The quality of air in clubs and the potential risks to health for both members and staff are issues that have lately been attracting much discussion, often heated. In September 1999 the UK hospitality industry launched the Public Places Charter on Smoking to help pubs, clubs, hotels and restaurants manage smoking in their venues. Government recognised that the hospitality industry could and would regulate itself voluntarily and the initiative was devised as a sensible, self-regulatory alternative to legislation by using practical measures to clean the air and meet new guidelines.

The campaign is based around a properly managed and signed smoking policy with improved ventilation. Clean air should encourage smoking and non-smoking customers alike to eat more, stay longer and visit more often. The right ventilation levels, with a carefully planned airflow, will also ensure that staff can work in a comfortable environment that meets health and safety guidelines.

In our survey, 70% of clubs said they do not offer no-smoking areas and 40% claimed to be unaware of the Charter.

"That means that 60% know about it and 30% have non-smoking areas, which is fine for us at this stage of the campaign" says Oliver Griffiths of the Charter's administrative body AIR (Atmosphere Improves Results). That's far more than we would have had, say, 5 years ago. And of course, the Charter is not just about smoking, but also standards of ventilation."

Ian Roberts, who manages the brand-new Cwmaman club, agrees. "We have state-of-the-art ventilation and air-conditioning" he says, "so you can sit in the club all night surrounded by smokers and your clothes won't smell the next day." The club has one non-smoking lounge, but Ian would prefer things vice-versa - a smoking ban in the club except for one smoking area - although he recognises that such a move could be business suicide. "There would be no way clubs could enforce a smoking ban unless it was by legislation" he says.

Tracey Ansell of Cobdown would love to have a no-smoking area, but lack of space prevents it. She is one of several club management and executive who claim not to have heard of AIR and its charter, despite enormous publicity and the ready availability of brochures, point-of-sale material and general advice on ventilation from AIR. "Club management can contact us in a variety of ways" says Oliver. "They can order brochures and other free material such as stickers, tent-cards and a full definition of the policy itself though our website, by e-mail or by 'phone. We're keen to provide as much free information and help as we can."

Frank Brown of Acacia Hall, a reformed smoker with a wife who still enjoys what Tony Hancock used to call 'a quick cough and a drag', resents the way smokers are treated as lepers by the hospitality industry. "We paid £25 a ticket to go to the theatre recently" he says, "and my wife had to stand outside in the pouring rain, with about 70 other people, to have a cigarette in the interval. I'd support anything as a compromise, but a total smoking ban would severely impact on the club trade." Frank forbids smoking in catering areas, and at the bar because of dangers to staff and is currently looking at investing in new air-conditioning and extraction systems.

John Pyatt displays material from AIR throughout the Adderley Green club, informing members that smoking is permitted throughout. "We consulted the membership and a smoking policy was agreed" he says, "but we installed full air-conditioning and new gadgets I call "smoketeers", which draw smoke in and return it as fresh air. You can't sense any smoke in the club, even when we're packed - we have a total clear-air policy."

Peter Hunt at King's Heath has full details from AIR and a date scheduled to discuss with his directors the implementation of a clean-air policy. "We have a no-smoking area in our lounge, but I have to say that our ventilation is only fair at present. Realistically, it's not exactly fair to tell people who are paying to hire a function room that they can't smoke - and anyway, it's unenforceable."

"The more successful businesses, the ones that are prepared to innovate, are gradually adopting the Charter" says Oliver Griffiths. AIR surveyed customers and staff at a number of London pubs, run by a variety of operators, and there was a marked preference among staff and customers for those venues that had reached the suggested ventilation standard. "The commercial benefit of a clean, fresh atmosphere must be emphasised" he says.

"People say 'Oh, we don't want change in our club, the members like it smoky'. I say 'Improve the ventilation and then see if people want it back the way it was!' The economic payback for giving though to clean-air issues can be extraordinary - it also reduces interior, window and fabric cleaning costs. A pub I know that used to re-paint twice a year now does it every three years!"

AIR's website is at www.airinitiative.com, their e-mail address is enquiries@airinitiative.com or they can be contacted by 'phone on 020 7482 0620.