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Given below are a few jumbled sentences. Rearrange the sentences in a proper and logical sequence.
A. In March, the business' official Twitter account listed all the people who hadn't bothered to show up for or cancel their dinner reservations with enough notice.
B. It's the revenge of the chefs; after being subjected to ridicule and slander on social media and blogs, restaurants and chefs are enjoying playing a little power game.
C. Red Medicine, an upscale restaurant in Beverly Hills, California, was among the first ones to take shaming no-shows to Twitter.
D. Restaurants are now dealing with reservation no-shows on social media like Twitter by naming diners who didn't even bother to cancel.
E. "Hi Kyle Anderson (323), I hope you enjoyed your gf s bday and the flowers that you didn't bring when you no-showed for your 8:15 res. Thanks", said one tweet.
  • a)
    CEADB
  • b)
    CEDBA
  • c)
    ABODE
  • d)
    BDCAE
  • e)
    CDAEB
Correct answer is option 'D'. Can you explain this answer?
Verified Answer
Given below are a few jumbled sentences. Rearrange the sentences in a ...
The paragraph highlights a trend whereby restaurants are using the medium of twitter to take a dig at “no-show” diners. Since it is usually diners or consumers who slander restaurants, and it is the brand value and equity of the restaurant which is at stake, the activities mentioned in the paragraph indicate a reverse trend.
Keeping this in mind, statement B sets the tone for the rest of the sequence with, “It's the revenge of the chefs...”. Statement C cannot be the introductory statement as it does not adequately establish what “shaming” is. Eliminate options 1, 2 and 5. Statement A is not introductory in nature, since it talks about “the business” which refers to a business introduced in a previous sentence. Eliminate option 3.
Statement B is followed by statements D and C, in that order. A generalized statement about such restaurants is made in D and an example is given through C. “The business' official Twitter account listed...” in sentence A, indicates that it is talking about the business of “Red Medicine”. Therefore, it follows C.
Sentence E is an example of a tweet from the restaurant. This order of BDCAE can be observed in option 4.
Hence, the correct answer is option 4.
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Most Upvoted Answer
Given below are a few jumbled sentences. Rearrange the sentences in a ...
Understanding the Sequence
To understand why option 'D' (BDCAE) is the correct answer, we need to analyze how the sentences logically connect to form a coherent narrative about restaurants dealing with reservation no-shows.
Step-by-Step Breakdown
- B: Introduction of the Situation
The sequence begins with B, which introduces the concept of chefs and restaurants retaliating against no-shows on social media after being ridiculed. This sets the stage for the actions that follow.
- D: Action Taken by Restaurants
Following the introduction, D explains how restaurants are now publicly addressing the issue of reservation no-shows by naming those who fail to cancel. This directly relates to the situation presented in B.
- C: A Case Study
Next, C provides a specific example of Red Medicine, an upscale restaurant that started the trend of shaming no-shows on Twitter. This adds depth to the previous point by illustrating that this is not just a general trend but a specific action taken by certain establishments.
- A: Listing of No-Shows
A follows with an example of how a restaurant (in March) listed all the diners who did not attend or cancel their reservations. This connects back to the trend mentioned in D and C, showcasing the methods being employed by these restaurants.
- E: A Specific Example of Shaming
Lastly, E includes a tweet directed at a specific individual who no-showed, providing a concrete example of the shaming tactic discussed in the previous sentences. This wraps up the narrative by illustrating the impact of the actions described.
Conclusion
The sequence BDCAE effectively outlines the issue of reservation no-shows, the response from restaurants, and specific examples of how this is being executed. Thus, option 'D' is the most logical arrangement.
