Search Results for: noise restaurants

Number of Results: 99

It’s not just the noise level in restaurants but the type of noise that matters

by Daniel Fink, MD, Chair, The Quiet Coalition

This Denver Post article correctly makes the point that patrons don’t want a too noisy restaurant but they don’t want a too quiet one, either.

There is a fine balance between ambient noise levels that allow one to converse with your dining companions, but are loud or complex enough to mask conversations from nearby tables.

And the quality of the noise–is it sharp, tinkling, reverberating?–also makes a difference in the restaurant experience.

The article also notes that it’s hard to design the right sound environment into the restaurant and that adjustments are often needed after a restaurant opens.

DISCLOSURE: The article mentions the SoundPrint app for measuring restaurant noise. I serve as the Medical Advisor to SoundPrint.

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.

Sarasota restaurants are getting louder, too

by Daniel Fink, MD, Chair, The Quiet Coalition

Restaurant noise is a major problem for diners, now being the leading complaint in the latest Zagat restaurant survey. And this article from Sarasota Magazine says it’s a problem there, too.

The writer makes the common error citing the 85 decibel occupational noise exposure limit as the sound level at which auditory damage begins, noting restaurant noise levels of 92 decibels at one popular restaurant. Eighty-five decibels is not a safe noise level to prevent hearing loss.

The World Health Organization recommends only one hour of exposure at 85 A-weighted decibels* to prevent hearing loss. And a typical restaurant meal lasts 90-120 minutes, depending on the speed of the service, the dining choices, and whether one lingers beforehand over drinks or afterwards for coffee and dessert. So all diners at the restaurant were at risk of hearing loss.

Is this a real problem? Yes! In 2017 the CDC reported that 24% of American adults had noise-induced hearing loss, most without significant occupational noise exposure.

Choosing a quieter restaurant, as an economist friend suggested, isn’t a realistic option. In most cities, there are few if any quiet restaurants, and a less noisy one is the only option if one wants to eat a restaurant meal.

It’s clear that restaurant noise is an example of market failure, and that regulator action is needed to protect diners’ auditory health.

*A-weighting adjusts sound measurements to reflect the frequencies heard in human speech.

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.

A tech solution to restaurant noise?

Photo credit: Quark Studio from Pexels

by Daniel Fink, MD, Chair, The Quiet Coalition

This informative piece by writer Chris Berdik discusses the problem of restaurant noise and a new technological solution to it, the Constellation audio system. The Constellation system uses microphones, speakers, and computer processing to tune a restaurant’s sound environment to sound quieter. A lot of sound absorbing material must be installed to make the room acoustically “dead” before the Constellation system is installed.

As discussed in this article in Acoustics Today, getting the acoustics right in a restaurant can be a challenge. Diners want to be able to converse with those at their table, but want enough ambient noise to provide speech privacy for their conversations–and they don’t want to hear the conversations at neighboring tables. They want some sound, so the restaurant isn’t as quiet as a tomb, but not too much. And the acoustic characteristics of the restaurant change, both in terms of noise production and sound absorption, as the restaurant goes from half empty to chock-a-block full.

The developers of the Constellation system are trying to bring the price down. It’s currently $60-80,000, which is a lot of money. If restaurateurs want to make their restaurants more inviting for patrons, they will find the funds to make the space comfortable and inviting.

Of course, one of the first principles of acoustics is that the easiest way to make a space quieter is to reduce the noise at its source. And the cheapest and easiest way to reduce restaurant noise costs nothing: turn down the volume of the amplified background music, which often is turned up to rock concert levels!

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.

Is restaurant noise a problem?

Photo credit: James Palinsad licensed under CC BY-SA 2.0

by Daniel Fink, MD, Chair, The Quiet Coalition

Is restaurant noise a problem? I think so, and I’m not the only one who does. According to the Zagat surveys over the last several years, noise is the first or second most common complaint of restaurant patrons. Washington Post restaurant critic Tom Sietsema also thinks restaurant noise is a problem, and give decibel readings and comments about noise in his reviews.

But New York Times restaurant critic Pete Wells, responding to a blog post that I had sent him doesn’t think so.

I may be making a mistake in writing this–there’s an old adage that one shouldn’t argue with anyone who buys ink by the barrel and paper by the ton–but I feel compelled to reply.

Wells’ argument, in a nutshell, is that he really doesn’t think restaurant noise is a problem and generally likes louder restaurants. Wells says that he doesn’t have trouble conversing in a noisy restaurant, and thinks restaurant noise is a sign of people having a good time.  Wells opines that people prefer livelier restaurants and are uncomfortable with silence. In the end, he thinks the problem may be that restaurants may be the only place in modern life where we can’t control the noise, and that bothers people. But he believes restaurant noise is a feature, not a bug, and restaurant noise is the happy sound of people having a good time sharing a meal with each other.

