Slightly off-topic, but this reminds me of the recent studies that revealed that nicotine in the air is actually spread nicely throughout a restaurant that has good air flow. Thus, even waiters and waitresses who opt to work in "nonsmoking" sections are still getting a decent dose of nicotine, moreso than in restaurants with bad air flow. What do people in the restaurant industry do to reduce the risks associated with nicotine inhalation for their employees? Tying back to this issue for the TSA employees, it seems like there would be some kind of regulation to help employees avoid prolonged exposure to rays/substances that have high risk consequences.
