some of the students go to canteen and make lot of noise and fun of them
what will you say to her
Answers
Answer:
We will tell them to talk slowly and enjoy
Answer:
Restaurants are getting noisier. That, at least, is what the critics say. If the increase in noise levels is anything like as widespread as has been suggested in the media, then the question that we have to ask ourselves is why this should be so. According to some commentators, it is nothing more than the result of a decision by certain influential North American chefs to play the same music in the dining room that they were fond of listening to in the kitchen. However, other commentators see an ulterior motive here, linked to restaurateurs’ attempts to increase their bottom line. As Buckley [1] puts it,“….the Hard Rock Café had the practice down to a science, ever since its founders realized that by playing loud, fast music, patrons talked less, consumed more and left quickly, a technique documented in the International Directory of Company Histories.”
Both laboratory-based research [2] and field studies [3, 4] converge on the conclusion that people drink more when exposed to loud musica. So, for example, the participants in one laboratory study reported by McCarron and Tierney drank more of a soft drink, at a faster rate, when loud popular music was playing at 88 dB than when it was played at a more reasonable 72 dB instead [2]. Meanwhile, Guéguen et al. [4] conducted a more ecologically valid study in a couple of bars, one located in a rural area and the other in an urban environment in France. The volume of the popular music that was normally played in the bars was varied. The 120 customers whose behaviour was observed ordered significantly more to drink when the music was played at 88–91 dB than when it was played at its normal level of 72–75 dB. Thus, there is good reason to believe that there might be a direct link between the loudness of the background music and the increased profitability for the owners of those establishments that choose to play loud music.
Similar results were reported in another study from the same group of researchers (see Table 1). In this study, the behaviour of 40 pairs of young male drinkers aged between 18 and 25 years in two French bars was monitored. One of the bars had normal music levels (72 dB), whereas the other venue played their music at a much louder level (88 dB). The patrons drank significantly faster, and, what is more, ended up consuming significantly more overall as the loudness of the music was turned up [3]. Given such results, it is probably no coincidence, then, that many pub and bar owners prefer louder music.
Explanation:
Noise is currently the second most common complaint amongst restaurant-goers, behind poor service. In fact, over the last decade or two, many restaurants have become so loud that some critics now regularly report on the noise levels alongside the quality of the food. In this review, I first highlight the growing problem of noise in restaurants and bars and look at the possible causes. I then critically evaluate the laboratory-based research that has examined the effect of loud background noise on taste perception. I distinguish between the effect of noise on the taste, aroma/flavour, and textural properties of food and drink. Taken together, the evidence now clearly demonstrates that both background noise and loud music can impair our ability to taste food and drink. It would appear that noise selectively impairs the ability to detect tastes such as sweet and sour while leaving certain other taste and flavour experiences relatively unaffected. Possible neuroscientific explanations for such effects are outlined, and directions for future research highlighted. Finally, having identified the growing problem with noise in restaurants, I end by looking at some of the possible solutions and touch on the concept of silent dining.