Health and social concerns of restaurant/bar workers exposed to environmental tobacco smoke.

To survey worker reactions to environmental tobacco smoke (ETS), 22 smoker and 21 nonsmoker workers from 3 restaurant/bar settings were interviewed. Workers, in particular nonsmokers, showed health and social concerns about ETS in their workplace. Exposure to ETS was also studied in these establishments. Carbon monoxide (CO) concentrations ranged from 1-23 parts per million (ppm); carbon dioxide (CO2) 100-6,000 ppm; and oxides of nitrogen were primarily nondetectable (< 0.5 ppm). Levels of CO increased gradually during the entire work shift, and the levels of CO2 increased during more crowded periods of business. Designation of non-smoking sectors in restaurant/dining areas did not seem to reduce workers' exposure to air contaminants.