Restaurant Industry Breeds Smokers

Monday, 15 March 2010 | by Pat's Picks

There aren’t very many restaurants left with a smoking section. Unless, that is, you find yourself outside the kitchen. The Chicago Sun-Times says 40 percent of those who work in the food and beverage industry smoke cigarettes, which is almost twice the national average. The tradition is grating for some chefs who say their palate is “the tool of our profession.” Insiders say that restaurants create a high-stress environment, one in which a five-minute smoke break is thought of as a necessary part of the day.