Categories
Newsletter

The Modern Butlers’ Journal, April 2015, International Institute of Modern Butlers

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

The Modern Butlers’ Journal volume 11, 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 

It seems no year is complete without a butler falling foul of unethical behavior in the employer’s home—such as cases reported in Miami and France over the last two years. This one is from South Africa.

“ANC veteran, Mathews Phosa, is locked in an ugly public wrangle with his former butler, who accuses him [Mr. Phosa] of using theft and fraud charges to ‘silence’ him because he has information that could damage the politician’s reputation.”

The butler, Mr. Venter, had resigned and refused to hand over personal information about the employer that he, the butler, had stored on his personal laptop. “It was not like I was going to sell stories to the media; it wouldn’t have been wise for me to speak badly about my former employer. Little did I know that this would be the start of a never-ending nightmare.”

According to the newspaper, “At the heart of the row are Venter’s claims, reported at the weekend, that he saw Phosa writing a document accusing Mpumalanga Premier David Mabuza of being an apartheid-era spy.” Whereas, Mr. Phosa claimed he had received the report anonymously and had passed it on to authorities as such. So Premier Mabuza is suing Mr. Phosa, and the butler is caught in the middle.

The butler’s view is that “he was not involved in politics and merely wanted to do what was right.” He also reports that he was intimidated by the politician’s head of security, who told him to move to another city and the cases would go away; and apparently arranged for the butler’s car to be shot at—so the butler is now embroiled in  two criminal cases against this head of security because “My life is in danger.” For his part, the head of security claims the butler “lives in his own little world where he makes up stuff.”

While employed for ten months by Mr. Phosa, the relationship was warm to start but soured after Mr. Venter asked for compassionate leave to travel to Pretoria to visit his dying father. According to Mr. Venter, Mr. Phosa refused, so the butler decided to resign.

Mr. Phosa reports, however, that “I approved his first request for leave. He came back a week later with another request, and I refused. He [Venter] then resigned and offered to serve out his notice, but then said he must leave immediately—so I fired him,” Phosa said.

High drama for a butler who no doubt signed on for what he imagined to be a discreet and genteel profession.

The solution is to disengage from unethical employers—which this butler did, but he did not appear to do so because of the reported unethical act of the employer, which presumably the butler was willing to live with until he suffered a personal upset with the employer. Only then did he beat the drum about the unethical act of the employer. But, if a correct statement of his position, his flexible level of ethics and apparent dishonesty weaken his position.

And in disengaging, he violated one important rule: either disconnect completely (such as returning the files requested by the former employer); or leave with enough information to guarantee that a) any harm coming to your good person would result in their publication/turning over to the former-employer’s enemies; and b) that you have no interest in using the information, for without it, there is no leverage. Alternatively, find a police authority (if possible) that is senior to and out of the influence of the former employer, and so likely to take action to remedy the unethical behavior (and gathering as much hard evidence as possible before leaving).

Armchair advice is easy to dispense, but the above is a viable game plan for anyone finding themselves in such a tricky situation. For the butler, seeing and hearing all, is bound to see or hear something he would rather he had not seen or heard. While he normally keeps his own counsel, there are times when a higher standard of ethics in the butler than the employer must override the generally correct mantra to stay mum. This is a decision we each make according to our own standards and codes, but the situation can be most harrowing, sometimes leading to rash action or inaction. Hence this blueprint for action may prove useful.

Dowager Countess of Grantham (Maggie Smith) of the popular series, Downton Abbey
Dowager* Countess of Grantham (Maggie Smith) of the popular TV series, Downton Abbey

*Dowager: a widow with a title (or property) derived from her late husband.

The acerbic (sharp and forthright) wit of this character, married to the subtle understanding of the workings of the English class system—within which our profession developed over the centuries—helps put in perspective the development of the traditional, conservative and mute butler persona. The Dowager Countess of Grantham mouths astute witticisms (zingers such as the one above), but also frequently provides comments that betray the dismissive view of others held by those who try hard to maintain the illusion of their own superiority in the absence of any actual production and contribution to others: the idle rich, yes, but also the criminal class, and others, no matter their station in life, who try to put down rather than build up. In actual fact, as Downton Abbey-philes know, the Dowager Countess of Grantham character does care about her own family, at least, and is portrayed as basically a kind person, despite being trapped into forwarding the expectations of her too-fast-disappearing milieu (a person’s social environment).

Butlers in the Media

What do overboots for children (boots to wear over regular shoes when in the snow), a restaurant in Australia,  and a Carpet, Tile, & Grout Cleaning company in Florida all have in common? They are all called The Butler and represent the latest commercial adoption of our profession to advertise superior standards in their own line of work.

And where else are “Butlers” being employed these days for the same reason? At a dentist in Japan, a photo booth in Australia, the public beach in San Diego, the wilds of Scotland (a forest ranger turned “Picnic Butler”), and a “Personal Shopping and Styling Butler” in Hong Kong.

Along the same lines, what MBJ would be complete without some comment on butler robots? We have Sigourney Weaver to thank for wanting a robot butler after starring in new movie called Chappie alongside a police droid reprogrammed to feel and think like a human. Ms. Weaver is looking for a helpful and thoughtful robot at home. “I’m sure you could program a robot to do all kinds of useful things. I think they’re trying to create a butler robot for people, which would be useful. I’d like a cheerful robot, for company. ‘Would you like a cup of tea?’ That’s the kind of robot I would want…that’s my level; not very destructive but lovable.” Hmmm, anyone feel qualified to apply?

The Chairman was interviewed for an article in this in-flight magazine.

Knib Letters to the Editor

We recently completed the first phase of butler training at the largest construction project in the Western Hemisphere—BahaMar Resort and Rosewood at BahaMar—an interesting (and a first) mix of several brands sharing the same property. Some of the letters received after we left show that we are achieving our mission, as laid out on the Institute’s home page:

“In this tradition, the Institute is now focused on a new phase that we see as the future need and direction of the industry: pioneering the nurturing of individuals who can bring about a greater zest for, and appreciation of, life, both in the people they serve and in themselves. This means our training includes the mechanical skills of butling—be they orchestrating a party for 200 or the acquiring, manning, and managing of a large estate. But more importantly, drawing on our backgrounds as counselors and teachers, the training brings about an understanding of people, whether employees, vendors, guests, or employers, and how to make them all work together in their different roles to the benefit of all. Life did not come with a manual: we seek to remedy that lack in the specific sphere of providing service to others.”

“The little training I received [he arrived half way through the training] was truly mind-boggling and life changing. I came in with the mindset of ‘I won’t need much training as I’ve been a butler,’ yet I have learned more in ten days than in two years in the field…. I will truly enjoy your return in October.” DB

“I thought I knew everything I needed to know with regard to Butler Service and was so wrong…. I am forever changed.” DW

“I want to express my sincere gratitude and appreciation for all the training and mentoring that I have received over the past three-to-four weeks, which has really transformed my life professionally and personally, sending my life and career path on the up and up.” LH

“The training is so real and true that we have practiced it in our lives and so made us better people, able to deal with different situations that were hard to deal with in the past, and which also will be so useful to apply to our guest for better results. For me personally, I needed this training at this stage of my career, I have waited for it so long and finally I have it, and it is worth it and exceeded my expectations as well as everyone else’s in the team.” MA

“I may have never said this before, but you both have made such a wonderful impact on my life and the opportunities I have embarked upon…I am a butler in all that I do because of you. Thank you!” GB

Soap and Fruit Carvings

We reported earlier on the fruit carvings of one enterprising butler in a boutique, private hotel in Florida, and wanted to share a couple of his fruit carvings:

Turndown fruit amenity for a wedding couple
Turndown fruit amenity for a wedding couple

 

 

 

 

 

 

 

A turndown amenity for a concert pianist
A turndown amenity for a concert pianist

 

 

 

 

 

 

 

And here a couple of samples of his soap carvings.

Bird

DSC045851

 

 

 

 

 

 

Bear in mind, this butler, whose name is Kobi, did not go to sculpture school or have any outside assistance in making these sculptures, but simply recognized that creativity, driven by caring and directed toward personalization, lie at the heart of superior service. He saw an opportunity with these normally mundane offerings of soap and fruit, that generally are simply presented as nature made them, or cut into smaller pieces (or for soaps, usually in simple, geometric shapes) to create something valuable and noteworthy for the guests. I have seen the same in the Maldives, for instance, where the butlers carve elaborate dhonis (traditional sailing boats) out of coconut shells and fiber for their guests. In fact, we still have some on shelves in our houses in Florida and the Rockies, because the care that went into their creation carries great power.

Kobi offers these pointers for anyone wanting to go down the same road with soap:

“Quite a while ago I bought a large block of special soap that can be melted in the microwave, have color/scent added to it, and be molded back into a soap bar. The good thing about this is that it is soft and very convenient to work with; and secondly, it is perfect to practice carving, as you can simply re-melt it and use it again for a new carving, instead of wasting soap bars when your creation is not up to standards.

For this sculpture of an egret (the white bird), I did use a large chunk of soap, but the bird is not one whole piece: the wings, the beak, and the pedestal were made separately and attached to the body using quite a simple technique that I learned accidentally. Originally, I attempted to use a glue gun to glue the pieces together (as suggested in different references I had read) but the glue wouldn’t stick to the soap directly. What I noticed however, is that when the hot tip of the gun touched the soap, it melted. So I simply began to use the glue gun to melt together the different sections. Simple, effective, and much cleaner than using glue.

It has been quite an interesting journey, I must say. Thank you for your interest in it.”

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

Let’s Talk about Spirits, Part 14

by Amer Vargas 

Kahlúa

“Ola amigos!”

