tag:blogger.com,1999:blog-19860643.post2207754770652814699..comments2007-08-24T05:10:35.174-04:00Keithhttp://www.blogger.com/profile/04213943072404972001noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-19860643.post-14644482083023978172007-08-24T05:10:00.000-04:002007-08-24T05:10:00.000-04:00Anechoic,<BR/>to follow up on my last comment, I am pleased to relate that I was recently in Aarhus, Denmark and went out with colleagues to a nice restaurant where it was pointed out that the room had been designed to be acoustically pleasing. We were able to maintain normal speaking levels during our conversation and still hear the background music. The design was also visually appealing, I should add.<BR/>Regards,<BR/>KeithKeithhttp://www.blogger.com/profile/04213943072404972001noreply@blogger.comtag:blogger.com,1999:blog-19860643.post-91154151467767141452007-08-24T05:02:00.000-04:002007-08-24T05:02:00.000-04:00To be honest, I haven't every really attempted to. I think the employee health and safety angle is much more likely to be effective. <BR/><BR/>In addition , besides the risk of legal liability and/or government regulation, there is probably a pocket book angle too, as I believe was pointed out in one of your comments or links on your blog - if diners stay boycott places that are too loud, that will send a clear message.Keithhttp://www.blogger.com/profile/04213943072404972001noreply@blogger.comtag:blogger.com,1999:blog-19860643.post-70932774423503154572007-08-24T01:55:00.000-04:002007-08-24T01:55:00.000-04:00Hi Keith, I'm glad you like my blog ;)<BR/><BR/>Interesting to hear about the problems caused by restaurant noise (components and aggregate) from a signal processing perspective. <BR/><BR/>Have you had any experience (or luck) explaining these downsides to architects or restaurant owners? In my experience, it just seems like no one cares.Anechoichttp://www.blogger.com/profile/06159871731826638537noreply@blogger.com