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Directions: Read the following information carefully and answer the given question.It may come as a surprise that some online restaurants do not have a traditional physical space where one can dine in. These restaurants, known as cloud kitchens or ghost kitchens, are merely commercial cooking spaces without a dine-in option. These are usually catering hubs for online pick-ups. Cloud kitchens were pegged to be one of the most lucrative business segments in the food-tech industry, as they received more funding than food delivery businesses in 2019. But the COVID pandemic upended several priors. The faith in the cloud kitchen has taken a hit. This begs the question: Do cloud kitchens still have the potential to disrupt the food-tech ecosystem?There are two cloud kitchen models. One, a food-tech partner offers retail kitchen space to chefs and restaurants. The kitchen space is to be shared by six to eight restaurants. The chefs are charged a membership fee covering rent, infrastructure, commercial equipment, and for added services like dishwashing and storing. Each restaurant/chef is responsible for handling their business. The food aggregator partners, in turn, prioritise these brands in their search metrics. This system allows food aggregators to control the supply of food and reduce their dependence on third-party restaurants.The second model is where one restaurant operator sets up a shared kitchen space where multiple cuisines under different brand names are prepared. This restaurant operator takes care of all the operational and promotional aspects of the business. Dubbed as the future of the eating-out industry, cloud kitchens have been sprouting across India. Located in low-rent areas, they maximise a restaurant's ability to service online orders while not causing inconvenience to diners in traditional sit-down restaurants. Typically, the initial investment for a cloud kitchen is around Rs. 10 lakh and could vary depending on the sophistication and area required. With an average order value of Rs. 300 and 750-800 orders/day, a cloud kitchen could break even in the first year.Though the cloud kitchen model looks lucrative on paper, it comes with its problems. While they have lower setup costs, their revenues are lower as well. Customers expect lower prices since there is no ambience to pay for, making it difficult for cloud kitchens to raise their prices easily. Because of the COVID pandemic, many consumers preferred to order online rather than visit a restaurant. Consumers prioritising health and hygiene prefer to order from a restaurant with a well-known brand name, good ratings, and reviews, even if it is slightly more expensive. It appears that physical visibility helps in building trust in the consumers' minds.Based on our conversation with food-tech investment professionals from venture capital firms, we find that they are no longer focused on cloud kitchens. As per the investors, cloud kitchens are challenging to build and scale. Building infrastructure/kitchen relies on capital arbitrage. Moreover, physical capital is not easy to scale. Next, finding the right quality workforce to deliver quality food consistently is not an easy task. Anyone can start a restaurant — that was the promise of a cloud kitchen. The novelty is gone since most restaurants are cloud kitchens today, as people are reluctant to eat out. Experts say that COVID-19 has been a blessing in disguise for the food-tech industry. The cloud kitchen, overall, has not proven to be profitable or easy to scale.Q. Which of the following is NOT an accurate example of a cloud kitchen?

Directions: Read the following information carefully and answer the given question.It may come as a surprise that some online restaurants do not have a traditional physical space where one can dine in. These restaurants, known as cloud kitchens or ghost kitchens, are merely commercial cooking spaces without a dine-in option. These are usually catering hubs for online pick-ups. Cloud kitchens were pegged to be one of the most lucrative business segments in the food-tech industry, as they received more funding than food delivery businesses in 2019. But the COVID pandemic upended several priors. The faith in the cloud kitchen has taken a hit. This begs the question: Do cloud kitchens still have the potential to disrupt the food-tech ecosystem?There are two cloud kitchen models. One, a food-tech partner offers retail kitchen space to chefs and restaurants. The kitchen space is to be shared by six to eight restaurants. The chefs are charged a membership fee covering rent, infrastructure, commercial equipment, and for added services like dishwashing and storing. Each restaurant/chef is responsible for handling their business. The food aggregator partners, in turn, prioritise these brands in their search metrics. This system allows food aggregators to control the supply of food and reduce their dependence on third-party restaurants.The second model is where one restaurant operator sets up a shared kitchen space where multiple cuisines under different brand names are prepared. This restaurant operator takes care of all the operational and promotional aspects of the business. Dubbed as the future of the eating-out industry, cloud kitchens have been sprouting across India. Located in low-rent areas, they maximise a restaurant's ability to service online orders