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The Modern Butlers’ Journal for Service Professionals Worldwide, April 2014

BlueLogo2011web The Modern Butlers’ Journal for Service Professionals Worldwide, July, 2012

The Modern Butlers’ Journal volume 10, issue 4

International Institute of Modern Butlers

IIMB Chairman Steven Ferry The Modern Butlers’ Journal for Service Professionals Worldwide, July, 2012 Message from the Chairman 

Bit of a long Journal this month, introducing  a new column on security issues from Baron James Shortt, and concluding the series by Ms. Gretchen dePillis on what employers look for when hiring butlers, PAs, etc.

Letters to the Editor

“What a wonderful, meaty, and fascinating email this is! I’ve been reading the articles for the last hour. Thank you for the fine work you are doing sharing information that is not readily available out in the world. Bravo!” BLK

“Wow! So good to be receiving the Journal again, thanks!” MDR.

Ed: Imagine reading  letters to the editor like these two, especially after receiving none at all for several months! With a bit of digging, we realized what had been happening: Due to an unsuspected Google software glitch, we had thought the Journal was being delivered  each month whenever the editor pressed “Send.” It turns out they were not, hence our readers received no Journal for half a year, and then suddenly six, plus an article, all at once, when the glitch was remedied! Our mortified digital apologies for this inconvenience, to those who wrote in (thank you), as well as all others who may have thought we had disappeared from the butler world. We haven’t, and we hope this issue will confirm this to be the case.

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Thanks to Baron Shortt for sharing this telling cartoon: The editor’s experience validates the general sentiment of misread intentions concerning politeness these days: An older lady, to whom he had offered his seat on the bus from the plane to the terminal at an airport, apparently felt something untoward was occurring, as with a frosty glare, she walked to the other end of the bus as fast as her little old legs could carry her!

Does anyone have similar experiences to share?

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“I need a wedding toast for a young couple getting married this weekend, any ideas?” MR

Ed: The below is a pretty good outline—one of the wonders of the Internet—knowledge at one’s fingertips:

1. Consider to whom you are toasting. You can toast to whomever you want, of course, but if the wedding is formal or traditional, there might be some conventions you’re not aware of. Ask around. Here are some guidelines:

  • best man toasts to the bride
  • maid/matron of honor toasts to the groom
  • father of the bride toasts to the couple
  • bride and groom toast to their parents and the guests

2. Clarify your relationship to the couple. Some guests at the wedding might not know who you are, so making this clear at the beginning will avoid any confusion.

3. Give thanks. Show gratitude to whoever is hosting the wedding, whether it’s the parents of the bride or the couple themselves. E.g. “Thank you for welcoming us to this happy occasion, and sharing your joy with us today.”

4. Share an anecdote. Stories of how various parties met are always popular, whether you talk about how the bride and groom met or your first time meeting either of them. Here are some additional ideas:

  • The first time the bride or groom told you about meeting their partner.
  • The first time you realized these people were an important part of your life.
  • A time you got through something together, whether challenging or fun.
  • The story you are looking forward to telling their kids one day.
  • The way you have seen the bride and/or groom change for the better since they met.
  • When you’re 90 and looking back, what would you say of your friendship?
  • Tell a story of some specific detail or action that exemplifies why this person is special in this world, and to you in particular.
  • If you were given three wishes for the couple, what would they be? Be careful with the use of cliché’s here. Don’t use wishes you’ve heard before.
  • Tell about the time your friend saw you through an embarrassing moment. (Careful. Consider the audience).
  • If it’s a second marriage and there are children involved, consider a toast referencing the newly created family.

5. Offer a compliment. Say something nice about the person (or couple) you are toasting to. Although your intentions might be good, don’t go on and on about how great a person is; instead, choose a few appreciate adjectives that go a long way (e.g. “he’s generous, intelligent, and kind”).

6. End the toast on a positive note. Offer a wish, a traditional toast, or a blessing. Here are some ideas:

  • “Here’s to the groom, a man who keeps his head though he loses his heart.”
  • “May she share everything with her husband, including the housework.”
  • “My greatest wish for the two of you is that through the years, your love for each other will so deepen and grow, that years from now you will look back on this day, your wedding day, as the day you loved each other the least.”
  • “May ‘for better or worse’ be far better than worse.”
  • “Here’s to the groom with bride so fair, and here’s to the bride with groom so rare!”
  • “May I see you turn grey, and combing your grandchildren’s hair.”
  • “May you live each day like your last, and live each night like your first.”
  • “May you see each other through many dark days, and make all the rest a little brighter.”
  • “To keep your marriage brimming with love in the wedding cup, whenever you’re wrong, admit it; whenever you’re right, shut up.”
  • “I would like to make a toast to lying, stealing, cheating and drinking. If you’re going to lie, lie for a friend. If you’re going to steal, steal a heart. If your going to cheat, cheat death. And if you’re going to drink, drink with me.”

7.  Indicate the ending of the toast. Finish off with a phrase that’s to be repeated by the guests. For example: “Let us now toast the happiness of Jill and Jack. To Jill and Jack!”

