Re "Outdoor dining ruined by secondhand smoke" (Viewpoints, Feb. 5): Smoke is not only bad for the smoker but also for the people around them. The op-ed says that "secondhand smoke is a toxic air contaminant." This means that when a smoker smokes it contaminates the air, and the people who get exposed to the air get harmed. This matters because the people around the smoker get harmed and possibly sick. Banning smoke from restaurants won't harm anybody eating at the food place. The op-ed states the "data suggest that there has been no adverse economic impact from smoke-free bar and restaurant laws." This means that banning smoke will only benefit the people. This matters because restaurants can ban smoke without being afraid to lose business.
-- Fatima Fareedi, Sacramento