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Forcing waiters and waitresses to survive on tips from customers rather than normal wages is a pointless, crude, and unique American custom that, in the past several years, a handful of progressive restaurant owners have attempted to do away with. Danny Meyer, CEO of Union Square Hospitality Group, is about to join their ranks and has announced that he plans to gradually stop tipping at the company’s 13 restaurants.

What, exactly, is wrong with tipping? As Brian Palmer has explained, more or less it’s everything. To start, leaving a waiter’s pay in the hands of customers has a feeling of classism (阶级歧视).And in theory, handing restaurant customers the power to tip is at least supposed to motivate better service. This fails in practice because humans turn out to be pretty arbitrary (随意的) about their tipping behavior. Research has shown that the amount diners tip has very little to do with their level of satisfaction. All of this doesn’t encourage waiters and waitresses to do anything but turn over as many tables as possible.

Tipping is also very unfair to kitchen staff. The law allows restaurants to divide tips between front-of-the-house workers like waiters, hosts, hostesses, and bartenders (调酒师), but not cooks. This creates a system in which the people serving the food in a restaurant can earn more than the people preparing it.

One of the most fascinating parts of Meyer’s move is that, unlike some restaurant owners who have taken an anti-tipping stand, he won’t simply add a standard extra charge to diners’ bills. Rather, Union Square Hospitality Group means to raise menu prices enough to fully cover the cost of a meal. If Meyer manages to move away from tipping at all without hurting his profits, it would almost certainly set the stage for others to follow suit.

1.What’s Danny Meyer’s attitude towards stopping tipping?

A. Negative.   B. Supportive.

C. Objective.   D. Doubtful.

2.What can be inferred from Paragraph 2?

A. Tipping may disturb the restaurants’ management.

B. Tipping will guarantee diners high quality service.

C. Tipping can arouse the staff’s enthusiasm for work.

D. Tipping will bring customers a sense of satisfaction.

3.What can we know about Union Square Hospitality group?

A. Brian Palmer is in charge of it now.

B. Its cooks earn much more than its servers.

C. Restaurant tipping has been totally banned there.

D. Diners will be charged more for the dishes there.

4.What is the topic of the passage?

A. Restaurants’ getting rid of tipping.

B. Difficulties that restaurants are faced with.

C. The popularity of no-tipping restaurants.

D. Tips on running restaurants successfully.

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