I am pouring coffee for a wedding on saturday. Does anyone have any tips?

All help is appreciated, thanks.

One of my biggest pet peeves about pouring ANYTHING while being served is when the server pours directly into your cup without lifting the cup from the table. It splashes onto the table leaving a mess and the kettle is placed right in front of the guest's face since the cup is near the drinker-- not a good idea!!

If you lift the cup from the table it'll most likely prevent spills and it'll look more courteous rather than splish-spashing around.

Also, be sure to hold the cup from the sides-- not the rim where the sipper's mouths are.

Stand on their left, pour with your right. By tradition coffee served to others was by the servants. Using this method eye contact is not made. This was important as this drink was often served to women in their boudoirs by male servants.

To remove the cup take it from their right with your left hand

Make the brew strong. True coffee is enjoyed strong. If you have the chance to grind the beans in view of the guests with a hand grinder, all the better.

Make sure you have brown sugar.

Water should be drawn only from the cold tap and never given a head start from the hot tap as this will give a copper taste.

The jug should not start more than 3/4 full or you will end up with coffee coming out and pouring down the side of the jug before it hits the mug.

Start low, draw it up a little way and then as you finish back down low again - practice that first. It helps mix the coffee better in the mug and get a brownian motion going and looks spectacular.

Make sure you have Earl Grey Tea and normal tea as a standby.

Put small milk dispensers on the table for people to mix the milk themselves.

Steady.......Steady..........

It's possible you may be pouring from an urn-type pot with a spigot...rather than cruising the tables with a pot? If you're stationed at an urn, BEST tip is to have a little saucer or absorbent cloth just beneath the spout...there will be drips [unavoidable and never your fault!]. Make sure the sugar and creamer thingies are kept full and tidy...direct each 'customer' down the line towards the add-ins to keep the traffic flowing. Make sure there are stirring spoons fanned out near the sugar & cream. I've seen some receptions where the Tea Person is stationed at the other end of the table from the Coffee Person, so if someone says "Wot, no tea?" you can direct them elsewhere. With a smile. Regardless. Don't fill any cup to the brim...leave some space for shaky old ladies & those who put in a lot of creamer. At the end of the day, you will have urned your thanks!

Pour it in cups. NOT on people. That should be all you need to know.

Make sure to keep both hands on the coffeepot and look before you pour, don't get distracted. Remeber to be steady and don't put your hand on the bottom of the pot, you wouldn't want to get burned!

The advice that I have for you is to keep everything neat. Make sure to always pour away from people. Turn your body if you have to make sure that the coffee does not get on the person you are pouring it for. Make sure you are attentive to who is a quick coffee drinker or if someone picks up their coffee cup and sets it back down quickly, their coffee got cold offer to pour them some more.

Hope this helps.