Passage Three

　　When Thomas Keller, one of America's foremost chefs, announced that on Sept. I he would abolish the practice of tipping at Per Se. his luxury restaurant in New York City, and replace it with European-style service charge, I knew three groups would be opposed: customers, servers and restaurant owners. These three groups are all committed to tipping--as they quickly made clear on Web sites. To oppose tipping, it seems, is to be ant capitalist, and maybe even a little French..

　　But Mr. Keller is right to move away from tipping-and it's worth exploring why just about everyone else in the restaurant world is wrong to stick with the practice.

　　Customers believe in tipping because they think it makes economic sense. "Waiters know that they won't get paid if they don't do a good job" is how most advocates of the system would put it. To be sure, this is a tempting, apparently rational statement about economic theory, but it appears to have little applicability to the real world of restaurants.

　　Michael Lynn, an associate professor of consumer behavior and marketing at Cornell's School of Hotel Administration, has conducted dozens of students of tipping and has concluded that consumers assessments of the quality of service correlate weakly to the amount they tip.

　　Rather, customers are likely to tip more in response to servers touching them lightly and leaning forward next to the table to make conversation than to how often their water glass is refilled--in other words, customers tip more when they like the server, not when the service is good. Mr. Lynn's studies also indicate that male customers increase their tips for female servers while female customers increase their tips for male servers,.

　　What's more, consumers seem to forget that the tip increases as the bill increases. Thus, the tipping system is an open invitation to what restaurant professionals call "upwelling": every bottle of imported water, every espresso and every cocktail is extra money in the server's pocket. Aggressive upwelling for tips is often rewarded while low-key, quality service often goes unrecognized.

　　In addition, the practice of tip pooling, which is the norm in fine-dining restaurants and is becoming more in every kind of restaurant above the level of a greasy spoon, has ruined whatever effect voting with your tip might have had on an individual waiter. In an unreasonable outcome, you are punishing the good waiters in the restaurant by not tipping the bad one. Indeed, there appear to be little connection between tipping and good service.

　　43.It may be inferred that a European-style service______.

　　A. is tipping-free　　　　　　　　　

　　B. charges little tip

　　C. is the author's initiative 　　　　　

　　D. is offered at Per-se

　　44. Which of the following is NOT true according to the author.

　　A. Tipping is a common practice in the restaurant world.

　　B. Waiters don't care about tipping

　　C. Customers generally believe in tipping.

　　D. Tipping has little connection with the quality of service.

　　45.According to Michael Lynn's studies, waiters will likely get more tips if they______

　　A. have performed good service

　　B. frequently refill customers' water glass

　　C. win customers' favor

　　D. serve customers of the same sex

　　46.We may infer from the context that "upwelling"(Line 2, Para 6) probably means ________

　　A. selling something up

　　B. selling something fancy

　　C. selling something unnecessary

　　D. selling something more expensive

　　47.What's the author's attitude towards tipping?

　　A. cautious

　　B. indifferent

　　C. generous

　　D. reasonable

　　48. This passage is mainly about __________

　　A. reasons to abolish the practice of tipping

　　B. economic sense of tipping

　　C. consumers' attitudes towards tipping

　　D. tipping for good service

　　点击查看更多同等学力申硕考试试题免费做！

　　编辑推荐：

　　2012同等学力申硕报名时间延长至3月31日

　　各地2012年同等学力申硕报名时间延长

　　2012年同等学力申请硕士学位报考指南

　　同等学力申硕流程图