Coffee & Tea Service procedures. - The following Coffee & Tea service procedures will be followed by all Bar & (Buffet Stewards) when servicing orders for Coffee & Tea in the passenger bars and public lounges.
Lounge service - Introduction
The Bar Steward or (Buffet Stewards with International Café concept) will approach the passenger with a Good morning / good afternoon/good evening – Welcome to La Patisserie/ Lobby Bar/ International Cafe, my name is ……….. Could I recommend you one of our Specialty Coffee’s or Specialty Tea’s prepared by one of our Onboard Barista’s maybe a…
Cappuccino
Café Latte
Café Mocha
Espresso
Macchiato
Americano or a selection of our Flavored Tea’s” if tea is requested present the selection.
- Citrus Spice
- Black Citron
- Green Earl Tea
- White Pear
- Organic Green
- English Breakfast
- Ginger Peach
- Golden Flower
- Tropical Green
- Green Earl Lavender.
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| Coffee & Tea Service procedures. |
When the order is taken the server will repeat the order back to the passenger and take the passenger cruise card details. A napkin is to be placed on the table in front of the passenger, indicating that they have been attended to:
Coffee service is to be conducted in the following manner:
When the designated Coffee has been presented to the passenger with the handle at 3 o‘clock & Teaspoon parallel
The Steward is to offer, present and serve either a Pastry selection or a Cookie selection depending on the time of Day (7-12 Pastry – 12-4pm Cookies) service would be to place the passenger selection from the platter onto a small side plate with napkin using silver tongues.
The selection of either pastries or cookies depending on the time of day.
Tea service is to be conducted in the following manner:
The Tea box is to be presented to the passenger in order to allow them to choose their Tea selection.
Guest is to be asked whether milk or lemon is preferred.
All Tea is to be served in a China Tea Pot; under no circumstances is an Irish coffee mug to be used.
The china cup is to be placed directly on the china saucer (no napkin in between) and placed on the napkin directly in front of the passenger with the cup handle positioned at 3’o clock & Teaspoon parallel. The stainless steel teaspoon is to be parallel to the cup handle and the selected tea is to be placed at 6 o'clock on the saucer. The tea pot, placed on a side plate, should be set directly behind the cup and saucer with the handle again running parallel to the teaspoon and tea cup handle.
If milk is required, full fat milk will be served in a china milk jug (CT# 20-100002426) and placed to the right of the teapot on the table with the handle facing the right hand side of the passenger.
If lemon is required, two half moon slices of lemon are to be cut to a thickness of approximately 1/4 inch are to be placed on the saucer on the opposite side to the teaspoon one slice overlapping the other, rind facing out.
The sugar dispenser (china) containing regular, brown, Equal, Sweet n' Low and Splenda sachets will be placed on the table to the right of the tea/coffee pot.
The Steward is to offer, present and serve either a Pastry selection or a Cookie selection depending on the time of Day (7-12 Pastry – 12-4pm Cookies) service would be to place the passenger selection from the platter onto a small side plate with napkin using silver tongues. The selection of either pastries or cookies depending on the time of day.
After a passenger has been presented with the Tea the Steward is to offer / present and serve either a Pastry selection or a Cookie selection depending on the time of Day (7-12noon Pastry – 12-4pm Cookies) service would be conducted with a silver platter with selection of either pastries or cookies and Silver tongues and napkins.
After the passenger has been served the server will make a conscious 2 minute check-back to the passenger, and enquire if everything was to the passenger satisfaction.
On the passengers departing the location the Bartender / Bar Steward / Buffet Steward should state “Thank you for visiting Lobby Bar / La Patisserie / International Café, We hoped you enjoyed your COFFEE experience & we look forward to welcoming you back.”
Coffee & Tea service in Dining Room locations.
After the dining experience is drawing to a close the Waiter will approach the passengers with the Verbiage of “Would you like to conclude your dining experience with one of our fantastic specialty Coffees – prepared by one of our onboard Baristas – maybe a Espresso or Cappuccino, the best on the seven seas”
Coffee & Tea Service procedures. - On conclusion the waiter / junior waiter will enquire as whether they enjoyed the Coffee beverage and was it the perfect end to tonight’s dining experience they will then thank the passenger for visiting the designated restaurant and look forward to welcoming them back soon.
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