http://online.wsj.com/article/SB10001424052748704022804575041060813407740.html
This article talks abut one of the biggest trends in fine dining... and how it isn't such a great idea. Fine dining restaurants are moving away from the stereotypical image of dim lighting, plush booths and victorian chairs, white linen, dividing walls, cutains ... and carpet... Many restaurants are jumping on the new fashion trend. With wide open rooms containing only the four outer walls, hardwood floors, open kitchens, linenless tables, curtainless windows, large bar areas, and high, open ceilings. While this follows the latest fashion trend, it may not be the greatest for the ining experience. With nothing to absorb the sound, the room will become extremely noisy, extremely fast. The noise from the bar, the open kitchen, the plates hitting the linenless tables, the chairs scraping the carpetless floor, and of course, the other diners who are having their own conversations... or trying to... will ricochet off every surface and multiply the sound, making it almost impossible to hear your own conversation. I think this is interesting, because I love the look of the trend. I think it is very modern and it is what people want. The article says if they cover at least two surfaces, for example carpeting the floor and adding soundproofing to the ceiling or one of the walls, the noise level will reduce greatly, because the surfaces the noise can ricochet off of are lessened.
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Fine Dinning is deffiently evolving into a more fun aspect aside from the normal white taable cloth linen and plain carpit to more vibrient colars and hardwood floors. More open kitchens make things exicting for the guest to view what the chefs are doing and to make the guest feel more of the expeirence of the dinner. Backround music has switch to more upbeat then the oldfashion classical and making the dining room even loader.there is a time and place for all of this and some restaraunteers are creating unique concpets around a more fun and exicting high end expeirence. This is good for some but not for others, guests have to expect this experience before attending these eaterys or they will be thrown a curveball that they might not like.
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