Category: Butler history

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Butler history Newsletter Steven Ferry

The Modern Butlers’ Journal, April 2021, The Wisdom of Butlers Past

Steven FerryThe Wisdom of Butlers Past

by Steven Ferry

PART 47: SERVING AT TABLE

It seems that no checklists were in use, so things were often not done on time; nobody was drilled on their station/where to stand, or who would bring the sauce, etc., so again, things were not done or were done clumsily, the whole event being like some slapstick comedy as the wait staff fell over each other to see to requests by guests that should not have had to be made in the first place.

One word of advice was to lay only the silverware for that course, which is not what was done a century later, or indeed today, for formal dinners, where silverware for all courses are laid beforehand to minimize distractions for guests.

More advice: Only have senior staff serving guests, as they would know the individuals and the order of precedence for serving them according to their rank; in this way, the junior staff could follow with vegetables, sauces, and breads, in the right sequence.

One other trick: The butler would place napkins or other table cloths over the tablecloth so that when the last course, dessert, was to be served, these could be removed, leaving a clean tablecloth underneath.

Extracted from the 1823 book, The Footman’s Directory and Butler’s Remembrancer, re-published in hardback by Pryor Publications. You may obtain your discounted copy (with free s&h) by emailing the publisher: Mr. Pryor (alan AT pryor-publications.co.uk).

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

Categories
Butler history Newsletter Steven Ferry

The Modern Butlers’ Journal, March 2021, The Wisdom of Butlers Past

Steven FerryThe Wisdom of Butlers Past

by Steven Ferry

 

PART 46: Professional events require trained and drilled staff.

Another area of trouble was lack of training and drilling, the example given starting with an uneducated butler being assisted by uneducated waiters drawn from the stable hands and the hall boy, as well as two experienced footmen attached to the guests but who were not shown the ropes before the dinner started. All this in order to provide a good ratio of waiters to guests (in the example given, 6 staff for 14 guests).

The answer to such was to know the skills of each helper ahead of time and to show them the ropes as much as possible—easier than it sounds in the days before phones, emails, and text messages for instant relay of information. So it became better to have only skilled staff interacting directly with the guests and the rest assisting in the background. This gave rise to the other extreme: Having too few staff to provide proper service, so the staff were not “waiting” on the guests, but the guests on the staff.

Which brings us to the derivation of the words “wait” staff and “waiter;” which is “to be awake” and later applied to a watchman who is awake at night, observing carefully while waiting. Two centuries ago, multiple footmen would stand behind the guests throughout the meal, waiting to provide the next needed service at the direction of the butler. And so we see how footmen and their butler senior, who were the original waiters, gave birth to the concept of the modern waiter, and also, perhaps, why in modern times, so many people confuse butlers with waiters, not realizing that waiting at table is a very small (but important and traditional) part of the job description.

 

 

Extracted from the 1823 book, The Footman’s Directory and Butler’s Remembrancer, re-published in hardback by Pryor Publications. You may obtain your discounted copy (with free s&h) by emailing the publisher: Mr. Pryor (alan AT pryor-publications.co.uk).

 

 

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

Categories
Butler history Newsletter Steven Ferry

The Modern Butlers’ Journal, February 2021, The Wisdom of Butlers Past

Steven FerryThe Wisdom of Butlers Past

by Steven Ferry

PART 45: WAITING AT TABLE

It is encouraging to see that the same advice we dispense today on how a butler “waits” was given two centuries ago. If some accident occurs, keep yourself as “quiet and cool” as possible in the event the principal blames you for it publicly; and if it was not your error, pick a time later on to defend yourself in private with the principal.

Accidents will occur if one serves with the left hand from the right side, or the right hand from the left side.

Do not attract the attention of a guest when bringing a drink on a tray by nudging his arm with it. Instead, holding the waiter (tray) in the left hand, place the drink discreetly on the table with the right hand when the guest is engaged in conversation to his left; or if he or she is talking to someone on his right, hold the tray in the right hand (behind the guest) and place the glass in front of him with the left hand from the left side. While the butler handling the glass was frowned upon, it was considered better to do so than to keep other guests waiting, if short staffed, while waiting for the guest to notice you.

Likewise, it was frowned upon for a butler to laugh in front of guests.

Obviously, plates were not manufactured as well as they are today, because one problem was they were known to break in two as they were being served—the error being the chef plating food onto plates that presumably were cracked. In this case, the butler would be standing with half a plate of food in his hand and the other half on the table or floor.

