Professional High School

SECOND QUARTER C. Difference between High Tea and Low Tea

T.L.E. Study Notes # 6 1. Low Tea or Afternoon Tea

• This custom originated among the upper class, as they had both the time and
A. History of Tea Party the money to have an extra meal between lunch and dinner. Tea is served
with light snacks such as crustless sandwiches, crumpets and scones.
• Served on low comfortable parlor chairs or couches in the drawing room or
Afternoon tea was introduced in England by
relaxing in the garden.
Anna Russell, the seventh Duchess of
Bedford, in the year 1840. The Duchess would • Afternoon Tea is a “snack”.
become hungry around four o’clock in the
afternoon. The evening meal in her household 2. High Tea or Meat Tea
was served fashionably late at eight o’clock, • The custom of high tea originated in working class homes, where it is the
thus leaving a long period of time in between main meal of the day. It is a full meal served with tea, including meat,
lunch and dinner. The Duchess asked that a tray bread, side dishes and dessert.
of tea, bread and butter and cake be brought to • Served at the table and seated on high back dining chairs.
her room during the late afternoon. This • High Tea is a “meal”.
became a habit of hers and she began inviting
friends to join her.
This pause of tea became a fashionable social event. During the 1880’s upper-class
and society women would change into long gowns, and hats for their afternoon tea
which was usually served in the drawing room between four and five o’clock.

A. Objectives of the Tea Party Activity

1. For the students to observe grace and courtesy in formal dining.

2. To familiarize themselves with the food served for Afternoon Tea (finger
sandwiches, desserts and pastries)
3. Preparation for the Fine Dining Activity (Grade 9)
➢ Basic waitering service
➢ Basic bartending
➢ Kitchen
➢ Dishwashing
➢ Housekeeping (Runners) *Photo not owned by OBMC Retrieved from Google Images
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 Basics in Tea Party Service
D. Tea Party Table Set-Up
E. Tea Party Waitering Service
1. Welcoming of the Guests
Condiments a. Greet guest/s with a SMILE (in a friendly and natural way) and greet with
(Jam & the time of the day (Good Morning / Afternoon / Evening)
3 Tiered
Butter)
Cupcake
b. Usher the guests to their seats.
stand
2. Tea Party Service
a. Hold all table appointments only by the handle and never on the surfaces
that touch the gusts’ mouth.
Table b. Hold glassware by the stem or base.
Runner Water c. Serve ladies before men. Children and elderly are served before ladies.
Goblet d. Serve food from the left side.
e. Serve beverages from the guests’ right side.
Table
f. Pour water in the goblet, only up to three-fourths full.
Napkin g. Do not let the rim of the pitcher touch the rim of the glass.
Sugar & h. Place tea pots near the host’s area (It is the host who pours the tea into the
Cream
Container tea cups of the guest).
i. Place the food on a 3-tierted cake stand. Place the cake stand in the middle
Butter of the table.
Spreader
j. Clearing the table is done on the right side.
Cup &
Saucer w/
Teaspoon

Salad Tea pot with

Plate Under liner

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