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  3. When Thomas Keller, one of America’s foremost chefs, announced that on Sept. 1st he would abolish the practice of tipping at Per

When Thomas Keller, one of America’s foremost chefs, announced that on Sept. 1st he would abolish the practice of tipping at Per

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问题     When Thomas Keller, one of America’s foremost chefs, announced that on Sept. 1st he would abolish the practice of tipping at Per Se, his luxury restaurant in New York City, and replace it with a 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 studies of tipping and has concluded that consumer’s 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 "upselling": every bottle of imported water, every espresso and every cocktail is extra money in the server’s pocket. Aggressive upselling 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 common 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 appears to be little connection between tipping and good service.
It may be inferred that a European-style service________.
选项 A、is tipping-free
B、charges little tip
C、is the author’s initiative
D、is offered at Per Se
答案A
解析 本题关键词为European-style service，问题是从文中可以推断出欧式服务有什么特点。可以定位到第一段。根据第一段第一句话，美国最有名的大厨托马斯.凯勒在9月1日宣布他的位于纽约的豪华餐厅Per se将废除给小费这一做法(would abolish the practice of tipping)，并用欧式的服务费 (European-style service charge)来替代(replace)。这说明大厨托马斯.凯勒废除小费制度和采用欧式服务费是一样的做法，废除小费制度就是不收小费，也就意味着欧式服务是不收小费的。因此选项A与原文是相同含义，是正确选项。选项B属于正反混淆，是错误的。选项C属于无中生有，欧式服务与作者并无关系。选项D属于主观推断，因为原文是说9月1日Per se餐厅将要实行这一制度，并非已经实行。第一段：托马斯.凯勒宣布废除小费制度，这一举动将会受到三个群体的反对。
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