Sample Toast, Best Man to the Bride: “Good evening, everybody. My name is Tim, and I’ve had the pleasure of having Kevin as my closest friend for seven years. I’m honored to be his best man today, and I’d like to offer a toast to his beautiful bride, Alicia. I’m grateful for the opportunity to be here to witness their union, and I’d like to thank her parents, John and Alison, for their grace in welcoming us tonight. 

“The first time Kevin told me he was seeing Alicia, he didn’t even have to tell me anything about her–I knew this girl was different. I could tell from the way his eyes lit up when his phone rang, and it was her. Till that point, I’d never seen him get that excited about anything except football! Then…Kevin started changing. All of a sudden, he had a bounce in his step, a twinkle in his eye, and grin on his face–and he always offered me the last beer instead of hoarding it up for himself! Since he started seeing Alicia, Kevin has been more considerate, thoughtful and motivated than ever.

Alicia, you have deepened Kevin’s appreciation for life in way I never could have predicted. He is steadfast, honest and downright good-looking, and you are his match in every way: dedicated, genuine, and beautiful, inside and out. Thanks to your presence in his life, Kevin is not only a better friend; he’s a better person all around.

Let’s toast to the health, happiness and future of this amazing bride. To Alicia!”

“You’re the best, thank you.” MR

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“I would like to know where to purchase dinner serveware–silver platters, cloches,  dinner sets, tea serving trays, etc. of high quality.” ECP

Ed: There may be local resources that can assist you. Have you tried contacting the Old Towne Jewelers on 4th Street? They may not have all you want, but may be able to refer you to other local resources who do or perhaps purchase it on your behalf:  http://www.beachcalifornia.com/shca/discount-used-stores/santa-rosa/1-olde-towne-jewelers-707-577-8813.html

Absent a good local store that sells high quality silver dishes, your best bet would probably be to shop via the Internet. There are stores on-line such as the Silver Gallery (www.silvergallery.com) that seem to have a decent selection of such items and represent several brands, so you have a choice of design, price and quality: http://www.silvergallery.com/serving-entertaining/silver-trays/

If you know which design companies you like, you may also want to try visiting their websites directly to compare prices and selection, such as the Reed & Barton site: http://www.reedandbarton.com/serving-tabletop/serveware-accessories

“Thank you so much.  Each resource you provided was exactly what I needed.” ECP

Butlers in the Media

Bloomberg TV interviews an entrepreneurial individual who became a butler (no formal training, it appears) and then created his own personnel agency. The salaries listed by his agency for butlers ($50-85,000, the same as what is listed for maids and laundresses), and having this position differentiated from Majordomos ($80,000-$130,000) and Estates and Household Managers ($100,000-$200,000) are wildly off and unfortunate, showing no real understanding of the industry.

Along the same lines, a Craigslist advertisement for a butler: is it a sign of the digital times, or of the butler going mainstream and thus downmarket, or just more American misconceptions of what is a butler? Given the starting pay listed, it seems to us that the latter be the main issue here.

Those of us fortunate enough to have tracked down a copy of Agar’s Way and unhappy about continued requests to borrow it, can breathe a sigh of relief: it has now been reprinted. There are few books covering our profession, and this little old gem is well worth adding to your library.

Somewhat unusual requests to hotel concierges that may strike a note for some of the things butlers have been asked to provide, either in private service or in hotels.

The New York Times published a very good article about the “New Domestics,” another take on “Modern Butlers.”

Media coverage on butlers in action or reminiscing in England, Ireland, England again, England again, and a London hotel. No month would be complete without another listing of the high-end services offered in some hotels capitalizing on the reputation of butlers for superior service—as well as the notion of robot butlers—they are certainly becoming increasingly sophisticated, but unfortunately, still missing that little, little ingredient…life.

Baron Shortt

Introducing Baron James Shortt, Executive Director of the IBA, who will be contributing a new column on the subject of:

Executive Protection and Security

Some Tips on Setting up Security in Private Estates

It is well-advised to be safe when traveling  or dining out, but we often let our guard down when we are at home, otherwise known as the Domestic Estate.  What do we need to be aware of when at home?

The first step is to take a good look at your property and the sum total of who or what comes in and goes out.  What workers, suppliers and delivery vehicles come in periodically and what people leave and come back on a regular basis such as domestic help, landscapers, pool maintenance companies, trainers, etc.?

Start with the family members.

They need to be taught not to talk about or disclose any family matters, especially security matters.  This is all well and good in theory, but it is hard to impress upon a 9-year old not to tell her friends her that daddy is going to Africa, or that mommy and daddy went to China and brought her back a cool toy.  It is also hard to keep chatter  and teenage bragging from not slipping out into Facebook (or the many other social networks available), emails etc…  But one must discuss the importance of these security regulations you have at home with kids and teens and even test them once in a while, if you must. Reward them for passing the test and scold them mildly for failing…  Also – create passwords for the home computer network and monitor what the kids are doing on the home network. Sure, they can make mistakes away from home – but you must work with what you can monitor.

