Serving Tea & Coffee to Guests - Service Standards
All hot beverages must be of the best quality and to be served at the right temperature.
A choice of brown, white and sugar substitute should be given.
Tea should be served with loose leaves (unless tea bag is requested, except herbal tea).
The server should ask the guest if he / she wants the tea with strong or weak or medium taste.
Iced coffee and iced tea must be served cold, and hot coffee and tea must be served hot.
Skimmed milk/ cream is should be available upon request.
Coffee, tea, cappuccino, espresso, café latte must be served in its respective cup.
Brown sugar/coffee crystal for all kinds of coffee, white sugar for teas.
Sugar substitute should also be available.
Cappuccino must be served with foam above the top of the cup.
All cups/ glasses must be clean with no marks, chips or lipstick.
Equipment's required for Tea and Coffee Service:
For Tea service:
- Tea cup and saucer.
- Tea strainer and spoon.
- Tea pot, hot water jug,
- Hot milk jug.
For Coffee service:
- Coffee cup and saucer
- Tea spoon.
- Hot milk jug.
- Sugar substitute.
Tea Coffee Service Procedures:
Heat up the milk and put in a milk jug (cold milk for Ice coffee or tea).
Prepare sugar bowl, milk jug, teaspoons and coffee/tea saucers OR Straw, Stirrer, Sugar Syrup on a tray.
Brew coffee or tea / Pour coffee or Tea into a full glass of ice in long glass (For Ice Tea or Coffee).
Place the sugar bowl / milk jug / sugar in the middle of guest table. (From the right side of the guest)
Always Serve hot coffee and tea with cookie.
The cup handle must face towards to right hand side and tea spoon must place at right sides corner.
Announce the item name when serving the guest. “Mr. Bond, this is your Cappuccino.”
Leave by saying “Please enjoy your coffee/ tea” and with a friendly smile.