Chapter 10


Coffee/Tea- Reference


Finally, before you drink the tea, you should pre-heat the cups. Pre-heating the cup helps ensure that the tea doesn't cool too much after it is poured, so preserving it's taste and aroma.


Tea Etiquette


The traditional time for afternoon tea is four o'clock. Today, most hotels and tearooms in North America serve from three to five o'clock with the hours often stretched slightly in either direction. Along with a choice of teas, there are three distinct courses:


1. savones (tiny sandwiches) first to blunt the appetite,


2. then scones with Clotted Cream and preserves, and finally, 3. pastries.


Afternoon tea has also been called "low tea" because it was taken at low tables placed beside armchairs. (It's never properly referred to as "high tea".)


Equipment If it is not a large formal tea, a silver tray and tea service are not necessary.


A china tea set, consisting of


• a teapot, • a creamer for the milk, • a sugar bowl, • a pitcher of hot water (for those who prefer weak tea) and, • a plate for lemon slices arranged on a plate or nice tray are fine.


Set out the necessary number of cups and saucers and teaspoons to accommodate your guests.


Provide plates, flatware, and tea napkins. Platters of refreshments can include tea sandwiches in fancy shapes, various kinds of nut breads, cakes, pastries, and cookies.


Flatware


Flatware is defined as flat table utensils knives, forks, spoons, plates, platters, and so forth. Flatware is necessary at teas in the following situations--


When serving cake that is very soft and sticky or filled with cream, forks must be laid on the tea table.


If jam or cream is to be eaten on scones or bread, there must be knives or butter spreaders.


If there are dishes with jam and cream where everyone takes a portion, each dish should have its own serving spoon. Never use your own utensils to dip into the jam or cream dish. When seated at a table or in a tearoom, there should be at each place setting:


• a knife or butter spreader on the right side of the plate and, • a fork on the left side. • A teaspoon may be placed on the saucer holding the cup or to the right of the knife. Tea infuser/filter, tea strainer, mote spoon, and caddy spoon


Tea infusers / filters are used to contain the leaves and permit easy removal of the used tea leaves. Some teapots are fitted with infusion baskets, also called filters. Be sure to give the leaves inside room to expand in the water when using the stainless-steel wire-mesh infusers, called "tea balls." It is advisable to employ two tea balls in making a six-cup pot. Avoid cute


18 Aircare FACTS Initial Service Training


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