![]() Much of this shift in design boils down to changing conceptions of what makes a space seem upscale or luxurious, as well as evolving trends in food service. Restaurants are so loud because architects don’t design them to be quiet. Others I visited in Baltimore and New York City while researching this story were even louder: 80 decibels in a dimly lit wine bar at dinnertime 86 decibels at a high-end food court during brunch 90 decibels at a brewpub in a rehabbed fire station during Friday happy hour. Other sounds that reach 70 decibels include freeway noise, an alarm clock, and a sewing machine. That’s not dangerous-noise levels become harmful to human hearing above 85 decibels-but it is certainly not quiet. Even at its slowest and most hushed, the average background noise level hovered around 73 decibels (as measured with my calibrated meter). The coffee shop is quiet, probably as quiet as it can be while still being occupied. Occasionally, the espresso machines grind and roar. ![]() Fingers clack on keyboards, and glasses clink against wood and stone countertops. The staff make pithy jokes amongst themselves, enjoying the downtime. It’s late morning on a Saturday, between the breakfast and lunch rushes.
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