All employees that visit the house both periodically and on a regular basis must go through a pre-hire background check and at least one background check every year. As a household professional you can probably do most of the work yourself, but if not, hire a private investigator that specializes in genuine background checks – don’t go for the on-line $75.00 “quick checks”.  It can be a real red-faced moment when your driver turns out to have an undisclosed DUI or a suspended license for not paying a parking ticket…  You get the point, but you need to do the background checks to make 100% sure.

All suppliers should submit the names and information of any regular delivery person or service people that will be allowed on to the grounds BEFORE they start making those deliveries.  Grocery or flower deliveries, plumbers, electricians etc., all have great access and ability to gather information about the family and household once they pass the perimeter.  Other deliveries and package services should be accepted outside the perimeter if at all possible.

With regards to the perimeter, diehard old security guys recommend that a  security fence is essential: it allows you to see out and identify any threat. In this way, you have control over who you let into the grounds.  Before the arrival of excellent and cost-effective security cameras, this was true. But these days, one can easily build a privacy perimeter of bricks, stone, etc., and then simply install a camera through which all visitors can be viewed clearly. Think about installing  a PSIM (Professional Security Integrated Management) System as described by Jules Trocci in a recent edition of Aegis Journal. Use a PSIM  for monitoring  all alarms, cameras, gates, etc…  Also think of putting a camera up well outside the perimeter of your property, if you are able to do so.  It’s always interesting to see the view of your estate from across the street or down the road and this may help to potentially identify anyone monitoring the property or approaching. In some cases, I have seen people using the little drone helicopters for emergency surveillance; they work great – if you have a good pilot!

All personnel should be trained in:  Heimlich Maneuver, advanced first aid, CPR – (cardio pulmonary resuscitation), and a few should be trained as EMTs – Emergency Medical Technicians.  All personnel should have panic buttons on their person that can alert to the nature of an emergency through the PSIM system.  Ideally this panic button should also have an audio function when activated.

All employees should carry encrypted radios to communicate to each other while on the estate – if these radios also have panic button, you get a two-for-one bonus.  They are just a very practical tool for every-day work.  We have all seen it happen – someone on the estate calling someone else on the estate via cell phone – much like your spouse forgetting where she left you when you two went shopping – she just calls your cell – we rely on them as the wonderful tool that they are – but are they really?  The cost of an encrypted radio is so low and also much  safer – make the minor investment.

Also remember – your work needs to be as discrete as possible.  Your job is to make sure your charges are both safe and able to live as freely as possible. Follow these tips in order to enjoy the fruits of a safe home and a safe family.

Rent-a-Butler Assignment

A corporate client has 1-3 day assignments for butlers in the San Francisco, Chicago, and Atlanta areas this month (April). If you live in these areas and can break away, please contact the Institute about this brief opportunity. The client is looking for a “real butler” to make a number of media deliveries while dressed in traditional butler garb, and adding the caché of the real butler to  the PR caper.

Amer1x1inch The Modern Butlers’ Journal for Service Professionals Worldwide, July, 2012

Let’s Talk about Spirits, Part 2

by Amer Vargas

Cognac, Part 1

With a history of over eight centuries, brandy has always been linked to luxury and those who love and appreciate the finest and most exquisite pleasures in life.

Wooden Casks at Yerevan Brandy Company, photo by Hayk
Wooden Casks at Yerevan Brandy Company, photo by Hayk

Brandy is produced by distillation, often double distillation, of fermented fruits or cereals. Then, depending on the type of brandy, it is aged in oak barrels anywhere from two to fifty years. After bottling, the drink stops developing and can be enjoyed at room temperature, on the rocks or very chilled, usually as an after-dinner drink, or as an ingredient in a cocktail at any time.

The origin of brandy comes from the dutch brandewijn, meaning ‘burnt wine,’ a spirit produced after distilling wine. Thus, the word brandy by itself always refers to the drink produced out of grapes; other types of brandy require the name of the original ingredient or an adjective to specify what sort of spirit it is, as in the case of fruit brandies like “peach brandy.”

Brandy Pot Stills at Van Ryn Brandy, photo by Dewet
Brandy Pot Stills at Van Ryn Brandy, photo by Dewet

The production of brandy began with the appearance of the first alambiques or copper pot stills, during the 12th century and became very popular in the 14th century, when wine producers were looking for ways to pay less tax for the transportation of wine. One way of achieving this, they thought, was to concentrate the wine in the  casks by removing water, then adding water at the final destination! After a while, they realized that actually, the distilled drink improved during the time spent in transportation, compared to the way wine responded to being transported.

As with wine production, many factors go into to making just a regular or an outstanding drink: First of all, the soils where the plants grow impart their own strength and personality to the fruits or cereals. After crushing the berries, the mash (with or without skins and pips, depending on the type of brandy desired) undergoes fermentation for several days at  tightly controlled temperatures. Then water is evaporated by means of distillation or double distillation and the remaining liquid is then stored in oak casks to age. It’s during this process that the brandy will obtain its aromas, tannins and color.

