"""
Coffee and tea service, presentation, and after-dinner beverage protocols.
"""

title: str = "Coffee, Tea, and After-Dinner Beverage Service"

content: str = """
The conclusion of a fine dining meal often involves coffee, tea, or digestifs.
These final service moments extend the experience and should receive the same
attention as the preceding courses.

**Coffee Service**

**Preparation Standards:**
- Offer regular and decaffeinated options
- Brew fresh for service; never serve coffee that has been sitting on a burner
- Temperature should be 160-180°F (71-82°C) — hot but not scalding
- Present with appropriate accompaniments: cream, milk, sugar, artificial sweeteners

**Service Presentation:**
- Use warmed cups to maintain temperature
- Pour at the table from a carafe or French press when appropriate
- For espresso drinks, deliver promptly after preparation before crema dissipates
- Present checks with coffee service or after, never before

**After-Dinner Coffee Options:**
- Regular brewed coffee
- Decaffeinated coffee
- Espresso and double espresso
- Cappuccino or latte (though some traditions discourage milk drinks after meals)
- Specialty preparations (Irish coffee, affogato)

**Tea Service**

**Tea Selection:**
- Offer variety: black teas (Earl Grey, English Breakfast), green teas,
herbal infusions (chamomile, peppermint), and oolong or white teas if available

**Service Ritual:**
- Present tea in warmed pots with appropriate steeping time
- Provide separate cups, saucers, and teaspoons
- Include lemon slices, milk (for black teas), and honey as options
- Offer to pour first cup at the table

**Proper Tea Handling:**
- Water temperature varies by tea type (black: 212°F, green: 175°F, white: 185°F)
- Steep times affect flavor extraction; do not allow over-steeping
- Remove tea bags or infusers when steeping is complete

**Digestifs and Dessert Wines**

After-dinner alcoholic options extend the experience:
- **Fortified wines**: Port, Sherry, Madeira
- **Liqueurs**: Grand Marnier, Amaro, Limoncello
- **Spirits**: Cognac, Armagnac, single malt Scotch
- **Dessert wines**: Sauternes, late-harvest Riesling, Moscato

Present these options with the dessert menu or after main course clearance.
Know appropriate glassware for each category.

**Timing and Pacing**

Coffee and tea service signals meal conclusion:
- Do not offer coffee until guests have finished dessert or declined it
- Inquire about coffee preferences before clearing dessert plates
- If guests linger over coffee, continue to offer refills without rushing
- Use coffee service as natural transition to check presentation

**Service Notes**

- Ask about coffee preferences individually; do not assume everyone wants coffee
- Some guests may want coffee with dessert rather than after — accommodate preference
- Decaf drinkers may not want this announced to the table; take orders quietly
- Hot tea drinkers often appreciate knowing the tea brand or origin

The final beverage is the last taste and impression of the meal. Execute
with precision and grace.
"""

version: str = "0.0.1"
