Serving Tea and coffee to Guests – Service Standards

Serving tea and coffee to guests is a vital aspect of hospitality service. It is a gesture of warmth and hospitality that can leave a lasting impression on the guests. To ensure a high level of service standard, there are a few things that need to be kept in mind.

Firstly, it is essential to greet the guests promptly and with a smile. This helps in creating a positive impression and sets the tone for the rest of the service. Secondly, the tea and coffee should be served at the right temperature, which is neither too hot nor too cold. This can be achieved by preparing the beverage just before serving it.

Thirdly, it is essential to offer a variety of tea and coffee options to cater to different tastes and preferences. This can include herbal teas, decaf coffee, and other speciality blends. Fourthly, the presentation of the beverage is also crucial. It should be served in a clean and well-maintained cup or mug.

Lastly, it is important to be attentive to the guests’ needs and preferences throughout the service. This can include offering refills, providing milk or sugar, and ensuring that the guests have everything they need to enjoy their tea or coffee.

Service Standards For Serving Tea and Coffee To Guests:

• All hot beverages must be of the best quality and 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 a tea bag is requested, except herbal tea).
•  The server should ask the guest if they want the tea with a strong, 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 should be available upon request.
•  Coffee, tea, cappuccino, espresso, and café latte must be served in their respective cup.
•  Brown sugar/coffee crystal for all kinds of coffee, white sugar for teas. 
•  Sugar substitutes should also be available.
•  CappuccinoCup of frothy milk coffee made with one part espresso coffee to two parts hot milk. must be served with foam above the top of the cup.
•  All cups/ glasses must be clean with no marks, chips, or lipstick.

Equipment required for Tea and Coffee Service:

For Tea service:

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

For Coffee service:

• Coffee cup and saucer
•  Teaspoon.
•  Hot milk jug.
•  Sugar substitute.

Tea Coffee Service Procedures:

• Heat the milk and put it in a milk jug (cold milk for Ice coffee or tea).
•  Prepare a sugar bowl, milk jug, teaspoons, and coffee/tea saucers OR Straw, Stirrer, and Sugar Syrup on a tray.
•  Brew coffee or tea / Pour coffee or Tea into a full glass of ice in a long glass (For iced tea or Coffee).
•  Place the sugar bowl/milk jug/sugar in the middle of the guest table. (From the right side of the guest)
•  Always Serve hot coffee and tea with cookies.
•  The cup handle must face towards to right-hand side and the tea spoon must be placed at the right side corner.
•  Announce the item name when serving the guest. “Mr. BondBond is a form of financing by a company. A bond is a debt or long-term liability to be repaid with ..., this is your Cappuccino.” 
•  Leave by saying “Please enjoy your coffee/ tea” and with a friendly smile.

Overall, serving tea and coffee to guests is more than just a service; it is an opportunity to make a lasting impression on the guests and create a hospitable environment. By following these service standards, hospitality professionals can ensure that their guests have a memorable experience.