THE MOST POPULAR WAYS OF DRINKING COFFEE

VIENNA COFFEE

A Cup of Coffee topped with whipped cream.


ICE COFFEE
Strong, black, cold coffee poured over Vanila ice cream and topped with whipped cream.Ice coffee is served in a tall glass.

ESPRESSO
Is a coffee Italian origin and is produced by an " Espresso Mahine "
( " Espresso " is an Italian word meaning "quick,fast" ).steam pressure forces hot water through the coffee grains.The coffee beans for espresso machines are ground more finely than for filter coffee,are of different roast and cannot be used in brewing machine.Espresso can be served as "short black" ( in a demitasse sized espresso cup )or as " long black " ( double the amount of coffee,served in a double espresso cup-the size of a tea cup ).An espresso machine produces also hot water for tea and hot steam for the heating and frothing of milk.


CAPPUCCINO
A very popular variation of espresso.A short black is mixed with an equal amount of hot milk, topped with milk froth and cocoa powder and served in a double espresso cup or tea cup.


TURKISH COFFEE
Is prepared in a small copper pot called Ibrik.pulverised coffee coffee is mixed with sugar and cold water and heated till the froth which develops during the heating rises to the top.the pot is then removed from the flame and the froth is allowed to settle.

this is repeated twice so that the froth rises and settles three times in total.

After the third time, the pot is left standing for 15-20 seconds to allow the coffee grains to settle to the bottom and the coffee is then slowly and carefully,poured into demitasse cup and served without spoon.


INSTANT COFFEE
Normally,of lower quality than coffee made beans.


LIQUOR COFFEE

Liquor coffees are very poular and most restaurants,Lounge,and Bar have one or more onthe menu.Irish Coffee is the most common.

NO BEVERAGE ON EARTH IS CONSUMED IN SUCH QUANTITIES AS TEA

No Beverage on earth is consumed in such quantities as tea. It's made from tea leaves of the tea tree which grows in damp tropical or subtropical regions and woul reach a height of 10m if it were not pruned to bush size.



Tea growing is said to have originated in pre historic China,where farmers used to perfume he water, which had to be boiled before drinking with the dried leaves of the tea tree.


Depending on the treatment of the leaves,tea belongs to one of three groups:
1. Green Tea
2. Black Tea
3. Oolong Tea


GREEN TEA
After plucking, the leaves are fired in chambers. This means that they are dried by passing hot air oven them for certain period time.


BLACK TEA
After plucked, the leaves are spread on racks where they dry, losing 50% of their moisture content.

The leaves are then rolled by machine to break up the cellular structure,which allows the subsequent fermentation to take place at an increased speed. The fermentation, which takes place at around 27 degree celcius,is stopped by firing when the leaves have assumed the desired qualities.

In sifting machines, the leaves are sorted into the two main grades " Leaf Teas " and " Broken Teas ". Leaf teas are said to be more delicate, where as broken teas are stronger and darker in colour. Fannings and dust are used for teabags.
in general,Teabags produce tea of lesser quality,but for obvious reasons,are very popular.


OOLONG TEA
Oolng tea is semi-fermented and combines the green Tea's delicacy with the Black Tea's strengt.

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WINE SERVICE PROCEDURE

WINE SERVICE PROCEDURE IN RESTAURANT & FIVE STAR HOTELS

* After you have taken the order, place the cooler on the right hand side of the host.
Place a doiley plate on the table and the red wine glasses if red wine is ordered.


* Take a folded waiter cloth, which is on the cooler with you to the dispense bar.


* Use the cloth under the bottle when you carry them to the table.


* Pressent the labels of the wine to the host.


* On His/Her approval, place the wine on the doiley plate.


* Open the wine first.


* Cut hard againts the rim / ridge below the lip of the bottle to neatly trim the capsule. remove
the upper part of the capsule.


* Wipe away any accumulated mould, using an inner fold of the service cloth.


* Insert the point of the corkscrew into the ceter of the cork, twisting in a clockwise direction,
guiding the corkscrew to ensure it is drivrn straigh into the center of the cork. the corksrew
must not penetrate through the cork, but should be fully inserted to ensure a firm grip on the
whole of the cork.


* Fit the lever into the lip of the neck of the bottle.


* Using a lever action gently removed the cork. the cork must be controlled, so that it comes
out straight and when almost removed, tilted over slightly to prevet it from " popping" out.


* Remove the cork from the corkscrew, check it for missing pieces ( they would be in bottle )
" nose " it and put it the cooler ( for white wine ) or on the doiley plate/in the basket ( for red
wines ). do not serve the wine when the cork has a pronouncedly unpleasant smell.


* Removed the cork from the corkscrew and put it in the cooler ( for white wine ) or on the
underliner ( for red wine ).


* Clean the neck of the bottle, using an inner fold of the service cloth. look into the neck of the
bottle and remove any crumbs of the cork with the spiral of the waiter's friend.


* Pour enough for a taste into the host glass ( about 30ml ) and pressent the labels a second time, so that He/She can compare the sensation in His/Her mouth with the information
on the label.


* On approval, pour for the guests, Ladies first and in an anti-clockwise direction.


* Fill the Host Glass.


* Place the white wine in the cooler with the neck pointing towards the host.


* Put the waiter's cloth over the cooler.


IF MORE BOTTLES OF WINE ARE SERVED, THEN THE FOLLOWING RULES APPLY

# Same Brand of wine - Provide the host with a new glass for tasting
# Different wine - New glasses for all customers.
# As new wine is served, ensure that the used glasses are removed as soon as they are emptied.