Six of us have gone out to eat in the TC area once a month for about six years. Doing the math, one can see this amounts to a rather large and representative sample of venues. We have concluded that a very large percentage of restaurateurs and/or their insidious consultants have decided that the continuous auditory assault in sports venues must be duplicated in their eateries. Does it occur to anyone that diners may like to engage in conversation? Like the sports arenas and stadiums, is the idea to somehow, in some mysterious way, raise the ""excitement"" level of customers? I can see this in the case of bars and restaurant-music venues, but in restaurants where the principal activity is consuming what one hopes to be fine food, I can only ask, Why? This has become so annoying for us - and, no, there's nothing wrong with our hearing (yet) - that I'm not even commenting on the food. It doesn't matter. When all surfaces are of non-sound absorbent hard materials, this is what happens - and it's easy to rectify. I'm convinced that, if diners were asked to complete a brief survey, it would be found that a large percentage would like a reduction in noise levels. Such a survey would be easy to do as well. I even volunteer myself to construct and administer it, since I have some experience along these lines. One other positive besides the walleye, which, being a special, isn't on the menu every night: Craftsman is only in third place behind Talk of the Town and Chino Latino in the decibel level contest.
Pros: Outstanding walleye special
Cons: The auditory assault
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