A
(2018·江苏B)In the 1760s，Mathurin Roze opened a series of shops that boasted(享有)a special meat soup called consommé.Although the main attraction was the soup，Roze's chain shops also set a new standard for dining out，which helped to establish Roze as the inventor of the modern restaurant.
Today，scholars have generated large amounts of instructive research about restaurants.Take visual hints that influence what we eat：diners served themselves about 20 percent more pasta(意大利面食)when their plates matched their food.When a dark－colored cake was served on a black plate rather than a white one，customers recognized it as sweeter and more tasty.
Lighting matters，too.When Berlin restaurant customers ate in darkness，they couldn't tell how much they'd had：those given extra－large shares ate more than everyone else，but were none_the_wiser —they didn't feel fuller，and they were just as ready for dessert.
Time is money，but that principle means different things for different types of restaurants.Unlike fast－food places，fine dining shops prefer customers to stay longer and spend.One way to encourage customers to stay and order that extra round：put on some Mozart(莫扎特)．When classical，rather than pop，music was playing，diners spent more.Fast music hurried diners out.Particular scents also have an effect：diners who got the scent of lavender(薰衣草)stayed longer and spent more than those who smelled lemon，or no scent.
Meanwhile，things that you might expect to discourage spending—“bad” tables，crowding，high prices—don't necessarily.Diners at bad tables—next to the kitchen door，say—spent nearly as much as others but soon fled.It can be concluded that restaurant keepers need not “be overly concerned about ‘bad' tables，” given that they're profitable.As for crowds，a Hong Kong study found that they increased a restaurant's reputation，suggesting great food at fair prices.And doubling a buffet's price led customers to say that its pizza was 11 percent tastier.
【语篇解读】 本文是一篇说明文。它主要通过引入现代餐馆的鼻祖马蒂兰·罗兹制订的标准以及学者对于餐馆的研究来介绍现代餐馆在经营中影响食客消费的几个要素：视觉要素(餐具、灯光)、听觉要素(音乐)、嗅觉要素(气味)、其他要素(桌位、拥挤程度和价格)。素材旨在通过现代餐馆的经营理念，让考生了解西方现代餐馆的经营之道。
1．The underlined phrase “none the wiser” in paragraph 3 most probably implies that the customers were ________.
A．not aware of eating more than usual
B．not willing to share food with others
C．not conscious of the food quality
D．not fond of the food provided
【答案】 A 词义猜测题。
根据第三段中的“...those given extra－large shares ate more than everyone else，but were none the wiser—they didn't feel fuller...”可知，那些被给以大份饭菜的食客比其他人吃得多，但他们没觉得更饱，这说明在黑暗的就餐环境下，食客并不清楚自己多吃了多少，所以此处的none the wiser是“不清楚，不知道”之意。故选A项。
2．How could a fine dining shop make more profit?
A．Playing classical music.
B．Introducing lemon scent.
C．Making the light brighter.
D．Using plates of larger size.
【答案】 A 细节理解题。
根据第四段中的“When classical，rather than pop，music was playing，diners spent more.”可知，当演奏古典音乐而不是流行音乐的时候，食客们会花更多的钱。spent more就是对题干中make more profit的语意转化。故选A项。
3．What does the last paragraph talk about?
A．Tips to attract more customers.
B．Problems restaurants are faced with.
C．Ways to improve restaurants' reputation.
D．Common misunderstandings about restaurants.
【答案】 D 主旨大意题。
根据最后一段首句中的things that you might expect to discourage spending—“bad”tables，crowding，high prices—don't necessarily可知，你可能认为会打消你消费的念头的东西——位置“不好”的桌位、拥挤和价格高——未必如此(指在某些人看来，这些不利因素未必不会带来利润的增加)。由此可知，作者认为这些对于餐馆的常见的观点是一种误解，故选D项。
