In this chapter:
1. "Designated Smoking Area" means an area within a restaurant where smoking is allowed pursuant to Section 8.50.031.
2. "Environmental Tobacco Smoke" means smoke from the burning of a tobacco product and smoke exhaled by a smoker.
3. "Restaurant" means a business facility open for the primary purpose of serving food prepared for consumption, either on or off the premises, for compensation where annual state sales tax from the sale of food and nonalcohol beverages exceeds fifty percent (50%) of the total annual state sales tax for every consecutive twelve (12) month period.
4. "Seating Area" means all floor space of the restaurant except the floor space of those areas which are:
a. Used exclusively for the preparation of food or beverages or both (including alcoholic beverages);
b. Used exclusively for the storage of food, beverages, and supplies;
c. Used exclusively for office space; and
d. Rest rooms.
5. "Smoke-free" means air that does not contain any emissions from smoking.
6. "Smoking" or "smoke" means the act of burning any tobacco product, weed, filler or plant of any kind in a cigarette, cigar, pipe or in any other device.
(Ord. 2001-137 § 1 (part), 2001; Ord. 1992-9 § 2 (part), 1992)