Smoking gun must be in our hands
Fancy a fag? Even if you don't, many people do, especially with a pint or after a good meal. An estimated one-quarter of UK adults are smokers, but that figure rises to almost 50% among pub-goers, according to British Hospitality Association research.
Big numbers such as these illustrate just how great the potential loss in trade to UK operators would be, should a Government decision to impose a ban on smoking in public drive down the levels of custom.
At the end of this month a public smoking ban kicks in across Ireland, a country famous for its love of the craic and a drop of the black stuff. Already, industry watchers are predicting the closures of hundreds of pubs and the loss of more than 60,000 jobs there, as punters opt for a four-pack and a take-out curry at home, rather than face the prospect of a nicotine-free night out.
Those who oppose UK legislation outlawing smoking in public argue that it would have a similar effect this side of the Irish Sea. But, even if we set to one side the business and staffing arguments for a moment, the question of whether or not smoking should be banned in bars, restaurants, pubs and clubs across the country remains a simple one.
We work within a service industry. This means we must, at all times, be guided by our customers' wishes and requirements. And, since a huge number of our customers wish to be able to smoke when they drink and dine, we must be able to accommodate them. Legislation can only harm our industry's ability to do this. Simple.
Self-regulation must be the way forward. The industry must convince the legislators that it is big enough and clever enough to move voluntarily to a position where smokers and non-smokers can co-exist and enjoy all the pleasures they expect from hospitality outlets.
The news that the minister for media, culture and sport, Tessa Jowell, has confirmed that there will be no legislation on the matter within the next three years gives the hospitality sector precious time to get its house in order. There is no room for complacency. Jowell will soon set out milestones aimed at ensuring that steps are being taken; annual progress reviews are expected.
Self-regulation means forging a clear smoking policy and then communicating it clearly to customers. It means exploring cutting-edge ventilation and air-conditioning technologies. And it means looking specifically at ways of minimising the amount of smoke inhaled by staff.
Most important of all, though, self-regulation means working together as a business community that shares common goals. n
BOXTEXT: Blast of the past
Renovating Prestonfield House in Edinburgh is a challenge that many people would have passed up. Not so, restaurateur James Thomson (see page 26). As a historic building, Prestonfield had its fair share of problems, but it also offered unexpected surprises - such as the discovery of a 17th-century decorative ceiling. The result is a stunning restoration, turning back the years to when Prestonfield was a private house, but with all today's mod cons.
Jenny Webster, Hotels Editor
BOXTEXT: Into the future
Getting your first job at a prestigious London restaurant run by one of Britain's most famous chefs is the kind of start ambitious young chefs dream about. At Rhodes Twenty Four, head chef Adam Gray is nurturing talent with work placements through a deal with Northampton College. The first trainee has already landed a job at Gary Rhodes's flagship restaurant. "It's a great start to a CV," says Gray. See page 34.
Ben Walker, Deputy Contract Catering Editor
