共用题干A Trainee WaiterI was to be a trainee waiter（实习侍应生）at the restaurant. There are 50 waiters. Trainee waiters and waiters work as a team. The waiter is the front man,taking orders,chatting to the customers;the trainee,rather less glamorously,runs to the kitchen to bring up the orders and assist in serving them at the table.Although the trainee will actually do more physical work,they share the tips equally.All in all this is fair,as it must be pointed out that the senior waiter is actually responsible for keeping a running account of the bills and if he makes a mistake,or undercharges,the fine will be taken from his earnings.I reported for work at 1 1 a. m. That may sound like a relaxed time to start the day,but the hours,I was soon to learn,are hell.The last client at lunchtime may not leave until 4 p.m.,or later,and the evening shift starts at 6 p.m. What can you do in the 2 hours,especially if you don't happen to live in central London?I used to live a bit far,so once or twice,I didn't get home until 5 p.m.The trainee takes orders from the table down to the kitchen.He places the order for hot food under the nose of the chef who is shouting out orders to the cooks,while orders for cold dishes and salad go to a separate counter,and desserts are from yet another area. The kitchen is two flights of stairs away from the restaurant. The trainee then comes up to see if any more orders have been taken while the previous one is being prepared.At the same time,dishes have to be cleared or put on the table, glasses refilled,and somehow there always seems to be a new table with six or eight new orders to be filled.Hell,I rather imagine,is like the kitchen of that restraint. Yelling chefs,endless banging of pots,men with red shinning faces,and trays with loads heavy enough to break your wrists.And running. Always running. Up and down,down and up.And since everyone is running,and always with loaded trays,you need to go to the gym to keep physically strong. However,the problem is still about time.I'm totally exhausted after work,and all I want at that time is to go to bed immediately and sleep for more than 8 hours continuously.I tried to budget my time wisely,but my plan always ended with failure.Now,I become more rational.Instead of going to gym,and being worried for wasting my membership fee if I happen to have no time to go to the gym for a whole week,I walk home every day from work.It is cheap,and,what is more important,flexible.My home is only two blocks away from the restaurant,which makes it possible. Thank Goodness,the security of that district is always good, so I'm not running any risk of being robbed on my way home at night.Orders for hot food,cold dishes and dessert go to different counters.A:Right B:Wrong C:Not mentioned
共用题干
A Trainee Waiter
I was to be a trainee waiter（实习侍应生）at the restaurant. There are 50 waiters. Trainee waiters and waiters work as a team. The waiter is the front man,taking orders,chatting to the customers;the trainee,rather less glamorously,runs to the kitchen to bring up the orders and assist in serving them at the table.Although the trainee will actually do more physical work,they share the tips equally.All in all this is fair,as it must be pointed out that the senior waiter is actually responsible for keeping a running account of the bills and if he makes a mistake,or undercharges,the fine will be taken from his earnings.
I reported for work at 1 1 a. m. That may sound like a relaxed time to start the day,but the hours,I was soon to learn,are hell.The last client at lunchtime may not leave until 4 p.m.,or later,and the evening shift starts at 6 p.m. What can you do in the 2 hours,especially if you don't happen to live in central London?I used to live a bit far,so once or twice,I didn't get home until 5 p.m.
The trainee takes orders from the table down to the kitchen.He places the order for hot food under the nose of the chef who is shouting out orders to the cooks,while orders for cold dishes and salad go to a separate counter,and desserts are from yet another area. The kitchen is two flights of stairs away from the restaurant. The trainee then comes up to see if any more orders have been taken while the previous one is being prepared.At the same time,dishes have to be cleared or put on the table, glasses refilled,and somehow there always seems to be a new table with six or eight new orders to be filled.
Hell,I rather imagine,is like the kitchen of that restraint. Yelling chefs,endless banging of pots,men with red shinning faces,and trays with loads heavy enough to break your wrists.And running. Always running. Up and down,down and up.And since everyone is running,and always with loaded trays,you need to go to the gym to keep physically strong. However,the problem is still about time.I'm totally exhausted after work,and all I want at that time is to go to bed immediately and sleep for more than 8 hours continuously.I tried to budget my time wisely,but my plan always ended with failure.
Now,I become more rational.Instead of going to gym,and being worried for wasting my membership fee if I happen to have no time to go to the gym for a whole week,I walk home every day from work.It is cheap,and,what is more important,flexible.My home is only two blocks away from the restaurant,which makes it possible. Thank Goodness,the security of that district is always good, so I'm not running any risk of being robbed on my way home at night.
