Jump to full article: Canadian Restaurant and Foodservices Association (CRFA) (ca), 2003-09-16
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Intro: CRFA supports a market-driven position that accommodates operators, employees and customers, and that allows for establishing air quality standards as an option to smoking bans or designated smoking enclosures.
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To help foodservice operators accommodate both their smoking and non-smoking customers and employees, the Canadian Restaurant and Foodservices Association recommends the following code of practice. . . .
Here's how to enhance the air quality in your restaurant:
Keep the Operation Well Ventilated
Operate your heating, ventilation and air conditioning (HVAC) system according to manufacturer's instructions. . . .
ACCOMMODATING YOUR EMPLOYEES
Employers should be aware that some people (such as asthmatics) are highly sensitive to smoke and their health should be a concern. . . .
Ensure that Employees Agree to Work in the Smoking Area
Work with your employees to develop a fair smoking policy that makes a reasonable effort to accommodate the preferences of employees and customers who chose to smoke or not to smoke in your operation. You may wish to begin this process with a survey of your employees to determine their feelings about the existing policy or practices and their preferences for improvements. (Employee answers to the survey should be confidential.)
In some jurisdictions, second-hand smoke has been identified as an occupational health hazard and employees may raise this issue as a reason to decline working in a smoking area. Work with them to identify how often, if ever, they are willing to be scheduled in the smoking section. Accommodating their needs will go a long way to ensuring a harmonious working environment.
When hiring new employees, provide them with a copy of your smoking policy to ensure that they understand and agree with your existing practices
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