1 table omitted
EXPOSURE to environmental tobacco smoke (ETS), which is associated with adverse health effects among nonsmokers,1 is a health hazard of particular concern for patrons and employees in restaurants.2 To protect nonsmokers, many local governments have enacted ordinances requiring restaurants to be smoke-free. However, the potential economic impact of these laws on restaurants is an important concern for restaurant owners. On June 1, 1993, the city of West Lake Hills (a suburb of Austin), Texas (1995 population: 3000), implemented an ordinance requiring a 100% smoke-free environment in all commercial establishments to which the public has access, including all restaurants and restaurants with bar areas. This report summarizes an assessment of sales in restaurants during June 1993-December 1994 compared with January 1992-May 1993.
Restaurants in West Lake Hills had a variety of menus and food-pricing scales. Restaurant sales data for West Lake Hills were obtained