SOP Tea Service

 

 

 

 

 

 

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 guest.

*        Heat up the milk and put in a milk jug (use cold milk for Ice tea).

*        Prepare sugar bowl, milk jug, teaspoons and tea saucers or Straw, Stirrer, Sugar Syrup on a tray.

*        Brew the tea and pour tea into a full glass of ice in a long glass (For Ice Tea).

*        Place the sugar bowl/milk jug/sugar in the middle of guest table. (From the right side of the guest)

*        Always remember to serve hot tea with cookie only.

*        The cup handle must face towards to right-hand side and teaspoon must place at right sides 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 guess on a small plate.

*        Milk and/or cream and sugar are placed on the middle of the table (one set minimum for four people.)

*        A plate of cookies or slice of cake should be served on the small plate.

*        The tea is served with loose leaves (unless tea bag is requested, except herbal tea).

*        The server should ask the guest if he wants his/her tea with strong or weak taste.

*        Iced tea must be served cold, and hot tea must be served hot.

*        Skimmed milk/ cream is should be available upon request.

*        White sugar and sweetener should be served for teas.

*        Sugar substitute 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.

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SOP Tea - Making Tea with Electric Kettle

Equipment and consumables required for making Tea with Electric Kettle:

Required consumables for making tea:

*        Any brand tea bag's

*        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 in order to squeeze out the excess water.

*        9. Remove the tea bag and dispose of 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.