After visiting Mexico a few months ago to enquire about Tequila, today we are back to know a little more about one of the most famous coffee liqueurs: Kahlúa.

First produced in 1936, it was named “Kahlúa,” meaning, “House of the Acolhua people” in the Veracruz Nahuatl language spoken before the Spanish Conquest.

Coffee cherries, photo by FCRebelo
Coffee cherries, photo by FCRebelo

It all starts in the Veracruz state (officially the Free and Sovereign State of Veracruz de Ignacio de la Llave), where an excellent Arabica coffee is grown. To produce Kahlúa, only really ripe coffee cherries are used. Thus, coffee beans are hand-picked and chosen out of their original red husks to ensure full ripeness.

Then, a process of three rinses removes all undesirable debris from the unroasted coffee beans and then they are air-dried in the sun for about 70 hours. Once dry, a husking machine separates the papery white skin left on the coffee bean and sorts the beans by size, before letting them age for at least six months and then roasting the beans.

Unroasted, lightly roasted and roasted Coffee beans, photo by Falco
Unroasted, lightly roasted and roasted Coffee beans, photo by Falco

The roasting process takes between eight and fifteen minutes. Then, the roasted coffee is cooled in a spinning machine that aerates the beans to speed the cooling process. After quality control of the roasted coffee beans, they are taken into big holding tanks to await grinding. Once the right grind is achieved, the coffee is brewed for about an hour and passed through a large filter to ensure no impurities remain. The coffee is then mixed with a sugarcane spirit mix (96.2% alcohol that is diluted with mineral water and caramel and vanilla added). to give the liqueur its strength (20% alcohol) and final aromas.

Kahlua Bottles, photo by BrianAdler
Kahlua Bottles, photo by BrianAdler

Eight weeks of sitting allow micro-impurities to fall to the bottom of the liqueur, which are then filtered out and the Kahlúa bottled.

The final product has a deep brown color and offers bittersweet coffee beans and roasted chestnut aromas, together with black coffee and sweet butter flavors.

 

 

 

Espresso Martini, photo by Srinivasprapbhu933
Espresso Martini, photo by Srinivasprapbhu933

Kahlúa is one of the main ingredients in many famous cocktails like the Mudslide and the Frozen Mudslide, the B52, the Mind Eraser, and a personal favorite, the White Russian.

Make your choice and… Cheers!

 

Mr. Vargas is the Institute’s Vice President for Europe and can be contacted via AmerVargas at modernbutlers.com

 

 

Of Butlers and Roses, Part 12 of 20

by GJ dePillis

Thorned Roses as Beautiful Security Guards

Rose Prickles, photo by JJ Harrison
Rose Prickles, photo by JJ Harrison

 

Roses with thorns are a beautiful way to strengthen perimeters: Curious hikers, amped-up thieves, and cheeky paparazzi will avoid crawling over a fence that also has thorny roses to supplement it, or even a bed of thorny roses without a fence.

In the case of estates with an electric fence, it is recommended that all rose bushes be kept sufficiently clear to avoid a nasty surprise for any gardener taking his metal pruning shears to the fence; he may either electrocute himself; or if the fence be off, damage the fence.

For these reasons, it is advised that you create a rambling rose hedge either just in front or just behind the electric barrier, but always keeping the barrier free from debris and leaving enough room to access both the fence and the rose beds.

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

Jeff Herman

 Consulting the Silver Expert

 by Jeffrey Herman

 

 Lacquers & Renaissance Wax ©

Lacquering silver and silverplate is generally not recommended for a number of reasons:

The result of lacquering
The result of lacquering silver

 

1. The individual may not properly prepare the object’s surface to accept the lacquer.

2. It’s very difficult to obtain a uniform coating, even when applied by a professional.

3. If the coating is not applied well, it may have streaks and small holes, allowing tarnish to form.

4. Lacquer will eventually yellow and crack, allowing tarnish to form within the fissures and eventually under the protective coating.

 

Strong solvents must then be used to remove the lacquer and the piece refinished.

renBecause of the above issues, Renaissance wax—an archival micro-crystalline product—is recommended. Renaissance will not yellow or crack and will last for years if handled properly. Renaissance wax is not as durable as lacquer, so the object should be handled with heavyweight, natural cotton jersey inspection gloves, as acid from fingers may eventually remove it.

Since dust can be acidic and eventually wear through the wax, placing your silver in a closed display will help insure that particulate will not fall on the object’s surface. Whether inside or outside a display case, gently wipe the object with a Selvyt cloth or soft cotton cloth every few months. This will keep the wax or silver polish with tarnish protectant from breaking down prematurely.

This piece was polished to remove all tarnish and any micro-etching that resulted from the tarnish.
This piece was polished to remove all tarnish and any micro-etching that resulted from the tarnish.

 

Renaissance wax should not be used on flatware or other objects that will be used to eat from. When applying Renaissance, do so in small areas at a time (no larger than a 3” square). Buff with a soft cotton cloth, cotton ball, or makeup pad immediately. Overlap each area to insure the entire surface is coated. For more information and photographs, click here.

Jeffrey Herman, ASAS, FIPG

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.

Categories
Newsletter

The Modern Butlers’ Journal, March 2015, International Institute of Modern Butlers

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

The Modern Butlers’ Journal volume 11, 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 

In private service, we each have standards we have set and look for in those who are about to employ us, which we balance against various factors to decide in the end whether or not we want to work for that employer. Hopefully, we do not have our backs against the wall financially to the extent that we are obliged to accept any position offered, no matter that alarm bells may be ringing.

There is one employer characteristic that bears highlighting, however, because it is an alarm bell so strident that it might be wise to heed it, no matter how many bill collectors are at the door.

Nobility of old in Europe, and the “nouveau riche” merchants, such as the Rothschilds, were at pains to differentiate themselves from “commoners” — people they regarded as fundamentally inferior and even degraded. Perhaps surprisingly in our supposedly enlightened age, one still sees this impulse and mindset today in prospective employers of household staff, sometimes openly expressed, but usually well masked. Their own staff can sometimes be heard expressing the same opinions, having mentally fallen into the mindset of their employer.

One etiquette consultant for one of the most influential people in the world hosted just such a point of view—a scathing horror of anything that was not “above the salt” (from Mediaeval times, when the order of precedence at the lord’s table had those of inferior rank sitting below where the salt was placed). The result was an unprecedented exodus of staff (they were not sufficiently “pretty” or “handsome” to be acceptable to the client and guests, etc.) and a reputation at the property that made it hard to hire more—the alarm bell had been sounded for other potential employees in the area.

The problem with this judgmental approach to other people is that it invariably results in the demise of the haughty person him- or herself, as he or she is continuously causing harm to others. And funnily enough, that person himself or herself becomes more degraded than the people he or she vilifies for the simple reason that this is what happens to people who cause harm. The person digs his own grave, sneer by sneer, and whether it be a colleague or an employer, the end result is a far-from-optimum work environment.

As a note, the private-service world is a microcosm for the world at large, where the impulse to denigrate others has existed, and still does exist, in individuals and groups who work hard to raise their own idea of their own importance and value through the mechanism of sneering at others, and finding cause in those sneers to then target those others. Take the militarization of the police in the US, which has been accompanied by consultants and trainers advising the police that the real enemy is not the criminal, but the amorphous terrorist; police undergoing the training are told that a terrorist lurks in the bosom of every American. In other words, the police have been redirected from targeting criminals to the much more easily targeted, socially upright citizen. Just as you probably see this as a topsy-turvey/upside-down state of affairs, so, too, is the employer who insists on elevating his own importance by sneering at his employees, instead of considering them as fellow human beings who, just as the employer himself does, tend to perform better and rise to the occasion by encouragement.

Able individuals and employers manage their areas competently, without any effort to denigrate others, and those are the employers who receive good and cheerful service, because as the cliché goes, what goes around, comes around.

My advice is to be on the lookout for any supercilious (behaving or looking as though one thinks one is superior to others, from Latin supercilious meaning haughty, itself from super cilium meaning eyebrow—as in that dreaded “raised eyebrow” signal) signs and attitudes during the interview process, and politely decline should you notice it—for it will mean a life of unappreciated servitude—that is, of course, unless that is the life you want.

Butlers in the Media

We’ve never given much airtime to Butlers-in-the-Buff, a particularly inappropriate use of the word “butler,” for to dignify them with any airtime at all would be to play into their motif of attracting attention to themselves with nothing more valuable than the titillation and licentiousness (promoting or engaging in temporary sex with many) that they offer, and using our profession, which stands for the opposite, to do so. A recent article recently excoriated (roundly criticized) B-in-the-B for teaming up with a bath company to offer single ladies baths on Valentine’s Day. As B-in-the-B have joined the ranks of the oldest profession, they will probably be with us for a while longer, but as they become increasingly desperate to stay relevant while offering so little, their demise as an apparent front group for our profession can be predicted with some degree of certainty.

This month’s cataloging of items drawing upon our profession during the marketing process includes a Chinese made, discounted “3-in-1 Mixer, Coffee Grinder & Food Processor” Butler; a Chinese mobile-laundry service called “Bear Butler,” complete with a photograph of a black bear wearing a black top hat; and the requisite Butler robots: Care-o-bot from Germany, retailing for $250,000 approximately, that will fetch drinks, answer the door, and take out the rubbish/trash.

Care-o-bot, the flirty robot butler from Germany
Care-o-bot, the flirty robot butler from Germany

At such prices, maybe they do perform a service for the profession: making it clear to potential and current employers  what a good deal their human butlers are. The other robot butler that made the news was a cut-rate model called Origibot, retailing for $900 approximately, with the owner’s iPAD/tablet being inserted for the head, and offering to bring things it can grasp in its one hand.

