- Bill, can I get you anything to drink? - . [ ]A. You are welcome B. No problem C. I wouldn't mind a coffee D. Doesn't matter 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

B

To: manager@ tastytreat.com.ca

Date: Monday, 7 October, 3:34p.m.

From: raymondyuen@ canada.net

Subject: Complaint

Dear Mr. Price,

I have eaten in your restaurant many times and have always been happy with the food and service. This makes what happened last Saturday even more disappointing.

It was my son’s birthday so we booked a no-smoking table at your restaurant for 7:30 p.m. We arrived on time but were told that our table was not yet ready. At 8:00 p.m., we were given a table in the smoking section. I asked to move but I was told that there were no other tables. A lot of people were smoking so it was uncomfortable and unhealthy.

Our first waitress, Janet, was very polite and helpful. She gave us free drinks for waiting so long. Our food also came quickly and looked fresh and tasty. When my wife had eaten most of her meal, she found a dead cockroach (蟑螂) in her vegetables. She was shocked and wanted to leave. At first, the waitress told us it was a piece of garlic(蒜). When we told her that garlic does not have legs, she apologized and took the food away.

We asked for the bill, expecting not to pay for my wife’s meal. Nobody came. After 15 minutes, I asked to see the manager. The head waiter told us that you were on holiday. I complained again about the horrible cockroach. He told me Janet had finished work. He didn’t believe my story and gave me a bill for three meals. I argued with him but was forced to pay.

The waitress, Janet, was always friendly, but I would like an apology from your impolite head waiter and a full refund (退款) for our meal. It cost $68. Until then, I will not be eating at your restaurant or recommending it to anyone.

You can contact me at 742-3254 or through e-mail if you want more information.

Thank you for your attention.

Yours sincerely,

Raymond Yuen

69. We learn from the text that last Saturday Mr. Yuen _____.

　 A. was satisfied with the restaurant. B. was disappointed with the restaurant

　 C. had to wait for his food D. ate for the first time at the restaurant

70. The writer had to pay the bill because _______.

A. the head waiter would not believe his story

B. the manager was on holiday

C. Janet didn’t believe there was cockroach in the vegetables

D. his wife had eaten most of her meal

71. Which of the following is not true according to the passage?

A. Mr.Yuen demanded that the head waiter apologize to him.

B. Mr.Yuen asked for a full refund for their meal.

C. Mr.Yuen will not eat at the restaurant any more.

D. The head waiter was not as polite as Janet.

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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