题目内容
For some of Chicago’s best and hottest restaurants, the reservation process is frustrating: Customers struggle to get tables, while restaurateurs spend hours every day on the phone turning people away. The Internet has solved more important problems, but the new approach of selling advance restaurant tickets via a website opens up a smart alternative to the traditional reservation. You buy tickets to see a show, why not for sushi(寿司) The idea comes from Nick Kokonas and chef Grant Achatz, the partners responsible for two of the city’s most acclaimed restaurants, Alinea and Next. Having figured out that a ticket system is a better way to manage their extraordinary booking demand, Kokonas and Achatz are expanding on the idea with outside investors. Their new company, Tock, will introduce the ticket system. Kokonas embraced the concept because of the stupendous demand for tables at Alinea, one of the world’s best. As he explained in a blog post this year, 70 percent of diners want a Friday or Saturday table, requiring him to employ full-time help to answer the phone just to turn down most people. Yet Alinea still had a no-show rate of 8 percent. The advantages of a ticket system are obvious for the restaurateurs: planning and efficiency. The restaurants don’t waste money on unnecessary phone staff help or food that gets thrown out because everyone pre-paid and will show up. Kokonas makes a point, too, about bringing more transparency (透明度) to a tradition based on mistrust and mystery: Customers, who suspect they are being lied to about availability, make reservations they know they might not keep, while restaurateurs accept 8 p. m. reservations knowing the table won’t be ready until 8:45." Traditional restaurant reservations are based on two people lying to each other," Kokonas wrote. The ticketing-based system gives diners a better shot at competitive tables, because only serious customers will commit. Those efficiencies also could benefit diners: If everyone wants a Friday table, your tickets for a Tuesday night may well sell at a discount. The biggest hurdle is probably cultural. "The public expects a certain level of democracy in a restaurant they don’t really expect in other businesses," Tribune restaurant critic Phil Vettel told us. "In other businesses taking care of your best customer is common sense, but in a restaurant if you have people who arrive later and get seated first, the other people waiting don’t understand that." What does "stupendous" (Line 1, Para. 4) refer to
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学校体育教育的目的是增强学生体质和传递______。
The media have become fond in recent years of glamorizing stay-at-home moms as elite career women who have "opted out" of the workforce so they can put family first. Finally, thePew Research Center has provided the reality check we’ve needed. "The share of mothers who do not work outside the home rose to 29% in 2012, up from a modern-era low of 23% in 1999," Pew’s new report finds. The primary reason: economics. The cost of child care and the lack of job opportunities are forcing women to stay at home rather than go back to work after having kids. Affluent(富裕的) stay-at-home moms who’ve chosen to leave the workforce to raise their families often get the media spotlight, but they make up a small percentage—5%, according to Pew—of women in the U.S. These are not women whose families struggle to make ends meet when both parents are employed. These are parents who have the financial means to "put family first" by being at home. The problem with the media obsession with the rich stay-at-home morn is that these stories overshadow the fact that most stay-at-home moms are, in fact, poor. Pew found that a startling 34% of stay-at-home moms are living in poverty. The Pew report also attributes the rising costs of child care to the increase in stay-at-home moms. The Washington Post published a map last week that shows the cost of full-time infant day care in 31 states actually exceeds the cost of state college tuition. At the top of the list is Massachusetts, where the annual cost of having an infant in full-time day care is about $16,000. By contrast, a year at a public college in Massachusetts costs about $10,000. While the numbers are certainly alarming, it is a relief to see the media briefly turn away from the "mommy wars" that focus solely on the decisions of the privileged few to talk about the rest of us trying to raise families. It’s difficult to make the case for policy changes that could make day care more affordable if we never hear about how families are struggling with the costs. Until we have policies that can start to reel in the cost of high-quality child care or help low-income moms gain skills to boost their earning potential, we’ll continue to see these numbers rise. Which of the following statements is the finding of the Pew report
For some of Chicago’s best and hottest restaurants, the reservation process is frustrating: Customers struggle to get tables, while restaurateurs spend hours every day on the phone turning people away. The Internet has solved more important problems, but the new approach of selling advance restaurant tickets via a website opens up a smart alternative to the traditional reservation. You buy tickets to see a show, why not for sushi(寿司) The idea comes from Nick Kokonas and chef Grant Achatz, the partners responsible for two of the city’s most acclaimed restaurants, Alinea and Next. Having figured out that a ticket system is a better way to manage their extraordinary booking demand, Kokonas and Achatz are expanding on the idea with outside investors. Their new company, Tock, will introduce the ticket system. Kokonas embraced the concept because of the stupendous demand for tables at Alinea, one of the world’s best. As he explained in a blog post this year, 70 percent of diners want a Friday or Saturday table, requiring him to employ full-time help to answer the phone just to turn down most people. Yet Alinea still had a no-show rate of 8 percent. The advantages of a ticket system are obvious for the restaurateurs: planning and efficiency. The restaurants don’t waste money on unnecessary phone staff help or food that gets thrown out because everyone pre-paid and will show up. Kokonas makes a point, too, about bringing more transparency (透明度) to a tradition based on mistrust and mystery: Customers, who suspect they are being lied to about availability, make reservations they know they might not keep, while restaurateurs accept 8 p. m. reservations knowing the table won’t be ready until 8:45." Traditional restaurant reservations are based on two people lying to each other," Kokonas wrote. The ticketing-based system gives diners a better shot at competitive tables, because only serious customers will commit. Those efficiencies also could benefit diners: If everyone wants a Friday table, your tickets for a Tuesday night may well sell at a discount. The biggest hurdle is probably cultural. "The public expects a certain level of democracy in a restaurant they don’t really expect in other businesses," Tribune restaurant critic Phil Vettel told us. "In other businesses taking care of your best customer is common sense, but in a restaurant if you have people who arrive later and get seated first, the other people waiting don’t understand that." Which of the following is the benefit of a ticket system
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