How restaurants got so loud

by Daniel Fink, MD, Chair, The Quiet Coalition

Kate Wagner, writing for The Atlantic Monthly, discusses the architectural and interior design changes that make restaurants so loud. At the moment, restaurants are full so there is no economic incentive for restaurateurs to make them quieter. Just as there was no economic incentive for restaurateurs to make restaurants smoke-free.

In many restaurants, ambient noise is high enough to cause auditory damage. And in most others, it is high enough to make it impossible for anyone with hearing loss, which includes most Americans over age 65, to participate in conversations.

I used to think that if enough patrons complained about restaurant noise, the restaurateurs would make restaurants quieter. But now I think that, as with getting smoke-free restaurants, legislation is needed.

Think globally, act locally. If anyone has a friend or family member serving on a local city council or town meeting, please ask them to take action to make restaurants quieter.

I can guarantee that people will still patronize restaurants when they are quieter. In fact, I think business will probably increase when people see that they can enjoy their steak frites without a side order of hearing loss.

Dr. Daniel Fink is a leading noise activist based in the Los Angeles area. He 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. Dr Fink also is the interim chair of Quiet Communities’ Health Advisory Council, and he served on the board of the American Tinnitus Association from 2015-2018.

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