I enjoy bread, just about any kind but interesting is better, and butter/dipping oil on a table for dinner. One aspect that hasn't as yet been mentioned is the pacification factor. When people are happily munching on bread if a server is a bit late taking an order, refilling glasses, or delivering a dish I would imagine that the patrons would be less annoyed. One reason is that they patrons would be less ravenous and fussy, secondly they would be engaging in the tradition of "breaking bread" which has significant social significance.

So I miss my bread, some restaurants don't even have bread available for the table when asked. I know I asked. This happened at a very popular local establishment.

As for utensils, if they start charging I will stop going. What next, napkins? Salt? Pepper? One place already charges for grated cheese on pasta. When will it end?

Restaurant flatware is an issue for me. Most of it lightweight, flimsy, and bent, especially the forks. I hate that. It is one of the very first things I notice when seated. Cannot help it, just always look and pick up a piece and usually shake my head, so seldom smile.

Learn to lip read?

Newer restaurants here in the northern Scottsdale/Phoenix metro area are mostly gastropub/tavern type. (Downtown Scottsdale has the younger adult/singles scene), Lots of open views to the kitchen, industrial black painted ceilings with exposed ducting, loud music playing (live music on weekends), bare floors/windows, bars within the main seating area, lots of people trying to talk and they can't so they shout. Weather is good so lots of people on the patio, staff going in and out of big heavy doors (whoosh...whoosh...bang).

Went to a popular place last Fri. to entertain family members from out of town. Food is very very good, a bit on the $$$ so not a singles/TGIF place, but it was still very loud. I would say retired/close to retired age group. So quiet diners and loud environment.

Not sure how to fight back except to go somewhere else. Restaurant interior design, layout, furnishings will need to evolve but probably won't until a new trend takes off in popularity.

My son cooks professionally. At his last position the Executive Chef left, no notice, just left. So many people quit after that happened that my son was doing the work of 2+ as they could not find anyone to fill the positions. After a many months of 12 hr days 6 days a week, once 3 weeks without a day off, he decided to leave, with 2 wks notice. This was not a casual dining place but a well known resort ($400+ per day) in the Pacific Northwest wine country that featured this particular Chef for the $$$$ (I am not spending $60 for a duck breast {not even the whole duck!!!}) destination restaurant. Locally sourced veggies, seafood, organic garden on site, etc. Lots of promotion for the Chef and restaurant. My son took the position specifically, and for no other reason (not as if there are no upscale resorts here in AZ) than to work under this Chef. Several months later they did eventually hire a new Executive Chef and my son tried it out but decided he didn't want to work for him, as did lots of others, and left. This was not a walk in warm body and you're hired position. It was a 2 day interview with a dinner cooking segment.

Kitchen work is notorious for "chew them up and spit them out" working conditions. This was true in the 70s when I worked in the industry and nothing much has changed.