Guests make their selection from a display of four to eight different types of teas. They draw their own water from the samovar into individual pots and then indulge in a buffet of tea-time tidbits. Cautions include keeping the water hot with gas or liquid heat, and as with individual service, always start with cold water. Harney recommended connecting coffee or water-heating equipment to the cold water line. Trapasso suggested using separate kitchen equipment for tea and coffee, or at the very least, scrubbing out a coffee maker if it will be used to boil water for tea.
Clubs are also in a unique position to develop mechanizing add-ons to their tea service.
Monthly or bimonthly tea tastings can be an opportunity to provide a new club activity as well as draw members into the tea service. Although green tea has received the stamp of approval from the medical community, it is largely foreign to most American drinkers. Providing a green tea ceremony and tasting is another excellent opportunity to draw members into the club. Stocking boutique tea items can also be another service to members. Trapasso suggested running monthly specials like tea infusers or having a special tea of the month and offering discounts to club members.