I have had many different guest of different cultures prefer serving of tea differently i.e. Turkish, Japanese and Arabs like the different accompaniments.
I have a question regarding serving tea/coffee with a Dollie between the cup and saucer to absorb any swished liquid from bottom of cup; is this proper or not used?
Yes, using doilies is acceptable. Many people find them old fashion and prefer to use custom sized napkins. Typically, there isn’t much spillage unless there is turbulence inflight. The actual intent of doilies is to soften the noise the cup makes when placing it on the saucer.
@@the_cfa_connection Thanks so much for the information. Oh I also have something to add that I learned while working in Europe was that I always pre-warm the crockery in a hot water bath before service so that the tea/coffee remain hot longer in the cup or teapot. I find your video’s very informative. I have been flying for over 20+ yrs in part 121 from regional, mainline and foreign legacy carriers and just recently now in part 135. I love your saying of being challenged in service and finding away to “Making it work”. I like to be able to serve and having the “Wow factor” and understated elegance in the small details. From my earlier training in cabin attendant aviation, traveling in different parts of the world, that service is all over the board for chartered 135, because no two flights are never the same and creates challenges from catering, presentation service. I will call it exciting and hope I can learn more from our community.
@@tammyparrales4370 Thank you so much for your comments and support. Yes, we briefly mention heating the cups to retain the hotness of the water and the cup - especially on an aircraft as all of the china is cold from the airflow.
A very helpful and inspiring tutorial! Thank you for sharing!
Thank you! We are so glad you enjoyed it. Many more serving standards to come!
Merci❤
You are most welcome!
I have had many different guest of different cultures prefer serving of tea differently i.e. Turkish, Japanese and Arabs like the different accompaniments.
The cultural preferences is vast and so interesting. We will be making a tutorial of various tea ceremonies such as: Chinese and Japanese Matcha.
I have a question regarding serving tea/coffee with a Dollie between the cup and saucer to absorb any swished liquid from bottom of cup; is this proper or not used?
Yes, using doilies is acceptable. Many people find them old fashion and prefer to use custom sized napkins. Typically, there isn’t much spillage unless there is turbulence inflight. The actual intent of doilies is to soften the noise the cup makes when placing it on the saucer.
@@the_cfa_connection Thanks so much for the information. Oh I also have something to add that I learned while working in Europe was that I always pre-warm the crockery in a hot water bath before service so that the tea/coffee remain hot longer in the cup or teapot. I find your video’s very informative. I have been flying for over 20+ yrs in part 121 from regional, mainline and foreign legacy carriers and just recently now in part 135. I love your saying of being challenged in service and finding away to “Making it work”. I like to be able to serve and having the “Wow factor” and understated elegance in the small details. From my earlier training in cabin attendant aviation, traveling in different parts of the world, that service is all over the board for chartered 135, because no two flights are never the same and creates challenges from catering, presentation service. I will call it exciting and hope I can learn more from our community.
@@tammyparrales4370 Thank you so much for your comments and support. Yes, we briefly mention heating the cups to retain the hotness of the water and the cup - especially on an aircraft as all of the china is cold from the airflow.