These results were first made public on May 20, 2015; peer-reviewed conference paper published October 13, 2015.
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This section is optional. You can thank those who either helped with the experiments, or made other important contributions, such as discussing the protocol, commenting on the manuscript, or buying you pizza.
Sixty-five undergraduate students (46 women) from the University of British Columbia participated in the “Restaurant Experience Study” in exchange for a course credit. The experiment was run in small groups of no more than four people per session. Each session was randomly assigned to one of the four noise conditions. Upon arrival, participants were asked to take one of the four available desks, which were strategically placed on the arc of a semicircle. Two stereophonic speakers on stands were positioned in the center of the circle, so that all desks were equidistant to the speakers. For the high-, moderate-, and low-noise conditions, the noise level was measured using a sound-level meter before each session and was kept constant (≈85 dB, 70 dB, or 50 dB; variation due to changes in noise content was approximately ±3 dB) at each desk. The setup was identical for the control condition, except that no noise soundtrack was played.
If you have time and opportunity, show it to your instructor to revise. Otherwise, you may estimate it yourself.