How restaurants are luring back smokers

Monday, June 07 2010

By Nicholas Lander (Financial Times)

In most restaurants today, the food and wine have never represented better value, nor been more skilfully prepared, nor been served so enthusiastically. If this statement sounds sweeping, it is based on hard facts. The recession has stopped restaurateurs raising their prices. The internet has fuelled creativity among chefs and raised customer awareness to a new level. Another factor that is still growing in importance, particularly in Britain and the US, is that so many young people feel the lure of a career in the fascinating world of food and wine, despite the long hours and unattractive pay...story continues here