To present brandy in the bottle at the required levels of alcohol, ranging from 36o-45o, the drink is  balanced out again with water. Some brewers add caramel to emphasize its color, but in amounts that do not affect the taste, or other ingredients such as raisin, almond skins, or vanilla to pamper the most discerning palates.

In the next article we shall talk about brandies from different parts of the world. Until then, light the fireplace, dim the lights, turn on some mellow music, and sniff the brandy before you sip it. Cheers!

Brandy in a Snifter, photo by Szalony Kucharz
Brandy in a Snifter, photo by Szalony Kucharz

Mr. Vargas can be contacted via AmerVargas at modernbutlers.com 

Perceptions of the Butler (Part 7 of 7)

by GJ dePillis

Q: If you were to grant time off to your butler for a skills-update conference, what would be the optimal length of time for such a conference?

1.      30% of the respondents said they would allow up to one week.

2.      70% said they would allow 3 days or less.

Most employers interviewed do expect a candidate to hone their skills annually in a butler-focused conference.  Every person stressed that they wished their current butler could attend a “one-stop shop” annually in order to learn or polish skills which would help the employer in their personal and business life.

What areas did they mention as requiring further training?

One peculiarity was an employer who wanted their butler to learn how to have a full social schedule on their own time, without involving the employer.

Another person shared a story about their pilot, who was also their chauffeur.  This  was a mistake, apparently, because the pilot knew nothing of maintaining a car and ignored a “check engine” light, eventually burning up the engine block.  It was only after the pilot-turned-driver had been dismissed, that the employer realized the mastery of one craft did not necessarily mean the mastery of the mechanics of another.  This employer  opined that he wished his butler had been trained regularly on basic mechanical duties and maintenance schedules  for all relevant transportation vehicles (boats, cars, planes, and in the case of another employer he knew, a hot air balloon), as well as the various mechanical gadgets and appliances in his homes known to break down repeatedly.

One common request was for the butler to learn skills on pre-mapping  various routes in an area they had never visited before.  Places referenced ranged from a safari in South Africa to travelling to an Old World European city.

When it was suggested to those interviewed that these skills may not be mastered in a once-a-year weekend conference, they stated that they understood that logically, but would want their butler to take action to address these various shortcomings.

Image by John dePillis
Image by John dePillis

In conclusion, the job of a butler is demanding and requires a great deal of organization and finesse, but with the proper training and regular upkeep of skills, one can exceed the employer’s  expectations and have a long and successful career.

To summarize the “ideal butler,” it is a person who is skilled, discrete, honest, and reliable.  They are always well dressed and knowledgeable about fabric and fashion care to make the entire household reflect well on the employer. Ideally, the butler also knows how to fix things on the spot, entertain their employer’s associates and friends properly, and in general, provide a seamlessly organized household to make their employer’s life easier.  Employers are willing to send their trusted staff to short annual seminars to sharpen their skills.  The position of a butler is viewed, in America, as a high-status job opportunity only to be filled by the most elite, well-trained candidates.  Feel proud that you have chosen this profession. Well done!

Thank you for joining us for the final segment of this series of articles on the perceptions of prospective employers regarding prospective and current employees.  We enjoyed finding out the unvarnished truth and hope you did, as well. Ms. dePillis is thanked for her initiative in researching these questions and points, and will be joining us for the next two years with a column on those fine points of light in our lives: roses—so stay tuned.

Ms. dePillis is a freelance contributor to the Journal who is based on the West Coast of the United States. She can be reached via depillis at gmail.com

Consulting the Silver Expert

Jeff Herman

 by Jeffrey Herman

Q. Can one replace broken blades in stainless knives?

A. No. Such blades  are fitted and ground to the shape of the handle and are specific to that design: I’m afraid one has to look for a replacement knife.

Mr. Herman continues to offer his services to our readers, for any questions you may have about the care of silver. Either call him at (800) 339-0417 (USA) or email jeff at hermansilver.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and skills of that time-honored, quintessential service provider, the British Butler, adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resort,  spas, retirement communities, jets, yachts, & cruise ships around the world.

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Published Articles

Mr. Bicycle and Other Challenges

“What do you suggest?” asked the GM of a luxury resort over lunch, recently. “A guest is insisting we track down the guest who ‘stole’ his bicycle and have him apologize in person.” The resort gives bicycles without charge to all guests and one had perhaps inadvertently, in the dark, taken the wrong one back to their villa. The butler had found the bicycle almost immediately and returned it to the indignant guest while the GM arranged for a visiting friend to impersonate the “thieving” guest and offer an apology. Unfortunately, the irate guest’s bicycle went missing again soon thereafter, and the guest went ballistic, this time insisting the police be called. In the end, several comps later (but not the anticipated comp for the whole stay), the guest left, the situation finessed by a GM who was no stranger to handling the occasional “guest from hell”—for it was not entirely clear that the guest had not himself simply re-routed the bicycle.

