Page 61 - Waiter-Learner Manual (ENGLISH).indd

MODULE 5: BEVERAGE AND TOBACCO

5.4 Service of Tea and Coffee

Sequence Points to remember

1. A cup, saucer and spoon are placed • The pot must always be hot.
before the guest with the cup handle
pointing to the guest's right hand and • Water temperature (boiling).
the spoon at an angle. • Correct measures of tea/coffee.

2. A tray or salver is set with coffee/ • Adequate brewing time.
tea pot, hot water pot, milk/cream or
lemon slices, white or brown sugar and
carried in the server's left-hand.

3. The tea or coffee is then poured from
the guest's right-hand side to within 1
centimetre of the brim. OR

4. The guest is left to pour their own tea
and coffee the way they like it.

5. Milk, if required, is poured the same
way.
6. Sugars are placed on the table for the
guests' use.

7. Tea and coffeepots are left on the
table, to the right of the guest.

5.5 Mocktails

A non-alcoholic drink consisting of a mixture of fruit juice or other soft drinks is known as
mocktail. Example: Virgin Mary, Virgin Daiquiri, Pinacolata, Nojito, Classic Shirley Temple.

5.5.1 Service of non-alcoholic beverage

The method of preparing and serving non-alcoholic drinks will differ from one drink to the
next, for example, the service of tea will be different to that of coffee. Each establishment
may have its own way of serving these drinks. However some general procedures should
apply to most types of drinks.

Serving Sodas

All sodas may be served on their own, chilled or with ice. They may be served in a range
of glasses, for example, long glasses i.e. 'Slim Jim', Zombie or Highball depending on
the policy of the establishment. They may also accompany other drinks as a mixer e.g.
Whiskey and Ginger Ale, Gin and Tonic, Vodka and Bitter Lemon, Rum and Coca-Cola.

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