 

 

Extracted from the 1823 book, The Footman’s Directory and Butler’s Remembrancer, re-published in hardback by Pryor Publications. You may obtain your discounted copy (with free s&h) by emailing the publisher: Mr. Pryor (alan AT pryor-publications.co.uk).

 

 

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

Categories
Butler history Newsletter Steven Ferry

The Modern Butlers’ Journal, January 2021, The Wisdom of Butlers Past

Steven FerryThe Wisdom of Butlers Past

by Steven Ferry

PART 44 English Afternoon Tea

The refined tea experience of today was born out of what can only be described as a more-rudimentary experience two centuries ago, where the butler was admonished to do his best to remedy the major complaint, that by the time the tea reached the guests, it was no longer hot. They obviously had not worked out the logistics and techniques for presenting hot tea, even though, at the time the book was written, tea had been served in the wealthier households for over a century.

The butler was also admonished to carry a cloth on his person to wipe any spills, and to provide a “slop-basin.” Only bread and butter were served with the tea, none of the fancy cakes and eclairs etc. that were provided a century later. They also added cream instead of milk, which would have done no justice to the flavour of the tea but probably approximated more closely the way Indians in the Himalayas make their tea, with yak milk and butter!

They were already providing a pot with hot water to deal with tea that might be too strong—i.e. stewed and bitter/overly tannic—meaning that they had not worked out how to present tea that was steeped for exactly the right amount of time. No mention, also, of lemon slices for black tea, which obviously was a refinement that came later.

On the other hand, refinements like the use of a small waiter (tray) to present teas were in use, and the idea of having tea (or coffee) at all, with the high pricing of both, showed some level of refinement and the appreciation of the finer things in life.

One curiosity: The butler would know when the guest had had enough tea when she either refused any more, obviously, but also if she left the spoon in the cup.

Extracted from the 1823 book, The Footman’s Directory and Butler’s Remembrancer, re-published in hardback by Pryor Publications. You may obtain your discounted copy (with free s&h) by emailing the publisher: Mr. Pryor (alan AT pryor-publications.co.uk).

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

Categories
Butler history Newsletter Steven Ferry

The Modern Butlers’ Journal, December 2020, The Wisdom of Butlers Past

Steven FerryThe Wisdom of Butlers Past

by Steven Ferry

PART 43: DINNER SERVICE

When it looked like everyone had finished, the butler kept an eye on the host/hostess for the signal to clear that course. When the timing was close, he alerted the cook by ringing the bell (if not by verbal message relayed by a footman).

First to be removed were any carving knives and forks. Then, funnily enough, removing the knives and forks from the individual settings, and next their plates.

Unlike today, the butlers two centuries ago did not lay all the silverware before the meal, but course by course, like in a restaurant, which is harder for the butlers and distracting for the guests. Obviously, the modern refinement occurred sometime after the 1820’s.

For the cheese course, the butlers served salad, cucumbers, and butter, and with beer—rarely with wine—so the wine glasses were removed before the cheese course. Everything was then cleared, the table brushed down, and finger bowls provided.The tablecloth and under-mat/green cloth were then removed (one imagines not without inconvenience to the guests) and dessert serving dishes and spoons/knives placed, and dessert plates. Rummers and two wine glasses were provided per person. The butler then quickly and quietly removed all dirty and unused dishes and cutlery from the room and let the guests enjoy themselves on their own.

The butler then lit the lamps or candles in the withdrawing room (as the ladies did not take long to leave the dining room after dessert), and also boiled water for the tea and coffee they would enjoy there.

The butler then cleared the dining room and cleaned all the silverware and glass/crystal and put them away.

Lastly, the same ploy that we use today to communicate something that is best not overheard by others was used then: Telling the person that someone wanted to speak to him, so when he left the dining room, the butler could relay the necessary message.

We will start the new year with the proper procedure (two centuries ago) for serving an English Afternoon Tea.

 

 

Extracted from the 1823 book, The Footman’s Directory and Butler’s Remembrancer, re-published in hardback by Pryor Publications. You may obtain your discounted copy (with free s&h) by emailing the publisher: Mr. Pryor (alan AT pryor-publications.co.uk).

