11/01/2026
I am Anna Tuttle, founder of Wolf and Cub Travel, working with families and hospitality teams around inclusive, workable travel experiences.
Recently, I took a sound reading in a hotel dining space during peak family service recently and it came out at 91 decibels.
For context, thatโs about the same as heavy road traffic or a hair dryer running constantly.
This isnโt a criticism of a property or a team. Dining rooms are often the loudest spaces in hospitality, especially at busy family times, and noise is one of those things thatโs easy to underestimate because it builds gradually.
At this level, a lot of guests are already in a stress response before theyโve even sat down. That includes children, neurodivergent travellers, trauma-aware families, and plenty of sensory-sensitive adults too. When that happens, it often lands with frontline teams who end up managing distress rather than getting to do what theyโre actually there to do.
From where I sit, this is much more about systems than people. Layout, flow, seating density, acoustics, and expectation-setting all play a part.
What I see again and again is that small, fairly ordinary adjustments make a real difference. Quieter corners, slightly staggered seating, earlier dining windows, clearer information before arrival. Nothing dramatic, but it can completely change the feel of a service.
Inclusive environments arenโt about special treatment. They tend to support smoother service, fewer flashpoints, and a better experience for everyone in the room, guests and staff included.
If youโre in an owner, GM, or ops role, Iโd genuinely be interested to hear how you manage noise and sensory load in dining spaces, particularly at peak times so I can capture any ideas.
And if this resonates and youโd like to explore it further, feel free to connect or message me on LinkedIn.
