Photo by Travis Pratt Ray Henry puts out his cigarette in an ashtray at Barley and Hops Grill & Microbrewery on Tuesday. The establishment’s owner has decided to ban smoking, starting Thursday.

Gary Brooks, director of operations, said Tuesday that it was the right move for both customers and employees.

"We have a lot of young employees, some of whom do smoke," Brooks said. "They need to think about their health."

Many patrons of the Urbana Pike business said they would like to eat at the bar, but were put off by smoking, he said.

"Those folks are really excited, now they can have dinner at the bar."

An informal survey reflected positive feedback, he said.

"People come here because they want a craft beer. If they say they will go somewhere else and have a Miller Light, that's their choice," Brooks said.

"But if they want this craft beer, they will have to smoke outside."

A past president of the Frederick County Restaurant Owners Association, Brooks said the local and state associations have opposed a mandated smoking ban.

"We are against government mandates on small business. It should be up to the restaurant operator," he said.

Neither the local nor state restaurant associations keep track of how many eateries are smoke-free.

Licia Spinelli, vice president of marketing and special events for the Maryland Restaurant Association, said the organization doesn't collect such information.

"We are a trade association and work for the members. We really don't keep that kind of data," she said.

A document on the association's website, titled "Smoking Bans: Myth vs. Fact," asserts that smaller neighborhood bars and restaurants with liquor licenses are the businesses most hurt by such bans. It points out that state law already restricts smoking to bar areas or separately-enclosed rooms.

"Restaurant dining rooms are already smoke free," the document states. "Current law preserves freedom of choice. There is no need for additional restrictions."

Non-smokers exposed to second-hand smoke have an increased risk of developing serious health issues, Brooks said. "Scientific evidence is indisputable. Second-hand smoke is not a mere annoyance."

The good news is that, unlike some public health hazards, second-hand smoke exposure is easily prevented, Brooks said.

And along with the move to a healthier dining atmosphere, the restaurant is testing trans fat-free oils.

"We are now testing several versions of these oils to ensure that the taste profile of our menu items will not suffer with this change," he said.