Finally, there is an American custom of Afternoon Tea that was first described by Emily Post in her 1922 book on Etiquette. She said, “A tea, even if it be formal, is nevertheless friendly and inviting.” This tea event can be quite large with a full buffet of elaborate finger food. Coffee and hot chocolate are served in addition to the tea. Guests help themselves to the food; but the beverages are served with a very strict ritual. It is considered a high honor to be asked to “pour” at a formal afternoon tea reception.



First Course (Bottom Plate)

Finger Sandwiches Cucumber, Cream cheese, egg and watercress

Second Course  (middle plate)


Third Course (Top Plate)

Tarts,  Madeleines, Short Bread, chocolate, Petit Fours