“Specializing in creative seafood dishes with a Lowcountry kick, Blue Marlin also serves hand-cut steaks.

Shrimp and grits is a top seller, with the grits coming from right across the street at Adluh Flour.

Don't overlook the more eclectic offerings, though, such as the Crispy Firecracker Flounder, served with a jalapeno salsa...”

Free Times Bites & Sights

Blue Marlin & Foxfire Grill Now Proud to be "Smoke-Free"

By Bill Dukes, Owner
Source: The State Newspaper
September 17, 2006, www.thestate.com

A few weeks ago, I made an important decision for my business. After hearing Columbia Mayor Bob Coble talk about proposing an ordinance that would prohibit smoking in all workplaces, including restaurants and bars, I decided to take a leadership role. I made the decision to ban smoking at my Blue Marlin restaurant.

There were many things that I took into consideration, but the principal concern was one that has always motivated us, the health of our customers and of our employees. The intrusive nature of secondhand smoke and its harmful effects are indisputable and evident. And also there was a high incidence of inflammation and bronchitis among our staff last winter. This had a major impact on our staffing and scheduling of employees, and I wanted to provide the healthiest environment I could for our people.

I had a feeling the change would benefit both my employees and customers, but I had no idea how positive an impact such a change would make. During the first day of smoke-free operations, the Blue Marlin was packed for lunch and dinner, and business has boomed ever since. Customers who would have had to wait for a table to free up in the nonsmoking areas of the restaurant now have more seats available to them. Customers who wanted to eat at the bar and not breathe secondhand smoke can now do so. There is more room to serve all of our customers now, and we’ve had to hire an additional server. I’ve had nothing but positive comments from my employees, customers and people I meet in the community.

I also now have the documented proof the change was in the best interests of my employees’ and patrons’ health. I had the air quality tested the night before we went smoke-free, and again two days later. The study measured the concentration of the very small particles suspended in the air that are found in second-hand smoke. The study showed a reduction of 84 percent in these tiny, dangerous particles.
The overwhelming support from customers and employees at Blue Marlin, coupled with the results of this study, convinced me to implement a no-smoking policy at my Foxfire Grill restaurant located in the Harbison area.

Our positive experience proves to me that Mayor Coble is right on target with his smoke-free ordinance. It ought to be supported by the public for all the positive benefits it will provide. There is a perception in the restaurant industry that it will result in the loss of business, but that has not been what we’ve seen. It’s been a boost to our business, since people appreciate a clean and healthy environment. The benefits don’t stop there. Business owners are likely to see lower maintenance and cleanup costs as well as reduced absenteeism among employees.
Creating a fully smoke-free environment in these two restaurants was the right decision.

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Smoke Free Dining is Just Good Taste

If you’re like most South Carolinians, you’ll agree smoke free dining just tastes better. Not only are smoke free eating establishments healthier for you and your family, but they’re easier on your clothes, hair and skin and allow your taste buds to savor all the delicious flavors you’ve come to expect when you’re enjoying a meal out on the town. When it comes right down to it, 80 percent of diners are nonsmokers and even many smokers prefer not to smoke when they eat.

According to the EPA, a nonsmoking section is not enough. While exhaust systems installed in many restaurants’ nonsmoking sections remove the smoky haze and odor, the systems do nothing to remove the 4,000+ toxic chemicals that have been identified in environmental tobacco smoke. Dining guests who think they’re eliminating their risk by sitting in the nonsmoking section are suddenly realizing that a partition between the two sections isn’t enough.

Restaurants are beginning to listen to their nonsmoking guests who are tired of avoiding particular establishments because of an asthmatic child, new baby or elderly parent with breathing problems. Even adults in perfectly good health can suffer the consequences of spending two hours breathing in secondhand smoke. Low levels of exposure can result in temporary infertility (both in men and women), blood clots, tooth decay, breathing problems and a host of other conditions.

Source: EPA, www.scdhec.gov