SOP – Restaurant – SOP Tea Service

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Standard Procedure For Serving Tea

Standard Operating Policy – SOP Tea Service:

Note: Before serving desserts, waiters must always first ask the guests whether they want tea to be served after the meal.

Tea SOP Stage 1: Preparing the Tea for guests.

  • Heat the milk and put it in a milk jug (use cold milk for Ice tea).
  •  Prepare a sugar bowl, milk jug, teaspoons, and tea saucers or Straw, Stirrer, and Sugar Syrup on a tray.
  •  Brew the tea and pour tea into a full glass of ice in a long glass (For iced tea).
  •  Place the sugar bowl/milk jug/sugar in the middle of the guest table. (From the right side of the guest)
  •  Always remember to serve hot tea with cookies only.
  •  The cup handle must face towards to right-hand side and the teaspoon must be placed in the right side corner.
  •  Announce the item name when serving the guest. “Mr. James, this is your English morning tea.”
  •  Leave by saying “Please enjoy your coffee/ tea” and with a friendly smile.

Tea SOP Stage 2: Equipment required for Tea and Coffee Service:

  • Teacup and saucer.
  •  Tea strainer and spoon.
  •  Teapot, hot water jug,
  •  Hot milk jug.

Tea SOP Stage 3: Tea Service Procedure.

  • After the guest is finished with the dessert, the waiter must immediately remove all the plates and/or all the cutleries from the table.
  •  The teacup is placed in front of the guest on a small plate.
  •  Milk and/or cream and sugar are placed in the middle of the table (one set minimum for four people.)
  •  A plate of cookies or a slice of cake should be served on the small plate.
  •  The tea is served with loose leaves (unless a tea bag is requested, except herbal tea).
  •  The server should ask the guest if he wants his/her tea with a strong or weak taste.
  •  Iced tea must be served cold, and hot tea must be served hot.
  •  Skimmed milk/ cream should be available upon request.
  •  White sugar and sweeteners should be served in teas.
  •  Sugar substitutes should also be available.
  •  All tea cups/ glasses must be clean with no marks, chips, or lipstick.

Tea SOP Stage 4: Tea Service Order.

The waiter must serve the coffee according to the following order:

  • Female guests first.
  •  Work your way anti-clockwise.
  •  Host to be served last.
  •  Serve from the right side.
  •   

SOP Tea – Making Tea with Electric Kettle

Equipment and consumables required for making Tea with Electric Kettle:

Required consumables for making tea:

  • Any brand of tea bags
  •  Potable Water
  •  Semi-skimmed milk

Equipment required for making tea:

  • Kettle
  •  Mug
  •  Teaspoon

Procedure for Making Tea with Kettle

1. Always take care during the tea-making process as hot water can cause scalds and burns.

2. Put the required amount of water in an electric kettle and switch on to boil.

3. Place the tea bag into the tea mug.

4. As soon as the water in the kettle has boiled and the kettle has switched off automatically.

5. Pour the required amount (200 ml) of boiled water into the mug.

6. Wait for about 30 seconds.

7. Using the teaspoon, stir the tea with the tea bag still in the cup using an anticlockwise circular motion 20 times.

8. Using the concave part of the teaspoon, squeeze the tea bag firmly against the side of the mug to squeeze out the excess water.

9. Remove the tea bag and dispose of it in the wet waste bin.

10. Check that the milk is within the use-by-date.

11. Measure out 20ml of semi-skimmed and pour into the mug.

12. Stir with the teaspoon to mix in the milk.

13. The tea is now ready to serve.

Training Summary Questions For Tea Service:

Q1. What is the purpose of this SOP?

Q2. What are the stages in tea sop?

Q3. List the equipment and consumables required for making tea in the kettle.

Q4. What is the equipment required for the Tea and Coffee Service?

Q5. Explain the tea Service Order.
SOP Number:  Food and Beverage Service SOP - 59 - Tea SOP
Department: Food and Beverage Service – Tea Service
Date Issued: 15-10-2020
Time to Train: 40 Min

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