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  • We don't have an assigned person to make the tea.
We provide different levels of staff training to sommeliers, barristers, or just kitchen assistants,  and collateral materials such as steeping charts that provide at a
glance and easy procedures.

  • Making tea is too difficult for our staff especially during busy times.
We work with a lot of high volume restaurants our streamlined  process requires
exactly 3 minutes.

The steeping charts combined with our training and advice on teaware should
make it easy.

We train staff throughout the year in the New York region and occasionally in other
parts of the world. We have additional training materials available on DVD for new employees.

New  video based training DVDs will provide ongoing refresher courses for staff.