As Groucho Marx famously once said - "Do you mind if I don't smoke?"

Lungs full of stale smoke and clothes stinking of ashtrays are common side effects of the social circuit these days. But as a non-smoker nothing is more abhorrent than having to suffer other people's cigarette smoke while eating.

Many restaurants already implement no smoking policies or areas. But with just over a month to go until smoking is banned in all enclosed public spaces in England, eating establishments are having to prepare to go totally smoke-free.

Many restaurateurs welcome the ban. Both for the health and safety implications for their staff, and the obvious benefits a smoke-free environment brings to their customers' enjoyment of food. The effect of smoke, particularly on the senses of taste and smell, are well documented. Not to mention irritation to the eyes, runny nose, sore throat and headache - all side effects of passive smoking.

Miles Quest, a spokesman for the British Hospitality Association said: "The smoking ban will affect pubs more than hotels and restaurants. Many restaurants already don't allow smoking in the restaurant itself, although they may in the bar area. I would have thought about 40-50 per cent of restaurants are already smoke-free, and the rest will be by the end of June.

"We're in favour of the ban - we think it's a good thing from both the customer and staff point of view. There's been very little opposition from the restaurant industry."

According to a survey published by Eurobarometer in the run up to World No Tobacco Day (May 31) nearly three-quarters of Britons agree.

Restaurant general manager Nadine Frost said: "We have always operated a non-smoking policy in the ground floor restaurant - however we do allow it in the upstairs bar where we also serve food. The smoking ban will obviously enhance the overall dining and drinking experience for those who have suffered as non-smokers in the past; we all know that there is nothing worse than trying to enjoy a fine lunch or dinner and then to be engulfed in second-hand smoke!

"As far as business goes I do not think that the ban will adversely affect our trade, particularly during the summer months, as there is plenty of room outside for smokers to continue to exercise their right to smoke if necessary.

"We are looking forward to the change."

Bar assistant manager Martyn Jeal agrees the ban has more benefits than disadvantages.

"Obviously it's going to be better from a hygiene point of view and the food will taste better.

"I've been to plenty of places that are non-smoking - New Zealand, Ireland - and initially people find it hard to get used to but after that it becomes a way of life and people just get on with it. We welcome the ban: after all, every restaurant is going to be subjected to the same rule."