We use incandescent lamps and downlight the perimeter of the front line so that you can see deep into the space. The shelf doubles as a place for finished plates to await pickup. Heat lamps above the shelf keep food warm. The rest of the space can be lighted with temperature-corrected fluorescents. Sound is another element that can be controlled to create a lively restaurant or one that's subdued.
Some clatter raises the energy level.
Conversation among workers, chopping, and the sound of equipment running adds to the din. The very nature of the materials mandated by health regulations defy any attempt to attenuate the noise. For example, everything must be washable, including the ceiling. That eliminates acoustical ceilings. Sound-absorbing ceiling tiles, carpeting, table linens, and upholstered chairs and banquettes reduce noise in a restaurant.