Question

 

       B   ★★★★☆

    American restaurants have been talking about abolishing tipping for years. Now a major New York City restaurant group has announced a no-tip policy. The debate is starting to boil.

    When Danny Meyer,the boss of the restaurant group,talks,people listen. He's been right before. When he (禁止) smoking at Union Square Cafe,he was told he’d go out of business. However,his business improved. Ten years later,smoking in restaurants was against the law. Starting in November 2015,tipping began to be abolished at his 13 restaurants,the first major restaurant group to do this. It's been all over the news and everyone has an opinion. “Why not earlier?” some say. “Americans will not,” others insist.It’s clear that tipping is just the tip of the iceberg (冰山) .Beneath the surface are questions of pay fairness,labor law and rising costs. Tipping was borrowed from Europe more than a century ago and has been abolished there. But here,it's a deep-rooted American cultural practice.

    Usually,servers know there’s a higher chance that they’11 get a bigger tip on a bigger check,so they may push for more expensive items on the menu. Or they may rush customers out quickly to make room for new diners (and more tips!) . Basically,they may adjust accordingly to serve only the people they think will be the best tippers. Therefore,it is bad for customers.

    Besides,many servers puKtips together,so your reward is shared. Tips provide  large part of their income. But that money can't be shared legally with the un-tipped,low-paid kitchen workers. No wonder there's a growing labor shortage in restaurant kitchens. Meyer tried to abolish tipping 20 years ago,but the waiters disagreed. Is the time right now? The dining world will listen and watch.

5. We can learn from Danny Meyer’s story that

   A. people suggested he run more restaurants

   B. his ban on smoking succeeded beyond expectations

    C. his business failed because of his ban on smoking   

    D. he was threaten to shut his business

6. According to Paragraph 3 ,tipping .

   A. is quite popular in Europe

   B. is against labor law in America 

    C. spreads from Europe to America

   D. is disliked by most people in America

7. What is Paragraph 4 mainly about?

   A. How customers tip.

   B. What servers do to get tips,

    C. How tipping came about.

   D. What customers think of tips.

8. Why are kitchen workers in short supply?

   A. They can't get tips.

.   B. Their income isn’t fixed,

    C.They can't see customers.

   D. Their work is very boring.

Answer 1

5.B 6.C 7.B 8. A

B篇本文主要討論美國(guó)是否應(yīng)該廢除餐館小費(fèi)。

5.B. 推理判斷題。由第二段中的Ten years later,smoking in restaurants was against the law 可以推斷，Danny Meyer的禁煙令在十年后竟為法律 所認(rèn)可，他的禁煙令出人意料地成功了。

6.C. 細(xì)節(jié)理解題。由第三段中的'Tipping was borrowed from Europe more than a century ago可知，付小費(fèi)這一傳統(tǒng)是從歐洲傳到美國(guó)的。

7.B. 段落大意題。本段主要講述了服務(wù)員為得 到小費(fèi)可能會(huì)做一些有損顧客利益的事。

8. A. 細(xì)節(jié)理解題。由最后一段中的Butthat money can't be shared legally with the un-tipped,low-paid kitchen workers. No wonder there s a growing labor shortage in restaurant kitchens 可知，廚房工人短缺是因?yàn)樗麄兊貌坏叫≠M(fèi)。