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Vox presents an article about restaurant noise levels and why they've risen over the years.
When the Line Hotel opened in Washington, DC, last December, the cocktail bars, gourmet coffee shops, and restaurants that fill its cavernous lobby drew a lot of buzz. Housed in a century-old church, the space was also reputedly beautiful.
My first visit in February confirmed that the Line was indeed as sleek as my friends and restaurant critics had suggested. There was just one problem: I wanted to leave almost as soon as I walked in. My ears were invaded by a deafening din.
[...] In reckoning with this underappreciated health threat, I’ve been wondering how we got here and why any well-meaning restaurateur would inflict this pain on his or her patrons and staff. I learned that there are a number of reasons — and they mostly have to do with restaurant design trends. In exposing them, I hope restaurateurs will take note: You may be deafening your staff and patrons.
(Score: 0) by Anonymous Coward on Saturday April 21 2018, @11:34AM
Meatballs with gristle is an actual product type not a flaw. Google for recipes and videos.
I actually prefer that type in most cases, more interesting texture (doesn't normally add flavor).
If you don't like gristle maybe tell them you don't want those, or eat at a place where they have gristle free alternatives. Same for the meat choices and cuts.
Don't be like someone who orders a t-bone steak and complains there's a bone ;).