Davis County Clipper | 1975-10-17 | Page 18 | Dining in Smoke

. Bininn n 8riio:iG On the west coast a number of restaurants have begun seating non-smokers in areas where smokers won't be able to becloud the atmosphere. It's welcome progress to all irritated irri-tated by tobacco smoke. IN LIGHT of revelations that smoke which has not been inhaled is more harmful that that inhaled (filtered), the practice of setting aside nonsmoking nons-moking areas in restaurants should become widely utilized. The smart restaurateur should therefore provide guests with dining areas in which non-smokers are not at the mercy of addicts. SINCE NON-SMOKERS enjoy en-joy a keener sense of taste, the taste buds not having been overwhelmed by tobacco over the years, they are appreciative apprecia-tive customers, often the most perceptive and appreciative of fine cuisine. They should have the maximum chance to enjoy it when paying for it--and thus the trend to provide clean air for their dining is welcome.