Thereafter, during the training of the butlers, “Mr. Bicycle” was held up as an example of an irate guest and the subject of role-playing on how to handle them through communication alone, without comping.

After a decade crisscrossing the globe in luxury resorts and hotels, plenty of perplexed and even frustrated GMs, DORs, FOMs and butlers have shared such examples.

As reportedly 5-7% of hospitality profits (2006 figures) disappear down the black hole of comping, instead of being used for the benefit of operations, owners, and shareholders, a solution would be a welcome idea, perhaps. Not that all comping is inappropriate, as sometimes the hospitality provider is at fault and needs to make restitution; but the majority of comping, by anecdotal accounts, seems to be for opportunistic and even criminally inclined guests in a world beset by declining moral standards.

It helps to define a problem accurately if a workable solution is sought, and in this case, there appear to be two issues, not one:
The first and easiest to resolve is the propensity to comp at the first sign of trouble in order to avoid further public displays. For instance, the Front Desk Clerk at one hotel in Manhattan offered to reduce a guest’s bill from $1,500 to $1,200 the instant he quietly answered her question about the suite (to protect the next guest, not to obtain a discount) including a faulty light that had come on at three in the morning. When he retorted that any deduction was really not necessary, she replied, “Well, how about $900?” The guest quit while he was still ahead, in case any further discussion of the subject might result in further reductions. Even if the guest were angry, and even if the hotel were at fault, this lady could have handled the situation without comping, because there is nothing easier than handling an angry guest, unless it is handling one, with communication skills alone, who is not angry.

However, when a guest is a professional “comp scavenger,” their hidden agenda makes it hard to handle with communication alone.
Take the example of the hotel opening in Georgia a few years back. Everyone from the owner’s family and even the outside trainers had been up all night before the opening to prepare. The high hopes and morale took a beating when the guest who booked the presidential suite and two adjoining ones, created a scene on checkout and was comp’d the entire weekend. They had set up the hotel to fail, taking meticulous notes of problems, more imagined and in some cases orchestrated by him than real. A cross check afterwards found he had been blacklisted by at least two other chains.
A False Start
Incensed, the author wrote an article in 2007 (on what he termed the guest from hell) that was widely published in the industry and received so much feedback (such as “Thank you for telling the truth—such a rare thing now—and addressing a topic near and dear to many service people’s heart”) that two more equally well-received articles followed in relatively quick succession (“Your articles have given us strength to carry on”). The gist of this trio was the need for an industry wide database of such guests, so they could not wreak havoc in one chain before being found out and blacklisted, and then simply hopping over to another chain, like a flea in pursuit of fresh blood.
Fortunately, the editor of the (initially publishing) magazine agreed and assigned one of his managers to establish such an organization. After providing much legal, ethical, and marketing input pro bono, the author was non-pulsed to receive a rather vicious letter threatening overwhelming legal action if he entertained any notion of moving forward with the project, as he obviously had nothing to do with it, according to the project manager’s overly assertive and twisted logical threads. Oh dear, the editor responded to the author’s perplexed email with the news that the erstwhile manager had left the magazine’s employ contentiously and was running with the guest-from-hell database idea as his very own business opportunity—the organization that was designed to neutralize guests from hell was itself in the grip of the corporate equivalent…and predictably would create chaos before imploding.

One of the reasons trouble was in the offing was this individual had expanded the definition of guests from hell from those who are criminally inclined—trying to obtain something for nothing (one particularly useful definition of criminality, whether bopping one on the head and running off with one’s wallet; “making” vast fortunes through manipulations of virtual money at the expense of the actual, physical economy; or hopping from one hotel to another without exchanging the valuables required to pay the wages and bills)—to include those who merely misbehaved. In so doing, he was perhaps following the lead of the NSA, turning the vast majority of well-behaved and considerate, law-abiding guests into valid targets for police state/thought police surveillance and control.
So when the story of Mr. Bicycle came up, offering the GM the above, caveat included, raised his hopes and piqued the author’s interest about the current state of affairs, over six years on. The database organization had something like 14,000 hotels signing up on launch, but the author had neither heard of (nor checked into) it since.

Internet research found no evidence of the original company beyond 2008, it now being defunct. There is one in the UK for small hotels and B&Bs, etc. Unfortunately, they have gone down the same road of policing and reporting misbehaving guests, as well as destructive or criminal ones, and so, while filling a demand, are also running afoul of such as the human rights watchdog, Privacy International.
Maybe the focus on clamping down on misbehaving is simply a reflection of the laws appearing on the books in the UK of late that are designed to monitor and criminalize misbehavior—a sad trend no doubt in misguided response to hooliganism: suppressing the symptom rather than eradicating the cause(s) and so inevitably generating further problems. But it is interesting that both initiatives widened the scope from fighting back against fraud (a valid target) to monitoring guest behavior, which focus conflicts with the ethos embodied in being a host and hospitality.

