The Corporate Cuppa
It is interesting to consider the advent of modern office technology and its effect on British Culture. A tea break is vital to a happy working environment. It gives that needed lift, as well as a time to socialize informally with your office mates. This inter office networking is actually quantifiable in its usefulness. My office, however, recently acquired time tracking software, and the managers are asking the staff to speed up our regular tea breaks in order to become more efficient. As horrifying as this may seem, there are actually some brilliant ways, both old and new, that can help the tea break go a little bit quicker.
As I work in quite a progressive office, the management was open to suggestions. The first one was to get an instant boiling water tap. This saves the time it takes to boil the kettle, and generally improves the nature of the tea break, as you won’t have to cut down on drinking time rather on preparation time. The next suggestion was to take turns with a tea trolley service. The idea was that on a rota, one person would make tea for everybody in the office. This was a great idea, yet, it would definitely eliminate socializing time from the tea ritual. As an office we decided to use our human resources software to figure out during the course of one week, when we drank tea, how much time we spent drinking it, and the activities we engaged in while drinking it. We used the results to work out a multi pronged approach to cutting down on wasted time, yet ensuring that we didn’t disrupt certain functions of the office. Do you know what the big solution in the end was? Reintroduce the tea pot.
Making tea by the pot turned out to be the perfect solution to enjoying a cuppa, socializing and cutting down on wasted time. Tea made in a pot allows for the perfect amount of time spent steeping, as well as the ideal temperature for drinking. It also enables the pouring of the milk first, which results in a superior cup of tea, as well as endless hours of debate as to whether it is better to put tea or milk in first. These days, our office has a thrice a week trolley service with three different pots of tea: bog standard, fruity, and red bush. In addition, the other days we set pots out at our meetings and we have an official tea pourer, as well as a minute taker.
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