Food or smoking?

Not sure if this is the same thing, but see also:

That one is very good, but I think what Brian was referring to may be this:

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Actually, when people say New York (this side of the pond, anyway), they generally mean NYC. Dave Wickett founded the Old Toad in Rochester, NY

Would anyone know, perchance, whether the Old Toad was smoke-free before the state-wide ban went into effect in New York?

Sorry for being obtuse. I should have googled Dave Wickett as well as Dave Wicketts... or simply "Kelham Island" and owner.

Yes that's the one.

Brian

That's what they do where I work. Then they come back in reeking of tobacco. They even erected a "bus shelter" so that the poor things wouldn't get soaked.

Brian

Would the non-smokers be permitted to spend an hour of the working day standing outside not working?

Why?

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Fair point.

However, while I wouldn't consider myself a huge latent demand, I am at least a solitary example of a real ale drinker that prefers to avoid smoky pubs.

d.

Hear hear. "No smoking areas" are a myth - try telling a cloud of cigarette smoke to stay over the other side of the room...

d.

I would argue that it also affects the flavour of beer.

Why bother going to a pub that keeps its beer in first-class condition if the air is so foul you can't appreciate your pint?

d.

Smokers are allowed time off to cater for their self-inflicted addiction.

Surely it follows that I, a non-smoker, should be allowed time off to cater for my addiction to Fifteen-to-One or Countdown?

Or perhaps, if the government gets its way, I could be allowed time off work every day to go down to the local megacasino to cater for my gamblng addiction.

If you think that sounds ridiculous, it's no more so than the idea of allowing people time off work to have a cigarette.

d.

No smoking areas in an open room are like no-pissing sections of a swimming pool. On the other hand, separate rooms divided by the equivalent of an airlock should be effective enough.

There are pints that can only be damaged by association with smoke (light bitters and the sort), ones which stand up to it (American pale ales, strong ales and IPAs), and ones which positively compliment it (most Irish style porters and stouts).

Having said that, I've never run across a food which was complimented by smoke (even ones which one might have thought would be).

I don't know about that side of the pond, but over here we get what are known as "coffee breaks". If you want to use them to suck on cancer sticks or blow a little kif, that's your business, as far as I'm concerned. They're not long enough for a bowl of decent tobacco, so I never use them that way. I just down a very large mug of java.

And isn't it lovely when you get into the lift they've just vacated?

KeithS

The smokers are.

Over here the general principle is that factory workers are allowed a break away from their machines (or what ever) twice a day but office workers are expected to remain working at their desk. The distinction of "office" and "factory" might not always be clear; we have legislation which in general requires rest breaks for manual workers, and there is also a health and safety consideration (along with cross-contamination) in eating at the workstation.

Don't worry, you're not alone. I was in the Red Lion, Crown Passage, Pall Mall, last night and had two good pints of Bass - but this small pub was choking with smoke. Sitting down, smokers stood near me with primary smoke blowing freely into our faces. Eyes stinging, clothes stinking... we've had to put up with this for years. Roll on the ban.

M.

You echo my sentiments. Do you not get a nasty taste on your tongue as well when entering a smoked-filled bar?