By Daniel Fink, MD, Chair, The Quiet Coalition
Restaurateurs say that a quiet restaurant is a dead or dying one. They want their places to be lively. But there’s a difference between a lively restaurant with spirited conversations going on among the diners, and one that is deafeningly loud, making it impossible to converse with one’s dining companions.
Yesterday, while looking for another piece of information in the Environmental Protection Agency’s (EPA) classic 1974 “Noise Levels Report” Information on Levels of Environmental Noise Requisite to Protect Public Health and Welfare with an Adequate Margin of Safety (EPA, 1974). I came across Table D-10, which I had missed on an earlier reading.
It turns out that the EPA recommends that restaurants be very quiet, only about 50-60 decibels. These days, that’s almost “library quiet”. In fact, some months ago I measured the sound level to be approximately 45 dBA in the main circulation room of my local library!
So concern about appropriate restaurant noise levels is not a new concern. It’s decades old.
Some have suggested that diners should walk out of noisy restaurants, or boycott them. But in many cities, if we did that, we would never eat in a restaurant. There just aren’t any quiet ones. And as long as the restaurants are full, there is no incentive for them to become quieter.
I don’t know about the UK, but in the U.S., lawsuits under disability rights laws may be the only way restaurants will become quieter.
Dr. Daniel Fink is a leading noise activist based in the Los Angeles area. He serves on the board of the American Tinnitus Association, is the interim chair of Quiet Communities’s Health Advisory Council, and is the founding chair of The Quiet Coalition, an organization of science, health, and legal professionals concerned about the impacts of noise on health, environment, learning, productivity, and quality of life in America.