Turning Challenge to Opportunity

So as it stands, there is still no resource or association offering an industry wide database for luxury hotels and resorts and other higher-end service providers, in which those “guests” who engage in fraudulent and destructive actions (as opposed to unacceptable behavior) are listed. The idea being not to prevent such guests from coming to a hotel again, thereby potentially laying the hotel open to a charge of discriminating against them, but to refuse any attempts at engineering free service/products after they arrive, and also to have information on hand in the case of any subsequent attempt at Black PR on the Internet (by those who might have attempted to be comped and been rebuffed) after they have left.

How would it work? When a comp-merchant displayed his/her true colors, the database would be accessed to see if this were a pattern, and if so, the guest quietly confronted with the pattern and any notes made by employees during the current stay, and encouraged to pay unless they wanted to escalate the matter with the authorities. In this way, one also avoids inspection before the fact: assuming all are potential violators and so creating a climate of suspicion that tends to provoke what it purports to prevent, instead of simply dealing with those who need to be dealt with by their clearly demonstrated actions.

The above would be the administrative set-up and easy to institute, given software programs, Internet, and PayPal.

As one reader offered by way of possible organizations to spearhead such a database and its management: “Hospitality and sensibility only go so far when someone has ransacked the relationship. Typically, the guests from hell you are referencing receive free meals, rooms, cocktails, etc, and sometimes they even bring suit—all a nuisance and expense. Perhaps [we should] consider working with and being sponsored by insurance companies that cover hotels for such suits (presented on the expense side, it would fall under their umbrella, and insurance companies probably already have this info somewhere, as all businesses are subject to ruse), as well as the larger hotel chains and hotel associations. Good lord, credit card companies have protection built in, too, for any charge, which may be the seamless protector needed and offered as a service or specialty to their market.”

Whatever form it takes, in the end, well-earned profits and service given in good faith would be protected and reinforced, rather than being degraded by the few guests who act in bad faith. Such is a worthy goal, and hopefully some other enterprising individual or organization will pick up the gauntlet on behalf of the hundreds of thousands of earnest individuals who are working hard to create the wonderful experience that is luxury service.

Putting the Employee in the Driver’s Seat

It is only when one cannot fight back against something evil that morale and motivation suffer. The inescapable truth is that such guests are completely incapable of telling the truth. The angry, noisy type will at best twist the truth to make their point more egregious, or at worst, blatantly lie in a manner that is most destructive to the target of their ire. Those guests who feel the same way but are too timid to be angry, sometimes known as “passive aggressive” or “covertly hostile,” will be most ingenious in their complete perversions of the truth, covering their tracks with great finesse. Both types put hospitality professionals at a disadvantage.

Who hasn’t had a run-in with a guest from hell and, following the dictum, “The Guest is Always Right (even when they are acting criminally),” have taken it on the chin, turned the other cheek, and dare I say it, bent over—and in so doing, also exposed their sense of what is right and just to a good drubbing. After which, invariably, there is the giving away of the farm to appease the guest; angst about possible repercussions from head office, the media, and whatever other sources of retribution the guest promised to inform of one’s misguided efforts at service; and a lessening of one’s liking for the job, eventually and potentially to the point of quitting the profession. It is essential that the hospitality industry preserve the “hospitality” in its approach to guests; guests from hell undermine the openness and good humor upon which such hospitality depends.

Dynamic Knowledge is Power

Part of the solution, therefore, has to be educating employees on this kind of personality and then letting them have fun spotting them and predicting what they will do or say next. By empowering employees, one dis-empowers the criminally inclined guests, for the only power these actually have is that generated by the employee in responding to the unjust and unkind remarks or actions.

An individual in a lunatic asylum thinking he is god has no followers outside the asylum. He has no power. But if people outside the asylum give weight to his words and form a cult, then he would have power. It’s the same with the guest from hell: Recognize his or her ravings as those of a lunatic who has yet to be labeled as one (and may never be, because in real life such people can sound very convincing and may even have numerous letters after their name, titles in front of it, and great wealth), and he will have no power. React or give credence to his claims, and one empowers him.

Empowered employees will no longer think “mea culpa” and “mea lose my job” when assailed by such guests. A short, illustrated book has been published to help understand such troubling and troubled guests; the link provides more information. If interested, you can email this author for a complimentary electronic copy—there are no strings attached to this offer and email addresses will neither be harvested nor shared.

Published initially by Luxury Hoteliers and then by Hotel Online4Hotelier, Hospitality Net,  and Hotel News Resource 

Categories
Newsletter

The Modern Butlers’ Journal for Service Professionals Worldwide, March 2014

BlueLogo2011web The Modern Butlers’ Journal for Service Professionals Worldwide, July, 2012

The Modern Butlers’ Journal volume 10, issue 3

International Institute of Modern Butlers

IIMB Chairman Steven Ferry The Modern Butlers’ Journal for Service Professionals Worldwide, July, 2012 Message from the Chairman 

I was interviewed recently for an article about robot butlers by a writer who understood that there was a slight problem with the onward rush to create them. Tech companies continue with the search for the Holy Grail: robots that can copy human actions and perceive and respond to their environment better/more efficiently/more effectively than humans. These companies will never reach that goal for two simple and related reasons:  a) they do not understand what butlers are and do, and most importantly, that butlers are not machines;  b) employers are not machines, either. They are both, in most cases, alive. No amount of software will ever be able to inject life into objects. Ancient alchemists tried to turn lead into gold, and that is an excellent metaphor for the actions of 21st Century techies hell-bent on creating über-butlers. All power to them, I say, as the fun is in the playing of a game, engaging in the challenge. No doubt many advances will be made tangentially, but robot butlers being anything more than amusing toys/mannequins, or taking the place of us lowly hominids, is not an issue that should cause any butler to dust off his or her resume.