while not causing inconvenience to diners in traditional sit-down restaurants. Typically, the initial investment for a cloud kitchen is around Rs. 10 lakh and could vary depending on the sophistication and area required. With an average order value of Rs. 300 and 750-800 orders/day, a cloud kitchen could break even in the first year.Though the cloud kitchen model looks lucrative on paper, it comes with its problems. While they have lower setup costs, their revenues are lower as well. Customers expect lower prices since there is no ambience to pay for, making it difficult for cloud kitchens to raise their prices easily. Because of the COVID pandemic, many consumers preferred to order online rather than visit a restaurant. Consumers prioritising health and hygiene prefer to order from a restaurant with a well-known brand name, good ratings, and reviews, even if it is slightly more expensive. It appears that physical visibility helps in building trust in the consumers' minds.Based on our conversation with food-tech investment professionals from venture capital firms, we find that they are no longer focused on cloud kitchens. As per the investors, cloud kitchens are challenging to build and scale. Building infrastructure/kitchen relies on capital arbitrage. Moreover, physical capital is not easy to scale. Next, finding the right quality workforce to deliver quality food consistently is not an easy task. Anyone can start a restaurant — that was the promise of a cloud kitchen. The novelty is gone since most restaurants are cloud kitchens today, as people are reluctant to eat out. Experts say that COVID-19 has been a blessing in disguise for the food-tech industry. The cloud kitchen, overall, has not proven to be profitable or easy to scale.Q. Which of the following statements is NOT TRUE in context of the passage?

Directions: Read the following information carefully and answer the given question.It may come as a surprise that some online restaurants do not have a traditional physical space where one can dine in. These restaurants, known as cloud kitchens or ghost kitchens, are merely commercial cooking spaces without a dine-in option. These are usually catering hubs for online pick-ups. Cloud kitchens were pegged to be one of the most lucrative business segments in the food-tech industry, as they received more funding than food delivery businesses in 2019. But the COVID pandemic upended several priors. The faith in the cloud kitchen has taken a hit. This begs the question: Do cloud kitchens still have the potential to disrupt the food-tech ecosystem?There are two cloud kitchen models. One, a food-tech partner offers retail kitchen space to chefs and restaurants. The kitchen space is to be shared by six to eight restaurants. The chefs are charged a membership fee covering rent, infrastructure, commercial equipment, and for added services like dishwashing and storing. Each restaurant/chef is responsible for handling their business. The food aggregator partners, in turn, prioritise these brands in their search metrics. This system allows food aggregators to control the supply of food and reduce their dependence on third-party restaurants.The second model is where one restaurant operator sets up a shared kitchen space where multiple cuisines under different brand names are prepared. This restaurant operator takes care of all the operational and promotional aspects of the business. Dubbed as the future of the eating-out industry, cloud kitchens have been sprouting across India. Located in low-rent areas, they maximise a restaurant's ability to service online orders while not causing inconvenience to diners in traditional sit-down restaurants. Typically, the initial investment for a cloud kitchen is around Rs. 10 lakh and could vary depending on the sophistication and area required. With an average order value of Rs. 300 and 750-800 orders/day, a cloud kitchen could break even in the first year.Though the cloud kitchen model looks lucrative on paper, it comes with its problems. While they have lower setup costs, their revenues are lower as well. Customers expect lower prices since there is no ambience to pay for, making it difficult for cloud kitchens to raise their prices easily. Because of the COVID pandemic, many consumers preferred to order online rather than visit a restaurant. Consumers prioritising health and hygiene prefer to order from a restaurant with a well-known brand name, good ratings, and reviews, even if it is slightly more expensive. It appears that physical visibility helps in building trust in the consumers' minds.Based on our conversation with food-tech investment professionals from venture capital firms, we find that they are no longer focused on cloud kitchens. As per the investors, cloud kitchens are challenging to build and scale. Building infrastructure/kitchen relies on capital arbitrage. Moreover, physical capital is not easy to scale. Next, finding the right quality workforce to deliver quality food consistently is not an easy task. Anyone can start a restaurant — that was the promise of a cloud kitchen. The novelty is gone since most restaurants are cloud kitchens today, as people are reluctant to eat out. Experts say that COVID-19 has been a blessing in disguise for the food-tech industry. The cloud kitchen, overall, has not proven to be profitable or easy to scale.Q. Which of the following best defines the concept of cloud kitchen?

