by Daniel Fink, MD, Chair, The Quiet Coalition
This article in the Cape Gazette, covering Delaware’s Cape region, notes that even during the COVID-19 lockdown, restaurant noise is still a problem. Food writer Bob Yesbek says he has written about restaurant noise before but this article was sparked by a flurry of emails complaining about restaurant noise after he wrote about new restaurants opening up in spite of increasingly prolonged restrictions on indoor dining.
As Yesbek notes–and as was covered in Acoustics Today last year–restaurant noise and its perception are complex issues. The good news is that techniques such as sound absorption, diffusion, and masking can make restaurant dining more pleasant.
Why does sound management matter? Because we don’t just go to a restaurant to eat. We can do that at home. We dine out, usually with family or friends, to celebrate special occasions or to socialize, and being able to carry on a conversation without straining to speak or to be heard is an important part of the enjoyment.
And these days, ambient noise levels in restaurants and bars matter even more. Talking loudly and being closer than 6 feet from others to allow conversation over high ambient noise levels helps spread the coronavirus, and that can have deadly consequences.
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.