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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.
According to Michael Lynn’s studies, waiters will likely get more tips if they______.
选项 A、have performed good service
B、frequently refill customers’water glass
C、win customers’favor
D、serve customers of the same sex
答案C
解析 本题信息点是waiters will likely get more tips，要求考生获取Michael Lynn’s的研究结果所表明的服务员得到更多小费的条件的信息。此类问题的解题思路是：先在文中定位到Michael Lynn’s的研究，然后再定位到get more tips的信息，然后再与四个选项的内容对照，最终做出正确选择。Michael Lynn’s的研究出现在文章第四段，但这里没有涉及到get more tips的信息。第五段介绍了服务员得到更多小费的条件：(1)in other words，customers tip more when they like the server,not when the service is good“如果顾客喜欢一位服务员，他就会付给更多的小费，并非其服务好”；(2)Mr．Lynn’s studies also indicate that male customers increase their tips for female servers while female customers increase their tips for male servers“男性顾客会付给女性服务员更多的小费，而女性服务员会付给男性服务员更多的小费”。由此可见选项C．赢得顾客喜爱符合条件(1)，为本题答案。
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