CELPIP Reading Practice Test 22

Dear Ms. Patel,

I hope this email finds you well. I’m writing about the upcoming team-building event scheduled for next Friday. I heard it’s at the community center, but I wasn’t sure if we’re expected to bring anything or if there’s a specific dress code. Could you clarify what’s planned?

I’m excited about the event—it sounds like a great way to connect with everyone. That said, I have a small concern: I have a dietary restriction (no dairy), and I wasn’t sure if the catering will include options for me. Should I bring my own food, or is it already covered? Also, is the event running all day, or will we wrap up by early afternoon? I’m trying to plan my evening.

One more thing: I’d love to help with setup if you need volunteers. I can come early to arrange chairs or decorations—just let me know what’s needed. Thanks for organizing this, and I’m looking forward to it!

Best regards,

Noah

Dear Noah,

Thanks for your enthusiasm about the event! It’s at the community center from 9 a.m. to 2 p.m., so 7. Choose…it’s canceledyou’re free afterthat’s all dayyou’ll miss it should help with your evening plans. The dress code is casual, and 8. Choose…decorationsfoodformal attirenothing is needed from attendees. For catering, 9. Choose…only dairyyou must bring fooddairy-free choicesno options are included, but feel free to bring something if you’d like. I’d love your help with setup—can you arrive by 8:30 a.m.? I’ll 10. Choose…ignorecancelconfirmchange the details soon. Thanks again, and 11. Choose…bring a friendsee you therelet me knowdon’t worry .

Best,

Ms. Patel

Subject: Skatepark Layout Questions

Dear Park Management,

I’m thrilled about the new skatepark but need some details about the layout. The Beginner Zone’s free access is great, but are helmets provided? The Intermediate Zone’s group booking requirement is unclear—does it apply to small groups of three? For the Advanced Zone, I’m concerned about the waiver; is it available online? I’d also like to know if I can 12. Choose…bring my own fooduse my skateboardtake photographshost private events in the Spectator Area during events. Lastly, I’m curious if the park offers 13. Choose…safety workshopsequipment rentalsextended hoursgroup discounts to improve safety, as this affects my 14. Choose…decision to visit regularlychoice of skating zonesafety gear purchasesevent attendance plans . Your answers will help me plan a 15. Choose…safe and enjoyablecost-effectivegroup-orientedskill-building visit. I’m also wondering if the park has ever 16. Choose…added new featuresadjusted safety rulesreduced access feeslimited zone hours based on skater feedback.

Best,

Riley Nguyen

Paragraph A

Tipping in Canada is a common practice, especially in the service industry, where workers like servers, bartenders, and taxi drivers often rely on tips to supplement their income. The standard tip for good service in restaurants is typically 15–20% of the bill before taxes. Many Canadians feel that tipping reflects appreciation for the effort put into providing a pleasant experience. However, some argue that tipping has become an expectation rather than a choice, creating pressure to tip even for mediocre service. In coffee shops, tipping jars are common, but there’s less consensus on whether a small purchase warrants a tip. Digital payment systems often prompt for tips, which can feel awkward for customers.

Paragraph B

Tipping norms can vary depending on the type of service. For example, in hotels, it’s customary to leave $2–5 per day for housekeeping staff, depending on the level of service. Bellhops and valets might expect $1–2 per bag or car parked. Unlike restaurants, where the tip is often calculated as a percentage, these services have more fixed expectations. Some Canadians prefer tipping in cash to ensure the worker receives it directly, as opposed to credit card tips, which may be pooled or delayed. However, younger generations are increasingly comfortable with digital tipping options.

Paragraph C

Cultural differences play a significant role in how tipping is perceived. Visitors from countries with minimal tipping cultures, like Japan or Australia, may find Canada’s expectations surprising. In contrast, Americans often tip similarly or even more generously than Canadians. Some restaurants in tourist-heavy areas have experimented with including service charges in the bill to reduce confusion for international visitors. This practice, however, can frustrate locals who prefer to decide their tip based on service quality. Education about local tipping customs is often recommended for newcomers to avoid unintentional faux pas.

Paragraph D

The debate over tipping’s future is growing in Canada. Some advocate for a no-tipping model, where service workers are paid a living wage, eliminating the need for tips. A few restaurants have trialed this approach, advertising “hospitality included” pricing, but it’s not yet widespread. Critics of tipping argue it creates income instability for workers, while supporters say it incentivizes excellent service. Technology, like apps that suggest tip amounts, has made tipping more visible but also more contentious. Despite these discussions, tipping remains deeply ingrained in Canadian culture for now.

In Saskatoon, the debate over seasonal eating versus year-round food access has locals rethinking their plates. Opinions differ on balancing flavor, cost, and sustainability.

Tara Finn, a farmer, champions seasonal eating. “Fresh berries in summer taste alive,” she says. “It supports locals, but winter limits variety.” She values quality over availability.

Ryan Cole, a chef, prefers year-round foods. “Imported avocados keep my menu steady,” he explains. “It’s costly, but customers want options.” He prioritizes consistency despite expenses.

Sana Lee, a dietitian, mixes both. “I buy local peaches in season, but stock canned goods off-season,” she notes. “Each fits my goals.” She seeks practical balance.

Ed Vance, a retiree, sticks to seasonal. “Spring greens are enough,” he says. “Imports feel wasteful, even if they’re convenient.” He cherishes simplicity.

Food policy expert Clara Moss reflects. “Seasonal eating boosts farms, but year-round access meets demands,” she says. “More local storage and fair trade could align both.” She calls for innovation.

As a Saskatoon foodie, I’ve cooked with both summer harvests and winter imports, and each has its place. Seasonal eating 34. Choose…requires costly storagefeels less sustainablelacks modern appealbursts with taste but limits options because, like Tara, I love biting into just-picked apples, though slim winter markets frustrate me. Ryan’s year-round foods 35. Choose…dismisses flavorignores local farmsovervalues varietyensures steady menus since I can whip up guacamole anytime, even if shipping costs nag my conscience. Sana’s mix 36. Choose…avoids seasonal perksleans too heavily on importsbalances fresh and practicalcomplicates meal prep by proving you can savor local corn in August and still use frozen peas in January, keeping meals varied. Ed’s seasonal focus 37. Choose…depends on luxury goodsassumes imports are badoverlooks storage needshighlights minimal waste as it reminds me how a simple carrot stew feels right, unlike far-flung produce. I think we should 38. Choose…focus on imported goodslimit seasonal marketsprioritize year-round stockboost local food systems and trade while ensuring imports are ethical, so our tables stay fresh and fair.