Directions: Read the following information carefully and answer the given question.It may come as a surprise that some online restaurants do not have a traditional physical space where one can dine in. These restaurants, known as cloud kitchens or ghost kitchens, are merely commercial cooking spaces without a dine-in option. These are usually catering hubs for online pick-ups. Cloud kitchens were pegged to be one of the most lucrative business segments in the food-tech industry, as they received more funding than food delivery businesses in 2019. But the COVID pandemic upended several priors. The faith in the cloud kitchen has taken a hit. This begs the question: Do cloud kitchens still have the potential to disrupt the food-tech ecosystem?There are two cloud kitchen models. One, a food-tech partner offers retail kitchen space to chefs and restaurants. The kitchen space is to be shared by six to eight restaurants. The chefs are charged a membership fee covering rent, infrastructure, commercial equipment, and for added services like dishwashing and storing. Each restaurant/chef is responsible for handling their business. The food aggregator partners, in turn, prioritise these brands in their search metrics. This system allows food aggregators to control the supply of food and reduce their dependence on third-party restaurants.The second model is where one restaurant operator sets up a shared kitchen space where multiple cuisines under different brand names are prepared. This restaurant operator takes care of all the operational and promotional aspects of the business. Dubbed as the future of the eating-out industry, cloud kitchens have been sprouting across India. Located in low-rent areas, they maximise a restaurant's ability to service online orders while not causing inconvenience to diners in traditional sit-down restaurants. Typically, the initial investment for a cloud kitchen is around Rs. 10 lakh and could vary depending on the sophistication and area required. With an average order value of Rs. 300 and 750-800 orders/day, a cloud kitchen could break even in the first year.Though the cloud kitchen model looks lucrative on paper, it comes with its problems. While they have lower setup costs, their revenues are lower as well. Customers expect lower prices since there is no ambience to pay for, making it difficult for cloud kitchens to raise their prices easily. Because of the COVID pandemic, many consumers preferred to order online rather than visit a restaurant. Consumers prioritising health and hygiene prefer to order from a restaurant with a well-known brand name, good ratings, and reviews, even if it is slightly more expensive. It appears that physical visibility helps in building trust in the consumers' minds.Based on our conversation with food-tech investment professionals from venture capital firms, we find that they are no longer focused on cloud kitchens. As per the investors, cloud kitchens are challenging to build and scale. Building infrastructure/kitchen relies on capital arbitrage. Moreover, physical capital is not easy to scale. Next, finding the right quality workforce to deliver quality food consistently is not an easy task. Anyone can start a restaurant — that was the promise of a cloud kitchen. The novelty is gone since most restaurants are cloud kitchens today, as people are reluctant to eat out. Experts say that COVID-19 has been a blessing in disguise for the food-tech industry. The cloud kitchen, overall, has not proven to be profitable or easy to scale.Q. 'The novelty is gone since most restaurants are cloud kitchens today.' What is the author trying to imply from this statement?

