When smoking restrictions are present, "smokers quit at a 38 percent higher rate than they do when there are no such restriction" (Massachusetts 1).
When a person quits smoking, the body begins to recover from damage inflicted by the cigarette. Just after twelve hours of quitting, the levels of chemicals in a smoker's body decreases at a rapid speed; this begins the recovery process (Winter 106). Because of the recovery process, a person's chance of cancer, heart disease, and the famous "smoker's cough" will decrease. When the intake of harmful substances stops, the effects that substance has will not continue to worsen.
The restaurant business benefits from a non-smoking policy in a similar way as the smoker. The smoker receives an opportunity to live a longer, healthier life. Rather than receiving a healthier life, restaurants receive an opportunity to have a stronger, longer standing business. By increasing a restaurant's money flow, the business is stronger and will be successful for a longer period of time. .
Not everyone believes that banning smoking in restaurants is beneficiary. Some people believe that if smoking is banned in restaurants, customers will begin to eat somewhere else and not eat out as much ("Banning- 2). This argument is just a belief because there is no evidence to support it. According to numerous surveys, "40 percent reported avoiding a place in the past .
because of tobacco smoke" ("Banning- 3). In reality, people do not avoid restaurants because of the smoke free policy but because of the smoke allowed policy. .
Many smokers may say that banning smoking in restaurants is infringing on their rights. However, smoking will just be banned on the inside of the building. Smokers are welcome to go outside and treat themselves to a cigarette if needed. When people smoke inside a restaurant, they are actually infringing on the nonsmokers" rights.