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.