The following article by our dear friend, Michael Bauer was taken from Inside Scoop SF. The original publication can be viewed here: Inside Scoop SF

Some restaurants such as Delfina Pizzeria on California are dealing with the noise issue, but Richard Skaff would like to have noise reduction included in building codes. Photo: WCD website.

Richard Skaff has a new mission — to make restaurants quieter. As executive director of Designing Accessible Communities, he’s trying to help restaurants become more aware of building codes and Universal Design and he thinks he’s in a unique position to understand both sides of any debate.

Before an accident that left him paraplegic, he worked in restaurants, including managing the Franciscan on Fisherman’s Wharf. In the 1980s and 1990s, he was a chief building inspector for San Francisco and in 1998, under Willie Brown, he opened the Mayor’s Office on Disability as the deputy director .

That’s to say, he knows his building codes. He’s now retired, but through his nonprofit he has been at the forefront of pointing out non-compliant issues in restaurants, trying to work with owners to correct problems and avoid lawsuits. He’s now working with La Mar, the Crab House on Pier 39 and Yankee Pier and other Lark Creek group restaurants including the Tavern at Lark Creek and One Market. He dines at many restaurants and he says that when he finds problems he lets the restaurants know. In most cases the owners appreciate his efforts, but in one case with a Larkspur restaurant he had to file a lawsuit before the problems were corrected.

Noise is a new frontier. He recently approached the California Restaurant Association to help. “They could be a part of the solution, rather than fighting the solution,” he says.

Skaff is a longtime member of the State Architect’s Access Advisory Committee, but he’s had little luck in getting them to listen. He wrote in an e-mail, “I raised the issue and tried to get the Advisory Committee to agree that there was a need for the State Architect’s Office to develop a new building code that would require that there would be a sound level for public accommodations like restaurants.”

He also noted, “California recently adopted a new code section that will control the decibel level in school classrooms, recognizing that sound levels in classrooms affect the way students learn and teachers teach.”

He’s encouraged that they see the relationship between sound levels and learning. He’s hoping to extend that type of thinking to restaurants and other public businesses in an attempt to help the hearing-impaired and also workers who spend hours in those environments. His plan is to make certain areas of the restaurant quieter for those with hearing impairments, but he hasn’t yet proposed decibel levels or what percent of the interior would have to comply. He also realizes it’s an ongoing problem for staff who have to work c0ntinuously in very noisy places. In the future he hopes to work with unions to advocate a safer environment for workers.

In any regard, he vows that this isn’t the last time we’ll hear from him.

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Last year, we profiled acoustical installations for one of the most acclaimed Japanese Restaurants in the Bay Area. I’m talking about none other than Sushi Ran; And if you haven’t been there, it’s time you paid a visit! (See our blog dated 2.19.2011). The installation went swimmingly along with the owner’s desires. Yoshi, the owner, was so pleased with the results, that he immediately began to plan for the wine bar area of the restaurant, too.

During the year between the projects, a new European product called ‘Clipso’ was making its debut into North America. Clearly, this was the product for the wine bar. Its top-grade features and qualities include:

1. Anti-static, so it won’t attract dust
2. Hydrophobic composition, to deter damage from humidity
3. Widths up to 16’ 8”
4. Washable fabric
5. Monolithic finish
6. PVC Free
7. Polyester fabric with polyurethane coating
8. Class A Fire Rating
9. Perforation for acoustics

As you make your way from the entrance to the wine bar, take note of the ceiling throughout the entire space. Can you even tell there is an acoustical system nestled inside the ceiling coffers? Because preserving the character of how a restaurant was visually intended for its patrons, my team and I have perfected that craft of maximizing the results while minimizing the reconstruction. And Sushi Ran is the perfect model of our objective.

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Tasteful decor, impeccable layout and exceptional wine are three elements that compose a superb wine tasting experience for the guests at Somerston. However, its likening to an echo chamber tragically drew away from its charm as the lack of ceiling acoustic treatment deemed the room almost unfit for patrons. The largest contributor to the sound issues clearly was the barrel ceiling. More often than not, I find that almost all barrel ceilings are the culprit to poor acoustics. Although they are an alluring accent to any room, lack of thought to overall acoustics in a space can result in a disaster. This is especially a disconcerting matter upon the addition of hardwood floors, glass doors, and numerous inventory of wine bottles and glasses. Comically, one should find every other person in the room cupping their hand to an ear as part of conversation amongst company.

