Servant’s Etiquette for Tea Service

The simple afternoon tea of a lady who is at home informally to her friends should be arranged by the waitress. She should have command of this situation, as well as of all others in her department. Bouillon should be hot, a cup of tea should be hot and fresh. Finger rolls should be spread in such a manner that bits of butter will not come in contact with gloves. A tumbler must be only three-fourths full of water.

For afternoon tea you need: Two small tables, fringed or embroidered tea cloths, doilies, an urn for bouillon, bouillon cups, spoons, a teakettle, tea pots, tea caddy, sugar bowls, cream jugs, sugar tongs, teacups and saucers, teaspoons, a pitcher for iced water, tumblers, plates for finger rolls, plates for small cakes, bonbon dishes. The afternoon tea, which may properly be placed under the head of receptions, is not here considered. To serve it requires more than one person.

The simple afternoon tea of a lady who is at home informally to her friends should be arranged by the waitress. She should have command of this situation, as well as of all others in her department. Bouillon should be hot, a cup of tea should be hot and fresh. Finger rolls should be spread in such a manner that bits of butter will not come in contact with gloves. A tumbler must be only three-fourths full of water.

Place a small table-round if possible-where it will be most convenient for the hostess. Lay on it a daintily embroidered tea cloth, two or three choice cups and saucers, with spoons, a small sguar bowl with sugar tongs, a small cream jug, a dish of bon bons and, at the last moment, a small teapot of freshly made tea.

In a corner of the room, or at one side in the back ground, lay another table with a tea cloth and place. upon it an urn of bouillon, bouillon cups, doilies, teacups and saucers, spoons, a kettle of boiling water, a pitcher of iced water, tumblers, plates of finger rolls and small cakes, a dish of bonbons, a sugar bowl, a cream jug and a tea caddy. On this table have, also, a teapot heating for the next brewing of tea. 

Twenty minutes, or even more, may elapse between the serving of the first cups of tea and those which follow. Tea to be enjoyable must be freshly brewed. When the hostess has received a guest or guests, offer bouillon from a tray which holds also a small plate of finger rolls and one or two doilies. If tea, which the hostess offers, is preferred, offer cakes with it.

Observe quietly when a guest has finished a cup of bouillon or a cup of tea, and, without the least appearance of haste, remove it on your tray. Be sure that the hostess has always some fresh cups ready to serve, and replenish the sugar bowl and cream jug when necessary. If tea and cake only are served, you will still need a table for the hot water kettle, pitcher of iced water, tumblers and whatever is necessary to replenish the tea table of the hostess.

If Russian tea be served, select a fair, fresh lemon and slice it evenly. Place a small dish which holds three or four slices of lemon on the tea table and have another in reserve from which to replenish.— The Expert Waitress, A Manual for the Pantry, Kitchen and Dining-room, 1892

Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia