橙色：更快乐。
绿色：更平和。
白色：更乐于助人。
褐色：学习更好。
粉色：更浪漫。
紫色：更易坠入爱河。
黑色：更安全。
所以记住，如果你的情绪没有达到最高点，你始终可以尝试穿一些不同颜色的衣服。即使某个颜色无法改变你的情绪，另一个也会的。
Slow Food for a Fast Life
There has been a new trend in food recently...shifting away from fast food and moving toward “slow food.”
For decades，the pace of life has been increasing for most people.The trouble involved in buying，preparing and cleaning up after a meal was becoming more bother than it was worthapparently.Fortunately，there were smart business people who took the opportunity to provide “instant”solutions to the problem.Almost overnight，you could drop by the supermarket and buy complete （but raw）meals on a styrofoam tray with plastic wrap over them.All you had to do was drop it in a hot wok （after unwrapping it）and you could be eating a scrumptious （but less than healthy）meal in 5minutes.Just add salt.
Still too slow？OK，just drive your car up to the fastfood restaurant，order your greasesoaked meal and within 2minutes it will be handed over to you.With salt.
The problem is health.Fast food has much more oil，salt and empty calories and far less vitamins than food freshly prepared at home.And so，since people have always wanted to live longer and healthier，a small but growing population is choosing not only fresh food，but also organically grown food—food that hasn’t been grown with chemical fertilizers or insecticides.
Another reason for changes in eating habits is undoubtedly social.Over the centuries，meal times have been used to visit，laugh and learn.That doesn’t fit with today’s hectic lifestyle and many people are looking for ways to restore that.Goodbye McDonald’s.
Finally，there’s something unique about planning your meal，buying just the right ingredients and seeing something on your table that looks just like the picture in your recipe book.A culinary Rembrandt！So if you’re too busy，maybe it’s time you slowed down and enjoyed a meal with a friend.
Please pass the salt.
慢“食”出细“活”
最近在饮食方面出现了一种新趋势，即远离“快餐”，转向“慢餐”。
近几十年来，大多数人的生活节奏变快，工作繁忙，他们常为做饭洗碗等事烦恼不已。幸好，聪明的商家抓住时机推出“方便食品”解决了问题。几乎在一夜之间，你就能从超市里买到装在泡沫聚苯乙烯盘子上、外面裹着塑料包装的现成生料。把它倒进热锅里，五分钟后，你就能开始动口了。只需要加点盐即可！
还是太慢？好吧，开车到一家快餐店，点份油腻腻的食物，两分钟左右，饭就会送上来。而且已经放了盐！
然而健康是个问题。与在家里现做的饭菜相比，快餐通常含有太多的油脂、食盐和净热量，缺少维生素。由于人人都想健康长寿，于是，有一小部分人（正在增多）开始不但注意食品是否新鲜，还要看是否有机（没有使用过化肥和杀虫剂的食品）。
饭食习惯改变的另一个原因无疑是社会因素。几个世纪以来，吃饭时间一直被用来相互拜访、娱乐和学习。这与当今的紧张生活方式一点都不符，许多人正在找办法使之恢复原貌。再见啦，麦当劳！
最后我要说的是，在你规划一餐、购买配料以及欣赏餐桌上与烹调书上一模一样的美景时，感觉真是妙不可言呢。好一幅伦布兰特的厨房画！如果你真的很忙，不妨放慢节拍，找位朋友一起津津有味地吃上一顿吧！
请把盐递给我！
Are You a Good Tipper
You’re out to dinner.The food was delicious and the service was fine.You decide to leave a big fat tip—why？The answer may not be as simple as you think.
Tipping，psychologists have found，is rarely just about service.Instead，studies have shown tipping can be influenced by psychological reactions to an array of factors ranging from the waiter’s choice of words to how they carry themselves while taking orders to the bill’s total.Even
how much waiters remind customers of themselves can determine how much change they pocket by the end of the night.
“Previous studies have shown that mimicry enhances positive feelings for the mimicker，”wrote Rick van Baaren，a social psychology professor at the University of Nikmegen in the Netherlands，in a recent study in the Journal of Experimental Social Psychology.“These studies indicate that people who are being mimicked become more generous toward the person who mimics them.”
To detect the benefit of copying the customer，van Baaren and his colleagues surveyed staff in Americanstyled restaurants in southern Holland.Among a group of 59waitstaff，van Baaren requested that half respond to diner’s meal orders with a positive phrase such as，“Coming up！”
Those in the other half were instructed to repeat the orders and preferences back to the customers.Van Baaren then compared their takehome.The results were clear—it pays to imitate your customer.The copycat waiters earned almost double the amount of tip than the other group.
Leonard Green and Joel Myerson，psychologists at Washington University in St.Louis，found the generosity of a tipper may be limited by their bill.After compiling data from nearly 1，000tips left for waiters，cab drivers and hair stylists，they found that tip percentages in all three areas dropped as customers’bills went up.
In fact，tip percentages appear to plateau when bills topped 0and a bill for 0garnered the worker no bigger percentage tip than a bill for 0.
Why？Green has his theories，including one he attributes to an old Woody Allen saying：“Eighty percent of success in life is showing up.”
“That’s also a point of tipping，”Green says.“You have to give a little extra to the cab driver for being there to pick you up and something to the waiter for being there to serve you.If they weren’t there you’d never get any service.So I think part of the idea of a tip is for just being there.”
Green explains since everyone would earn the “just being there”tip，it’s inevitable that portion would make up a larger percentage of smaller bills.
你知道怎么给小费吗
当你在外面吃饭的时候，食物可口，服务周到，于是你决定留下一笔丰盛的小费——这是为什么呢？答案也许不像你想得那么简单。
心理学家发现，给小费不仅仅是因为服务。研究表明人们给小费会受到对一系列因素产生的心理反应所影响。这些因素包括从服务员的措辞到结账时他们的举止。甚至连服务员能在多大程度上让顾客想到自己也决定了他一天下来能够拿到多少小费。
荷兰Nikmegen大学的社会心理学教授里克·范·巴伦在《实验社会心理学》杂志上最近发表的一项研究中写到：“以前的研究已经表明模仿能够增加人们对模仿者的好感。这些研究表明被模仿者对模仿自己的人更慷慨大方。”
为了弄清模仿消费者的好处，范·巴伦和他的同事们对荷兰南部美国风味餐馆的员工们进行了调查。在一组总共59名服务员中，范·巴伦要求他们中的一半跟点餐者说“就来！”等明确的答复。
另一半服务员则被要求把顾客点的餐和喜好重复一遍。范·巴伦随后比较了他们所得的小费，结果很清楚——模仿顾客对服务员有好处。模仿顾客的服务员获得的小费差不多是另一组服务员所得的两倍。
圣路易斯华盛顿大学的心理学家莱昂纳德和乔尔·迈尔森发现，给小费者是否慷慨可能会受到账单金额的影响。通过汇总服务员、出租车司机和发型师收到的近1000份小费的数据，他们发现这三个领域中小费的比例都随着顾客账单金额的上升而下降。
事实上，当账单超过100美元后，小费的比例变化不明显。一笔200美元的消费对于服务员来说获得小费的比例并不比100美元的消费高。