Question

閱讀理解 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(諷刺的)．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 *　　　　　　*　　　　　　* 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)	考查推理判斷。信中最后一段最后一句提到?jīng)]有什么比在美國的飯店中付小費再復雜的了，由此可推斷在美國付小費很復雜。
(2)	考查推理判斷。信中第二段最后一句提到經(jīng)常光顧飯店的顧客經(jīng)常會多付一點小費，并且能很容易地感覺到服務和款待質(zhì)量的差別，由此可推斷此項正確。
(3)	考查推理判斷。根據(jù)教授的文章題目“What's the tipping point?”可知他在質(zhì)疑付小費的意義，認為這么做沒有什么意義。本段最后一句的前半句也是暗示。
(4)	解析：考查推理判斷。這是讀者針對小費問題所發(fā)表的個人看法，由此可推斷是“報紙”中的一個欄目。B、C兩項分別表示“指南；小冊子”“手冊”，顯然錯誤。 　　文章大意：在美國的飯店就餐需要付小費。為什么要付小費?究竟支付多少為宜?這里面可大有講究。