Knib Letters to the Editor

I am eager to transition my career to domestic service. I hold a degree and several years experience in Culinary Arts and am seeking a position which will allow me to demonstrate those skills as well as provide further service as a House Manager or the like. Can you recommend a course of action? Do you know of any Butler apprenticeships to be found? GJ

Ed: Thanks for reaching out and sharing your goals. Before embarking on an apprenticeship as a butler, you really need to train as one first. You have two basic options: attend a school for a couple of months (usually in the 20K range) or do a correspondence course through the Institute (2.5K) that takes about 3 months of intense study, or can be done at a more leisurely pace while continuing to work. At the end of either path, you will have a certificate, a certain amount of knowledge, and the promise (not guarantee) to help in your search for a position. Many employers prefer someone with experience, but some are willing to take on those who have finished some schooling. You obviously have an advantage in that you have the culinary skills that would augment a butler position, or vice versa. Key is building the resume in whatever way you can as an estate manager/butler, and we would be quite optimistic about your success, given your intention/drive and past service experience. 

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

Let’s Talk about Spirits, Part 13

by Amer Vargas 


Arrack

Today we travel to Asia to learn about Arrack—not to be confused with Arak, which is a raki-, ouzo-, or pastis-like, grape-based, anise drink.

Although nowadays arrack is the name of the particular drink we are about to discuss, in the past the word referred to any distilled spirit, as recorded by an English explorer in the Indies, who wrote in the nineteenth century: “The natives call our gin, English arrack.”

It is understandable that the concept of Arrack has changed over time, as it is known to be one of the oldest distilled spirits in the world.

Anyway, back to the present, Arrack is a very well-known liquor produced in different countries of Asia, mostly in India, Sri Lanka, the Philippines, and Java (an island in Indonesia), each of these countries providing a special character to their spirit.

In general, we talk about two kinds of Arrack: Batavia Arrack and Ceylon Arrack.

Batavia Arrack BottleBatavia Arrack is named after Batavia, the old name for Djakarta, the capital city of the island of Java. This Arrack is made from a mash consisting of molasses (the by-product of refining sugarcane) and water, to which are added dried cakes of red rice and other botanicals, and a measure of yeast and fungi spores that ferment the mixture. Once the mash is fermented, it undergoes distillation in traditional pot stills. The final drink is a transparent and clear spirit with a full-bodied, sharp and herbaceous, sour taste with a long, oily finish. As it is not too pleasant when taken straight, it is commonly used in mixers and cocktails. Its final presentation contains an average alcohol by volume of 50%.

Arrack Pots, photo by Terry Feuerborn
Arrack Pots, photo by Terry Feuerborn

Ceylon Arrack, on the other hand, derives its name from what British colonizers called the island of Sri Lanka at the beginning of the nineteenth century—the name being changed to Sri Lanka in 1972. The production of this Arrack is completely different to that of its Batavia counterpart, because the main ingredient is the sap from coconut palms. The sap is extracted by “toddy tappers” (‘toddy’ is the name given to the coconut palm-tree sap after fermentation; ‘tappers’ because these men make cuts in the flower stems at the top of the coconut palms and then tap them to induce the sap to flow. Tappers gather the sap in receptacles they attach to their waists.

Ceylon Arrack bottle, photo by AlMare
Ceylon Arrack, photo by AlMare

The sap collection is commonly conducted during the morning hours, in order to allow the heat of the day to turn on the fermentation process by the action of the yeasts present in the sap itself. In a matter of hours, the sap turns from a slightly sweet, milky water, into the (sort of) palm wine called toddy. After processing the toddy through column stills, the spirit is ready to be mixed with water to achieve 40% alcohol by volume and is then bottled.

The final drink is light amber and golden in color, with a refined, dry taste and a rich and long, buttery finish with sweet aromas that can be enjoyed in many different ways—on the rocks, with water, or with a mixer.

Your turn: Batavia or Ceylon? Enjoy!

 

Mr. Vargas is the Institute’s Vice President for Europe and can be contacted via AmerVargas at modernbutlers.com

ratliff headshotWhen it Comes to Housekeeping

by Professor Richard Ratliff 

The Secret to Housekeeping Success

The reputation of feather dusters has taken a beating in recent years. With one exception, the criticism may be well deserved. But the one exception is a big one—the ostrich feather duster. I am told that darker feathers are better than lighter ones. The feathers in my duster are black.

I have tried cotton, soft wool, and microfiber dusting rags. I have tried dusting mitts in natural and microfiber varieties. I have tried lamb and sheep wool dusters. I have tried feather dusters made of the feathers of various fowl. Rags from cut-up cotton T-shirts, very lightly dampened with water, followed by a quick swipe with a completely dry one, still are a good option. One problem I have found with rags and mitts is that you need something else to get into tight edges and crevices.

But I continue to prefer my old-fashioned ostrich feather duster, with a short wooden handle. It takes only a very light touch and one or two quick passes over a surface for it to be dust free. I use it for any dusting I may do, except for places that are very difficult to reach, which require a long wand.

I have joked that all I need do to dust is walk down the middle of a room and wave my ostrich feather duster in the air. That is not true of course, but it is true that the ostrich feathers seem to magically attract dust, even from the edges of louvered doors and books, venetian blinds, and the crevices of a sculpture and exquisitely carved frames of mirrors and fine art.

Ostrich feathers are easy to clean. Just shake the collected dust from the duster into a trash bin. Occasionally, the duster should be washed in a mild detergent. Shake the feathers around in the soapy water several times, squeeze the soapy water out (do not twist the feathers—just squeeze, or you will break the feathers), rinse two or three times in clear water, squeeze out the rinse water, and set the duster up to dry. Good as new! Once in a great while, I rub a little oil into the wooden handle.

No matter what duster you may prefer, remember that the best duster is the one that is used!

 

Of Butlers and Roses, Part 11 of 20

by GJ dePillis

Evaluating the Right Rose To Grow- More Thornless Roses

Recently, we discussed heirloom roses and how some of them have thorns and others are thornless, or nearly so.

Here are some tips and information on the planting and care of smooth-touch roses:

  1. Use a moisture meter to determine the best positions for these plants. Stick it in the ground for a reading, and also look for cooler/shadier areas in the garden. Three sources for moisture meters include these models of meters, and the pricier model that the Forestry Service uses, reportedly;
  2. Smooth-touch roses are hardy (able to survive outside during the winter) in Zones 5-11;
  3. In Zones 7 and below, protect the roses over the winter by mulching 12” up the plant;
  4. They prefer 6-7 hours of sun;
  5. When planting, dig a hole approximately twice as wide as the pot and place the plant in the hole. Fill with soil as needed, add rose food, and water thoroughly;
  6. These roses will grow to a height and width of 3-4 feet and form a nice, dense bush;
  7. Prune the plant once a year by cutting back to 1/3 its size in the late spring.

To determine which zone you are in, click on the interactive USDA zone map. While each property has its own “micro climate” zone (a slope near a babbling brook will be cooler than a garden near black asphalt, which can make the surrounding areas about 10 degrees hotter), these zones are still good reference points.

For any questions about how to best grow thornless roses and anything related to them, you can contact Ms. Judie Evrard Brower at judie at sover.net.

A good selection of thornless roses follows:

Roses smooth

Variety name Color Fragrance Notes
Smooth Angel Soft pink Tea rose scent Standard rose
Smooth Velvet Dark pink to red Light sweet scent. Grows to six feet, good for pillar climbing
Smooth Prince Dark cerise pink/red Tea rose scent Repeat blooming. Can grow in a pot
Smooth Ballerina Dark pink with white stripes (Carmine red) Tea rose scent Single and cluster blooms
Smooth Buttercup Yellow Light sweet scent Grows rose clusters
Smooth Queen Dark Yellow Tea rose scent Ruffled edge on petals, cluster booms. Compact bush
Smooth Satin Soft peach-pink Light perfume Blooms vary by climate. Single blooms. Some clusters
Smooth Lady Soft salmon pink Light Tea rose scent Standard rose
Smooth Delight White with hint of pink Light Tea rose scent Dark green leaves. Scented petals.
Smooth Moonlight Soft white with touch of pink on edges Faint scent Open flower style with prominent center stamen.   About twenty petals

Thornless roses are also available in the US at:

  1. Some Lowe’s Home Improvement centers (not in Northern New England, the Gulf Coast, the Rocky Mountain States, Idaho, Wyoming, South Dakota and North Dakota);
  2. Online at www.WillowCreekGardens.com  or 760-721-7079.
  3. Smooth Touch, which only sells (near) thornless roses; with 25 distributors, there likewise are some regions they do not service;
  4. Contact Jon McGuffin at jon at easytogrowbulbs.com.

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

Jeff Herman

 Consulting the Silver Expert

 by Jeffrey Herman

 

Q: What’s the difference between machine engraving and hand engraving?

A: Machine engraving isn’t true engraving in the sense that metal isn’t removed, it’s actually burnished (polished by rubbing). That’s why you’ll feel a slight ridge when you run your finger over it. It’s not unlike when you draw a picture in the sand. Hand engraving is the process of cutting shallow lines into metal with a sharp graver, reproducing artwork which has been drawn on a metal article. Unlike machine engraving, hand engraving removes metal when cutting. Bright cutting is another form of engraving which is very reflective because of its flat, angled cut.

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.

