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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 a 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 anticapitalist, 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 studies of tipping and has concluded that consumer’s 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 "upselling": every bottle of imported water, every espresso and every cocktail is extra money in the server’s pocket. Aggressive upselling 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 common 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 appears 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 本题题干没有关键词，但可以根据选项关键词restaurant world、waiters、customers、connection定位到前四段。本题的问题是根据作者的说法，以下哪种说法不正确。即选出表述错误的选项。根据第一段第一句话，我知道有_一个群体会反对：顾客、服务员和餐厅老板。废除小费制度后，首先会遭到服务员的反对，说明服务员是在乎小费的，因此选项B正反混淆，不符合作者观点，是正确选项。选项A来自第二段，凯勒先生废除小费这一举动值得我们去探究为什么餐饮业(restaurant world)的其他人都坚持(stick)给小费是错误的，说明小费制度在餐饮界是一种普遍做法，与作者观点一致。选项C来自第三段第一句，顾客赞成给小费(believe. m tipping)是因为他们认为这有经济意义，说明顾客一般都支持小费制度，所以选项C符合作者的观点。第四段的研究结果认为，顾客对于服务质量(quality of service)的评价和他们给的小费金额(the amount they tip)之间没有多大关系(correlate weakly)，即小费金额和服务质量并没有太大关系，因此选项D也符合作者观点。第二段：废除小费制度是正确的。第三段：小费制度拥护者给出的理由在现实中并不适用。第四段：根据研究，服务质量与小费金额并没有多大关系。
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