阅读理解FromMr．WardHoffmanSirIwashalfwaythroughProfessorRajPersaud'sarticle“What'sthetippingpoint?”(FinancialTimesWeekendApril9－10)whenitoccurredtomethatwhatI

Question

阅读理解

From Mr．Ward Hoffman

　　Sir I was halfway through Professor Raj Persaud's article “What's the tipping point?”(Financial Times Weekend April 9－10)when it occurred to me that what I was reading was not ironic(讽刺的)．If Professor Persaud wants to know why Americans tip in restaurants he needs only to ask the first American he meets in London．

　　Americans tip in restaurants for one reason and one reason only：we tip to supplement the salary of the restaurant workers：quality of service doesn't enter into it beyond the fact that one may tip a bit less for poor service or a bit more for good service．

　　Not tipping at all in a non-fast-food restaurant is not a choice．In the USA one used to tip about 15％ for dinning in a family-style restaurant or in a top-level restaurant．Here in San Francisco Bay area restaurants we are encouraged to tip 20％ or more to help the restaurant workers live in this expensive area．

　　After eating at an Italian restaurant in my city I left a tip of 20％ on the non-tax part of our dinner bill．It was expected．There is nothing more complicated than that about American tipping in restaurants．

Ward Hoffman

Palo Alto CA 94306 US

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From Mr．Philip Mcbride Jonson

　　Sir I agree with most of Raj Persaud's opinion about the doubtful value of tipping but with one exception．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 doesn't work to his/her advantage．But a frequent customer at a hotel or a restaurant always tips a bit more and the difference in service and treatment will be easily felt．

Philip Mcbride Jonson

Great Walls VA 22056 US

(1)

From Hoffman's letter we can learn that ________．
[　　]
A．	quality of service determines tipping in the USA
B．	Americans don't tip in non-fast-food restaurants
C．	tipping in US top-level restaurants is not a must
D．	how to tip in the USA is very complicated

(2)

Jonson's letter shows that ________．
[　　]
A．	a stranger in a restaurant is likely to tip more
B．	frequent diners in a restaurant receive better service
C．	repeat diners may get good service if they tip more
D．	the tipping system works to the advantage of new customers

(3)

From these two letters we can learn Professor Raj Persaud ________．
[　　]
A．	feels the doubtful value of tipping
B．	believes tipping improves quality of service
C．	wants to ask Hoffman about tipping in US
D．	thinks one can get good service by tipping a bit more

(4)

We are most likely to read these two letters in a ________．
[　　]
A．	notice
B．	handbook
C．	booklet
D．	newspaper

Answer 1

答案：1．D;2．C;3．A;4．D;
解析：
(1) 考查推理判断。信中最后一段最后一句提到没有什么比在美国的饭店中付小费再复杂的了，由此可推断在美国付小费很复杂。 (2) 考查推理判断。信中第二段最后一句提到经常光顾饭店的顾客经常会多付一点小费，并且能很容易地感觉到服务和款待质量的差别，由此可推断此项正确。 (3) 考查推理判断。根据教授的文章题目“What's the tipping point?”可知他在质疑付小费的意义，认为这么做没有什么意义。本段最后一句的前半句也是暗示。 (4) 　　
解析：
考查推理判断。这是读者针对小费问题所发表的个人看法，由此可推断是“报纸”中的一个栏目。B、C两项分别表示“指南；小册子”“手册”，显然错误。 　　文章大意：在美国的饭店就餐需要付小费。为什么要付小费?究竟支付多少为宜?这里面可大有讲究。