As soon as I visited the venue, I knew exactly what the owners needed. The installation I utilized is called “WhisperSpan.” The fabric is 100% Treveria, and is available in 3 or 5 meter widths. The NRC of this fabric is .95, which is an exceptionally high level of sound absorption considering the fact that the typical t-bar ceiling in a commercial building has an NRC of .45.

The installation made a world of difference and the noticeable reduction in the cacophony of piercing echos helped to furthermore define the first class experience at Somerston. Cheers to another improved venue, which is certainly worthy of a five star toast!

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In 2002, over $72.8 million in penalty were paid by business owners who violated regulations enforced by the Occupational Safety & Health Administration (OSHA). Often overseen, one may be shocked that what many businesses are neglecting to address is the safety of noise levels in work environments. This data even applies to the everyday places we so often patronize, but would never have fathomed to be in violation of health regulations; Such frequented businesses are your neighborhood restaurants, nightclubs and bars. Excessive noise levels are harmful to visitors, but more importantly, they put employees at hazardous health risks.

OSHA was established in 1981 to prevent occupational hearing loss in the workplace and to provide “feasible guidelines” for business owners to follow. Whether random or scheduled, an OSHA compliance officer can conduct an assessment and penalize businesses (between $5,000-$70,000) who willingly seem to violate OSHA regulations. If previous violations are not addressed, ramifications including civil “penalties up to $7,000 a day can be enforced.” (oshanoise.com). Now, hitting closer to home, California has recently become one of 27 states to strictly improve enforcement efforts. By enacting A.B. 2774, the statue will closely follow any citations and better establish a system of communication between Cal/Osha and the employer in violation.

If you are a business owner concerned about the healthy of safety of your employees and patrons, the following two-stage program by OSHA noise standards may help you determine if your business is at risk:

If employees are exposed to 85 decibels or more in an 8-hour day, a hearing conservation program must be implemented in which hearing protection devices and annual audiometric testing are required.

If exposure to noise exceeds 90 decibels, engineering controls are mandatory and administrative controls could limit the length of time an employee can be exposed to certain noise levels. Acoustic installations or redesign of the space to reduce noise are traditionally methods of engineering controls for most businesses.

Businesses are not required to adhere to OSHA regulations unless a compliance officer administers an inspection (sometimes at any given time), but even so much as a claim or complaint may be a red flag for noise violation. Having worked with many restaurants for consultation and acoustical installations, I have found that the average restaurant can operate at over an 80 decibel level, but have seen many reach as high as 110 decibels. However, resolving such hindrances in the workplace is simple if implemented correctly and professionally. Even placing acoustic panels in the proper locations of a venue can make a noticeable difference and lower decibels to a safe and operable level.

Not only does complying to OSHA regulations protect the integrity and morality of a business, but actively reducing noise levels can increase productivity and reduce the risk of accidents. Furthermore, the cost of OSHA penalties along with its consequences are far less affordable than an unsafe working environment.

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With a true passion for acoustics and a much less pronounced affinity for writing, my first post will be an attempt to articulate what I do best. The pain of writing is comparable to that of ear-piercing noise, and since my forte lies in the art of quality acoustics, one can imagine the distaste for it. However, I don’t remember having the same aversion to “noise” or hubbub even just a decade ago. Perhaps it is the result of age, sensitivity to noise or just plain appreciation for peaceful environments. But, one thing is for sure: I often find myself gravitating towards calmer arenas.

As the founder of the Din and the Hubbub blog, I’m thrilled to share some recent news with my readers. The blog has taken quite an eventful turn after an exciting month in June, as we featured two posts by Michael Bauer, an acclaimed food and wine editor of SF Chronicle! I’ll share with you what I’ve learned, restaurants we’ve helped to enhance in dining experience, testimonials, photos, feedback and more.

What I have discovered to be the most crucial part of a restaurateur’s desire in creating the best possible dining experience is to maintain the lively and vibrant feel of the establishment. And we aim to do that just that. Our goal is to end the “bleeding-ear syndrome.” Many of you may believe that acoustics are about quieting the room, but for Wall Covering Designs, it’s more about eliminating the jarring echoes we so often must endure in restaurants or bars.

