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.

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

2.How could a fine dining shop make more profit?