Letters to the Editor

Photo: Janos Feher
Photo: Janos Feher

“It never ceases to amaze me how those with wads of cash, often bigger that the holdings of small countries, worry about matters such as a possible premium increase in the butler’s health insurance. Like one employer, who has a huge pile of rocks in the UK worth in excess of 3 million quid, and a shack in Barbados that costs him $240,000 to operate every year and in which the family only spends three months a year, but whose  conversations eventually and invariably return  to his concerns about the cost of heating and electricity. I was once asked to cook a roast of beef and requested a half bottle of wine to make the sauce. The discussion that ensued, before that employer begrudgingly acquiesced to my humble request, was unbelievable—especially given the compliments I received after he had eaten. Maybe that is why I am still the humble butler and he, the Lord of the Manor!” (Name withheld)

Ed: It is a curious fact, oftentimes, that those who have wads of cash are so focused on amassing and keeping those said wads, that they overlook the notion that they are also meant to enjoy what their wealth makes possible—which enjoyment can be for their own benefit, or more satisfyingly, the benefit of others. The story of the unfortunate King Midas is that he was imprisoned by his captors in full possession of all his gold, and no food.

Butlers in the Media

A person who appears to be a butler speaks out briefly about serving the Queen (of England) at table and working in service.

An Australian lady gives us a few more examples of how creatively labelled “something butlers” (i.e. BBQ butlers) are popping up in hotels. Along the same line, apparently tables at Jumeirah Zabeel Saray in Dubai now come with “personal butlers.”

The Chairman’s latest article, Mr. Bicycle and Other Challenges, has been published by the just-launched Luxury Hotelier Magazine.

Amer1x1inch The Modern Butlers’ Journal for Service Professionals Worldwide, July, 2012

Let’s Talk about Spirits, Part I

by Amer Vargas

Whiskey, Part I

This time we are focusing in one of the most famous spirits worldwide, the drink of the tough western cowboys: yes, whisky (or “whiskey”!).

The current name of the drink owes its origin to the Gaelic dialects spoken by the Irish and the Scottish centuries ago. The distilled drinks from the Roman era were named “aqua vitae” (water of life), which was translated into Gaelic as uisge beatha, which evolved over time into uskebeaghe, uskebaugh, usquebath and usquebae; and as pronunciation kept changing, to whishkeyba and the modern-day name: whisky.

Barley, photo by Pacebes & ArnOlson
Barley, photo by Pacebes & ArnOlson

Whisky is a distilled alcoholic beverage made from fermented grain mash, and aged in charred white oak casks for a set period of time; from about a month for some, to several decades in the case of top-quality whiskies.

The first step in the production of whisky is the selection of ingredients, as different grains produce different drinks. Most commonly, barley, rye, wheat, buckwheat, and corn are used to produce whisky.

Fermentation vessels, photo by Walter McFinely
Fermentation vessels, photo by Walter McFinely

In addition, the grain can be “malted,” which involves soaking and draining it several times over a time period of about 3 days, at a steady temperature of 13 oC (55.4 oF). The grain is then allowed to germinate for about a week. In this process, the grain opens and part of the starch is converted into sugar that converts into alcohol during the distillation process.

Germinated grain is dried and toasted for another  3 days at a temperature of 70 oC (158 oF).

Next, dry malt is milled and mixed with hot water in a tank to obtain what is termed “wort.” Yeasts are added to instigate a fermentation process carried on at 33 oC (91.4 oF) for another 3 days. The resulting by-product is called “wash.”

At this stage the wash is distilled twice. The first distillation creates a “low wine” drink of 25-30o proof and the second one doubles the amount of alcohol, leaving the whisky ready for aging.

Aging in wooden-casks in Auchentoshan Distillery, Scotland, photo by Nicor
Aging in wooden-casks in Auchentoshan Distillery, Scotland, photo by Nicor

The most common container employed in aging whisky is a charred white oak barrel, and in the case of malt whisky, casks must previously have contained Sherry or Bourbon. During the maturation stage, the wood delivers flavours, tannins and strength to the drink, and colour can be added using caramel. The aging process lasts from 2 to 20 or more years, although after two decades, any extra aging  does not necessarily improve the whisky. Once  bottled, no further maturation or development occurs. Whisky commonly has a 40% alcohol content, although some can have as much as double that amount.