A Trainee Waiter
I was to be a trainee waiter（实习侍应生）at the restaurant. There are 50 waiters. Trainee waiters and waiters work as a team. The waiter is the front man,taking orders,chatting to the customers;the trainee,rather less glamorously,runs to the kitchen to bring up the orders and assist in serving them at the table.Although the trainee will actually do more physical work,they share the tips equally.All in all this is fair,as it must be pointed out that the senior waiter is actually responsible for keeping a running account of the bills and if he makes a mistake,or undercharges,the fine will be taken from his earnings.
I reported for work at 1 1 a. m. That may sound like a relaxed time to start the day,but the hours,I was soon to learn,are hell.The last client at lunchtime may not leave until 4 p.m.,or later,and the evening shift starts at 6 p.m. What can you do in the 2 hours,especially if you don't happen to live in central London?I used to live a bit far,so once or twice,I didn't get home until 5 p.m.
The trainee takes orders from the table down to the kitchen.He places the order for hot food under the nose of the chef who is shouting out orders to the cooks,while orders for cold dishes and salad go to a separate counter,and desserts are from yet another area. The kitchen is two flights of stairs away from the restaurant. The trainee then comes up to see if any more orders have been taken while the previous one is being prepared.At the same time,dishes have to be cleared or put on the table, glasses refilled,and somehow there always seems to be a new table with six or eight new orders to be filled.
Hell,I rather imagine,is like the kitchen of that restraint. Yelling chefs,endless banging of pots,men with red shinning faces,and trays with loads heavy enough to break your wrists.And running. Always running. Up and down,down and up.And since everyone is running,and always with loaded trays,you need to go to the gym to keep physically strong. However,the problem is still about time.I'm totally exhausted after work,and all I want at that time is to go to bed immediately and sleep for more than 8 hours continuously.I tried to budget my time wisely,but my plan always ended with failure.
Now,I become more rational.Instead of going to gym,and being worried for wasting my membership fee if I happen to have no time to go to the gym for a whole week,I walk home every day from work.It is cheap,and,what is more important,flexible.My home is only two blocks away from the restaurant,which makes it possible. Thank Goodness,the security of that district is always good, so I'm not running any risk of being robbed on my way home at night.
Orders for hot food,cold dishes and dessert go to different counters.
A:Right
B:Wrong
C:Not mentioned
A:Right
B:Wrong
C:Not mentioned
参考解析
解析：文章第一段提到的“The waiter is the front man , taking orders ..."，侍应生在前面工作，为客人点餐，和他们聊天。所以该判断正确。
该判断错误。文章第一段提到“Although the trainee will actually do more physical work , they share the tips equally.”可以看出实习生和正式的侍应生平分小费，而非多得。
文中第二段提到“The last client at lunchtime may not leave until 4 p.m.", 午饭时间的最后一名客人也许会到下午4点才离开，至于晚饭时间的顾客通常何时离开，文章并没有提到。
文章第三段提到：" He places the order for hot food...while orders for cold dishes and salad go to a separate counter , and desserts are from yet another area.”所以三类的点菜单被放在三个不同的区域，因而选A。
文章并没有提到是否侍应生为了保持体能而必须去跑步，所以选C。
该判断错误。文章第四段说明“I tried to budget my time wisely , but my plan always ended with failure.”我试图明智地分配好我的时间，但我的计划总是以失败告终。所以我并不擅长于安排我的时间。
文章最后一段提到步行回家的目的是为了以更加灵活的方式锻炼身体，因此，选B
该判断错误。文章第一段提到“Although the trainee will actually do more physical work , they share the tips equally.”可以看出实习生和正式的侍应生平分小费，而非多得。
文中第二段提到“The last client at lunchtime may not leave until 4 p.m.", 午饭时间的最后一名客人也许会到下午4点才离开，至于晚饭时间的顾客通常何时离开，文章并没有提到。
文章第三段提到：" He places the order for hot food...while orders for cold dishes and salad go to a separate counter , and desserts are from yet another area.”所以三类的点菜单被放在三个不同的区域，因而选A。
文章并没有提到是否侍应生为了保持体能而必须去跑步，所以选C。
该判断错误。文章第四段说明“I tried to budget my time wisely , but my plan always ended with failure.”我试图明智地分配好我的时间，但我的计划总是以失败告终。所以我并不擅长于安排我的时间。
文章最后一段提到步行回家的目的是为了以更加灵活的方式锻炼身体，因此，选B