I'm so very fussy with tea shops. Fabrics work to absorb noise, not so practical but good with acoustics. Even cushions on comfy chairs do the job.
I like really good tea. This starts with a warmed pot and freshly boiled water. So many places use water from a coffee machine which makes a wet teabag not tea!
Also don't put a tea bag on the side for the customer to add.
They then have to wait 4 minutes to pour it and the water temperature drops and won't make tea (see above). Serve the tea with a decent jug of milk and rustic sugar cubes in a dish.
Not many people know how to make tea these days.
Another thing that's much appreciated is some low GI with high protein options for those struggling with high blood sugar. Even a bag of nuts ticks this box.
I like very fresh, moist cakes. Scones should be made in the morning and binned at tea time. Never freeze and defrost a scone to serve to a customer, it's an abomination. They are fast and cheap to make and delicious fresh.
If you offer cream teas make them traditional. Too many coffee shops mess with perfection. Fresh scone, clotted cream, strawberry preserve. Cucumber sandwiches made with proper butter, salt & pepper and crust cut off. Exceptionally fresh bread. Smoked salmon and cream cheese, roast beef and mustard, all with crusts off.
And a selection of beautiful traditional tiny cakes.
I've had some abominations called a cream tea. Sadly they reminded me more of the Vicar of Dibley than the Ritz.