I disagree, of course. I live in Los Angeles, not New York, so it’s possible that there are differences between the coasts, but I don’t think so. I think restaurant noise is a problem and prefer quieter restaurants where I can talk with my dining companions. Unfortunately, they are almost impossible to find. I have tinnitus and hyperacusis, so loud restaurants are downright painful for me. Restaurants are noisy by design, whether the culprit is an open kitchens, hard surfaces, or tables crowded together in a low-ceilinged room, often accompanied by background music turned up to rock concert levels. Yes, noise can create a sense of action or excitement. and hospitality literature shows that restaurant noise increases food and drink sales and turnover. But Zagat surveys show that many diners find restaurant noise to be a problem. I think many patrons would prefer quieter restaurants. And no, it’s not a control issue, it’s a comfort issue. We don’t want silence, we want enough quiet so we can enjoy the food and the conversation without damaging our hearing.

I usually don’t read the online comments to newspaper articles, but a few of my noise contacts suggested that I look at the comments to Wells’ piece. I’m glad I did. On Thursday morning there were over 876 comments and the overwhelming percentage–approximately 95%–agreeed with me that restaurant noise is a problem. Several commenters raised the same concerns.  Namely, that restaurant noise is a problem for those with hearing loss, especially older people, whether they wear hearing aids or not, restaurants don’t have to be as noisy as they are, European restaurants are much quieter, and going to a restaurant for a meal is about the food and conversation. Others stated that they walk out of noisy restaurants or won’t return to them, and many were aware that noise is used deliberately to reduce time spent at the table and to increase alcohol sales.

Mr. Wells column is titled “Is Restaurant Noise A Crime? Our Critic Mounts a Ringing Defense.” No, restaurant noise is not a crime, but restaurant noise is a major disability rights issue for those with hearing loss and other auditory and non-auditory disorders. If enough of us would complain to elected officials about restaurant noise and quiet restaurant laws are passed–or if a sympathetic plaintiff finds a good disability rights lawyer–restaurant noise could soon be a violation of the law. And for the sake of everyone’s dining comfort and auditory health, I hope that day is very soon.

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.

Readers react to Austrialian piece on restaurant noise

Photo credit: James Palinsad licensed under CC BY-SA 2.0

by Daniel Fink, MD, Chair, The Quiet Coalition

A few days ago the Adelaide InDaily ran a column by food writer Rainer Jozeps about Adelaide “plague of shouty cafes and restaurants.”

And readers have responded.

Both Jozeps’ article and the responses could have been written about restaurant noise in any major city in the English-speaking world. Simply put, restaurants have become too loud and customers actively avoid the noisier ones.

It’s been a while since I’ve been to Australia, but restaurant noise is also a problem in England, Scotland, and Wales, and, of course, the U.S. On the other hand, restaurants in France, Italy, Spain, and Portugal–where food and dining may be more valued–seem quieter to me.

I haven’t seen any scientific studies comparing restaurant noise in different countries, but I would welcome them and anticipate that they would confirm my less than scientific observations.

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.

9 ways restaurants have changed in the past decade

Photo credit: Arild Finne Nybø licensed under CC BY 2.0

by Daniel Fink, MD, Chair, The Quiet Coalition

This piece by The New York Times food critic Pete Wells discusses the eight ways Wells thinks restaurants have changed in the past decade. I would add one more to his list: they have become noisier.

As documented by the creator of the restaurant noise app SoundPrint, restaurants and bars in Manhattan are unpleasantly, even dangerously noisy.

Many other reports over the decade, in newspapers ranging from The New York Times to the Boston Globe to the Philadelphia Enquirer to the Los Angeles Times, have documented noisy restaurants.

And, of course, the Zagat surveys report that restaurant noise was a leading complaint, first or second in most of the annual surveys.

Those of us old enough to remember when secondhand smoke used to bother us in restaurants know that we eventually were able to get smoke-free restaurants, bars, and then workplaces, airplanes, and in some cities and states even smoke-free beaches and parks. Our efforts were aided when the EPA designated secondhand smoke to be a Class A carcinogen with no safe lower level of exposure.

Noise is both a nuisance and a health hazard. Noise causes hearing loss, tinnitus, and hyperacusis, sometimes after a single exposure to loud noise. It can wake people from sleep, disrupt attention, interfere with children’s learning, and even cause non-cardiac disease like hypertension and cardiovascular disease. I recently summarized the nine evidence-based noise levels affecting human health and function. Based on the indisputable evidence showing that noise is harmful, I presented a new definition of noise at the 178th meeting of the Acoustical Society of America in San Diego, California, on December 3, 2019: Noise is unwanted and/or harmful sound.

Voluntary efforts to make restaurants quieter, and restaurant noise apps like SoundPrint and iHEARu are helpful, but by themselves are unlikely to lead to quieter restaurants soon.

I’m pretty sure legislation will be required. And if enough people complain to their elected representatives often enough and, I daresay, loudly enough, eventually legislation will be passed mandating quieter restaurants.

