Beverage Service

Coffee & Tea

Breakfast:
Restaurant:
1. We only offer Fresh coffee and English breakfast tea to guest. But if have guest order
another tea, we can serve it to guest.

2. We serve guest coffee and tea use cu.

!n Roo" #ining:
1. We serve coffee use ther"os and tea use tea ot.

2. $ne coffee order has two cus of coffee in one ther"os.
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We offer one ot of hot water, and tea bag on the tea saucer, we offer tea service in the roo", ut
the tea bag in the tea ot, and then serve to guest.

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A-La-Cart:
Restaurant:
1. &offee'(ea cu has )* degree with table to, and coffee'tea soon is sa"e.

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2. We serve coffee with cookies and ice water.
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%. +ot coffee and tea with hot "ilk, ice coffee and ice tea use Roo" te"erature "ilk. !f guest
re,uest low fat "ilk or ski""ed "ilk, we can offer.
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). When guest order English breakfast tea, we "ust ask guest le"on or "ilk, which one he
would likes.
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*. When guest order &hinese tea, we ut loose tea and hot water in one ot.
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6. $ne guest order one tea, we use one tea ot. (wo tea, we use two tea ot
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!n Roo" #ining:
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Soft Drink & Ice Water :
Restaurant:
1. We oen soft drink in bar.
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2. We serve the soft drink beside the table.
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%. We need ask guest about ice cube and le"on.
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). We our the soft drink to the guest is near one glass.
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*. (he garnish is a half iece of le"on.
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0. -oft drinks no need stir and straw.
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1. !ce water and so"e ice cube in the glass.
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!n Roo" #ining:
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21, 2 cancel, change to oen the soft drink beside the guest in the roo".3
Fresh Juice & Chille Juice & Beer:
Restaurant:
1. -erve chilled 4uice no needs stir and straw.

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2. -erve fresh 4uice 2ice le"on tea 5 !ce coffee3 with stir and straw, stir in the 4uice glass.

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%. -erve beer, ut the beer glass on the table, and then our the beer to the glass.2don6t touch
glass3

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!n Roo" #ining:
1. -erve chilled 4uice no needs stir and straw.

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2. -erve fresh 4uice 2ice le"on tea 5 !ce coffee3 with stir and straw, stir and straw on the tray'trolley.

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Wine
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Restaurant:
1. We our the wine beside the guest by glass.
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