SMOKING CONTROL IN RESTAURANTS - THE EFFECTIVENESS OF SELF-REGULATIONIN AUSTRALIA

Objectives. The provision of smoke-free areas in restaurants has been a controversial issue; the restaurant industry largely opts for a self -regulation approach. This study aimed to examine the effectiveness of self-regulation as a strategy in meeting the industry's and customers ' perceived needs. Methods. Restaurateur and customer perspectives on the provision of smoke-free areas in restaurants were examined by surv ey among 365 restaurateurs and 1327 customers in New South Wales, Aust ralia. Results. Less than 2% of restaurants were totally smoke-free; 2 2% provided some smoke-free areas. Customers were much more likely tha n owners to think that smoke-free areas should be provided. Owners app eared to be unaware of customers' views about smoke-free areas in rest aurants. Conclusions. Little evidence was found to support the effecti veness of the self-regulation policy adopted by the restaurant industr y. Characteristics of restaurants and owners associated with die provi sion of smoke-free areas are presented and implications of the finding s are discussed.