In the next article we shall review where and how different whiskies are produced. In the meantime, may I suggest you enjoy a quiet read by the fireplace, while sipping a whisky on the rocks?

Mr. Vargas can be contacted via AmerVargas at modernbutlers.com

“Rent-a-Butler” Success

“While I reside in New York, a great friend of mine moved recently to London and (I suspect inspired by Dowton Abbey) had mentioned on several occasions that she would like to have a butler for her birthday. Unfortunately, I was not able to oblige her request with a full-time butler, but came up with the idea that I might be able to find a butler to deliver her breakfast on her first birthday in her new home. This turned out to be more difficult to coordinate then I had imagined and, despite having contacted numerous staffing services in the London area, I was unable to find someone who could assist me with this unique request.

A happy client receiving her Harrod's breakfast
A happy client receiving her Harrod’s breakfast from her Rent-a-Butler

Thankfully, I was introduced by the Institute to Mr. Prem Rao, a butler in London and member of the Institute, who immediately made himself available to assist with this early morning, weekend request. Furthermore, he made the request his own, helping to develop a wonderful menu and suggesting additional gifts to make the event special. I found Mr. Rao to be extremely detailed-oriented with regard to the manner and content of delivery. The breakfast was a great success, largely due to the contribution of Mr. Rao.

As I was not able to attend the event personally, I very much appreciated the close communication and updates provided by Mr. Rao, as well as the photos he took for me of the occasion.

As a professional investment manager, I have many ultra-high-net-worth corporate and government clients around the world. I would have absolutely no hesitation in recommending the services of Mr. Rao to them. I wish him much success in the future.” SM

Perceptions of the Butler (Part 6 of 7)

by GJ dePillis

Day to Day Expectations of a butler

In general, the butler’s duties are obvious to those within the profession, but what does the average potential employer assume they will receive in the way of services when they hire a butler?  Identifying these expectations is important, obviously, in determining if one’s employer is likely or not to be satisfied. It might be interesting, also, for those already in service, to see how their employers compare.

1.      Which meals do you expect to be served daily?

›    20% Lunch for members at home.

›    65% Breakfast, dinner, and cocktails when needed.

›    15% stated all meals are to be served under the butler’s direction, unless ordered otherwise. This includes: Breakfast, lunch, dinner, afternoon tea, and cocktails.

2.      What is your day like on your butler’s day off?

›    100% stated that they waited for their butler to return to work.

3.      Do you require your butler to be versed in the sports or hobbies you enjoy?

›    66% said “Yes.” For example, one respondent stated it would be nice if he became excited about golf.

›    33% said the butler could have his own hobbies and did not need to share the pursuits of his employer.

4.      If you were single, and had a butler, would you transition your butler to your married household?

›    83% of the respondents said “Yes.”  It was felt that after the butler had been trained to the requirements of the bachelor’s household, it would be more efficient to augment staff if needed after marriage than to start from scratch.

›    16% said it would depend on what household staff the future spouse would bring into the household, but every effort would be made to integrate both staff teams.

5.      Would you be willing to part with your butler once a year for the purpose of the butler attending a conference to improve skills?

›    84% said “Yes,” and the remainder said “No.”  Of those who said yes, the types of skills to be improved/updated were: (some respondents suggested more than one topic):

›    83% Technology and mechanical skills.  The respondents felt the mechanical skills would be useful to repair common household mishaps and some minor auto fixes;

›    80% The butler’s managerial skills to assist with managing existing staff as well as outside contractors;

›    20% The latest fashions;

›    50% Mastering new cooking skills.

Ms. dePillis is a freelance contributor to the Journal who is based on the West Coast of the United States. She can be reached via depillis at gmail.com

Consulting the Silver Expert

 Jeff Herman

 by Jeffrey Herman

Q. Where can I have appraisals performed in the United States?

A. At a number of locations:

American Society of Appraisers
, 555 Herndon Parkway, Suite 125
, Herndon, VA 20170, Phone: 703/478-2228, Fax: 703/742-8471

Appraisers Association of America, Inc., 
386 Park Ave. South, Suite 2000, 
New York, NY 10016, Phone: 
212/889-5404, Fax: 212/889-5503

International Society of Appraisers, 
1131 SW 7th St., Suite 105
, Renton, WA 98055
, Phone: 206/241-0359, Fax: 206/241-0436

Recommended
:

Joseph P. Brady Appraisal Services,
 2870 Peachtree Rd. #495
, Atlanta, Georgia 30305
, Phone: 770/594-9293;

Waterman Appraisal & Consulting Services
, 17 Ronald Rd.
, Barrington, RI 02806
, Phone: 401/289-0044, Cell: 401/595-4225.

Mr. Herman continues to offer his services to our readers, for any questions you may have about the care of silver. Either call him at (800) 339-0417 (USA) or email jeff at hermansilver.com

 

The Institute is dedicated to raising service standards by broadly disseminating the mindset and skills of that time-honored, quintessential service provider, the British Butler, adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resort,  spas, retirement communities, jets, yachts, & cruise ships around the world.