题目内容
From Mr. Ward Hoffman.
Sir, I was halfway through Professor Raj Persaud's article “What's the tipping point"(Financial Times Weekend, April 9-l0) when it occurred to me that what I was reading was not ironic(讽刺的). If Prof Persaud wants to know why Americans tip in restaurants, he need only ask the first American he meets in London.
Americans tip in restaurants for one reason, and one reason only: we tip to supplement (补贴) the salary of restaurant workers. Quality of service does not enter into it, beyond the fact that one may tip a bit less for poor service, or a little more for good service.
Not tipping at all in a non-fast-food restaurant is not a choice. In the US, one used to tip about 15 per cent for dining in a family-style restaurant or in an upmarket (高档的) restaurant. Here, in San Francisco Bay area restaurants, we are encouraged to tip 20 per cent or more, to help restaurant workers live in this very expensive area.
After eating at an Italian restaurant in my city, I left a tip of 20 per cent on the non-tax part of our dinner bill. It was expected. There is nothing more complicated (复杂的) than that about Americans tipping in restaurants.
Ward Hoffman,
Palo Alto, CA 94306, US
* * *
From Mr. Philip McBride Johnson.
Sir, I agree with most of Raj Persaud's opinions about the doubtful value of tipping, but with one exception(例外). Tips can be very useful when one is a repeat customer or diner.
It is only when the tipper is a stranger and likely to remain so that the system does not work to his or her advantage. But frequent a hotel or a restaurant, always tip a bit more, and the difference in service and treatment will be easily felt.
Philip McBride Johnson,
Great Falls, VA 22066, US
68. What can we learn from Hoffman's letter?
A. Quality of service determines tipping in the US.
B. Americans don't tip in non-fast-food restaurants.
C. Tipping in US upmarket restaurants is unnecessary.
D. How to tip in the United States is not complicated.
69. Johnson's letter shows ________.
A. a stranger in a restaurant is likely to tip a bit more
B. diners receive better service if they frequent a restaurant
C. repeat diners may get good service if they tip a bit more
D. the tipping system works to the advantage of new customers
70. From the two letters, we can learn Professor Raj Persaud ______ .
A. feels doubtful about the value of tipping
B. believes tipping improves quality of service
C. wants to ask Hoffman about tipping in the US
D. thinks tipping a bit more one can get good service
71. The two letters most probably appears in a ______.
A. notice B. handbook C. book review D. newspaper
Sir, I was halfway through Professor Raj Persaud's article “What's the tipping point"
(Financial Times Weekend, April 9-l0) when it occurred to me that what I was reading was not ironic(讽刺的). If Prof Persaud wants to know why Americans tip in restaurants, he need only ask the first American he meets in London.
Americans tip in restarts for one reason, and one reason only: we tip to supplement (补贴) the salary of restaurant workers. Quality of service does not enter into it, beyond the fact that one may tip a bit less for poor service, or a little more for good service.
Not tipping at all in a non-fast-food restaurant is not a choice. In the US, one used to tip about 15 per cent for dining in a family-style restaurant or in an up-market (高档的) restaurant. Here, in San Francisco Bay area restaurants, we me encouraged to tip 20 per cent or more, to help restart workers live in this very expensive area.
After eating at an Italian restart in my city, I left a tip of 20 per cent on the non-tax part of our dinner bill. It was expected. There is nothing more complicated (复杂的) than that about Americas tipping in restaurants.
Sir, I agree with most of Raj Persaud's opinion about the doubtful value of tipping, but with one exception(例外). Tips can be very useful when one is a repeat customer or diner.
It is only when the tipper is a stranger and likely to remain so that the system does not work to his or her advantage. But frequent a hotel or a restaurant, always tip a bit more, and the difference in service and treatment will ha easily felt.
