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.
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