Every element during an Afternoon Tea is positioned to respect formality and politeness. The designated host, pours from an elegant porcelain or stainless steel teapot for every guest, using a strainer to prevent loose tea leaves from dropping in a guest’s china cup; then each guest will add milk (for black tea) and sugar, stirring in an up in down motion, not circular and never hitting the sides of the cup. While sipping the tea, the cup is held its handle (not cupped in hands or raising a pinky finger) and placed in the saucer after sips. Heaven forbid, no slurping or blowing to cool the tea, instead, if it’s too hot, place the cup in the saucer and wait a few minutes to cool. A tea room will also present diners with a spread of food usually presented on a tiered stand along with a glass of champagne if you’re so inclined. There are traditionally 3 courses to be eaten in the particular order below.
– Scones – to be broken in half with your hands to eat individually. Use a spoon to place jam and cream on the side of your plate and a knife for spreading the condiments but eaten with your fingers.
– Sandwiches – miniature no-crust sandwiches consisting of English type fillings: mayonnaise, cucumbers, eggs, smoked salmon, etc. (again eaten with your fingers as you continue to sip your tea
– And finally, finger food sized sweets – macaroons, cakes, cupcakes, tarts, etc.
Historically, women wore gloves to avoid messy hands, however, these days the appropriate action is to wipe hands clean with your cloth napkin and place napkin on your table when done.