Recently, we worked with Lyn Gorfinkle of Artisan Roam Burgers. I met with Lynn and we discussed her options while keeping her budget in mind. Considering the beautiful artwork draped on her walls and her aversion to altering the décor, the ceiling become the best area of installment. We tested the space before and after for decibel readings:

Decibels before installation: 80 to 82
Decibels after installation: 73 to 75

Although the music, at times, would launch the meter to 77db’s, I made a point of taking my decibel meter to lunch the same time and day of week, just one week apart. I felt that this would help us reach the fairest readings.

The panels chosen were enshrouded in a gorgeous, but transparent fabric for acoustic purposes. This product has an NRC of .95, which means that 95% of the sound that hits the panels is absorbed. An acoustician’s definition would likely elaborate in further detail, but I find illustrating otherwise to be the simplest way to grasp a basic understanding of the results we’ve achieved:

BEFORE

AFTER

TESTIMONIAL
Artisan Roam Burgers
On 6/14/2011

Hi Connie,

The panels are fantastic and are making a huge difference!! Thank you so much! It’s so much more pleasant now. Thank you for all of your great work on this and working with our tight budget. You’re awesome!

Lynn

Todd of Soi Four, found us prior to the SF Scoop articles via a referral from an associate restaurateur. I met with Todd and as we reviewed his space together, we decided on three different installations. The first being 2 inch thick fabric-wrapped panels on the ceiling in the main dining room. The second and third installation locations are usually difficult for most acousticians to locate since they require clever camouflage, but we pinpointed an excellent solution. Unlike the ceiling installation, these two acoustic installations are mounted on vertical surfaces: One above the bar at the soffit and the second, in tandem with Todd’s artwork on the mezzanine level.

I briefly connected with Todd after a booked weekend of lively and festive crowds and took the opportunity to put my camera to work. Todd was ecstatic. He mentioned that he had posted on his website about the completion of his acoustic installations. He hadn’t received any negative remarks about noise levels from his customers, but he did, however, receive a complimenting email from a patron who proclaimed that they would soon return. WOW, customers were anxious to come back!

TESTIMONIAL
Soi Four
On 6/7/2011

Can’t wait to this weekend to see how the 3 strategies work. I do want to let you know that I am very pleased with the look but more importantly, the professionalism of your crew. You have a great team there. I will be doing a lot of traveling starting next week all the way to the end of July but would love to have your input on our location in Berkeley when I return.

Thank you very much,
Todd Sirimongkolvit

BEFORE
 

AFTER

2” inch thick acoustical panels on the ceiling 

BEFORE

AFTER

Soffit acoustics: Can you tell? Hidden behind a camouflage monolithic installation. 

BEFORE

AFTER

Artwork acoustics: Another creative way to camouflage your acoustics. 

Mario Duarte (from Locavore) and I hit it off immediately. He had read the Michael Bauer article and did not hesitate to contact me right away about improving the dining experience at Locavore.

I met with Mario the morning after the first MB article and he was ready to proceed with tackling the conundrum of reducing noise levels. He was most concerned about the area of large tables that filled the center of the room. Typically, large parties or groups occupy these tables and as their excitement rises, so do the decibels within the space. We installed acoustics panels on his ceiling and completed the job within a week without interrupting the hours of operation. Here’s what Mario had to say:

From SF Scoop, Michael Bauer

“ I want to express my gratitude to you for writing about Wall Covering Designs as a solution for reducing noise. The most common issue that I hear from my customers is how loud Locavore is, especially on Thursdays, Fridays, and Saturdays. I don’t have a problem visiting loud restaurants — I actually like it. However, a significant number of my customers don’t.

I have been searching for possible solutions for over four months, but they were either too cost-prohibitive or they negatively altered the look of the restaurant. So it was with guarded optimism that I contacted Connie Norlander after reading your blog. She was extremely helpful and appeared to understand my apprehension in dramatically altering the look of the restaurant. Moreover, her quote was surprisingly reasonable, even for a new restaurant like Locavore.

My partners and I opted for a phased approach whereby the first phase involves the installation of echo-reducing ceiling panels. We have now completed the first phase and I am happy to report that it has not negatively impacted the look of the restaurant.We have also implemented a new music policy to turn off the music upon reaching half capacity in the restaurant (I also have to credit you for that suggestion).”

