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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.
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 本题关键词为Michael Lynn，问题是服务员怎样做才能够得到更多的小费。可以定位到第四段以及第五段。根据第四段和第五段，研究得出结论：顾客对于服务质量的评价和他们给的小费金额之间没有多大关系(correlate weakly)；当顾客喜欢这个服务员时(like the server)，而不是当服务质量好时(service is good)，顾客会给更多的小费(tip more)；男性顾客会对女性服务员增加小费，而女性顾客也会对男性服务员增加小费。因此选项C的win customers’ favor与原文的like the server是相同含义，是正确选项。选项A正反混淆，小费金额与服务质量并没有多大关系。选项B正反混淆，根据第五段第一句，顾客并不会给频繁为自己添水的服务员更多小费。选项D正反混淆，根据调查，顾客会给异性服务员更多小费。第五段：与小费金额相关的是顾客是否喜欢这个服务员，而不是服务质量的好坏。
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