By carrying out of some mass measures in restaurants, for example during banquets, coffee is served according to certain rules.
The first way. On the tray with serviette it is put coffee cups with saucers, a glass with coffee spoons shanks up and sugar-bowl with sugar tongs. The waiter brings coffee-pot with hot coffee and each guest serves himself according to his own discretion.
The second way. On a tray with serviette it is put 2 coffee-pots with coffee – one with sugar, and other without it – shanks right from the waiter. Here it is placed coffee cups, coffee saucers and a glass with coffee cups shanks up.
The waiter caters for guests. He takes the tray in a left hand. With a right hand he puts cup on the saucer and pours sweetened or unsweetened coffee to 2/3 of cup, and then he puts coffee-pot on the tray and serves a cup with saucer to the guest.
The third way. The guests are served by two waiters. One of them takes tray with two coffee-pots in a left hand – in one of them is coffee with sugar and in other without it. The second waiter takes tray with coffee cups, saucers and spoons in a left hand. The first waiter offers guests coffee and pour it with a right hand into the cup, which is previously put by his workmate on a tray.
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Tags: coffee serving, coffee-pot