 

 

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

Categories
Butler history Newsletter Steven Ferry

The Modern Butlers’ Journal, November 2020, The Wisdom of Butlers Past

Steven FerryThe Wisdom of Butlers Past

by Steven Ferry

PART 42: DINNER SERVICE

It is encouraging that the way I was taught to provide plated and butler service [presenting food on the left for guests to help themselves] in 1986 is exactly the way it was done in 1823 and exactly the way it is being taught by the Institute (and probably other butler schools) in 2020. Butlers always serve from the left with their left hand, it being “very improper to serve from the right” unless “at some particular time you will find it necessary to set it down with your right, on the right side.” No explanation is given by the author as to why, but in our training we do explain why this is the case, even though waiters around the world, even in fine-dining restaurants, serve and clear from the right and are absolutely certain of the rightness of their ways (usually based on “That is the way we have always done it,” too).

When providing butler service, they would provide one spoon for each different type of vegetable, for instance, if more than one was on the serving platter or in the bowl.

When serving sauce or gravy in a sauce boat, the double-lipped spoon was always placed in the bowl.

When lifting the tops off serving bowls or cloches, the butlers always immediately turned the lid upright while still above the bowl, so that any condensation fell into the bowl, not onto the tablecloth or guest.

The butler always brought to the table, or removed from it, any smaller items (not plates or serving bowls) on a waiter (tray).

One service style the butlers employed, which we do not today, is to bring a full plate in the left hand, remove the dirty plate with the right hand, and then place the full plate with the left—the style of the days being that the guests ate at their own speed and the butler kept them supplied with seconds [a second helping of a dish] if desired.

When pouring drinks, the butler held the foot of the glass between index finger and thumb, not by the top of the glass. For porter (beer), he poured it in a stream if a frothy head was desired. Drinks were served individually by the butler, on demand, and he brought the drink on a waiter [tray] to the left of the person, who took it, drank it, and placed it back on the waiter—the butler moving forward again to present the tray for the guest to place it. The butler returned the glass to the sideboard and was responsible for keeping tabs of whose glass was whose. The butler was not permitted to put a different type of drink into the same glass for that guest.

Something else that was taboo (“filthy”) when one had run out of a particular item, was to pour the dregs from various glasses into a new glass and presenting it to a guest. If anything had run out or was needed, the butler would send a footman or other junior to fetch it, because he never wanted to leave the guests unattended in the dining room.

Extracted from the 1823 book, The Footman’s Directory and Butler’s Remembrancer, re-published in hardback by Pryor Publications. You may obtain your discounted copy (with free s&h) by emailing the publisher: Mr. Pryor (alan AT pryor-publications.co.uk).

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

Categories
Butler history Newsletter Steven Ferry

The Modern Butlers’ Journal, October 2020, The Wisdom of Butlers Past

Steven FerryThe Wisdom of Butlers Past

by Steven Ferry

PART 41: DINNER SERVICE

When the host was carving, the butler always placed the head of a fish, rabbit, and roasting pig pointing to the left of the carver, and for all birds, pointing to the right—unless it were stuffed, in which case most carvers, being right handed, preferred the head pointing to the left, etc.—with different instructions given for other cuts of venison, mutton, and hams. In all, it was a matter of knowing the carver’s preference and accommodating that. Another point of detail: Carving boards often had channels and depressions to collect jus, and the collection point needed to be on the right side, for right-handed carvers.

When holding plates for the carver to place cuts on, the butler needed to hold the plate next to and level with or slightly lower than the carving plate, holding them in the left hand from the left side.

The technique for holding plates so that the thumb was not on top with the food, was to have the thumb along the edge, as we do today; but instead of using the meaty part of the thumb along the edge, too, counterbalancing the fingers underneath, they would curl the index finger in a bit, and the other three fingers curled so their tips were against the base of the thumb (similar to the shape one creates when pretending one’s hand is a gun), and so secure the plate between thumb on the side and index finger underneath. Both methods work, but a combination might be even better: Curling the index finger fully so that its tip is touching the meaty part of the thumb and using the other three fingers in the center of the plate to support the weight.

Extracted from the 1823 book, The Footman’s Directory and Butler’s Remembrancer, re-published in hardback by Pryor Publications. You may obtain your discounted copy (with free s&h) by emailing the publisher: Mr. Pryor (alan AT pryor-publications.co.uk).

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

Categories
Butler history Newsletter Steven Ferry

The Modern Butlers’ Journal, October 2018, The Wisdom of Butlers Past

Steven FerryThe Wisdom of Butlers Past

by Steven Ferry

Part 17 – PACKING AWAY

Another duty for the butler and his staff two hundred years ago was the covering of paintings and glass/mirrors during the summer, while the principals were not in residence. The key concern seems to have been not damaging the walls with the covers, for which paper being placed between the cover and wall was the preferred solution. The same was done for the curtains, with paper doubled up and attached to the inner lining of the curtain, to which the covers were then attached.

