Afternoon tea etiquette is just as imporant as the afternon tea itself. When you are served tea in a teacup and saucer at a low coffee table you should pick up the teacup and saucer. At a dining table, you leave the saucer on the table and raise the cup to your lips.

Hold delicate teacups by pinching the handle between your forefinger and thumb – don’t extend your little finger!

When stirring the tea don’t clink the spoon against your cup. Once you have stirred your tea, remove the spoon from the cup and place it on the saucer.

Sandwiches are eaten with the fingers, never with a knife and fork.

If you are served an extremely elaborate cake (with layers of cream and fruit filling), use the cake fork provided.  For small delicate petit fours, use your fingers

When eating scones you should not use your knife to cut them in half, horizontally. Instead, break the scone in half with your hand. Take a dollop of jam and cream, using the serving spoon, and put it on the side of the plate. Break off small bite-sized pieces with your fingers, spread with jam and cream and consume in one mouthful.

Which should go first – the jam or cream? Either method is completely acceptable.

AFTERNOON TEA ETIQUETTE – SERVING THE TEA
Afternoon tea etiquette dictates that if serving tea for a group, it is worth brewing a pot. Loose leaf tea will taste best but will need to be poured through a tea strainer. A second pot with hot water in it should be provided to dilute over-brewed tea if necessary. Use one rounded teaspoon of tea per cup and leave to brew for 2-4 minutes.  Use water that has boiled but is not actually boiling.

If an afternoon tea is being hosted at home, then it is the hostess’s responsibility to pour the tea. In a hotel or restaurant, if a waiter places a teapot on the table without pouring the tea the person nearest the pot should pour for everyone.

The tea should be poured first and milk, lemon or sugar added afterwards.