BEFORE

DURING CONSTRUCTION

SHATTUCK HOTEL

Any solutions for the Shattuck? We are getting hammered on our comments. I’m looking to spend maybe $5-7k. It could be a piece to a larger solution.
Perry Patel, owner

THE TIPSY PIG and MAMACITA

Connie, I would be happy for you to give me an idea of what you would do while maintaining the same esthetic. Pop in any time and then let me know what you think. Ifyou could take a peek at Mamacita as well.

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Owner Craig Stoll: “It’s like the Mission were another neighborhood in Rome …”

When a chef creates an exquisite entrée, prepared to ultimate perfection and presented with artistic ingenuity, he/she is often lauded as a “culinary genius.” In the case of Roman-inspired Locanda, Craig Stoll not only called upon his God-given gifts, but also those exclusive to Partner Annie Stoll, Chef Anthony Strong, Wine Director Chris Wright and Cocktail Maestro Brian MacGregor.

Yes, Culinary Genius!

As for the culturally-authentic, in voga ambience in which to serve and savor these ★★★★★ Italian delicacies, Craig also sought the talents of Envelope Architecture + Design. Together they fashioned a classically casual osteria — capturing the elegance of Audrey Hepburn, the polished sophistication of Gregory Peck and the joyous energy of the duo’s Vespa ride through Rome.

Locanda’s lovely full bar And that dazzling ceiling!

In February of this year, the much-anticipated opening of Locanda, by then condensed to a single calendar page, had become The Talk o’ the Town. Foodies were salivating over potential menu offerings, and designers were doodling fantasies on cocktail napkins. “Oh, Locanda. Yes, I heard …” hush-hush, whisper-whisper. To simmer [or sustain?] the Bay’s boiling kettle of curiosity, Craig provided this tidbit: “One cool thing we’re putting in is a coffered ceiling that undulates. It’s different-sized coffers, and the depth of each one differs. So it will deflect and absorb sound, and the ceiling kind of rolls from the front of the restaurant to the back.”

Okay. Aesthetics Genius!

And the peak of this space is an amazing piece of art! Intricate architecture and acoustical functionality bespeak …

… intrigue …

… glamour …

… and distinction!

Our team at Wall Covering Designs Inc. has had the pleasure of working with Craig & Annie to install acoustical systems in all of their dining establishments. Safety First, a Stoll Credo, dictates their awareness of the health and communication risks associated with din and hubbub. Now when budgeting a new project, these successful, experienced restaurateurs ensure acoustics are afforded high priority [not relegated to the back page, doomed for the shredder’s first grind].

And Acoustics Genius, too!

In fact, here at Locanda we were directly involved from inception through construction. Providing acoustical details during each structural phase guaranteed the Stolls our optimum services – from diminished dBs to finished look. As mentioned in earlier postings, each penetration of an acoustical product obviously escalates labor costs. Note above the numbers of cuts required for recessed, canned and spotlighting; now notice the pendants hanging from product-free beams. When WCD works onsite with multi-disciplinary professionals, the most elaborate of plans can be imaginatively implemented … and often at lesser client charges.

Ice Breakers/Deal Makers Popular Jewish-Style Artichoke

Feeling the need to 86 your din and hubbub? We’ve got just the folks to dispose of your noise nuisances quickly and easily. It’s a simple function of desire, time and money. Consider this: Do you want a Locanda-type of decorative Wow! Factor, just a clean-lined job or a total disappearing act? Hey, I have a great idea: Let’s meet over at Locanda to discuss the full spectrum of our WCD products and services. We can enjoy the cuisine, atmosphere and acoustics … like on a Roman Holiday! And while there, we’re sure to spark the Genius Within!

Hope to see you soon!?!

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And the hits just keep on comin’. Eccellente!

While launching OSTERIA COPPA-San Mateo in August 2010, Paul Shenkman was also on deck under full sail at his always-filled-to-the-gills Sam’s Chowder House in Half Moon Bay. In fact, two months later Paul was awarded Restaurateur of the Year by the prestigious industry publication iSANTÉ, which then declared:

“Local Bay Area restaurateur earns top Grand Award, following in the footsteps of last recipient, master chef and restaurateur Wolfgang Puck.” Whoa! Those are some serious Sperrys!