Categories
Newsletter

The Modern Butlers’ Journal, February 2015, International Institute of Modern Butlers

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

The Modern Butlers’ Journal volume 11, issue 2

International Institute of Modern Butlers

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

If you have heard the expression, “What the Butler Saw” and wondered what it referred to, its provenance is an acrimonious divorce case between Lord and Lady Colin Campbell of Scotland in 1886. The key to the trial seems to have been whether their butler could have seen Lady Campbell in a compromising position with the Captain of the Metropolitan Fire Brigade, through the keyhole of the Campbell’s dining room in London. Although both parties were accused of adultery, the fact that Lady Campbell was not granted the divorce implies that the jury, who were taken to that exact keyhole at 79 Cardogan Street, were able to observe adequately the area of the dining room in question in order to give credence to the butler’s claims. Over the intervening 129 years, the phrase “What the Butler Saw” has became a euphemism for sex and voyeurism, and has been used as the title of various books, movies, etc. with that theme.

From the butler perspective, taking sides in a dispute between a married couple is a long-standing no-no. We are privy to events that normally are private moments, and so are expected to see, hear, and speak nothing in order to be allowed to continue in service, even when we do hear and see plenty. Two court cases, mentioned below, are reminders that we are occasionally (sometimes often) put in a position of having knowledge we would rather not have. How the butler manages such moments is the mark of the true butler as opposed to the gossip or worse.

Butlers in the Media

Here is an interesting article based on a report regarding problems the wealthy are having in staffing their stately homes in England. Candidates just don’t seem to be “loyal, deferential and discreet” anymore. “Recruitment and retention are common problems, while some employees are litigious and ready to sue their boss if they feel their rights are breached. Staffing issues—especially if they ever reach the court—can be extremely costly, in terms of time, personal angst, and money.” The advice given in the report to employers is, “It is vital to keep abreast of any new rules to avoid being sued by disgruntled employees. People are becoming increasingly well-informed about their rights and litigious, especially if they have a high-profile employer.” Further advice is to have the employer sign a Non-disclosure Agreement. But what a sorry state of affairs, betraying a general lack of education on the part of employees, and, no doubt, employers, and falling ethics levels in society.

With the Savoy’s media department working hard to promote the hotel through its butler offerings, the PR department of another hotel in London has added their own good words about the profession in relation to their hotel. The sentiments expressed were on target: for instance, the story of their solving a guest’s problem was telling: “One of the most unusual requests we have ever had was helping a distraught guest to locate her lost wedding ring. After retracing her entire day, we finally found it behind the counter at one of the big pharmacies in Piccadilly Circus.” If there be one thing that guests and employers appreciate the most, it is when a butler takes ownership of, and solves, their pressing problems.

Trying to find a butler on Craig’s list and similar avenues is oxymoronic, but when searching for a butler for venues other than  private service, it might make sense. Indeed.com is advertising an assistant butler position in a governor’s mansion in the US in Virginia at $32-40K. They claim the national average for assistant butlers is 30K….to which we can only reply, “Indeed? How was that figure established?” It seems to have been based on the salaries of all job titles in their database with the word “Assistant” in them, such as “Engineering Project Assistant.” Perhaps we should re-introduce “Logic” into school curriculums; and if there is not enough time for such a subject, then simply use them to replace the “political correctness” classes.

The Bettencourt trial continues in France, with mentions of the butler secretly recording conversations between his employer and her visitors. Across the Atlantic, similar legal actions are in the offing over a Black Book the butler kept on his employer (who was later convicted as a sex offender) and guests and their activities. In both cases, the butlers broke the golden rule about respecting the privacy of employers and their guests.

There are mitigating circumstances, however: In the case of the French butler, he appears to have been loyal to his employer, making the recordings to protect her interests, which he felt were being worked against by unscrupulous visitors. In the case of the American butler, he refused to hand over his book and served time in prison as a result. If the media are to be believed, he kept the book as insurance against his employer turning against him. Does this mean bribery was also occurring? It might have been. But in any event, the butler did not go public with it. However, his continuing to serve his employer in the full knowledge of the employer’s actions means the butler aided and abetted paedophiles by providing them with butler service. Is that really how one wants to summarize one’s life? “I served a paedophile loyally.”

This is yet another example of the central theme of that great book/movie, Remains of the Day, in which butlers are confronted by the notion that they have misplaced their loyalty and are left at the end with nothing of value to show for their life’s work. We would counsel anyone who finds themselves serving people who are unethical, to find another position and resign; and then make known quietly in the butler community, the unethical nature of that household/principal. If no butler were to provide the support of the profession to such people, then they would be rendered less effective in their nefarious dealings and society, and the profession, that much better off. Perhaps a quiet word in the ear of law enforcement at some later stage would allow them to do their jobs, too, for the betterment of one and all.

A new application joins the pantheon of Butler Thises and Thats: the Express Butler—an electronic pass that can be purchased at a theme park in Germany and which allows one to go to the front of the line.

Placement

Mature domestic couple/caregivers sought for snowbirds for their Ohio estate. Generous package. Email the Institute with your resumes and any questions.

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

Let’s Talk about Spirits, Part 12

by Amer Vargas 


Bourbon 

Today we will visit the United States to learn a little bit about bourbon whiskey (not whisky, which is the English spelling for the Scottish brew).

While there is no reliable information on when bourbon was first produced, written records confirm that it was developed into its present form only in the late 19th century.

The origin of the name bourbon is not clear either. Some claim the name comes from Bourbon Street in New Orleans, whilst another line of history asserts that the name comes from Bourbon County, formerly a part of Virginia State but currently belonging to Kentucky, since that State’s reorganization took place in 1792.

Woodford Reserve Distillery in Kentucky, photo by Skeeze
Woodford Reserve Distillery in Kentucky, photo (c) by Skeeze

So, what is the difference between whisky and bourbon whiskey? Whilst the basic production of both remains the same—a grain mixture that is used to produce a mash that later undergoes fermentation, then double distillation to between 65% and 80% alcohol, before being poured into casks—there are two key elements that differentiate them.

The first is the ingredients: whisky is produced using barley as the main ingredient, while bourbon requires a minimum of a 51% corn, the rest being rye, wheat, and/or malted barley.

The other key difference lies within the aging process: whisky is aged in oak barrels that have been used for aging whisky before, with the casks used several times. Whereas bourbon is aged (usually between 4 and 9 years) in new American white oak barrels, the insides of which are charred with a torch before being filled. The charred wood impregnates the drink with color and aromas that differ significantly from whisky stored in an uncharred barrel.

Jeam Beam aging Bourbon, photo by Bbadgett
Jim Beam aging Bourbon, photo (c) by Badgett

During the aging process, the barrels are kept in warehouses that can be influenced by the outside weather. The climate temperature expands and contracts the wood of the casks, which thereby imparts different types of flavor in the liquor. The hotter the weather, the more the pores of the wood open and impart its flavor. Thus the barrels that are stored on the top floor of the warehouses, where it’s hotter, create a slightly different flavor from those stored on the bottom floor.

After the maturation time, bourbon is taken out of the barrel, is filtered and can be diluted with water to achieve the desired alcohol by volume, commonly 40%; although legally, it can be left at 80% maximum—so-called “barrel proof” bourbon.

United States Federal laws permit the production of bourbon in the US only by following the steps described above.

Bourbon on the rocks, photo by Travellingmcmahans
Bourbon on the rocks, photo (c) by Travellingmcmahans

Distillers can play with the proportions of the ingredients as long a minimum of 51% corn is maintained; they can also decide on the length of time for fermentation and aging, but they cannot omit any of the steps. This point is very important; for example, there is a common misconception that Jack Daniels is a bourbon whiskey, but its production includes an extra step: filtration through maplewood charcoal before being aged in the charred oak barrels—and this extra step means it is not actually a bourbon.

Bourbon is a very versatile drink. It can be taken straight, diluted with water, on the rocks, mixed with soda, or be an ingredient in cocktails like the Manhattan or a version of the Mint Julep—or as with so many alcoholic drinks, it can be used to impart flavor in cooking.

Chocolate Bread Pudding with Bourbon Dulce de Leche, photo by Mary-SiftingFocus
Chocolate Bread Pudding with Bourbon Dulce de Leche, photo by Mary-SiftingFocus

A personal favorite: Chocolate bread pudding with bourbon and dulce de leche sauce. Enjoy!

Mr. Vargas is the Institute’s Vice President for Europe and can be contacted via AmerVargas at modernbutlers.com

 

An Enterprising Butler

We have featured the work of this butler in a boutique hotel in Florida, the Fort Harrison, once before, for the little extra touches he puts into common items that are normally simply presented, and which he turns into works of art. He continues to create delicately carved fruits that are themed according to guest interests

Queen Flower1

and has extended his handiwork to the soaps his high-end suite guests receive.

Fish

The attention to detail and care for the guest shine through.

ratliff headshotWhen it Comes to Housekeeping

by Professor Richard Ratliff 

The Secret to Housekeeping Success

The most important secret to successful housekeeping is disciplined housekeeping routines. The key words are routines and disciplined. It doesn’t matter whether it is a grand house or a modest home.

One household staff can be trained and diligent, but always hurried and behind; and so the house disorderly, badly maintained, and even unclean. Another household staff may seem calm and dignified, perhaps a little slow, by comparison—but their house is orderly, in excellent repair, and spotless. The difference is very likely to be ad hoc daily assignments vis-à-vis well-established routines.

Routines should include order, cleaning, regular maintenance and immediate repairs. Tasks are best outlined for daily, weekly, monthly, seasonal, semi-annual, and annual activities. A written overall schedule would be posted and used, coordinating all the activities.

The primary requirements are (1) that order, cleaning, and maintenance are all covered for the entire house; (2) that these activities follow a regular routine; (3) that time allotments are realistic for thorough and disciplined, but unhurried work; (4) that routines are followed rigorously; and (5), that repairs be made immediately. Housekeeping is a full-time job. If major unexpected tasks demand attention, consider hiring temporary staff or tradesmen, rather than compromise the housekeeping routines.

