Passage10Inthelate1960’s,manypeopleinNor
Passage 10 In the late 1960’s, many people in NorthAmerica turned their attention to environmental problems, and new steel-and-glass skyscrapers were widely criticizeD、Ecologists pointing {{U}} (1) {{/U}} that a cluster of tall buildings in a city often overburdens public transportation and parking lot {{U}} (2) {{/U}} Skyscrapers are also enormous {{U}} (3) {{/U}}, and wasters, of electric power. In one recent year, the addition {{U}} (4) {{/U}} 17 million square feet of skyscraper office space in New YorkCity raised the {{U}} (5) {{/U}} daily demand for electricity by 120,000 kilowatts--enough to {{U}} (6) {{/U}} the entire city ofAlbany for a day. Glass-walled skyscraper can be especially {{U}} (7) {{/U}}. The heat Still, people {{U}} (19) {{/U}} to build skyscrapers for all the reasons that they have always built them--personal ambition and the 20 of owners to have the largest possible amount of rentable space. |
在出土文物中,把专供死者用的陪葬品叫做冥器。在出土的北宋瓷器中,有许多瓷枕头。我
李先生投资2年期、3年期和5年期三种国债的投资额之比为5:3:2,而后又以与前次
针对具体场合和具体情况允许或不允许采取某种特定行动的规定,是指()。A.政策B.
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设A、B是两个随机事件,0<P(A)<1,P(B)>0,P(B|A)+=1,则一
下列属于市场风险的是:()。A.罢工B.新产品的研制失败C.法庭败诉D.战争
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经过反复核查,质检员小李向厂长汇报说:“726车间生产的产品都是合格的.所以不合
《中华人民共和国劳动法》中规定的未成年工的年龄是()。A.未满18周岁B.年满1
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过去。大多数航空公司都尽量减轻飞机的重量,从而达到节省燃油的目的。那时最安全的飞
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GB/T19004.1—ISO9004—1阐述的内容是()。A.内部管理的质量体
WhenThomasKeller,oneofAmerica’sforemostc
When Thomas Keller, one ofAmerica’s foremost chefs, announced that on Sept. 1 he would abolish the practice of tipping at Per Se, his luxury restaurant in New YorkCity, and replace it with aEuropean--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 atCornell’s School of HotelAdministration, has conducted dozens of studies 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 "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. |
下列关于商业票据特征说法错误的是:()。A.商业票据是一种有价票证B.商业票据具
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