners have tried to accomodate to both smokers and non smokers by creating separate sections in their restaurants for people to sit in.