Specific frequency of different activities is less important than disciplined regularity. One staff may attempt daily dusting, another weekly—depending upon preferences and circumstances. In fact, disciplined weekly dusting may be superior to haphazard and interrupted “daily” dusting; and superior to actual daily dusting if other tasks go undone.

One further point: What is the best vacuum cleaner? Answer: The one that is used.

The result is a more attractive home, a happier employer, and a more contented household staff.

Of Butlers and Roses, Part 10 of 20

by GJ dePillis

Pruning different types of roses

Pruning roses properly is critical to their flourishing, so here are the basic rules.

  • HYBRID TEA ROSE & FLORABUNDA: These roses grow like a bush. Prune established plants down to 5 inches
  • OLD or ENGLISH ROSE: Cut back the height to one third (i.e. cut a three-foot tall bush to one-foot). Then cut back the side shoots to about 4 inches in length and remove dead wood (die back). They should not be pruned too much as the wood grows very slowly.
  • WEEPING STANDARDS: The goal is to have the roses “weep”—meaning have the shoots grow downward. If they grow upward, tie them down into position so they grow down or simply remove (cut off) the shoot to maintain the balance of the plant.
  • SPECIES or MODERN ROSES: These rarely require pruning except to remove dead wood. If it grows too big for the area it is in, try to cut whole branches down to the connecting cane.
  • REPEAT FLOWERING CLIMBING ROSES: Cut back to 4 inches (10cm) any branches that have already held a bloom, then tie the main growth into position so it can “climb up” the supporting structure. Rambling roses require very little pruning and only need to be cut back when they become too large for the area. You can train ramblers to climb a bit. Remove main shoots and cut back side shoots to about 4 inches.
  • GROUND COVER ROSES: Only remove dead wood and trim the borders to keep neat. As a note, most of these varieties are very disease resistant.
  • MINIATURE ROSES: After a few years, cut back the oldest stems and cut back roses which seem to have forgotten to remain “miniature.”
Photo by David Austin Roses
Photo by David Austin Roses

AFTER PRUNING: Remember to “fluff up” the soil with a fork—about 1 or 2 inches deep—to aerate it and remove tiny weeds. Then apply a long term fertilizer. Then, layer some compost or mulch on top. This sequence should give good blooms by summer time.

REMOVE SUCKERS*: Most roses are grafted onto hardy rootstock. This means that suckers which form are from a rose plant that you do not want. For this reason, always cut back sucker shoots. Remember to take off the bark so they don’t come back. Also note that some rose varieties can be mistaken for a sucker (most suckers have groupings of seven leaves to a branch, but so do some roses, such as Albas), so don’t be suckered into an ill-advised spring cleaning.

Until next time, happy pruning!

*A shoot at the base of a plant, especially coming from the root below ground level.

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

Jeff Herman

 Consulting the Silver Expert

 by Jeffrey Herman

 Q: Can I add a patina to silver or does it have to be done professionally?

 A: I would advise against anyone other than a silver conservationist performing this application, for these reasons: 1) These chemicals are very toxic; 2), they are difficult to apply and highlight.

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.

Categories
Newsletter

The Modern Butlers’ Journal, January 2015, International Institute of Modern Butlers

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

The Modern Butlers’ Journal volume 11, issue 1

International Institute of Modern Butlers

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

As Downton Abbey continues into its next season, helping spread kind views of our profession, the world continues to teeter from one outrageous calamity or excess to another, but life for most of us continues pretty well as normal. Certainly, for the Institute, we had a very successful year and the next one promises to see us expanding into new realms. We hope your year, too, will see the desired next steps being achieved for you and yours.

Butlers in the Media

A good article on the development of luxury resorts in the Maldives.

Strange, the ideas people have of butlers: One hotel is advertising on Craig’s List for a “butler,” whose duties are those of a night bellman. In another advertisement, a gentleman is promoting himself as a “butler” who  provides housesitting services.

Fascinating, the items of furniture on eBay that are either called “butler ____” or are connected with the profession—such as a butler’s bell pull or pulley.

This list is being extended on a regular basis as new items called “butler” are invented and  forced by contorted logic and/or tired marketing to ride upon the coattails of the profession. Here’s another example.

Amer1x1inch The Modern Butlers’ Journal for Service Professionals Worldwide, July, 2012Let’s Talk about Spirits, Part 11

by Amer Vargas 


Amarula Cream 

Today, we travel to the beautiful country of South Africa to shed some light on the second-best-selling liqueur cream world-wide (Baileys being #1).

Amarula, photo by rob2001
Amarula, photo by rob2001

Amarula Cream is one of South Africa’s prides and there is a good reason for it: since its inception in 1989, this cream liqueur has multiplied its consumption and presence all over the world. Nowadays, while very popular in South Africa, of course, it is exported to more than a hundred countries, being especially popular in Brazil.

Marula fruit, photo by J.Riley
Marula fruit, photo by J.Riley

The main ingredient of Amarula is the marula fruit from the female marula tree. This exotic fruit grows only in the sub-equatorial plains of Africa and has a unique and delicious acidity and an interesting reputation: Marula has been recognized for centuries by many animals in the region for its powers of intoxication.

Marula tree, photo by Brett Hilton-Batber
Marula tree, photo by Brett Hilton-Batber

Many are the reports of animals becoming embarrassingly inebriated after eating the fruit—which has such a high sugar content that it ferments naturally in the sun, thereby producing alcohol.

From the end of January to March, the marula is hand-harvested. The fruit is crushed to separate the flesh and skin from the kernel, and then the skins are separated from the flesh. A “wine” is produced that is double distilled and aged in small oak casks for two years. The last step involves mixing the matured and distilled liquid with fresh cream.

Amarula, the Spirit of Africa, is commonly enjoyed on its own or “on the rocks,” but is also becoming increasingly popular as an ingredient in cocktails and even in some desserts.

Whichever presentation of Amarula you prefer, surround yourself with good friends and enjoy it while celebrating the beginning of this great 2015! Cheers!

Mr. Vargas is the Institute’s Vice President for Europe and can be contacted via AmerVargas at modernbutlers.com

Of Butlers and Roses, Part 9 of 20

by GJ dePillis

The language of flowers – Florigraphy

On a practical note, whether organizing a gala, a formal banquet, or a private party, it always helps to use checklists, including for the floral arrangements. Several checklists can be found online  or in books, including the best-selling Butlers and Household Managers, 21st Century Professionals. 

Croci
Croci

Moving beyond the prosaic, creating floral arrangements using blossoms and blooms from your employer’s garden where it is sufficiently substantial, always adds color and talking points. But talking of talking points, it is not widely known that there existed a whole lexicon associated with the giving and receiving of flowers during the late 1800’s—of which only the wealthy and their staff understood the meaning. For example, if a flower were given by a man to a lady for whom he harbored silent adoration, she would signal her response by the way she received it. If she touched the blossom to her lips, she was silently saying “Yes!” If she plucked off a petal and tossed it aside, she was saying, “No!” If someone was presented with a sprig of parsley, the message was “May you win at whatever you are engaged in.” If flowers were presented with ivy wrapped around the bouquet or cascading out of it, the message was “I desire”; in this case, the presenter of the bouquet was understood to be asking for permission to approach more intimately.

Even in this day and age, flowers are used for many occasions, and so have accumulated meanings or associations thereby: for example, do not give white flowers to a person of Chinese heritage, as the color white is associated with death/funerals in their culture; roses are considered to be romantic, etc.

Here are some more meanings associated with flowers, according to Flora’s Lexicon of 1839, some of which you no doubt will recognize:

  • Ranunculus: “You are radiant with charms”
  • Daffodil: “Chivalry and regard”
  • Tulips: “Intense love” (derived from the tulip frenzy of the 1600’s that made men trade their worldly goods for certain tulip bulbs):
Untitled2
Variegated tulips
  1. Red tulips: “Declaration of love”
  2. Variegated (striped petals) tulips: “You have beautiful eyes”
  3. Tree tulips: “You will have fame and rural happiness”
  • Crocus: “Cheerful mirth, pleasure of hope, and renewed gladness”
  • Raspberry: “I apologize”
  • Rose: “Beauty, and love”
  1. Coral rose: “I admire your accomplishments”
  2. Lavender rose: “My pure love is genuine and sincere”
  3. Pink rose: “You are graceful, gentle and lovely”
  4. Red rose: “I desire and love you”
  5. Red and white rose: “My happy heart is yours”
  6. White rose: “I am worthy of you” (sometimes used for bridal love and to express the bliss of being united after a waiting period of restraint)
  7. Yellow rose: “I am so pleased we are friends.”

Today, nobody is so introverted and super discreet as to semaphore their messages via florigraphy before opening their mouth, but we still do have certain flowers we use for certain occasions.

Until next time, have a wonderful time speaking the language of flowers.

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

Jeff HermanConsulting the Silver Expert

by Jeffrey Herman

Q: What are the rough spots on my sterling that I can’t remove with silver polish?

A: Those black rough spots you feel on sterling (or other solid silver alloys) and can’t remove with silver polish is most likely corrosion. Place an ammonia-soaked cotton ball on the corrosion spot and it should be dissolved within 10 minutes. If not, do it again for ten minutes at a time until the corrosion is removed. You may need to use some silver polish on a Q-tip or cotton ball and “massage” the area very lightly until you bring up the shine to blend in with the surrounding area. There will probably be a shallow etched spot that remains under the corroded area.

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.

