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The paper provides statistics to demonstrate how restaurant workers in establishments that allow smoking are exposed to significant health risks through their passive smoke exposure. The paper goes on to argue that prohibiting smoking in restaurants and bars makes the practice less socially acceptable, less costly to the nation in terms of healthcare and less costly in terms of worker health. The paper contends that more than a few indignant restaurateurs' bottom line, the costs of society and the costs to these workers' well-being must take the forefront of public concern.
From the Paper:"Bar and restaurant owners also contend they have the right to set the terms of their employment, and to create a particular atmosphere in their restaurants--including a sophisticated or seedy image that allows for smoking. However, foot traffic at restaurants and bars actually rose after the ban went into effect (Rutenberg & Koppel 2005, p.1). Even one smoker admitted he was converted to a non-smoking atmosphere, saying now: "I'm all for it. My dry-cleaning bill's gone way down...And I'm smoking less" (Rutenberg & Koppel 2005, p.2). Once upon a time, smoking was allowed in all workplaces. However, as the health consequences of smoking became know, more people adapted to the smoke-free environments, and Americans are less likely to smoke, because it is less socially acceptable. Just like 'sin taxes' and banning vending machines, prohibiting smoking in restaurants and bars makes the practice less socially acceptable, and less costly to the nation in terms of healthcare, as well as less costly in terms of worker health. It sets an example for all patrons that smoking is not normative.
"Nonsmoking restaurant patrons should not have to suffer inhaling the smell of tobacco, especially while paying New York City prices for food and drink. Furthermore, the ban does not apply to outdoor locations or cigar bars, so people can still smoke in a few select hospitality-related establishments (Cross 2009). However, by severely limiting the types of establishments were smoking is allowed, as well as the location, career waiters and other industry employees will not have to chose between their livelihood and their lives--they can choose to work in a non-smoking environment."
Sample of Sources Used:
- Cross, Heather. (2009. April 1). Smother-friendly bars in NYC. About.com.Retrieved September 12, 2009 at http://gonyc.about.com/cs/barsnightlife/a/smokerfriendly.htm
- Dangers of second-hand smoke. (2009). The Cleveland Clinic.Retrieved September 12, 2009 at http://my.clevelandclinic.org/healthy_living/smoking/hic_dangers_of_second-hand_smoke.aspx
- Filler, Richard. (2006, August 28). The dangers of second-hand smoke. Smoke Free Ohio. Retrieved September 12, 2009 at http://www.smokefreeohio.org/oh/about/documents/SFOSecondhandSmoke.pdf
- Frumkin, Paul. (2003, April 7). New York state outlaws smoking in all enclosed workplaces Nation's Restaurant News.
- Rutenberg, Jim 7=& Lily Koppel. (2005, February 6). In barrooms, smoking ban is less reviled. The New York Times. Retrieved September 12, 2009 at http://www.nytimes.com/2005/02/06/nyregion/06xsmoke.html
Cite this Persuasive Essay:
Smoking Bans in New York City Restaurants (2012, January 30) Retrieved July 31, 2021, from https://www.academon.com/persuasive-essay/smoking-bans-in-new-york-city-restaurants-150252/
"Smoking Bans in New York City Restaurants" 30 January 2012. Web. 31 July. 2021. <https://www.academon.com/persuasive-essay/smoking-bans-in-new-york-city-restaurants-150252/>