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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.
We may infer from the context that "upselling" (Line 4, Para.6) probably means________.
选项 A、selling something up
B、selling something fancy
C、selling something unnecessary
D、selling something more expensive
答案D
解析 本题关键词为upselling，属于词义题，根据题目定位到第六段。第六段提到，顾客们似乎忘记了小费数额会随着账单总额的增加而增加，因此小费制度是对餐馆业内人士称为“升档销售(upselling)”的公开鼓励(an open invitation)：每一瓶进口水、每一杯浓咖啡和每一杯鸡尾酒都是服务员口袋里的额外收入(extra money)；为了小费而进行的过度升档销售(aggressive upselling)往往得到奖赏(rewarded)，而低调的、高质量的服务却往往得不到赏识。这段话说明，服务员为了增加自己的小费，会进行过分的升档销售。升档销售的结果是，小费金额会随着消费总额的增加而增加，因此，服务员会推销一些更昂贵的商品。选项A、B、C都属于无中生有，选项D与原文属于相同含义。为正确选项。第六段：小费制度往往会刺激服务员推销更贵的东西。
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