Now with his accomplished crew — First Mate Julie Shenkman and Executive Galley Chef Lewis Rossman — safely aboard, OSTERIA COPPA embarked out onto the Bay with flying colors. Having already worked hand over hand to conceptualize and name their newbie Italian venture, it’s interesting to note “osteria” means casual eatery and “coppa” a goblet or cup. Before this experienced group knew it, their osteria’s coppa runneth way over … and spilled into uncharted waters. Here. See for yourself:

Sounds traveling multi-directionally produce confusion and echoing patterns, thus causing brains’ synapses to misfire. Whether out of too many social graces, too much PC, downright embarrassment [“I didn’t hear you”] or first-date jitters, actual responses to misunderstood cues are often articulated. Aah, the Art of Au Courant Conversation. Wrong! And 30 years of scientific studies agree. According to WHO [World Health Organization], as cited in The Impacts of Noise:

“Noise above safe levels leads to a number of known health impacts: annoyance, stress,
high blood pressure, sleep loss, the inabilities to concentrate and learn, loss of productivity, etc.” http://bancannons.tripod.com/impacts.html

Experienced, awarded skippers intuit the need for calm seas. Paul, in command from construction, intrinsically appreciated acoustical value, wishing to reward his staff and patrons from the outset. To that end, acoustical tile ceilings were installed in the majority of OSTERIA COPPA; but layers of paint had diminished the glued tiles’ efficacy to a dismal .50 NRC rating. Enter our craftsmen from Wall Covering Designs Inc.:

Using vast training and expertise, our WCD team performed their magic during closed hours. Again, the widespan Clipso super-fabric was seamlessly stretched along two large ceiling areas and inserted into the upper edges of the storefront windows.

Please note what typically goes unnoticed: a clean and effective finish.

As at Osteria Coppa, gleeful wait staffers are frequently the first to provide positive feedback.

Although our crew rode out the storm, this vessel in its entirety is massive — 4,200 square feet, to be exact. Therefore, our professional recommendation includes a Phase II, wherein we’ll place an additional decorative acoustical fix along one tall wall toward the stern of Osteria Coppa. This will ensure adequate rigging for continued leeward passage on an even keel. Our ultimate goal? An NRC rating approaching .95!

Please stay tuned for our season finale. Bravo’s Andy Cohen – oops. Strike that. Together we’ll discover if we have successfully overcome Challenge 2 of 2. In the interim, come on out and meet server Joe at Osteria Coppa. As shown above, this casual eatery was chosen by SF Baylist as this year’s Il Primo Italiano. It’s also amassing consumer-review awards … while passing on culinary and more acoustic rewards! Vincita-Vincita!

We’ll be back soon!

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■ Heart of Marin County ■ Nestled into Ross Valley ■ 80 mins from SF ■ Mt. Tam and Mt. Diablo views ■ Lush and embracing countryside ■ Age of Aquarius blooming in modern Mayberry □ Artisan Wine, Beer & Food

“Oops. Empty square. Just one missing utopian element. I’ve got it: Let’s enhance Fairfax with a wine bar of our very own!” And that, din and hubbub Buffs, was the grape-inspired idea which morphed into today’s 123 BOLINAS hit reality series. This Inception’s talented tag team — Dominic Phillips, James Gregory and Jeff & Jacquelyn Mahaney — are warm, accessible, connected and rightfully overflowing with locally-creative pride. Each of them then brought their personal passions to the proverbial table, designing and building this chic, urbane venue … where today they present, exhibit, serve and sell all eco-friendly homegrown products.

Major Props, Fairfax! We did it!

123 Bolinas Artisan Wine, Beer & Food

Please note the smoothly finished white walls below. Their dual purpose? To attractively flank the fireplace and  absorb noise!

Well, hold on there. Not quite yet!