Directions: Read the following information carefully and answer the given question.It may come as a surprise that some online restaurants do not have a traditional physical space where one can dine in. These restaurants, known as cloud kitchens or ghost kitchens, are merely commercial cooking spaces without a dine-in option. These are usually catering hubs for online pick-ups. Cloud kitchens were pegged to be one of the most lucrative business segments in the food-tech industry, as they received more funding than food delivery businesses in 2019. But the COVID pandemic upended several priors. The faith in the cloud kitchen has taken a hit. This begs the question: Do cloud kitchens still have the potential to disrupt the food-tech ecosystem?There are two cloud kitchen models. One, a food-tech partner offers retail kitchen space to chefs and restaurants. The kitchen space is to be shared by six to eight restaurants. The chefs are charged a membership fee covering rent, infrastructure, commercial equipment, and for added services like dishwashing and storing. Each restaurant/chef is responsible for handling their business. The food aggregator partners, in turn, prioritise these brands in their search metrics. This system allows food aggregators to control the supply of food and reduce their dependence on third-party restaurants.The second model is where one restaurant operator sets up a shared kitchen space where multiple cuisines under different brand names are prepared. This restaurant operator takes care of all the operational and promotional aspects of the business. Dubbed as the future of the eating-out industry, cloud kitchens have been sprouting across India. Located in low-rent areas, they maximise a restaurant's ability to service online orders while not causing inconvenience to diners in traditional sit-down restaurants. Typically, the initial investment for a cloud kitchen is around Rs. 10 lakh and could vary depending on the sophistication and area required. With an average order value of Rs. 300 and 750-800 orders/day, a cloud kitchen could break even in the first year.Though the cloud kitchen model looks lucrative on paper, it comes with its problems. While they have lower setup costs, their revenues are lower as well. Customers expect lower prices since there is no ambience to pay for, making it difficult for cloud kitchens to raise their prices easily. Because of the COVID pandemic, many consumers preferred to order online rather than visit a restaurant. Consumers prioritising health and hygiene prefer to order from a restaurant with a well-known brand name, good ratings, and reviews, even if it is slightly more expensive. It appears that physical visibility helps in building trust in the consumers' minds.Based on our conversation with food-tech investment professionals from venture capital firms, we find that they are no longer focused on cloud kitchens. As per the investors, cloud kitchens are challenging to build and scale. Building infrastructure/kitchen relies on capital arbitrage. Moreover, physical capital is not easy to scale. Next, finding the right quality workforce to deliver quality food consistently is not an easy task. Anyone can start a restaurant — that was the promise of a cloud kitchen. The novelty is gone since most restaurants are cloud kitchens today, as people are reluctant to eat out. Experts say that COVID-19 has been a blessing in disguise for the food-tech industry. The cloud kitchen, overall, has not proven to be profitable or easy to scale.Q. Each of the following can act as a limitation of cloud kitchens, EXCEPT

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Given below are a few jumbled sentences. Rearrange the sentences in a proper and logical sequence.A. In March, the business official Twitter account listed all the people who hadnt bothered to show up for or cancel their dinner reservations with enough notice.B. Its the revenge of the chefs; after being subjected to ridicule and slander on social media and blogs, restaurants and chefs are enjoying playing a little power game.C. Red Medicine, an upscale restaurant in Beverly Hills, California, was among the first ones to take shaming no-shows to Twitter.D. Restaurants are now dealing with reservation no-shows on social media like Twitter by naming diners who didnt even bother to cancel.E. Hi Kyle Anderson (323), I hope you enjoyed your gf s bday and the flowers that you didnt bring when you no-showed for your 8:15 res. Thanks, said one tweet.a)CEADBb)CEDBAc)ABODEd)BDCAEe)CDAEBCorrect answer is option 'D'. Can you explain this answer?
