Do you like to eat at restaurants with people who smoke?

The guidelines for the implementation of Article 8 of the World Health Organization's Framework Convention on Tobacco Control, the 2006 U.S. Surgeon General Report, and the 2007 China Tobacco Control Report all clearly state that "there is no so-called 'safe exposure' level of secondhand smoke. If someone smokes indoors, even if they use ventilation, air filtration, etc., or set up any form of smoking area indoors (with or without a dedicated ventilation system), it will not meet the requirements of being completely smoke-free.

The division of smoking and non-smoking areas in restaurants can only simply separate smokers and non-smokers in the same air environment, and cannot reduce the exposure of non-smokers to secondhand smoke. First of all, the smoking area is not all smokers, there are also many non-smokers dining, and your smoking will definitely affect them. Restaurant staff are exposed to secondhand smoke while serving you.

Secondly, if a physical barrier is placed between the smoking area and the non-smoking area, the second-hand smoke from the smoking area will also be emitted to the non-smoking area through the ventilation and air conditioning system. Studies have shown that the use of natural ventilation or the installation of ventilation equipment can only remove large smoke and dust particles, but cannot remove micro particles, let alone completely remove all kinds of toxic gases in second-hand smoke.

Once tobacco smoke has formed, it is difficult to remove it, and passive smokers are inevitably poisoned.