- 阅读理解A
题干：WhenThomasKeller,oneofAmerica'sforemostchefs,announcedthatonSept.1hewouldabolishthepracticeoftippingatPerSe，hisluxuryrestaurantinNewYorkCity，andreplaceitwithEuropean-styleservicecharge,Iknewthreegroupswouldbeopposed：customers,serversandrestaurantowners.Thesethreegroupsareallcommittedtotipping-astheyquicklymadeclearonWebsites.Toopposetipping,itseems,istobeanticapitalist,andmaybeevenalittleFrench.ButMr.Kellerisrighttomoveawayfromtipping-andit'sworthexploringwhyjustabouteveryoneelseintherestaurantworldiswrongtostickwiththepractice.Customersbelieveintippingbecausetheythinkitmakeseconomicsense.“Waitersknowthattheywon’tgetpaidiftheydon’tdoagoodjob”ishowmostadvocatesofthesystemwouldputit.Tobesure，thisisatempting，apparentlyrationalstatementabouteconomictheory，butitappearstohavelittleapplicabilitytotherealworldofrestaurants.MichaelLynn,anassociateprofessorofconsumerbehaviorandmarketingatCornell’sSchoolofHotelAdministration,hasconducteddozensofstudentsoftippingandhasconcludedthatconsumers’assessmentsofthequalityofservicecorrelateweaklytotheamounttheytip.Rather,customersarelikelytotipmoreinresponsetoserverstouchingthemlightlyandleaningforwardnexttothetabletomakeconversationthantohowoftentheirwaterglassisrefilled-inotherwords,customerstipmorewhentheyliketheserver,notwhentheserviceisgood.Mr.Lynn'sstudiesalsoindicatethatmalecustomersincreasetheirtipsforfemaleserverswhilefemalecustomersincreasetheirtipsformaleservers.What’smore，consumersseemtoforgetthatthetipincreasesasthebillincreases.Thus，thetippingsystemisanopeninvitationtowhatrestaurantprofessionalscall“upwelling”：everybottleofimportedwater,everyespressoandeverycocktailisextramoneyintheserver'spocket.Aggressiveupwellingfortipsisoftenrewardedwhilelow-key,qualityserviceoftengoesunrecognized.Inaddition,thepracticeoftippooling,whichisthenorminfine-diningrestaurantsandisbecomingmorecommonineverykindofrestaurantabovethelevelofagreasyspoon，hasruinedwhatevereffectvotingwithyourtipmighthavehadonanindividualwaiter.Inanunreasonableoutcome，youarepunishingthegoodwaitersintherestaurantbynottippingthebadone.Indeed，thereappeartobelittleconnectionbetweentippingandgoodservice.
题目：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
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参考答案【正确答案：A】
主旨题。文章第一段提到美国著名厨师Thomas Keller宣布废除小费制度的做法，第二段作者明确表明立场，即支持废除小费制度，并且通过it's worth exploring… the practice来引出后文的对于废除小费制度的原因分析, 因此A选项为正确答案。
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