Phfiip McBnde Johnson,
68. What can we learn from Hoffrnan's letter?
B. Americans don't tip in non fast-food restaurants.
C. Tipping in US upmarknt restarts is unnecessary.
C. repeat dinners may get good service ifthay tip a bit more
70. From tbe two letters, we can learn Professor Raj Persaud ______ .
C. wats to ask Hoffman about tipping m the US
D. thinks tipping a bit mom one can get good service
CA gadget which makes water out of air could become the greatest househo1d invention since the microwave.Using the same technology as a dehumidifier（除湿器），the Water Mill is able to create a ready supply of drinking water because it can always get it from an unlimited source—the air．The company behind the machine says not only does it offer an alternative to bottled water indeveloped countries, but it is a solution for the millions who face a daily water shortage．The machine works by drawing in wet air through a filter（过滤器）and over a cooling instrument which changes it into water droplets．It can produce up to 1 2 liters a day．The Water Mill will also produce more water when storms pass over, as the amount of water which is contained in the air increases. In keeping with its eco-development, the machine uses the same amount of electricity as three lights.Inventor Jonathan Ritchey said: “The demand for water is off the chart. So people are looking for freedom from water distribution systems that are shaky and unreliable.”The machine, which is about 3 feet wide, is likely to cost ￡800 when it goes on sale here in the spring. Its maker, Canadian Firm Element Four, roughly calculates that a litre of water cost around 20p to produce.Environmentalists state that half the world’s population will face water shortage because of climate change by 2080. One in five is said to lack access to safe drinking.The Water Mill is not effective in areas where the amount of water contained in the air is below about 30 percent, but in Britain that won’t be much of a problem.63．What does the underlined word “it” refer do? A．Drinking water. B．Invention. C．Microwave. D．Water Mill.64．What do we learn about the machine? A．It works in the same way as microwaves. B．It is very expensive for families to afford. C．It absorbs steam and turns it into water. D．It helps to make the water clean to drink.65．What does the passage lead us to believe? A．The cost of water will go up. B．Bottled water will disappear sooner. C．The machine is energy saving. D．The machine will be popular worldwide.66．What’s the best title for the passage? A．A New Way to Solve Water Problem. B．A Machine to Make Water out of Air. C．A Dehumidifier to Produce Water. D．An Absolutely New Invention
CA long-awaited final report from the Food and Drug Administration (FDA) concludes that foods from healthy cloned animals and their offspring(后代) are as safe as those from ordinary animals, effectively removing the last US regulatory(监管的) barrier to the marketing of meat and milk from cloned cattle, pigs and goats.The 968-page final report, not yet released but obtained by The Washington Post, finds no evidence to support people’s concerns that food from clones may have hidden risks.But, recognizing that a majority of consumers are wary of food from clones—and that cloning could damage the good image of American milk and meat—the report includes hundreds of pages of raw(原始的) data so that others can see how it came to its conclusions.The report also admits that human health concerns are not the only subject raised by the coming-out of cloned farm animals.“Moral, religious and ethical concerns have been raised,” the agency notes in a document accompanying the report. But the report is “exactly a science-based evaluation.” It reports, because the agency is not authorized by law to consider those subjects.In practice, it will be years before foods from clones make their way to store shelves in large quantities, in part because the clones themselves are too valuable to kill for meat or milk. Instead, the expensive animals—replicas(复制品) of some of the finest farm animals ever born—will be used firstly as breeding stock to create what supporters say will be a new generation of superior farm animals.When food from those animals hits the market, the public may yet have its say. FDA officials have said they do not expect to require food from clones to be labeled as such, but they may allow foods from ordinary animals to be labeled as not from clones.64. What can we infer from the first paragraph?A. FDA has waited for a long time to get this final report.B. Products from cloned animals have been put into the market before.C. People are having the products from cloned animals safely.D. There have been once opposite opinions against cloned products.65. What does the underlined word “wary” mean?A. Disappointed. B. Careful. C. Fond. D. Proud.66. It will be a few years before foods from clones come into the market, partly because _____.A. people have little knowledge of the cloned animalsB. supporters can’t give powerful evidence to support thatC. the few cloned animals will first be used to create superior animalsD. they are a new generation for the customers and are too valuable for the customers67. What can we conclude from the passage?A. FDA officials encourage people to eat more food from clones.B. FDA officials think the food from clones will sell better than ordinary food.C. People only worry about the health problems when it comes to foods from the clones.D. All the foods will not have detailed labels on them.
Sir, I was halfway through Professor Raj Persaud’s article “What’s the tipping point" (Financial Times Weekend, April 9-l0) when it occurred to me that what I was reading was not ironic(讽刺的). If Prof Persaud wants to know why Americans tip in restaurants, he need only ask the first American he meets in London.
Not tipping at all in a non-fast-food restaurant is not a choice. In the US, one used to tip about 15 per cent for dining in a family-style restaurant or in an up-market (高档的) restaurant. Here, in San Francisco Bay area restaurants, we are encouraged to tip 20 per cent or more, to help restart workers live in this very expensive area.
Sir, I agree with most of Raj Persaud’s opinion about the doubtful value of tipping, but with one exception(例外). Tips can be very useful when one is a repeat customer or diner.
1.What can we learn from Hoffman’s letter?
B. Americans don’t tip in non fast-food restaurants.
C. Tipping in US up-market restaurants is unnecessary.
2.Johnson’s letter shows ________.
C. repeat dinners may get good service if they tip a bit more
3.From the two letters, we can learn Professor Raj Persaud ______ .
4.The two letters most probably appears in a ______.
In keeping with its eco-development, the machine uses the same amount of electricity as three lights.
r, Canadian Firm Element Four, roughly calculates that a litre of water cost around 20p to produce.