Diners order significantly more food and drink when served by an overweight waiter or waitress, according to a recently published study.
最近發(fā)布的一項(xiàng)研究稱，如果服務(wù)員體重超標(biāo)，食客會(huì)多點(diǎn)很多食物和飲料。

Diners can be influenced by their surroundings in general and furthermore by their social interactions in particular. The study was published online December 28 in the scientific journal Environment & Behavior.
食客們通常會(huì)受周邊環(huán)境影響，尤其會(huì)進(jìn)一步受到其社交的影響。這項(xiàng)研究發(fā)布在12月28日的科學(xué)期刊《環(huán)境與行為》上。

A team of research assistants visited 60 restaurants, where they observed a total of 497 interactions between diners and servers. They recorded the estimated body characteristics of both the diners and the servers. They also recorded how much food and drink was ordered.
研究助理一行人走訪了60家餐館，觀察了497組食客與服務(wù)員之間的互動(dòng)，預(yù)估了服務(wù)員和食客們的體態(tài)特征并作了記錄。此外，還記錄了點(diǎn)了多少食物和飲料。

A statistical analysis of this data found that a server’s body mass index (BMI) — a simple measure of body fat based on height and weight — influenced how much their customers ordered and ate. The higher a server’s BMI, the more meals the diners ordered, regardless of their own body type.
統(tǒng)計(jì)分析數(shù)據(jù)發(fā)現(xiàn)，服務(wù)員的BMI身體質(zhì)量指數(shù)（即根據(jù)身高和體重簡(jiǎn)單測(cè)量體脂的方法）會(huì)影響顧客點(diǎn)餐與進(jìn)食的量。無(wú)論食客本身體型怎樣，服務(wù)員BMI指數(shù)越高，食客點(diǎn)餐就越多。

Diners were four times more likely to order dessert and ordered 17.65 percent more alcoholic drinks when their server had a BMI that was over 25. A BMI greater than 25 is considered overweight by most health experts.
如果服務(wù)員BMI指數(shù)超過(guò)25，食客點(diǎn)甜品的概率要高出四倍之多，要多點(diǎn)17.65%的酒精飲料。多數(shù)健康專家視BMI指數(shù)超過(guò)25為超重。

Some restaurants, such as the chain Hooters, have faced lawsuits for discriminating against overweight employees. This research suggests forcing waiters and waitresses to be slim is bad for business. If anything, heavy wait staff might increase sales.
有些餐館，如貓頭鷹連鎖餐廳，因歧視肥胖員工已面臨訴訟。此項(xiàng)研究稱，強(qiáng)迫服務(wù)生保持苗條身材不利于生意經(jīng)營(yíng)?？傊逝值膯T工或有可能拉動(dòng)消費(fèi)。

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