DISCLOSURE: I serve as unpaid Medical Advisor to SoundPrint.

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.

Prof. Rick Neitzel on Apple-backed research, restaurant noise

Photo credit: m01229 licensed under CC BY-SA 2.0

by David M. Sykes, Vice Chair, The Quiet Coalition

Watch these two videos with our Quiet Coalition colleague, Professor Rick Neitzel, University of Michigan. In one video, he’s does some interesting noise-exposure work with a Canadian Broadcasting Corporation reporter in a news segment that aired recently:

The loudest sounds to which this reporter was exposed over the course of a full day were in restaurants during lunch and dinner! It certainly looks like the restaurant noise problem is gaining public attention.

In the other video, he’s announcing a very exciting new research project for which he’s received funding from Apple:

This study will use Apple’s new sound-exposure app on the iWatch & iPhone.

Congratulations, Prof. Neitzel!

David Sykes chairs several professional organizations in acoustical science: QCI Healthcare Acoustics Project, ANSI Committee S12-WG44, the Rothschild Foundation Task Force on Acoustics, and the FGI Acoustics Committee. He is lead author of “Sound & Vibration 2.0” (Springer, 2012), a contributor to the NAE’s “Technology for a Quieter America” and the GSA’s “Sound Matters,” and co-founded the Laboratory for Advanced Research in Acoustics at Rensselaer Polytech. A graduate of UC-Berkeley with advanced degrees from Cornell, he is a frequent organizer of professional conferences in the U.S., Europe, Asia and the Middle East.

Restaurant critic discusses restaurant noise

Photo credit: Lou Stejskal licensed under CC BY 2.0

This interesting piece by San Francisco Chronicle’s restaurant critic Soleil Ho tries to balance all aspects of restaurant noise. I think she does an excellent job discussing various aspects of restaurant noise, including costly technological solutions to the noise problem, except for one thing: ambient noise in restaurants is a major disability rights issue.

The good news is that it’s feasible to make restaurants quieter. If enough people ask restaurant managers to turn down the music, if enough people ask their elected representatives for quiet restaurant legislation, this will happen.

Remember when almost all restaurants were filled with secondhand smoke?  Now we enjoy pleasant, healthier, smoke-free restaurants. And in the future, I am confident we will be able to dine in quieter restaurants, enjoying both the meal and the conversation with our dining companions.

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.

Restaurant noise? For the hearing impaired, that’s discrimination

Photo credit: Dmitry Zvolskiy from Pexels

by David M. Sykes, Vice Chair, The Quiet Coalition

Citing noise as discrimination, Joyce Cohen, writing for the Washington Post, goes after the restaurant industry. I’m grateful that Ms. Cohen relied on The Quiet Coalition Chair, Dr. Daniel Fink, in this terrific piece, and that she did her homework to get the facts straight.

I hope this kind of reporting will lead to changes in the restaurant industry, which, thanks to Yelp and Zagat and restaurant reviewers at newspapers like the Washington Post, are showing that noise is the number one complaint of restaurant goers. Let’s hope that restaurant owners are finally waking up to the fact that too much noise is actually bad for business.

And congratulations to the Washington Post for taking on this industry and it’s egregious practices! This article has certainly opened up the conversation about restaurant noise and disability.

David Sykes chairs several professional organizations in acoustical science: QCI Healthcare Acoustics Project, ANSI Committee S12-WG44, the Rothschild Foundation Task Force on Acoustics, and the FGI Acoustics Committee. He is lead author of “Sound & Vibration 2.0” (Springer, 2012), a contributor to the NAE’s “Technology for a Quieter America” and the GSA’s “Sound Matters,” and co-founded the Laboratory for Advanced Research in Acoustics at Rensselaer Polytech. A graduate of UC-Berkeley with advanced degrees from Cornell, he is a frequent organizer of professional conferences in the U.S., Europe, Asia and the Middle East.

Why boomers hate restaurants targeting millennials

Photo credit: Evonics from Pexels

by Daniel Fink, MD, Chair, The Quiet Coalition

Baby boomers, those of us born between 1946 and 1964 and, therefore, now 55 to 73 years old, hate noisy restaurants. As this article by Sara Zeff Geber in Forbes notes, we remember when restaurants were quiet enough to enjoy both the food and the conversation. That’s rarely possible now.

As Geber notes, changes in restaurant design, and a belief that a noisy restaurant is a trendy hip one, make it difficult if not impossible to find quiet restaurants in most American cities.

More people lead busy lives and have more disposable income, so restaurants are busier than ever and restaurateurs see no need to change what they are doing.

But restaurant noise is a disability rights issue for those with hearing loss and other auditory disorders. And noise levels in many restaurants and bars are high enough to cause hearing loss.

It’s clear that market forces won’t solve the problem of restaurant noise. So what can we do? If enough people complain to enough elected officials, someone somewhere will take action to require quieter restaurants.

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.