✔️Text 1U.S. Customers historically tipped people they assumed were earning most of their income via tips, such as restaurant servers earning less than the minimum wage. In the early 2010s, a wide range of businesses started processing purchase with ipads and other digital payment systems. These systems often prompted customers to tip for services that were not previously tipped.Today’s tip requests are not connected to the salary and service norms that used to determine when and how people tip. Customers in the past nearly always paid tips after receiving a service, such as at the conclusion of a restaurant meal,after getting a haircut once your pizza was delivered. That timing could reward high-quality service and give workers an incentive to provide it.It’s becoming more common for tips to be requested beforehand. And new tipping technology may even automatically add tips.The prevalence of digital payment device has made it easier to ask customers for a tip. That helps explain why tip requests are creeping into new kinds of services. Customers now mountain see menus of suggested default options often well above 20% of what they owe. The amounts have risen from 10 or less in 1980 to is around the up or 2000 to 20 or higher today. This insurance is sometimes called application--the expectation of ever-higher tip amounts.Tipping has always been a certain source of income for worker in history tipped services, like restaurants, where the tipped minimum wage can be as low as US$2.13 an hour. Tip creep and tipflation are now further supplementing the income of many low-wage service workers.Notably, tipping primarily benefits some of these workers, such as waiters, but not others, such as cooks and dishwashers. To ensure that all employees were paid fair wages, some restaurants banned tipping and increased prices, but this movement toward no-tipping services has largely fizzled out.So, to increase employee wages without raising prices, more employers are succumbing to the temptations of tip creep and tipflation. However, many customers are frustrated because they feel they are being asked for too high of a tip, too often. And, as our research emphasizes, tipping now seems to be more coercive, less generous and often completely dissociated from service quality.21.According to Paragraph 1, the practice of tippingin the U.S____.A. was regarded as a sign of generosityB. was considered essential for waitersC. was a way of rewarding diligenceD.was optional in most business22.Compared with tips in the past, today’s tips____.A. are paid much less frequentlyB. are less often requested in advanceC. have less to do with service qualityD.contribute less to worker’s income23.Tip requests are creeping into new services as a result of____.A. the advancement of technologyB. the desire for income increaseC.the diversification of businessD. the emergence of tipflation24.The movement toward no-tipping service was intended to____.A.promote consumptionB. enrich income sourcesC.maintain reasonable pricesD.guarantee income fairness25.It can be learned from the last paragraph that tipping____.A. is becoming a burden for customersB. helps encourage quality serviceC. is vital to business developmentD.reflects the need to reduce price……篇幅有限，资料无法全部展示📂完整版《2025考研英语（二）真题（PDF）》可通过以下2️⃣种方式获取👇👇👇领取方式一：关注「希赛管理类联考」公众号回复「真题」获取⬆️点击即可快速关注领取方式二：点击这里，跳转「希赛网」小程序直接获取