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Given below are a few jumbled sentences. Rearrange the sentences in a proper and logical sequence.A. In March, the business official Twitter account listed all the people who hadnt bothered to show up for or cancel their dinner reservations with enough notice.B. Its the revenge of the chefs; after being subjected to ridicule and slander on social media and blogs, restaurants and chefs are enjoying playing a little power game.C. Red Medicine, an upscale restaurant in Beverly Hills, California, was among the first ones to take shaming no-shows to Twitter.D. Restaurants are now dealing with reservation no-shows on social media like Twitter by naming diners who didnt even bother to cancel.E. Hi Kyle Anderson (323), I hope you enjoyed your gf s bday and the flowers that you didnt bring when you no-showed for your 8:15 res. Thanks, said one tweet.a)CEADBb)CEDBAc)ABODEd)BDCAEe)CDAEBCorrect answer is option 'D'. Can you explain this answer? for CAT 2025 is part of CAT preparation. The Question and answers have been prepared according to the CAT exam syllabus. Information about Given below are a few jumbled sentences. Rearrange the sentences in a proper and logical sequence.A. In March, the business official Twitter account listed all the people who hadnt bothered to show up for or cancel their dinner reservations with enough notice.B. Its the revenge of the chefs; after being subjected to ridicule and slander on social media and blogs, restaurants and chefs are enjoying playing a little power game.C. Red Medicine, an upscale restaurant in Beverly Hills, California, was among the first ones to take shaming no-shows to Twitter.D. Restaurants are now dealing with reservation no-shows on social media like Twitter by naming diners who didnt even bother to cancel.E. Hi Kyle Anderson (323), I hope you enjoyed your gf s bday and the flowers that you didnt bring when you no-showed for your 8:15 res. Thanks, said one tweet.a)CEADBb)CEDBAc)ABODEd)BDCAEe)CDAEBCorrect answer is option 'D'. Can you explain this answer? covers all topics & solutions for CAT 2025 Exam. Find important definitions, questions, meanings, examples, exercises and tests below for Given below are a few jumbled sentences. Rearrange the sentences in a proper and logical sequence.A. In March, the business official Twitter account listed all the people who hadnt bothered to show up for or cancel their dinner reservations with enough notice.B. Its the revenge of the chefs; after being subjected to ridicule and slander on social media and blogs, restaurants and chefs are enjoying playing a little power game.C. Red Medicine, an upscale restaurant in Beverly Hills, California, was among the first ones to take shaming no-shows to Twitter.D. Restaurants are now dealing with reservation no-shows on social media like Twitter by naming diners who didnt even bother to cancel.E. Hi Kyle Anderson (323), I hope you enjoyed your gf s bday and the flowers that you didnt bring when you no-showed for your 8:15 res. Thanks, said one tweet.a)CEADBb)CEDBAc)ABODEd)BDCAEe)CDAEBCorrect answer is option 'D'. Can you explain this answer?.
Solutions for Given below are a few jumbled sentences. Rearrange the sentences in a proper and logical sequence.A. In March, the business official Twitter account listed all the people who hadnt bothered to show up for or cancel their dinner reservations with enough notice.B. Its the revenge of the chefs; after being subjected to ridicule and slander on social media and blogs, restaurants and chefs are enjoying playing a little power game.C. Red Medicine, an upscale restaurant in Beverly Hills, California, was among the first ones to take shaming no-shows to Twitter.D. Restaurants are now dealing with reservation no-shows on social media like Twitter by naming diners who didnt even bother to cancel.E. Hi Kyle Anderson (323), I hope you enjoyed your gf s bday and the flowers that you didnt bring when you no-showed for your 8:15 res. Thanks, said one tweet.a)CEADBb)CEDBAc)ABODEd)BDCAEe)CDAEBCorrect answer is option 'D'. Can you explain this answer? in English & in Hindi are available as part of our courses for CAT. Download more important topics, notes, lectures and mock test series for CAT Exam by signing up for free.
