By Ellen Easton C. 1999 and 2003 All Rights Reserved

Afternoon Tea is one of the most special times of the day. An occasion one looks forward to with great anticipation and high expectations for a perfect experience. But have you ever considered what your perfect experience entails to produce?

The entire process of creating Afternoon Tea in a commercial venue requires tremendous detail and cooperation. To insure that all guests are satisfied, not only does the atmosphere have to be relaxing, but to be inviting, the service and menu must be balanced as well.

Remember the story of Goldilocks where too much or too little would not do and everything had to be just right in order to work? Take the Goldilocks theory and apply it to your Afternoon Tea experience.

To begin with, be mindful of how high maintenance tea time service actually is. Your wait staff person will be attending your table no fewer than six to eight times during the presentation of your tea. In order to expedite your service, you can be a good customer by asking pertinent questions and making special requests to suit your individual needs at the time you place your actual order.

An example might be what specific fillings and ingredients will be served or whether or not a particular blend is caffeine-free. Any adjustments can then be made accordingly along with your desire for milk, lemon, honey, scones that are heated, or having your tea decanted in its entirety rather than leaving the leaves or bags in the pot. Several trips back and forth to the kitchen are avoided, and your dining pleasure is enhanced by not having any delay in service.

It is also important to be gracious and respectful to those who are serving you if you expect them to be so towards you.

What a tearoom will serve at tea time will vary according to their facilities. The location of the kitchen to the dining area will dictate a great portion of the menu. While some tea sandwiches, savories and sweets are capable of withstanding room temperatures for hours at a time, others may only be unrefrigerated for a little while. The distance to where the water is heated and the tea is brewed will affect its quality, taste and temperature. For that matter, the same may apply to foods served heated or chilled, so the kitchen location can and will affect the menu. Consequently, a favorite tea time treat may not be available at a certain tearoom so learn to appreciate the differences of the house specialties. Each tea time experience should be unique unto itself.

What you can expect of a tearoom without compromise:

* Sandwiches, savories and sweets that are fresh, not soggy or stale, and scones warmed on request.

*Tea that is properly heated, brewed and decanted with the first cup poured by your wait staff to insure no spills. Teacups should be refreshed, with the excess tea leaves removed, and hot water should be plentiful.

*Staff that is friendly and polite.

What should be expected of you, as a patron, without compromise:

* If you make a reservation and are not able to attend, please call to cancel and release the table back for rebooking. Your favorite tearoom will not be able to stay in business if they cannot fill their tables. Plus, you will remain in their good graces the next time you call to have tea.

* When you are attending an Afternoon Tea, your behavior is important. Have a good time but not at the expense of others around you. Do not bring an infant or small child that will be disruptive. In the event a child should become disruptive, simply excuse yourself from the table and take the child for a brief walk away from the dining area until calm is restored. Do not speak in a boisterous voice for strangers may not enjoy your enthusiasm. And certainly, do not smoke, as the tobacco will ruin the aroma of the other guests' tea.

*If you received good service, please tip generously. A minimum gratuity should be 15 to 20%. If you had special requests or were a group of six or more people, a 20% gratuity would be in order. This is how your wait staff and bus staff earn their livings and they work very hard to please. It never hurts to sweeten the pot with a few extra dollars. You will be remembered for your kindness. Only if there were serious problems would you not tip, in which event, you should gently explain to the management exactly what displeased you. This gives the management the opportunity to correct the service in the future.

Tea time should be a good experience for all involved-patrons as well as staff.

Wishing you Happy TEA TRAVELS(TM)! Ellen Easton

About the Author:

Ellen Easton, author of TEA TRAVELS(TM), TEA PARTIES and Good $ense For $uccess(TM) published by RED WAGON PRESS, 45 East 89th Street, Suite 20A, NYC, NY 10128-1256: (212) 722-7981,is a consultant and designer of related products, to the hotel, food service ,special event and retail industries. She is also available for speaking engagements. Please contact her for more information.

No copyrighted materials may be reproduced in any other format, now known or unknown, without prior written permission by Ellen Easton/ RED WAGON PRESS. All copyrights and trademarks remain the sole property of Ellen Easton/ RED WAGON PRESS with all rights reserved. (212) 722-7981

More of Ellen's Articles:

Planning a Tea Menu

FAQ About Afternoon Tea

A Spring Tea Menu

Tea and Silver

Tea at the Holidays

Understanding Tea Time Service

The Afternoon Tea Gown

The History of Chocolate

A Summer Rose Tea

Etiquette Faux Pas