Categories
Newsletter

The Modern Butlers’ Journal, December 2014, International Institute of Modern Butlers

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

The Modern Butlers’ Journal volume 10, issue 12

International Institute of Modern Butlers

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

A touching example of service mindset came across my lines during the final days of training at Niyama in the Maldives in November. Mrs. Ferry had provided a brief but important first round of training to the staff there a few months earlier, during which they covered the mindset of a butler and related subjects. One of her students, Yoosuf, realized then how many opportunities he had to create special moments for his guests. Two months later, he serviced a family so well that the guests wanted to show their appreciation. The butler declined a tip, so the guests had him take them in a speedboat to his local island, where they donated just under US$250,000 to the school and hospital, and pledged a further million for 2015. It is easy to train those who are passionate about service: all you have to do is show them the path to follow—one of the reasons we always like to train in the Maldives.

The Holiday Season came early for the inhabitants of that tiny island in the Indian Ocean and the tens of thousands of locals who read about the a story in the local newspaper/clicked on the online links. All of us at the Institute wish you a Holiday Season just as rewarding.

The Executives and Staff of the Institute wish you a Happy Holiday Season!

Letters to the Editor

Great article on employee hiring: The Politically Incorrect Guide to Attracting and Keeping Better Employees.  Thank you. TD

Butlers in the Media

An ad is being run for a Deputy Head Butler at an Oxford University college—another venue where butlers have been employed for a long time. Duties relate solely to the provision of food and beverage services.

It came to our attention recently that someone has come up with a “donkey butler”—the feeder of donkeys at a resort that seems to provide these for guests. Equally off the wall is the “shoe butler“—a product designed to absorb the “stench” the creators are absolutely certain all shoe wearers leave behind in their leather shoes. What will challenged marketeers think of next? Does anyone have any other absurd examples of the use of the word “butler?”

Butler Training

A 360-degree photo of a training session—the foot bath ritual offered arriving guests at Niyama after a long flight
A 360-degree photo of a training session—the foot bath & massage offered to arriving guests at Niyama after a long flight

It’s always a pleasure to train in the Maldives, one of the world’s preserves of warm hospitality (and many other desirable features!).

Two resorts brought the Institute back in November for the next round of training, following training provided earlier in the year. They are among the growing number of hoteliers who realize that a butler is not made in a few hours flat: it takes continued education to bring about the persona and skillsets associated with the profession. Neither Rome nor a butler were ever built in one day. We are pleased to be part of this slow-food-equivalent movement.

Working with our partners in China, the Institute provided a few days of training, Western style, to the staff of hotels in two provinces, to augment the training being conducted by the same Chinese partners.

China has been particularly free with the title of “butler” for those trained in just a few days flat. We expect to change that expectation and standard. China did not build its famous wall in a day, either, and it will soon realize that its cohorts of butlers may well take (almost) as much work to hone into something that will stand the test of time.

 

Baron Shortt

Executive Protection & Security

by Baron James Shortt

 

 Airport Scare—Thinking Beyond the Herd Mentality

 

I boarded the train for the airport in Paris at 7:15 am. By 7:20 am the train had stopped because there was someone on the tracks.  The train went back to the nearest station and we were all instructed to disembark. I had boarded the train at a transit hub where there were many options for transport. By the time we had been off-loaded, however, other transit options were no longer available. As my ticket was a one-way fare to the airport, I could not enter the other direction of the tracks without buying a new ticket. To add frustration, the ticket machines only took coins or cards with PIN and Chip, whereas I only carried cash and regular credit cards. So, I hauled my body and bags to a nearby hotel (thank goodness for Google maps and Smart phones!) and the doorman called a cab.  The cab arrived within minutes, but it was an hour later in rush hour traffic that we finally arrived at Roissy Airport’s Terminal T2C.

What greeted me as I exited the cab was a hoard of people coming out of the terminal and a police-erected road block. I paid the cab driver and made my way into the crowd.  I asked some tourists what was happening and they had no idea.  So I polled a few of the flight crews–and one young lady enjoying a smoke outside while she waited for her aircraft told me the whole story. It seems there was an abandoned bag that no one had claimed. The police had ordered the terminal be evacuated while they summoned the bomb squad.  I remarked that this was both somewhat unusual and very disorganized: the people that had just been evacuated were standing right outside the terminal’s glass windows! The young stewardess responded to my comments, after a long and obviously pleasurable drag on her cigarette, that no, this was not unusual at all: it happened once or twice a week.

I took the initiative and attempted to speak to one of the officers. He was not in the mood for questions or conversation.  He was having a very difficult time dealing with the crowd that was not eager to move.  He, and other officers, kept yelling “Get back, move away,” both in English and French.  No other instructions were proffered on where to go, or how far to get back.

Taking in the flight attendant’s comments and the earnest pleading of the officers, I stepped way back, out into the street and well up an exit ramp.  Looking back, I saw a massive concentration of people, both inside the walkway that lead to the terminal and outside it.  Normally, airports are crowded affairs; this density of targets is part of what makes them attractive targets for terrorists.

I can certainly see a traveler losing a bag: we travelers are already over-taxed by all the confusion, too many demands on the brain, too many new and unfamiliar directions and instructions to absorb.  I, too, once left a bag of paperwork after I left a screening – only to have my name paged to retrieve the bag–a red-faced moment for sure.  But it was the interactions of the police and the public that concerned me.  If these bag losses are dry runs to see what happens, it is quite clear what a terrorist can do to increase the damage from setting off a explosive device.  The subtle test of the system, if that is what it was, is grand information for the bad guys who will have no doubt deduced how to improve their injury and death yield from a device, if they so choose. Just herding travelers to the other side of the glass curtain walls insures the glass could (and would) be turned into flying shards of injury and death. As for the police and what they should do differently, I am not sure. Herding “sheep-people” is at best difficult, maddening, and unrewarding.

The solution for the rest of us is, when you are told to walk away by the police, walk far away.  Remove yourself from the concentration of people. Use the “rule of thumb” for danger:  Walk far enough away so that as you look at the scene of danger,  your thumb held out at arm’s length will cover the entire scene.

Baron Shortt is the Executive Director of the IBA

Amer1x1inch The Modern Butlers’ Journal for Service Professionals Worldwide, July, 2012Let’s Talk about Spirits, Part 10

by Amer Vargas 


Sake

Today we continue in the Far East, this time in Japan, to see how sake is made. Sake is one of the most popular drinks in Japan and it plays a very important role in its culture and tradition.

Sake barrels, photo by Davidgsteadman
Sake barrels, photo by David Steadman

Sake production started more than two thousand years ago and, although many remarkable changes have been made throughout history, the main concept remains the same.

Sake is commonly called rice “wine” but in reality, for the way it is produced, it shares more resemblance with the brewing of beer. Unlike wine, sake, for example, is never aged for more than six months. Also, sake is considered a healthy drink because most of the impurities found in wine are eliminated during the long and complicated production process.

Sake shares ingredients with Shochu, of which we talked recently in the Modern Butlers’ Journal. The most important ingredient, and the one that determines the majority of the brew’s personality, is rice. About 46 different types of rice are used in Japan to produce sake. This may not seem so remarkable, but it is if one consider that there are more than 120,000 different rice varieties in the world. The chosen varieties are generally those with the largest size kernel, for ease of working with it. The first step of the sake production involves “polishing” the grains: milling machines eliminate the outer layers of the rice kernel, leaving only the starch-rich heart. Interestingly enough, ancient sake production required that this polishing process being done by hand, or rather, by mouth: the rice was chewed together with nuts, and the by-product spit into a large tub that would later be used to create sake.

Sake bottles, photo by Coniferconifer
Sake bottles, photo by Coniferconifer

One the rice has been polished, it is then steamed and the second ingredient “koji” (a yellow mold, also known as Aspergillum oryaze) is added. Koji multiplies quickly in the rice and converts the starch into sugar.

The last ingredients in sake production are water (as pure as possible in some cases; but other times desalinated ocean water is used) and yeast. The mineral content of the water will largely determine the overall quality of the final product. This mixture of yeast, rice “hearts,” koji and water is called “mash” and is allowed to ferment for 18 – 35 days at a constant temperature, depending upon the strength and dryness of the sake that is desired.

Sake served in traditional china shots, photo by Kanko
Sake served in traditional china shots, photo by Kanko

After the fermentation, the mash is pressed to separate the liquid from the most solid pieces. Then the liquid is filtered and pasteurized to kill off any unwanted bacteria that could affect the final brew.

Lastly, sake is allowed to age in barrels for a maximum of six months before bottling and selling to the final consumer.

Serve a little sake from your tokkuri (sake bottle) and… kanpai! (Cheers!)

Mr. Vargas is the Institute’s Vice President for Europe and can be contacted via AmerVargas at modernbutlers.com

Placement

Butler Position in Hong Kong—for those who speak Chinese.

An experienced, professional butler/household manager is sought for a small (3 principals) household in Hong Kong. The ideal candidate will be male, preferably of Asian background and must speak either Cantonese or Mandarin Chinese well. You must be passionate about the job and detail-oriented; able to multitask and efficiently organize, coordinate and supervise the other staff in this household (which include a chef, a security guard, 2 nurses, 5 female staff and 2 drivers). Some knowledge and understanding of elderly care is desirable. While the staff will take care of most of the work, you must be able to be hands-on when and where needed to help maintain the high standards of cleanliness and presentation of the 5,000 sq. ft. family home. You will prepare lunch/dinner menus with the chef and must be able to serve formally at table. This is a live-in position. Good remuneration package for the right candidate. Contact the Institute for a more complete job description. Please include your resume/CV, a current photograph and your salary requirements.

