Afternoon Tea MHRS

A member of then team will be able to clearly state the table layout and table numbering system, opening and closing times of each meal and service in the restaurant?

The team member will know all of the items on the afternoon tea menu and any specials and promotions ?

Opening hours for afternoon tea is served from 12pm and 6pm

A minimum of 3 tables should be reserved and laid up in the afternoon from 12pm till 6pm as a minimum regardless of bookings

Loose leaf tea should be displayed in leather chest in the restaurant (1 tier hotels) pyramid tea should be displayed in twinnings pyramid bag box ( tier 2 hotels)

Trays should be prepared with all items of cutlery, linen napkins and sugars

All bookings for that day should be checked for any special requests. E.g champagne, dietary requirements, allergies

Ensure all work stations are fully stocked and tidy, clean and presentable

A pre service briefing should take place 15 minutes before service starts ?

White table clothes should be used in the right sizes, white linen napkin placed on side plate, knife placed on top of napkin and blade<br>Facing inwards

Cup and saucer should be placed on the right of the side plate with the handle carefully positioned at 3 o clock and tea spoon beneath handle

All china must be of the same make and design

Sugar bowl standard is rough lump cut brown and white sugar in a white ceramic sugar bowl placed on a saucer with 3 sweeteners placed around the sugar bowl on the saucer

ALL guests to be acknowledged within 1 minute of arrival to lounge area.

Welcome the guest in a warm friendly manner by politely saying Good afternoon or good evening

Guest should be advised that you will be with them shortly if you are serving another guest

Guests should be asked to take a seat at the pre laid table or asked to wait if the table is not ready

Present the afternoon tea menu to the guest and explain the process, offer mineral water, or champagne if they have not already ordered

On lounge tables a clean afternoon tea menu and any relevant promotional material will be present on every table at all times

The menu and cover must not be dog eared creased stained or damaged in any way . If so remove and replace

Tables should be checked every 15 mins where additional service should be offered

Lounge room temperature should be comfortable for guests fires should be lit and working in winter

Tables and chairs and carpets must be spotlessly clean.

Lighting should be adjustable at different times all lighting working and in good condition

Appropriate music non vocal played at appropriate level

Explain and recommend tea from the selection and take order of guest is ready

Check guest is happy and clear on content of the menu. Take order accurately and read it back to guest o ensure correct to avoid mistakes

Order to be placed through the toll system so check is delivered to the kitchen - no check no food!

All Crockery should be clean with no water marks, chips or cracks

Serve the tea unless guest requests otherwise beverages should be served within 5 mins of order being taken

Jugs of milk should be chilled

Prepare the tea according to the order always with a pot of hot water. Do not pour the tea due to strength or weakness

Lemon should be served with earl grey on a side dish with tooth pick

Coffee will be plunged on the table not on the tray and poured for the guest

Cafetière must be highly polished and the number must be used according to the number of guests

Food should be served within 10 minutes

When approaching the table everything must be on the cake stand

Bottom tier to have a selection of finger sandwiches, middle to have warm scones with jam, unsalted butter and clotted cream

Top tear to have a selection of cakes for guests to view for the duration of service

Place the stand in the centre of the table and describe all items

Complete a satisfaction check 1/4 way through the tea

Offer more sandwiches if not required clear

Once guest has finished ask the guest of it is ok to clear check if the guest requires anything else

Present the bill to the guest in a branded leather bill with food and beverage comment card

A branded pen should be present and bill should be process through hotel point of sale system

Team members must must smile and make eye contact with every guest as they leave and given a fond farewell

Table to be cleared cleaned and reset within 2 minutes