When it comes to packing and shipping glass or china, the suggestion was to place it in boxes packed with straw, heaviest items at the bottom, with the straw dampened to prevent the objects moving about the box during transit. Thank goodness for bubble wrap and peanuts—can’t imagine what damp (and rough) straw does to china!

 

Extracted from the 1823 book, The Footman’s Directory and Butler’s Remembrancer, re-published in hardback by Pryor Publications.

You may obtain your discounted copy (with free s&h) by emailing the publisher: Mr. Pryor (alanATpryor-publications.co.uk).

 

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

 

Categories
Butler history Newsletter Steven Ferry

The Modern Butlers’ Journal, September 2018, The Wisdom of Butlers Past

Steven FerryThe Wisdom of Butlers Past

by Steven Ferry

Part 16 – Looking Glasses

“Looking glasses, mirrors, etc.” is the next category that butlers were responsible for cleaning, or seeing cleaned. Looking glass was first used in 1526 to describe a mirror. What is the difference between the two? None really, unless mirrors were smaller and used for personal grooming, while looking glasses were larger and used to view one’s overall appearance. Does anyone have any certain knowledge of this?

Whereas we might simply use an electro-static cloth dampened with water to clean a mirror or window today, two hundred years ago they had to a) wipe off any grit with a wet sponge; b) repeat with rubbing alcohol; c) dust with blue powder* or whitening* sifted through muslin cloth; d) rub off the powder quickly with a cloth; e) repeat with a clean cloth; f) rub with a silk handkerchief. Wow!

* It is not clear what these products were back then.

In those days, of course, there was a lot of dirt, soot, and dust in the residence from fires, candles or oil lamps, muddy roads and paths, etc., so the looking glasses were no doubt in need of cleaning quite often.

As for the frames, using a cloth to wipe them would remove the gilding, and the author advised the use of raw cotton instead. For varnished frames, rubbing alcohol was used to bring out a shine in them.

Extracted from the 1823 book, The Footman’s Directory and Butler’s Remembrancer, re-published in hardback by Pryor Publications.

You may obtain your discounted copy (with free s&h) by emailing the publisher: Mr. Pryor (alanATpryor-publications.co.uk).

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

 

Categories
Butler history Newsletter Steven Ferry

The Modern Butlers’ Journal, August 2018, The Wisdom of Butlers Past

Steven FerryThe Wisdom of Butlers Past

by Steven Ferry

Part 15 Care of Wooden furnishings

“Another branch of a manservant’s business is to attend to the cleaning of tables, sideboard, and mahogany chairs, also trays, or whatever else of mahogany may be used in the parlour or drawing rooms.”

One might add whatever wood type has been used for the furniture. Furniture cleaning and polishing is now within the duties of a housekeeper, but housemen (the equivalent of footmen) can have these functions, and also, butlers can assist the housekeepers in times of their overload, or when the butler has downtime.

The various lessons being imparted include mixing and using a light-colored polish for both dark and light woods, because once a dark-colored polish has been applied to a lighter wood, it will darken the wood for good.

Use sponges dampened with water to remove stains from tables, and if that does not work, rub the stain with a soft cork or a brush in the direction of the grain, to avoid scratching.

In the event wax or oil have built up on the surface to the point where dust is collecting on it, wash it off with hot beer applied with a sponge, dry quickly, and apply polish.

Any brass fittings should be cleaned with soapy water and then polished with the same leather used for cleaning plate. If the brass has lost its lacquer, clean it with leather and brick dust.

Oil furniture once a week if not in regular use, but dust and rub it more often. Tables in daily use should be dusted and rubbed thoroughly each morning. For ink stains, remove soon by putting salt of lemons (citric acid) on the spots, dip a cloth in hot water and with your finger, rub the cloth into the salt.

The author advises against using oil for tables where hot items are placed, as it will draw up moisture from the oil and leave the surface dull and clouded: Wax has less moisture in it and so does not have this problem.

Extracted from the 1823 book, The Footman’s Directory and Butler’s Remembrancer, re-published in hardback by Pryor Publications.

You may obtain your discounted copy (with free s&h) by emailing the publisher: Mr. Pryor (alanATpryor-publications.co.uk).

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