Tea Pots, and Other Vital Minutiae
*Warning: this message contains a graphic image that some service professionals may find deeply disturbing.*
Team,
As you may or may not have noticed – we have new teapots.
These ones do not have removable parts and will (hopefully) last much longer.
Now that there is no teeny tiny strainer to fill, we will have to be careful with how much loose leaf tea we use. Should be 2 1/2 teaspoons!
Hot Tea/Coffee Service:
Don’t ask whether your guest wants sugar. Ask about milk, cream (and sometimes lemon).
Any hot tea or coffee/espresso drink served in a mug involves a mise for the guest. Bring a teaspoon and a full sugar caddy on a mise tray. The teaspoon goes to the right (far right of any other utensils they might have) and the sugar caddy goes to the right of the guest who is (presumably) going to use it, or in the center of the table, or wherever it is easiest for multiple guests to share.
Never put a partially-filled sugar caddy in front of a guest. For shame! If a table uses up all their Sugar-in-the-Raw, bring a new, full caddy and swap them out like Indiana Jones in Raiders of the Lost Arc.
Any liquids need to be carried on a black tray. If you are comfortable (and look comfortable) carrying a mise tray and a black tray at the same time, go right ahead.
A small ceramic pitcher of milk or cream is good for 1 – 3 guests. A large ceramic pitcher is good for 4 – 6 guests. Don’t give a single diner a giant pitcher of cream! (Unless they really want it.)
Whenever possible, only pick up or drop off a guest’s mug by the handle.
A crude geography of coffee in relation to water glass:
Handles to 4 o’clock!
Perceived value is value. Leave room if they will be taking milk or cream, but not too much room. It needs to look generous to feel generous.
Offer refills constantly until they tell you to stop!!! People (like me) need their coffee like they need air to breathe.
Our mugs are small. Hot beverages quickly drop to meet the temperature of the room from boiling, 100°C to approximately 23°C, according to the second law of thermodynamics. Never fear, you can add heat:
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Make sure you pick the mug up (by the handle) and hold it away from the table to pour a refill. This not only looks better, but eliminates the possibility of scalding anyone. DO NOT pour hot coffee into a mug that’s on a table or in a guest’s hand. Do anything involve hot liquids as far away from small children as possible.
When someone declines more coffee, tell your neighbors! “No more coffee T51 seat 2.”
If bringing iced tea, cold brew, or espresso, you do not need to mise. Bring a sugar caddy with you on your black tray. The straw will suffice to stir sugar, lemon or dairy into an iced tea or cold brew.
Another low-budget diagram:
When that mug or espresso cup is empty, please for the love of all that is good take it away! It’s just like any other item and should be cleared when no longer in use. Also clear their teaspoon and sugar caddy. If it isn’t serving a clear and obvious purpose, it does not belong on the table.
When your guest uses and discards a packet of sugar, take that away too.
Own your tables! They are your canvas. They should always be instagram-ready. And they should never look like this picture I took of T75 long after the guests had left on March 26th…
Ouch. I took this personally. So should you! Your table is not “done” until it’s reset!
I look forward to answering questions regarding the essential minutiae of coffee and tea service. However, in summation:
Even if you will serve 87 coffees over the course of your BU Commencement weekend brunch shift, do not let it become perfunctory.
Make the people feel the love! Pay attention.
Thank You,
CRM