.What I care about most is we can raise enough money for the project by the end of this month .A． thatB．ifC．whetherD．where 题目和参考答案——青夏教育精英家教网—

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

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 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.

Ward Hoffman,

Palo Alto, CA 94306, US

* * *

From Mr. Philip McBride Johnson.

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,

Great Falls, VA 22066, US

68. What can we learn from Hoffrnan'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 upmarknt restarts 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 dinners may get good service ifthay tip a bit more

D. the tipping system works to the advantage of new customers

70. From tbe two letters, we can learn Professor Raj Persaud ______ .

A. feels doubtful about the value of tipping

B. believes tipping improves quality of service

C. wats to ask Hoffman about tipping m the US

D. thinks tipping a bit mom one can get good service

71. The two letters most probably appears in a ______.

A. notice B. handbook C. book review D. newspaper

I’m lying on my back in my grandfather’s orchard(果园)，looking up at the branches above me.It is one of the last days of summer.Already the days are shorter and the nights are cooler.Some kinds of apples are already ripe(成熟的).Others will be ready to pick soon.I think of my grandmother’s apple pie，and how I used to make it with her.She died last year，before the apple harvest，and I have not had her pie since.I really miss her.I hear bees busily humming about，visiting the late summer flowers.The gentle hum of their wings nearly sends me to sleep.

The sky is as blue as my grandfather’s eyes.Above me，big white clouds race across the sky like pieces of cotton blowing in the w ind.School starts in another week，and time seems to have slowed down.

“Sophie！”calls my grandfather.“Is that you？”I stand up，take his hand，and tell him all about my day as we walk through the orchard.We talk about apples，and bees，and Grandma.He tells me that he misses her too.

He puts his rough，brown farmer’s hand around my shoulder and pulls me close.“You know，Sophie，”he says，“I spent the morning in the attic(阁楼)，and you’ll never guess what I found.It’s the recipe(烹饪法) for Grandma’s apple pie.I used to help her make it sometimes.I can’t do it all alone，but you used to help her too.Maybe between the two of us，we ca n work it out.Want to try？”

“But it won’t be the same without Grandma，” I tell him.

“That’s true，”he says，“but nothing_is_the_same_without_Grandma.Still，I don’t think that she would want us never to have another apple pie.What do you say？” I nod yes，and we walk towards home...towards an afternoon in the farmhouse kitchen，making Grandma’s famous apple pie.

1.We learn from the passage that Sophie　　　　.

A．likes to watch clouds in the attic

B．comes to the orchard after school

C．enjoys Grandma’s apple pie very much

D．picks many apples in the orchard

2.Sophie’s grandfather spent the morning in the attic______　　　.

A．looking for Grandma’s recipe for apple pie

B．helping Sophie’s grandmother make apple pie

C．trying to make apple pie all alone for Sophie

D．talking about apples，and bees，and Grandma with Sophie

3.The underlined part in the last paragraph shows

A．how much Sophie’s grandmother loved Sophie

B．how much Sophie’s grandfather likes apple pies

C．how much Sophie loves her grandfather’s orchard

D．how much Sophie’s grandfather misses Grandma

4.Which of the following might be the best title for the passage?

A．My grandfather’s orchard B．My grandmother’s apple pie

C．A morning in the attic D．The last days of summer

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 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 are 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.

Ward Hoffman,

Palo Alto, CA 94306, US

* * *

From Mr. Philip McBride Johnson.

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 be easily felt.

Philip McBride Johnson,

Great Falls, VA 22066, US

1.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 up-market restaurants is unnecessary.

D. How to tip in the United States is not complicated.

2.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 dinners may get good service if they tip a bit more

D. the tipping system works to the advantage of new customers

3.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

4.The two letters most probably appears in a ______.

A. notice B. handbook C. book review D. newspaper

(05·湖南D篇)

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 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.

Ward Hoffman,

Palo Alto, CA 94306, US

* * *

From Mr. Philip McBride Johnson.

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,

Great Falls, VA 22066, US

68. What can we learn from Hoffrnan'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 upmarknt restarts 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 dinners may get good service ifthay tip a bit more

D. the tipping system works to the advantage of new customers

70. From tbe two letters, we can learn Professor Raj Persaud ______ .

A. feels doubtful about the value of tipping

B. believes tipping improves quality of service

C. wats to ask Hoffman about tipping m the US

D. thinks tipping a bit mom one can get good service

71. The two letters most probably appears in a ______.

A. notice B. handbook C. book review D. newspaper

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