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  3. When Thomas Keller, one of America’s foremost chefs, announced that on Sept. 1st he would abolish the practice of tipping at per

When Thomas Keller, one of America’s foremost chefs, announced that on Sept. 1st he would abolish the practice of tipping at per

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问题     When Thomas Keller, one of America’s foremost chefs, announced that on Sept. 1st 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 Websites. To oppose tipping, it seems, is to be anti-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 the 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.
Which of the following is NOT true according to the author?
选项 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.
答案B
解析 我们对四个选项的信息与文章的相关内容逐一比对；A．Tipping is a common practice in the restaurant world“付小费是餐饮界普遍的做法”；文章第二段的一句话指出：and it’s worth exploring why just about everyone else in the restaurant world is wrong to stick with the practice“为什么餐饮界所有人都坚持付小费的做法，这一现象值得探究”，根据本句的内容我们可以确定选项A的内容符合原文内容；B．Waiters don’t care about tipping“侍者们不在乎小费”，文章确实提到了一句话：“Waiters know that they won’t get paid if they don’t do a good job．”本句似乎在说明服务员与小费的关系，但是本句是直接引语，是那些倡导付小费人士的理论根据。实际上，本文没有对服务员与小费的关系做具体说明，所以本选项为本题答案。C．Customers generally believe in tipping“顾客通常笃信小费”。文章第三段第一句话便指出：Customers believe in tipping…由此确定该选项符合文章内容；D．Tipping has little connection with the quality of service“付小费与服务的质量关系甚微”。第四段指出：has concluded that consumers assessments of the quality of service correlate weakly to the amount they tip“顾客对服务质量的评价与他们支付消费的多少相关性微弱”，由此可见D选项符合原文内容。最终确定本题答案为B项。
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