Your restaurant has traditionally allowed patrons to smoke at the bar as well as in a small, designated smoking area located in the main dining room. A new city ordinance that bans smoking in all restaurants and bars will go into effect in three months. The ordinance requires the physical removal of all ashtrays as well as posting required signage at the restaurant’s entrance.

Do you feel that this situation requires training? If so, why? If not, why not?

What kind of training, exactly, would you implement if you chose to do so?

Why? Which restaurant employees would need the training? Why?