A specific problem of the German debate is the fact that the country is divided into 16 federal states and that decisions on the restaurant trade can only be made at a federal level. Consequently, the different states are considering different solutions, which range from a total ban of smoking in a bar, to limited time periods when it is permitted during the evening hours.

Last week, the health ministers of the federal states met for a "non-smoking summit". Most of them agreed on a general smoking ban that would allow smoking only in separate rooms. But at least two federal ministers stepped out of line by saying they would support exceptions in their states for small bars.

In March, the state prime ministers will gather in the hope of coming to a nation-wide agreement.

Barkeepers are getting ready for the ban

However, Germany's barkeepers are already preparing for a possible smoking ban. Claudia Picht, for example, the owner of Cafe Schmitz in Cologne, has voluntarily transformed her traditional cafe into a non-smoking zone.

Nonetheless, she is against a regularised smoking ban. "I don't see the non-smoking principle of my café as a prohibition," she explains, "but as a special offer to those people who want some fresh air."

Cafe Schmitz has existed for 20 years now but it only became a non-smoking cafe half a year ago. Customers have reacted positively to the change and this is clear from the rising profit figures.

"I don't want to smell of smoke when I leave a bar and I don't want to endanger my health," one guest states. "Cafe Schmitz is one of the very rare non-smoking cafes in Cologne and that's why I come here quite often."

Protests from the German restaurant and bar trade

In any case, the number of smokers in Germany is decreasing. Nonetheless, the German restaurant trade has found it difficult to establish non-smoking restaurants. In 2005, they agreed that over the next three years, 60 percent of the country's establishments should transform at least 40 percent of their seating areas into non-smoking zones. However, not much has happened as yet.

Klaus Hübenthal from the German Hotel and Restaurant Association (DEHOGA) insists that as long as the consumption of tobacco is not generally forbidden it should remain a personal decision whether or not to smoke in a bar.

He also argues that the creation of non-smoking areas depends on commercial interests. "Barkeepers have to decide whether they want to attract smokers or non-smokers or whether they have enough space to satisfy both target groups," he states.

Smokers versus non-smokers

Meinolf Saure is in a such lucky position. He is the owner of "Brauhaus Früh", an old brewery in Cologne, which accommodates several separate smoking and non-smoking rooms.

"I cannot support a general ban, for a bar without smoke would be nothing," he says. But he admits that he is also happy about the non-smoking areas. "We have established them on every level of our bar and they are a huge success."

Likewise, Monika Pecht is happy. She is a waitress in Café Schmitz and sets a high value on her smoke-free workplace. "I would never choose a smoky workplace again," she says.

But what delights one person might frustrate another -- some bar guests are angry about the planned smoking ban. "I am a smoker and I feel discriminated against because of all the restrictions," one of them complained. "It's not nice what the politicians are doing with us."

Influence of the tobacco lobby?

Picht, the owner of Café Schmitz, thinks that tobacco companies exert a massive influence on Germany's restaurant trade. "The tobacco lobby is giving the barkeepers a hard time," she explains, voicing her suspicions.

"They keep telling the barkeepers that a smoking ban would decrease their rates. I think people have to be very courageous to say: 'I will do it anyway! I will turn my bar into a non-smoking place.' And then they find out that drinking coffee can also be wonderful without a cigarette!'"