Now that we’ve spent some time together, Blog Besties, game on: See if you can spot three acoustical challenges in these three interior pix. Yeah, you got ‘em: glass storefront, wood floors and “hard lid.” [Acouspeak for sheetrock] You guys are getting really GOOD! Relying upon a strong residential architectural background, Proprietor Jeff also readily identified these culprits and implemented a wall treatment whereby fabric was stretched over wooden frames filled with acoustical material. Unfortunately, neither the fabric nor the acoustical fill were permitted by commercial building inspectors, as they did not conform with Class A fire requirements. The two smaller photos above were taken to depict this portion of 123 Bolinas at that time. Reading our blog at http://www.wallcoveringdesigns.com/dinhubbub then precipitated the Fairfax-to-Connie Direct-Connect call. That Thursday, while on her initial professional visit to the wine bar, salt-of-the-earth hospitality lent its way to Connie’s trippin’ out in Gnocchi Neverland ["... like no other I've ever tried!"]. But when roused from Pasta Paradise, she quickly discerned that Din, his brother Hub and his other brother Bub were In the House. And, yes, their shenanigans had ratcheted the sound levels to a high of 90 destructive decibels. Boomers, repeat with me: “Danger, Will Robinson! Danger!” Unbearably loud — the noise literally bouncing off the walls, glass, floors and ceiling — static echo effects were created.  When loudness combines with echoing, and it strikes “between” our ears, the human brain is rendered incapable of processing its own auditory messages. Oh, great. Then Where in the World are Waldo’s Messages … or anyone else’s, for that matter? The following Monday, the wine bar’s sabbath, our expert crew from Wall Covering Designs Inc. arrived early to execute its plan to reposition one-inch prefab panels wrapped with an acoustically transparent fabric. All products passed official codes and on Tuesday were being savored by proprietors, staffers and customers alike! That night the dB meter registered 79, an appreciable difference.

Now the focus and energy of 123 Bolinas are on integrating and presenting their unbelievably delicious organic foods; pairing them with taste bud-popping beer and/or wine flights;  and framing and lighting artists’ paintings, sculptures and wares. The missing cultural element in Fairfax, a showcase for its imaginative citizenry, is now Alive & Well at 123 Bolinas Artisan Wine, Beer & Food. You owe it to your Memory Maker to visit this charming town soon!!!

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A quick game of Count the Queue circling Burma Superstar, and you know something’s brewing … something good! Neighborhood regulars and inquisitive adventurers have it figured out: If you wait quite patiently, you too shall be rewarded by the personal service of an authentic and unique Southeast Asian feast. Burma Superstar actually imports ingredients directly from its homeland, Myanmar [Burma till 1989], and today pays homage to the surrounding culinary influences of Thailand, Vietnam, China India and the sea. Borrowing Bits & Pieces from each culture, Burmese food boasts its own subtly discernible, often surprising and always tantalizing flavors and textures.

Also geographically inspired, the polished wait staff at Burma Superstar is traditionally well-mannered towards its guests and well-informed regarding its bill of fare. So when Owner Jocelynn Lee found herself overcome with gratitude for the loyal followers her restaurant had attracted, she decided to treat both employees and visitors with an environmental upgrade. By elevating the ceiling several feet, Jocelynn hoped to extend a more inviting, open feeling. Though planned with the best of intentions, this remodel was equal parts visual success and undeniable acoustical flop. In laymen’s terms, the extra ceiling space and dangling décor gave our Decibel Duo, aka residents Din and Hubbub, more room in which to wreak their havoc. N-O-I-S-E!

You’ll see many neatly-set tables depicted above, normally seated with diners enjoying their placement somewhere upon the Anticipatory-to-Satiated Spectrum. Always poised and ready, the highly-trained/ -experienced waiters attempt to fill that first end with notably delectable meals and the last with sweet relaxation. And then, in that next millisecond, right as the final exhale escapes and chair legs begin to grind, white sleeves flail, dishes vanish, tables shine, settings emerge … and excited, starving strangers appear, assuming their Anticipatory status on the invisible spectrum. It is this very rotation, The Cycle of Service, about which I’m writing today.

Now couple the above brain drain with this profession’s physical demands, and you’ve got yourself full-on Acuity & Agility Workouts. As recognized by Cal- OSHA, this list reveals the primary job hazards:

• Repetitive stress [back strains]

• Slippery floors [falls]

• Noise [85+ dB]

• Sexual harassment

• Burns, cuts, varicose veins and secondhand smoke

At Burma Superstar, Buddha smiles down ….

… upon Hearing, Health & Happiness!

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