Its the same with hotels. Because waiters and kitchen staff must finish when it suits them, dining rooms close earlier or menu choice is diminished. As for us guests , we just have to put up with it. Theres also the nonsense of so many friendly hotel night porters having been gradually withdrawn from service in the interests of efficiency and replaced by coin-eating machines which supply everything from beer to medicine, not to mention the creeping threat of the tea-making set in your room: a kettle with teabags, milk bags sugar. Who wants to wake up to a raw teabag? I dont, especially when I am paying for service.
Our only hope is to hammer our irritation whenever and wherever we can and, if all else fails, restore that other, older saying--Take Our Custom Elsewhere.
21. The author feels that nowadays customers are _____.
not worthy of special treatment
not provided with proper service
considered to be inferior members of society
regarded as privileged
22. In the authors opinion, the quality of service is changing because _____.
the staff are less considerate than employers
customers are becoming more demanding
customers unwilling to pay extra money
more consideration is given to the staff than customers
23. According to the author, long queues at counters are caused by _____.
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