When I was just 17, my father decided to turn an old guesthouse into a hotel, and he experimented with everything. None of us had ever worked in a hotel before, but my dad was sure of what guests would like to see.
For a month that summer, I served as a waitress, punctual at breakfast and dinner, which gave me the middle of the day free for studying. Like all the others, I did what the instructions said and treated the guests as though they were special visitors in my own home.
I soon learned how to deal with the most upsetting person in the kitchen: the cook, Gordon. He had a great ability to become very angry for no clear reason. I avoided him as much as possible and always took the dishes with a frozen expression on my face which was turned into a sweet smile in the space between kitchen and dining room.
Breakfast waitressing was, I found, more enjoyable than the dinner service. The guests came wandering into the dining room, looking with appreciation at the view of the sea and islands through the dining room window. It was funny how differently people behaved in the evenings, dressed up and talking with louder, colder voices, not always returning my smile. However, that all changed when Dad created a special role for me.
It began with a few common cakes for the guests’ packed lunches and progressed to fancy cakes for afternoon teas. This led to the climax(顶点): a nightly show known as Lucy’s Sweet Trolley. Every evening, I carried the most amazing collection of cakes and other desserts. Most were things I had invented myself and I had cooked all of them. Some — were Jacobite Grenades, Mocha Genghis Khan and Goat’s Milk Bavarios to name a few — were really strange. It was Dad’s idea that I should dress smartly and stop at each table and recite the name of each dish.
21. What did the people working at the hotel have in common?
A. They all understood the guests’ expectations.
B. They all studied at the middle of the day.
C. They all had enough experience.
D. They all followed the rules.
22. Why did Lucy enjoy serving breakfasts more than dinners?
A. The guests were friendlier.
B. There were more types of food to satisfy the guests.
C. The dining room was quieter.
D. The guests dressed up for the beginning of a new day.
23. What was special about the food on Lucy’s Sweet Trolley?
A. It was based on traditional dishes.
B. It contained a number of new creations.
C. It was made following her father’s instructions.
D. It was prepared along with the food for lunches.