To the delight of many and the chagrin of others, the state approved a ban on smoking in bars and restaurants yesterday. In January of 2010, I’ll have witnessed the ban go into effect into 3 different cities, including New York and Chicago. At a high level, establishments worry about losing smoking patrons (or for some, winning back their non-smoking ones.) On a more detailed level, new needs will arise when smokers must step outside to have a cigarette. I went ahead and defined a few of those needs from prior observations and discussions with bartenders and their regulars. Breaking it down into pieces helps answer the bar owner’s larger question: “How do I keep customers happy?”
One amusing solution comes from a friend from NYC, who places this sign on his glass when he steps out. And for those who think the market should determine how much smoking should be allowed, here’s a proposal for a pollution cap and trade plan per bar.
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