题目内容
SECTION B INTERVIEW
Directions: In this section you will hear everything ONCE ONLY. Listen carefully and then answer the questions that follow. Questions 1 to 5 are based on an interview. At the end of the interview you will be given 10 seconds to answer each of the following five questions.
Now listen to the interview.
听力原文： Kenny Enjoys Driving a Taxi
Interviewer: Well, Kenny, as a college graduate, how did you becomea a taxi driver？
Kenny: Well, you do it for money, obviously, like most jobs. But I enjoyed the urn, I suppose I enjoy being a taxi driver, because I could be my own boss, you know, doing what I want to do. You decide what area you're going to, when to have a break, stuff like that. One thing you have to be always thinking about is where you might pick up a passenger. Will the theatre be turning out？ Do they have an afternoon performance？ What time will the planes be coming in？ Are there any trains arriving？ You sec, you're always sort of... scheming to make an extra bit of money. And the relationship between reward and effort is very immediate. Um you, you make the right decisions, they pay you and you get a fare. You don't have to wait until the end of the month! You meet, well you meet some people who aren't all that nice, but the vast majority of people are very nice. If you're pleased to talk to them, they're mostly pleased to talk to you. You get a feel for people who don't want to talk to you, obviously the first couple of one-word answers will tell you...
Interviewer: So you always start talking？
Kenny: I always wish people "Good morning" or "Good afternoon" or whatever that gets things off to a good start. Because quite a few people have a general dislike of taxi drivers.
Interviewer: Do they？
Kenny: Well, they do. I mean, the mere fact they can't get a cab the minute they want one makes them annoyed, you know, and if the cab takes half an hour or so to come, you know, people are beside themselves. "Why is it so？", you know, "Why didn't you come sooner？" "Well, I was on the other side of town at the time, sir!", you know. But um start them off well, on a sunny day, people are pleasant, happy. You meet some people who are famous.
Interviewer: Like？
Kenny: Well, I took Louisa Wallis to the airport on Sunday, who's.., famous, from soap operas, a big soap opera star in, um what was it？ "Fathers and Sons”— oh you must have seen it. She played Gertie for years. Oh yes, yes, famous, well-known. And I took Brian Best, the sports commentator, to a football match a little while ago. He told me a few good jokes, I remember. Interviewer: Have you ever made a friend of somebody you took in your cab？
Kenny: No. No, I haven't actually. I suppose they're brief encounters that aren't really suitable to be extended. There're certain professional distances. I suppose. There's a line beyond which I don't feel that I want to go. I don't want to make friends of everybody in the world. I just happen to like having a little chat with them for a while. I suppose I was born to do that sort of thing. I'd have made a good shop assistant. I'd have made a lovely menswear assistant, something like that. Very nice, charming and friendly but don't need to talk at any length.
Why does Chris enjoy driving a taxi？
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A fire broke out at the psychiatric hospital______.
Over sixty years ago, Dr. Hans Selye recognized the mind-body connection involved with stress, as all of his patients had similar physiological and psychological characteristics. Studies done with laboratory rats found that these same physical responses existed with animals when they were put under stress. He came to the conclusion that stress is "the non-specific response of the body to any demand placed upon it". He concluded that each demand made on the body is unique in that there is a definite response: when we are cold, we shiver; when we are hot we perspire; a great muscular effort increases the demands upon the heart and vascular system.
Selye claimed that it was not stress that harmed us, but distress, and distress occurred when we prolonged emotional stress and didn't deal with it in a positive manner. Selye was the pioneer in research into stress in the 1930s, and is internationally acknowledged as "the father of the stress field'. After publishing the first scientific paper to identify and define "stress" in 1936, Selye wrote more than 1700 scholarly papers and 39 books on the subject. At the time of his death 1982, his work had been cited in more than 362,000 scientific papers, in countless popular magazine stories, and in most major languages. Selye held three earned doctorates (M. D. , Ph. D. , D. Sc. ) plus 43 honorary doctorates, tie was an elected member of several dozen of the world's most recognized medical and scientific associations.
After completion of his academic and professional studies in Prague, Paris, and Rome, Selye received a Rockefeller Research Fellowship and accepted a position at Johns Hopkins University in Baltimore, Maryland. By 1945 he had become the first Director of tile Institute of Experimental Medicine and Surgery at the University of Montreal, Canada. He served in that position until his retirement in 1976. Subsequently he established the International Institute of Stress. He recognized that strain, or stress, plays a very significant nile in the development of all types of disease. Selye called the process whereby strain influences the body, the General Adaptation Syndrome. He concluded that there are three distinctive phases in this process: alarm, resistance, and exhaustion. He wrote of two types of stress: pleasant stress contributing to human well-being, and unpleasant stress contributing to disease. He is still by far the world's most frequently cited author on stress topics.
What does the passage mainly discuss？
High oil prices have not yet produced an economic shock among consuming countries, but further rises, especially sharp【21】, would undoubtedly hurt the world economy, and【22】would inevitably harm producers, too. Beyond this obvious point,【23】, higher prices could even do harm to both oil firms and producers.
Big oil firms【24】rolling in money today, but that disguises the fact that their longer-term prospects are【25】Behind the reserves-accounting scandal at Royal Dutch/ Shell【26】a problem bedeviling all of the majors: replacing their dwindling reserves.【27】existing fields in Alaska and the North Sea are rapidly declining; OPEC countries and Russia are【28】them out.【29】they are to survive in the long term, the big oil firms must embrace other sources of energy【30】oil.
【31】it is to believe, higher oil prices could be bad news for producing countries【32】Political leaders in Russia, Venezuela and other oil-rich countries are bending laws to crack【33】on foreign firms and to strengthen their grip on oil【34】through state-run firms. This may be convenient for the political leaders themselves. Alas, it is【35】to do much for their countrymen. For years corruption and inefficiency【36】the typical results of government control of oil resources.
Producing countries should【37】embrace open markets.【38】one thing, shutting out foreign investment will only hurt their own oil output by【39】the sharpest managers and latest technologies. For another, economic liberalization (including reform. of bloated welfare states) would help OPEC countries【40】their economies—as the NAFTA trade deal has done for oil-rich Mexico—and so prepare them for the day when the black gold starts running out.
(1)
When Thomas Keller, one of America's foremost chefs, announced that on Sept. 1 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 ant capitalist, 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 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.
It may be inferred that a European-style. service ______.
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