Here you can find the meaning of Given below are a few jumbled sentences. Rearrange the sentences in a proper and logical sequence.A. In March, the business official Twitter account listed all the people who hadnt bothered to show up for or cancel their dinner reservations with enough notice.B. Its the revenge of the chefs; after being subjected to ridicule and slander on social media and blogs, restaurants and chefs are enjoying playing a little power game.C. Red Medicine, an upscale restaurant in Beverly Hills, California, was among the first ones to take shaming no-shows to Twitter.D. Restaurants are now dealing with reservation no-shows on social media like Twitter by naming diners who didnt even bother to cancel.E. Hi Kyle Anderson (323), I hope you enjoyed your gf s bday and the flowers that you didnt bring when you no-showed for your 8:15 res. Thanks, said one tweet.a)CEADBb)CEDBAc)ABODEd)BDCAEe)CDAEBCorrect answer is option 'D'. Can you explain this answer? defined & explained in the simplest way possible. Besides giving the explanation of Given below are a few jumbled sentences. Rearrange the sentences in a proper and logical sequence.A. In March, the business official Twitter account listed all the people who hadnt bothered to show up for or cancel their dinner reservations with enough notice.B. Its the revenge of the chefs; after being subjected to ridicule and slander on social media and blogs, restaurants and chefs are enjoying playing a little power game.C. Red Medicine, an upscale restaurant in Beverly Hills, California, was among the first ones to take shaming no-shows to Twitter.D. Restaurants are now dealing with reservation no-shows on social media like Twitter by naming diners who didnt even bother to cancel.E. Hi Kyle Anderson (323), I hope you enjoyed your gf s bday and the flowers that you didnt bring when you no-showed for your 8:15 res. Thanks, said one tweet.a)CEADBb)CEDBAc)ABODEd)BDCAEe)CDAEBCorrect answer is option 'D'. Can you explain this answer?, a detailed solution for Given below are a few jumbled sentences. Rearrange the sentences in a proper and logical sequence.A. In March, the business official Twitter account listed all the people who hadnt bothered to show up for or cancel their dinner reservations with enough notice.B. Its the revenge of the chefs; after being subjected to ridicule and slander on social media and blogs, restaurants and chefs are enjoying playing a little power game.C. Red Medicine, an upscale restaurant in Beverly Hills, California, was among the first ones to take shaming no-shows to Twitter.D. Restaurants are now dealing with reservation no-shows on social media like Twitter by naming diners who didnt even bother to cancel.E. Hi Kyle Anderson (323), I hope you enjoyed your gf s bday and the flowers that you didnt bring when you no-showed for your 8:15 res. Thanks, said one tweet.a)CEADBb)CEDBAc)ABODEd)BDCAEe)CDAEBCorrect answer is option 'D'. Can you explain this answer? has been provided alongside types of Given below are a few jumbled sentences. Rearrange the sentences in a proper and logical sequence.A. In March, the business official Twitter account listed all the people who hadnt bothered to show up for or cancel their dinner reservations with enough notice.B. Its the revenge of the chefs; after being subjected to ridicule and slander on social media and blogs, restaurants and chefs are enjoying playing a little power game.C. Red Medicine, an upscale restaurant in Beverly Hills, California, was among the first ones to take shaming no-shows to Twitter.D. Restaurants are now dealing with reservation no-shows on social media like Twitter by naming diners who didnt even bother to cancel.E. Hi Kyle Anderson (323), I hope you enjoyed your gf s bday and the flowers that you didnt bring when you no-showed for your 8:15 res. Thanks, said one tweet.a)CEADBb)CEDBAc)ABODEd)BDCAEe)CDAEBCorrect answer is option 'D'. Can you explain this answer? theory, EduRev gives you an ample number of questions to practice Given below are a few jumbled sentences. Rearrange the sentences in a proper and logical sequence.A. In March, the business official Twitter account listed all the people who hadnt bothered to show up for or cancel their dinner reservations with enough notice.B. Its the revenge of the chefs; after being subjected to ridicule and slander on social media and blogs, restaurants and chefs are enjoying playing a little power game.C. Red Medicine, an upscale restaurant in Beverly Hills, California, was among the first ones to take shaming no-shows to Twitter.D. Restaurants are now dealing with reservation no-shows on social media like Twitter by naming diners who didnt even bother to cancel.E. Hi Kyle Anderson (323), I hope you enjoyed your gf s bday and the flowers that you didnt bring when you no-showed for your 8:15 res. Thanks, said one tweet.a)CEADBb)CEDBAc)ABODEd)BDCAEe)CDAEBCorrect answer is option 'D'. Can you explain this answer? tests, examples and also practice CAT tests.
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