|
|
发表于 2018-12-8 15:40:11
|
显示全部楼层
Passage Three
When Thomas Keller, one of America’s foremost chefs, announced that on
Sept. I he would abolish the practice of tipping at Per Se. his luxury
restaurant in New York City, and replace it with European-style service charge,
I knew three groups would be opposed: customers, servers and restaurant owners.
These three groups are all committed to tipping——as they quickly made clear on
Web sites. To oppose tipping , it seems, is to be anticapitalist , and maybe
even a little French..
But Mr. Keller is right to move away from tipping—and it’s worth exploring
why just about everyone else in the restaurant world is wrong to stick with the
practice.
Customers believe in tipping because they think it makes economic
sense.“Waiters know that they won’t get paid if they don’t do a good job”is how
most advocates of the system would put it. To be sure, this is a tempting,
apparently rational statement about economic theory, but it appears to have
little applicability to the real world of restaurants.
Michael Lynn, an associate professor of consumer behavior and marketing at
Cornell’s School of Hotel Administration, has conducted dozens of students of
tipping and has concluded that consumers assessments of the quality of service
correlate weakly to the amount they tip.
Rather, customers are likely to tip more in response to servers touching
them lightly and leaning forward next to the table to make conversation than to
how often their water glass is refilled——in other words, customers tip more when
they like the server, not when the service is good. Mr. Lynn’s studies also
indicate that male customers increase their tips for female servers while female
customers increase their tips for male servers,.
What’s more,. consumers seem to forget that the tip increases as the bill
increases. Thus, the tipping system is an open invitation to what restaurant
professionals call “upwelling”: every bottle of imported water, every espresso
and every cocktail is extra money in the server’s pocket. Aggressive upwelling
for tips is often rewarded while low-key, quality service often goes
unrecognized.
In addition , the practice of tip pooling , which is the norm in
fine-dining restaurants and is becoming more in every kind of restaurant above
the level of a greasy spoon , has ruined whatever effect voting with your tip
might have had on an individual waiter . In an unreasonable outcome , you are
punishing the good waiters in the restaurant by not tipping the bad one . Indeed
, there appear to be little connection between tipping and good service .
Questions 41 to 45 are based on the following passage: Prior to the 20th
century, many languages with small numbers of speakers survived for centuries.
The increasingly interconnected modern world makes it much more difficult for
small language communities to live in relative isolation, a key factor in
language maintenance and preservation.
It remains to be seen whether the world can maintain its linguistic and
cultural diversity in the centuries ahead. Many powerful forces appear to work
against it :population growth, which pushes migrant populations into the world’s
last isolated locations; mass tourism; global telecommunications and mass media;
and the spread of gigantic global corporations. All of these forces appear to
signify a future in which the language of advertising, popular culture, and
consumer products become similar. Already English and a few other major tongues
have emerged as global languages of commerce and communication. For many of the
world’s peoples, learning one of these languages is viewed as the key to
education, economic opportunity, and a better way of life.
Only about 3,000 languages now in use are expected to survive the coming
century. Are most of the rest doomed in the century after that?
Whether most of these languages survive will probably depend on how
strongly cultural groups wish to keep their identity alive through a native
language. To do so will require an emphasis on bilingualism(mastery of two
languages). Bilingual speakers could use their own language in smaller
spheres---at home, among friends, in community settings---and a global language
at work, in dealings with government, and in commercial spheres. In this way,
many small languages could sustain their cultural and linguistic integrity
alongside global languages, rather than yield to the homogenizing(同化的)forces of
globalization.
Ironically, the trend of technological innovation that has threatened
minority languages could also help save them. For example, some experts predict
that computer software translation tools will one day permit minority language
speakers to browse the Internet using their native tongues. Linguists are
currently using computer—aided learning tools to teach a variety of threatened
languages.
For many endangered languages, the line between revival and death is
extremely thin. Language is remarkably resilient(有活力的),however. It is not just a
tool for communicating, but also a powerful way of separating different groups,
or of demonstrating group identity. Many indigenous(原生的，土著的)communities have
shown that it is possible to live in the modern world while reclaiming their
unique identities through language.
51.It may be inferred that a European-style service______.
A . is tipping-free B .charges little tip
C .is the author’s initiative D .is offered at Per-se
52.Which of the following is NOT true according to the author .
A .Tipping is a common practice in the restaurant world.
B .Waiters don’t care about tipping
C .Customers generally believe in tipping.
D .Tipping has little connection with the quality of service.
53.According to Michael Lynn’s studies, waiters will likely get more tips
if they______
A. have performed good service
B. frequently refill customers’ water glass
C. win customers’ favor
D. serve customers of the same sex
54.We may infer from the context that “upwelling”(Line 2, Para 6) probably
means ________
A. selling something up
B. selling something fancy
C. selling something unnecessary
D. selling something more expensive
55.This passage is mainly about __________
A. reasons to abolish the practice of tipping
B. economic sense of tipping
C. consumers’ attitudes towards tipping
D. tipping for good service
转眼间霜降已过，一阵阵北风让树叶纷纷凋落，2019的考生即将迎来考验的大时刻，这个阶段更要稳住步伐不慌不乱，跨小考期待与你考后在跨考教育导师库相见，那时再为已经通过初试，准备复试的你助力！
据相关调查统计显示，以就业为导向，想要提高自身就业筹码而选择考研的考生占整体的近70%，准备开启2020考研征程的你，是为了什么而一往无前呢？为了给自己一个选择的机会，也为了更了解将来就业企业的择人标准，你需要趁这个寒假为考研开启预热模式——跨考寒假预科班，15天集训，直接定校定专业，让你全年的复习不再左摇右摆浪费时间！
小编整理了历年考研真题及答案解析，关注微信公众号：跨考考研，回复“真题”即可获得，说不定还能找到一起上自习的研友哦！
| 2019秋季整合提升方案 | | 2019考研公共课秋季整合 | 2019最新考研政治大纲 | 公共课考研大纲变动汇总 | | 2019年考研政治《思修法基》练习试题及答案汇总 | 【跨考名师精品】2019考研必读:复习方法及真题热点解读 | | 2020考研择校则专业必知 | 就业率高的十大考研专业推荐 | 34所自主划线高校历年复试分数线（2012-2018） | | 这些相似的考研专业都有什么区别？ | 跨专业考研难度较大的六大专业 |
|
|
