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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.
This passage is mainly about________.
选项 A、reasons to abolish the practice of tipping
B、economic sense of tipping
C、consumers’ attitudes towards tipping
D、tipping for good service
答案A
解析 本题属于全文主旨题，因此需要总结全文各段主题：第一段：托马斯.凯勒宣布废除小费制度，这一举动将会受到三个群体的反对。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。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。第六段：小费制度往往会刺激服务员推销更贵的商品。第七段：小费均分的做法也不合理。本文的第一段说，有人主张取消小费制度，但遭到三方反对。第二段作者表明支持取消小费制度。第三段列出反对方的观点。第四到第七段予以反驳，指出小费制度不合理的理由。因此本文主要讨论了废除小费制度的理由，选项A全面概括全文主旨，是正确选项。选项B来自第三段第一句，顾客支持小费制度，认为其有一定的经济意义，但是这只是文中细节，并非全文主旨，因此选项B答非所问。第一段和第三段涉及顾客对小费制度的态度，但它并不是本文的主旨，因此选项C以片概全。根据本文的最后一句话，小费(tipping)和优质服务(good service)之间似乎没有什么联系 (little connection)，所以选项D属于正反混淆。
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