Hotel Butler Position in West Hollywood, California

The Petit Ermitage Hotel (http://www.petitermitage.com/) is looking for a “Liaison to Happiness”. The ideal candidate will be someone who can make our guests feel special and extraordinary. As our guests first arrive, we aim to make them feel like they’ve entered a magical world, from check-in to checkout. Being a one of a kind hotel, our atmosphere style is bohemian; a hidden gem in West Hollywood, California. The Liaison to Happiness will escort our guests, arrange their itineraries, assist them with any request in a timely fashion and with a “can do” attitude, deliver amenities and in general, provide excellent customer service. This position offers medical benefits, 2 weeks vacation, sick time, dry-cleaning service for work clothes only. Salary DOE. If you are a US citizen or have a valid work permit for the US and enjoy providing elegant and discreet service that will exceed our guests’ expectations, please contact the Human Resource Manager via email at Evelyn@petitermitage for more information. Include your resume and your salary requirements.

Of Butlers and Roses, Part 8 of 20

by GJ dePillis

A Prickly Question: Evaluating the Right Rose to Grow

Some people are not aware of the abundant choices available when it comes to planting roses (The American Rose Society is a good place to start), and one of the determining factors might be whether or not a rose has thorns.

Mortimer Slacker, (with few prickles), photo by David Austin Roses
Mortimer Slacker, (with few prickles), photo by David Austin Roses

In areas where one might entertain guests, planting roses with minimal prickles (thorns) might well be the smarter option. Near a fence, however, thorny roses may well be just the item to deter potential intruders, while still presenting a beautiful aspect to passers-by.

There are about sixty thornless, heirloom roses. Some are climbers, some are continual bloomers, some are repeat bloomers during the appropriate season, and some only bloom once.

And here is a good list of heirloom roses with enough thorns to warrant regular pruning with thick gloves and sharp shears!

As a note, roses have “prickles,” not “thorns, as commonly supposed. Thorns are actually protruding parts of a stem, cane or trunk. Rose prickles, on the other hand, are simply fused to the outside of the rose stem, which is why they are relatively easy to snap or strip off.

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

 

Jeff HermanConsulting the Silver Expert

by Jeffrey Herman

Q: If I want to bid on a silver piece on an auction site and the piece has some damage, what should I do?

  1. A: If you are considering a silver purchase from an auction site, feel free to e-mail me an image of the object in need of repair and I’ll be happy to e-mail you an estimate.

 

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.

Categories
Newsletter

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

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

The Modern Butlers’ Journal volume 10, issue 11

International Institute of Modern Butlers

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

Much in the way of news and articles again—one quick note for those who may know Mr. Amer Vargas, the Institute’s VP Europe, who welcomed his first born, Noa, to the world a few days ago. Congratulations, but no rest for the wicked—he’s off to China in a few days to try and keep up with the demand for training. We wish him and his new family a successful and exciting future together.

Letters to the Editor

“I appreciate your advocacy for all service professionals with this incisive and educating monthly online internet news publication that is thoughtfully produced. The publication is well balanced and insightful, with useful information for both service professionals in private family service and also the hospitality side of the industry. I have personally corresponded with questions, and received resourceful information in helping to make informed decisions for both myself and those to whom I provide service.” POC

Editor: Thank you very much, good Sir.

Butlers in the Media

Another robotic butler—the challenge at the moment being not to have it bumping into walls and things.

Hospitality’s latest hot job is apparently the butler position, according to a somewhat confused article of that title which talks about private service butlers and then suddenly switches in a tortuous leap of logic to hospitality butlers. This is the second time I have seen reference (coming out of North American sources) to household managers being senior to butlers in terms of position or remuneration packages. This misconception can only be promulgated by North Americans who lack an understanding of the history of butlers and household managers. In brief, HMs are American grandchildren of the butler, and while they lack the exact same perspective as the butler, are not materially different in practice from butlers. The confusion may arise because some butlers can have constricted sets of duties focused around F&B functions. But most butlers these days are butler administrators, upon which the North American household, estate, or estates managers are modeled. The highest salary for a butler (administrator) that I am aware of is $500,000, not the $100,000 quoted in the article. Whether that person was titled a butler or household manager is a question of semantics. The functions apply to each title and any effort to aggrandize household managers at the expense of butlers is wrong-headed and confusing, especially for those in countries attempting to come up to speed on the whole profession.

Here, however, is a well-written article on the subject of hospitality butlers.

Another article on Etihad’s flight butlers, and one on QM2 butlers.

Butler Training

The Chairman conducted some training at a top-level software company in Boston recently, because its founder and President realized that the only way his young and highly intelligent account executives would be able to interact with their multinational CEO clients with the same degree of success as he enjoyed (based on his native understanding backed by years of experience), would be if they were to be trained in the butler style of service and interaction. He liked what he read in trendwatching.com’s article on Brand Butler and the Institute’s article that accompanied it and so met with the Chairman and subsequently asked for said training to be delivered. The marriage of genius with the butler world resulted in a dynamic and innovative series of workshops and a new understanding and way of operating that is, by all accounts, already starting to obtain results.

Hopefully, these innovators will actually help launch a whole new level of service, and understanding of the same, in the corporate world. Then, perhaps, governments might follow. We can look forward to the day that the Department of Homeland Security leviathon in America, and (not to pick on them) similar governmental organizations around the world, finally understand their role as public servants by taking a leaf out of the butler’s book.

Part of the Now Business Intelligence team
Part of the Now Business Intelligence team

 

Baron Shortt

Executive Protection & Security

by Baron James Shortt

 

Storm Survival

I was reminded this month, when a Category 3 Hurricane struck Cabo San Lucas in Mexico, that weather and geology can create devastating and surprising security circumstances.

Weather, in theory, can be predicted. But typically the prediction of a large storm is received by all at the same time, resulting in all trying to leave an area at the same time. This is a common occurrence throughout the tropics when hurricanes or cyclones are forecast. Commercial traffic can only handle so many people per day and since so many of the flights are booked solid, what is the likelihood that you and your charges will be able to leave? The answer is slim to none and slim just left town. The issue is compounded by the requirement of many companies to have disaster survival plans which may include mandatory evacuation of key personal. From personal experience many years ago in Nassau, Bahamas—when Hurricane Rita was bearing down on the island—we tried to catch a commercial flight out and all of the seats had been sold. We then tried to charter an aircraft and all the charters that were available within a 600 mile radius had been booked. So we rode out Hurricane Rita in the bar of the British Colonial Hotel. Thankfully in Nassau, all buildings are built with poured concrete (unlike those toothpick buildings they’ve built along the USA’s Gulf Coast) and we had filled tubs with water for drinking and purchased dehydrated and tinned food as well as a small stove for cooking, so we were fine. However, these events can be much more extreme. So a team should be prepared to ride out a storm, as well as have evacuation plans. Redundancy in these situations is truly a life saver.

Earthquakes present a different problem. They strike with little or no warning. What typically fails immediately is the power and water. Concurrent with power and water failures are cellphone towers, street signals, and often local telephone service. Hospitals only treat the most severe of injuries and some roads may be impassable. In earthquake areas, one should always have 10 liters of water per person in a safe storage place, together with sufficient dried food, a cooking stove, emergency first aid kits with personnel trained to use it, several charged satellite phones and cash on hand. Arrange with the team a rendezvous point and carry with you a list of all helicopter charter organizations within a 500 mile radius, as well as a map of a few good, open landing sites.

This may all seem like a lot of bother, but as gray men we are expected to deal with a lot of bother. We need to bother with all threats to our charges—man, man-made, and even ‘nature made.’

Baron Shortt is the Executive Director of the IBA

 

Amer1x1inch The Modern Butlers’ Journal for Service Professionals Worldwide, July, 2012Let’s Talk about Spirits, Part 9

by Amer Vargas 


Limoncello

Today we fly to the south of Italy to talk about one of the most well-known digestives in the world.

A chilled bottle of Limoncello, photo by Seth Anderson
A chilled bottle of Limoncello, photo by Seth Anderson

Limoncello is a liqueur of very simple production, yet very tasty and easy to drink. The recipe involves four ingredients, the amounts of each being very carefully respected to achieve the delicious spirit that has spread its fame in the last two decades.

The four ingredients are lemon zest, alcohol, sugar, and purified water. The original recipe uses exclusively the zest of Femminello Santa Teresa lemons, produced in the Sorrentine Peninsula. The simple production process starts with grating the lemon zest as fine as possible and allowing it to rest in the alcohol for 3 to 5 days, shaking the mix twice a day to ensure all the flavors from the zest infuse through the alcohol. After this, the flavored alcohol is strained and set aside. At the same time, the purified water is heated and sugar are added to make a clear syrup.

Once the syrup is at room temperature, it is mixed with the lemon-flavored alcohol and strained several times to create the final drink, with an average alcohol content ranging between 26 and 32%.

Limoncello Home-Production, photo by Nadine Schaeffer
Limoncello Home-Production, photo by Nadine Schaeffer

 

Besides the popular standard version, there exist flavored variants like the Pistachiocello (flavored with pistachio), Meloncello, (flavored with cantaloupe melon) or the Fragoncello (flavored with strawberry).

The production of Limoncello is so simple that many people create their own at home, even changing the alcohol to vodka (one of the most bland spirits) to obtain a particularly tasty blend.

So, after a tasty meal of pasta or pizza, enjoy the Limoncello well chilled… Cheers!

 

Mr. Vargas is the Institute’s Vice President for Europe and can be contacted via AmerVargas at modernbutlers.com

 

Placement

Butler Position in Hong Kong—for those who speak Chinese.

