Question

 

From Mr. Ward Hoffman.

   Sir, I was halfway through Professor Raj Persaud’s article “What’s the tipping point" (Financial Times Weekend, April 9-l0) when it occurred to me that what I was reading was not ironic(諷刺的). If Prof Persaud wants to know why Americans tip in restaurants, he need only ask the first American he meets in London.

   Americans tip in restarts for one reason, and one reason only: we tip to supplement (補(bǔ)貼) the salary of restaurant workers. Quality of service does not enter into it, beyond the fact that one may tip a bit less for poor service, or a little more for good service.

   Not tipping at all in a non-fast-food restaurant is not a choice. In the US, one used to tip about 15 per cent for dining in a family-style restaurant or in an up-market (高檔的) restaurant. Here, in San Francisco Bay area restaurants, we are encouraged to tip 20 per cent or more, to help restart workers live in this very expensive area.

   After eating at an Italian restart in my city, I left a tip of 20 per cent on the non-tax part of our dinner bill. It was expected. There is nothing more complicated (復(fù)雜的) than that about Americas tipping in restaurants.

Ward Hoffman, 

Palo Alto, CA 94306, US

*                *                  *

From Mr. Philip McBride Johnson.

    Sir, I agree with most of Raj Persaud’s opinion about the doubtful value of tipping, but with one exception(例外). Tips can be very useful when one is a repeat customer or diner.

It is only when the tipper is a stranger and likely to remain so that the system does not work to his or her advantage. But frequent a hotel or a restaurant, always tip a bit more, and the difference in service and treatment will be easily felt.

Philip McBride Johnson,

Great Falls, VA 22066, US

1.What can we learn from Hoffman’s letter?

  A. Quality of service determines tipping in the US.

  B. Americans don’t tip in non fast-food restaurants.

  C. Tipping in US up-market restaurants is unnecessary.

  D. How to tip in the United States is not complicated.               

2.Johnson’s letter shows ________.

  A. a stranger in a restaurant is likely to tip a bit more

  B. diners receive better service if they frequent a restaurant

  C. repeat dinners may get good service if they tip a bit more

  D. the tipping system works to the advantage of new customers        

3.From the two letters, we can learn Professor Raj Persaud ______ .

  A. feels doubtful about the value of tipping

  B. believes tipping improves quality of service

  C. wants to ask Hoffman about tipping in the US

  D. thinks tipping a bit more one can get good service               

4.The two letters most probably appears in a ______.

  A. notice         B. handbook      C. book review    D. newspaper   

 

Answer 1

【答案】

1.D

【詳解】由第三段Not tipping at all in a non-fast-food restaurant is not a choice.看出不給小費(fèi)是錯(cuò)的，所以B錯(cuò)。one used to tip about 15 per cent for dining in a family-style restaurant or in an up-market (高檔的) restaurant說明在up-market restaurants里也是需要小費(fèi)的。而地方不同，小費(fèi)費(fèi)率也不同，說明不光是服務(wù)質(zhì)量決定小費(fèi)，所以A錯(cuò)。從文章中可以輕松了解如何給小費(fèi)，因而并不復(fù)雜。There is nothing more complicated (復(fù)雜的) than that about Americas tipping in restaurants. 關(guān)于美國人在飯店給小費(fèi)就這么簡單（除了上面這些內(nèi)容，沒有更復(fù)雜的東西了）

2.C

【詳解】由第二封信第一段“Tips can be very useful when one is a repeat customer or diner”推知答案。.小費(fèi)多少對新顧客沒什么影響，但對老顧客來說，小費(fèi)多一點(diǎn)，下一次服務(wù)可能就好一些。所以答案選C。

3.A

【詳解】由第二封信第一段“Sir, I agree with most of Raj Persaud’s opinion about the doubtful value of tipping,” 可以看出Raj質(zhì)疑value of tipping，說明以他的觀點(diǎn)，多付小費(fèi)不一定能得到好的服務(wù)。并且，不同地區(qū)付小費(fèi)的多少也不同，小費(fèi)的多少不能決定一個(gè)人是不是能得到好的服務(wù)。

4.D

【詳解】由第一封信第二段“(Financial Times Weekend, April 9-l0)”(經(jīng)濟(jì)時(shí)報(bào)周末版—四月9-10號)可以看出這兩封信是在報(bào)紙上的內(nèi)容。