Five years of smoking: acceptance and challenges in the catering trade

Five years of smoking: acceptance and challenges in the catering trade

Five years after the introduction of the comprehensive banned of smoke in Austria, many emphasize the advantages of this regulation in the catering trade. The initial controversies and discussions seem to belong to the past because both guests and the staff have got used to the new, smoke -free environment. In many companies, the smoking ban is perceived as beneficial, whereby the health and social advantages are particularly emphasized.

in Oberpullendorf and the surrounding communities, restaurateurs such as Astrid Fuchs from the “Gasthaus Fuchs” in Weppersdorf draw positive balance. "In the beginning there have been some complaints, but now it is a matter of course for people that there is no longer smoking in the restaurant," she explains. This development is also welcomed by the employees because the work without a cigarette smoke has become more pleasant. A change in consumer behavior is also evident, because the number of smokers has decreased compared to the time before the ban.

experiences from gastronomy

Likewise, Maria Horvath, the former operator of the café "Pur Landsee", states that the initial fears have not arrived. Her restaurant was already smoke -free before the ban, which is why it did not feel any significant effects on the number of visitors. Although the "Pur Landsee" is now closed, the realization remains that the ban on smoking did not contain the guests from visits to locals.

However, the night gastronomy shows a different picture. Rainer Haspel, operator of the Raha Club lounge, reports on the mixed experiences in this area. "At the beginning I was concerned that our guests would miss smoking in the club," he explains. While the situation has stabilized, there are still challenges, especially for guests who want to smoke outside. "Groups of people form in front of the club, which often leads to noise problems and also affects the image of the store," says Haspel.

The opportunity to smoke outside not only brings with it logistical but also social challenges. "People spend more time outside, which affects the conversation inside," he notes. So the sociable get -together in the clubs, which once took place inside, shifted to many conversations in front of the doors.

Despite the challenges, the overall smoking ban is considered a success. The feedback shows that it has a positive effect for both the health of the employees and for the atmosphere in the bars. The consensus is that the ban on smoking is a successful measure that is active and accepted in Austrian gastronomy.

The rapid adaptation to the new rules and general well -being in the catering are gratifying indicators for the success of the ban on smoking. This regulation has shown that it is possible to create a healthier environment without losing the attractiveness and flair of gastronomy.

For more information, See current reporting on www.meinbezirk.at .