Some restaurant managers say that customers who wear overly perfumed clothes should just leave. The topic of smell is a huge topic of conversation. Why do so many people smell so bad these days?
Phew, how penetratingly perfumed! Many people often say that they are fed up with their fellow citizens. Now a prominent restaurant owner says openly and honestly that he thinks some people overdo it with heavy, sweet clouds of perfume when they go out.
Celebrity chef The Duc Ngo would prefer no more guests in his restaurants who smell too strong. Strong perfumes are not welcome in his sushi and seafood restaurants, wrote the Berlin restaurateur (“Ryōtei 893”, “Funky Fish”, “Kuchi”, “Madame Ngo” and others) on Instagram.
“I like nice scents too, but sometimes it’s just too much of a good thing,” the post says. “That’s why I ask you to be considerate of us chefs and the other guests and reduce your perfume when you come to us. Thank you.”
Etiquette regarding perfume has so far been tacitly assumed
Such rules have been in place in fine restaurants elsewhere for some time. For example, the “RyuGin” in Tokyo (three Michelin stars) has a dress code and cell phone rules as well as a ban on perfume. In Germany, it has so far been more of an unspoken code of conduct. It was probably thought that people would figure out for themselves what might disturb other guests and limit their own sensory perceptions.
“When visiting a restaurant where the main focus is on experiencing taste and smell, I would avoid wearing too much perfume,” Raphael Reichardt, restaurant manager and head sommelier at Berlin’s Michelin-starred restaurant “Tim Raue,” recently told the dpa, before Ngo’s statement.
The so-called no-fragrance debate is back. It has occupied many office communities and circles of friends and comes up again and again. In the 80s, restaurateurs in the USA, for example, complained about patchouli-heavy scents or wanted to ban the very intense “Giorgio Beverly Hills” from their restaurants.
Positive response to The Duc Ngo’s initiative
Now the taboo removal of the topic (and luxury problem) of over-perfuming is being refreshed in this country. And Ngo’s words are falling on open ears. Rapper Kool Savas, for example, wrote “Mega!” underneath, Mario Barth “Yeeeeeeees”. And Ilka Bessin, known as Cindy from Marzahn, gave it two thumbs up.
Finally, someone has the courage to make a statement, commented one user, and speculated that many people may not even be aware of their intrusiveness – motto: Today we’re going out for a fancy meal, so we’ll have to wear a lot of expensive perfume. Many an evening is spoiled by fumes from the table next to us.
Even the Personal Care and Detergent Industry Association has already pointed out that people who regularly use a particular fragrance should apply it sparingly. The sense of smell quickly gets used to it and you then notice it less.
Compared to some animals, humans’ sense of smell is not particularly developed, even though they can distinguish more than 1,000 smells, such as floral, sweaty, rotten, pungent. The tongue has around 2,000 taste buds that work like tiny detectors. The basic sensations are sweet, sour, salty, bitter, and the perception of umami (savory and spicy such as glutamate, cheese, meat, proteins).
Everyday experience and studies confirm that ambient smells can have a strong influence on the overall taste experience. In short: most aromas come from the nose.
Power of perfumes has increased
The cultural history of perfume is long. In affluent societies, the potency of perfumes has increased significantly in recent decades. Just as people listen to music relatively loudly on headphones, many also expect a high intensity from fragrances. Today’s mostly synthetic fragrances deliver this without any problems.
Since the 1990s, lush and sugary fragrances have become increasingly popular in the perfume world, as the Fragrance Foundation puts it – an association backed by leading cosmetics companies.
Trend towards so-called gourmand perfumes
“Angel” by Thierry Mugler (1992) with sweet chocolate notes was the first widely available gourmand perfume. Such products “smell wonderfully of our favorite desserts and just a few sprays provide the olfactory backdrop of a patisserie.” The Eau de Toilette “1 Million” by Paco Rabanne (2008) also made this trend attractive for men.
The Western market also adapted to the Middle East in the 2000s – “for example by adding woody oud notes,” according to the foundation. The cosmetics world is therefore laying it on thicker, also influenced by Arabic culture.
Trend towards ostentation – number of sprays “matter of taste”
“We are actually seeing many brands adding fragrances with a higher concentration to their portfolios,” says Andreas Fuhlisch, managing director of the cosmetics association VKE. “As a rule, these are then labelled as ‘Intense’, ‘Extrait’ or ‘Absolut’.”
The use of perfume is “a very individual matter,” both in terms of scent and quantity. The number of sprays is “a matter of taste,” says Fuhlisch. For many people, spraying is a very unique and special ritual. “In my opinion, perfume should always be applied in such a way that other people do not feel bothered by it. So I can certainly understand The Duc Ngo’s request.”
Source: Stern
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
