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The article presents information on the views of restaurateurs regarding building more space onto the restaurants. According to Cameron Palmer, owner of Cameron's Inn and Pub, Half Moon Bay, California, who added a 35-seat "smoking lounge" in the form of a British double-decker bus, plus a 36-seat barrel garden to his restaurant, when California passed its anti-smoking law, he "had to get creative really quickly." Since weather on the central California coast can be foggy and damp, his "outdoor" smoking lounge needed shelter, so he parked a 1966 English double-decker bus on the grounds, creating a smoker's haven and a more pub-like air at once for $7,000. According to Hugo Uys, managing business partner of Rouge Wine Bar at Paris Commune, New York City, who added a 600-square-foot wine bar with 30 dining and six bar seats, to the original 1,800-square-foot, 85-seat restaurant, Business was booming at Lower Manhattan's chic Paris Commune, and as a result customers were being jostled waiting for tables at the too-crowded bar. At first an expansion into the basement private dining and storage room seemed too expensive. But contractors were persuaded to cut prices by 25 percent on the promise of future business, a vendor installed a $10,000 wine refrigerator, and artist Bill Rancitelli, a great fan of Paris Commune, painted a two-wall mural.