Even teabags will taste better when consumed from fine bone china.
We use our thumb and our forefinger to pince in between the handle and our middle finger supports.
When we're stirring our tea, we don't go round, and round, and round, and round, created a whirlpool. We go back and forth, back and forth.
When we have drips on the teaspoon that we want to shake it out, we don't hit it on the side. That is some juvenile orchestra. We simply flick and replace at the back of the teacup.
When we're drinking from our teacup, we look into the cup, not over it.
Take it and place it on your lap, with the crease folded towards you.
Always loose leaf tea please. So you'll need to use a tea strainer.
You eat the sandwiches with your fingers, not with a knife and fork.
When you have finished, make sure you dab your month, not wipe.
If they're adding sugar to coffee, it should be a brown sugar, because it's molasses sugar. As in coffee, a molasses sugar goes a lot better.
If you were serving milk, I'd like to serve refreshed frothed milk.
Not some of that instant mud, you might serve a tradesman or one of your friends you don't like.