An experienced, professional butler/household manager is sought for a small (3 principals) household in Hong Kong. The ideal candidate will be male, preferably of Asian background and must speak either Cantonese or Mandarin Chinese well. You must be passionate about the job and detail-oriented; able to multi-task and efficiently organize, coordinate and supervise the other staff in this household (which include a chef, a security guard, 2 nurses, 5 female staff and 2 drivers). Some knowledge and understanding of elderly care is desirable. While the staff will take care of most of the work, you must be able to be hands-on when and where needed to help maintain the high standards of cleanliness and presentation of the 5,000 sq. ft. family home. You will prepare lunch/dinner menus with the chef and must be able to serve formally at table. This is a live-in position. Good remuneration package for the right candidate. Contact the Institute for a more complete job description. Please include your resume/CV, a current photograph and your salary requirements.

Hiring Amateurs—there exists a definite market for the lower-end service industry, but it should not be mixed with by professionals servicing the higher-end market—learn from the car brands that created a discrete brand for their luxury vehicles

Employers or their staff continue to use Craig’s List and such as Yelp in their search for butlers, by-passing agencies and all they bring to the table—good and bad. Professional butlers may want to consider the expectations and standards of such a putative employer—who in the interest of saving money, shuns the order brought to the hiring process by agencies—before entering into their world and applying for such a position. And where agencies themselves use Craig’s List and other such media, they obviously have not created a sufficiently large stable of candidates that they should feel compelled to appeal to amateurs for what is essentially a professional position. This is a slippery slope, as the performance of amateurs cannot reflect well in the long run on an agency’s reputation.

Take this Drive-in Butler ad on Yelp. The man is providing a valuable service for his community. He could certainly learn from our profession—and probably should, if he is to take the liberty of using “butler” in his title—so as not to provide misleading advertising. If we had a strong industry presence and squads of lawyers at our beck and call, we might well tell him to remove “butler” from his title or better still, to train as a butler before calling himself one; but absent such control, the least we can do is not ourselves confuse his offerings and any others on Yelp and Craig’s List, with our own efforts to find and promote personnel.

Of Butlers and Roses, Part 7 of 20

by GJ dePillis

Rose Maintenance, Part II 

Last month, we covered some basics of rose maintenance. Depending on the rose variety, you may need to  prune lightly about three times a year. Some roses require pruning before the bloom. Other roses, such as Heritage, require light pruning after the bloom. Check with the nursery from which you acquired the roses to obtain the pruning and fertilizing schedule for your roses.

Here are some fertilizer pointers to help establish a newly planted rose.

  • For the first year, use high-nitrogen fertilizer to establish the root growth;
  • For the second year and beyond, use high-phosphate organic fertilizers (the phosphate is the middle number on the fertilizer), or bone meal;
  • After the second year, you can use less organic fertilizer because the reserves of nutrients have been built up in the soil;
  • Sprinkle Epsom salts on the ground every now and again;
  • To add a bit of a boost for new roses, some rosarians have suggested adding a balanced fertilizer. Fertilizers high in nitrogen will keep things very green. Most lawn fertilizers are high in nitrogen. This is not the element, however, that encourages blooms.
Anne Boleyn rose tree, photo by David Austin
Anne Boleyn rose tree, photo by David Austin

In a future article we will go into even greater depth about fertilizers, so do watch for that. In the balance of this segment, we will cover plant hormones, which may help with encouraging the right type of growth. Here are two products which you may consider adding to your gardener’s tool shed:

  • Super Grow is a product that contains a plant hormone called Gibberellic Acid (also called Gibberellin A3, or simply GA3). To avoid clumping of the GA3 powder when mixed with cold water, dissolve it in a couple of drops of alcohol first. Overuse of GA3 may cause the stems to grow instead of the buds. Read the instructions on your product. Additionally, if you are trying to germinate seeds, spraying them with a mist of water and GA3 to speed the process and subsequent growth;
  • DynaGro: 3-12-6 is a commonly used fertilizer that can help with growth;
  • Gro-Power 3-12-12 is used with much success for encouraging blooms (as well as fruiting plants and trees).  The distributors tab on this link may prove useful; otherwise, they will ship to you directly if you call (909) 393-3744 or  email gropowerinc@verizon.net   Those who like this brand, sometimes also like to use Gro-Power Plus 5-3-1 for lawns and turf. Many Californians are dedicated to this brand of fertilizer because a little goes a long way.

Until next time…happy rose maintenance!

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

 

Jeff HermanConsulting the Silver Expert

by Jeffrey Herman

Q: Can you repair silverware that’s been caught in the garbage disposal?

  1. A: Ninety-nine percent of the time it can be! For a spoon, the bowl can be rounded and gouges removed, splits can be brazed, handles can be unwrapped and straightened, and most of all, the piece can be made useful again. I repaired a disposal-damaged baby spoon from a collector in California. He loved the results, but it gets better! I received the same spoon a couple of months later, after it had again been dropped down the disposal. There was enough material left for me to make the baby spoon functional without any sharp edges!

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.

Categories
Newsletter

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

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

The Modern Butlers’ Journal volume 10, issue 6

International Institute of Modern Butlers

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

One of the traditional duties of the butler, which has fallen by the wayside for the simple reason that it is no longer required in our age of digital communications and improved technology, is the ironing of newspapers. Two reasons are typically given for why this was done in the first place, neither of them correct. If you send in the real reason, we’ll pick out of a bowler hat one name from all correct responses received and send the winner a free copy of his or her choice of either Butlers and Household Managers, 21st Century Professionals (in English, Spanish, Italian, or Russian) or Hotel Butlers, The Great Service Differentiators (in either Spanish or English).

But I digress: the reason I am discussing newspapers is to suggest that we all have enough challenges in our lives running households in today’s society, or seeing to guest/passenger needs for butlers operating in hotels, resorts, airplanes, yachts etc., without taking on the burdens of the world as forced upon us by, and reported in, newspapers, TV and online news channels, etc.

In the old days, newspapers were the only way in which news was reported, and you might be pleasantly surprised to know that mayhem and murders were reported simply as brief facts in a couple of short lines on the back page. Until Mr. Hearst introduced the dubious practice of “yellow journalism” to America and the world about 120 years ago, news was focused on a measured relay of the facts. I don’t have to paint the picture of the various news media today, but suffice to say, if you invited a person to your home who behaved like the ravingly bombastic and agenda-ridden news media does today, we would ask them to leave rather promptly! Yet in this day and age, we do invite them in, often many times a day, day after day.

So my suggestion is: try cutting out all bad news bearers, using whatever medium, from your life for a week, and write down how doing so impacted your life and outlook. Then watch and read the news again for a week and note down how that impacted your life. Compare the two sets of notes, and go with what you feel most benefitted you personally and your performance on the job and in life.

What brought this on? Simply a list that someone compiled of newspaper headlines that, while being recognizably ridiculous, nevertheless betray the same regard that almost almost all media outlets and their owners demonstrably hold for the intelligence of their readership/viewers. Plus the fact that most discussed a negative take on life events. Bear in mind, the average size of font used for the actual headlines was 244, not the 12 point of this Journal.

“DIANA WAS STILL ALIVE HOURS BEFORE SHE DIED”

“BUGS FLYING AROUND WITH WINGS ARE FLYING BUGS”

“STATISTICS SHOW THAT TEEN PREGNANCY DROPS OFF SIGNIFICANTLY AFTER AGE 25”

“FEDERAL AGENTS RAID GUN SHOP, FIND WEAPONS”

“MARIJUANA ISSUE SENT TO A JOINT COMMITTEE”

“HOMELESS SURVIVE WINTER. NOW WHAT?”

“HOMICIDE VICTIMS RARELY TALK TO POLICE”

“17 REMAIN DEAD IN MORGUE SHOOTING SPREE”

“WORKER SUFFERS LEG PAIN AFTER CRANE DROPS 800-POUND BALL ON HIS HEAD”

“BRIDGES HELP PEOPLE CROSS RIVERS”

“CITY UNSURE WHY THE SEWER SMELLS”

“STUDY SHOWS FREQUENT SEX ENHANCES PREGNANCY CHANCES”

“MEETING ON OPEN MEETINGS IS CLOSED”

“MAN ACCUSED OF KILLING LAWYER RECEIVES A NEW ATTORNEY”

“BARBERSHOP SINGERS BRING JOY TO SCHOOL FOR DEAF”

“HOSPITAL RESORTS TO HIRING DOCTORS—PHYSICIAN SHORTAGE PROMPTING MOVE, ADMINISTRATORS SAY”

“MAN WITH 8 DUIs (Driving under the influence [of Alcohol]) BLAMES DRINKING PROBLEM”

“NEW SICK POLICY REQUIRES 2-DAY NOTICE”

“PARENTS KEEP KIDS HOME TO PROTEST SCHOOL CLOSURE”

“STARVATION CAN LEAD TO HEALTH HAZARDS”

“TOTAL LUNAR ECLIPSE WILL BE BROADCAST LIVE ON PUBLIC RADIO”

“RANGERS GET WHIFF OF COLON” (A baseball player)

“MIRACLE CURE KILLS FIFTH PATIENT”

I’d be interested in the result of your little experiment, if you’d care to share.

Butlers in the Media

Finally, commercial airlines are bringing the expected level of luxury to the skies with the launch of three-cabin suites offering butler service. Thank you Etihad! The Institute has been beating the drum about this for over five years.

A very interesting article on how Starwood has approached serving those we typically service.

Paul Burrell continues to make himself right via the media for breaking the unwritten (and written) code of the butler. Sad business: he was wrongly accused initially, but instead of taking the high road and restoring his situation financially by all the opportunities that providence throws our way by doing so, he decided to break the golden rule as the best solution for himself and his family: Ethics is those decisions and actions one takes that most benefit the majority of the individuals impacted by the situation and one’s planned actions to be taken. The situation Mr. Burrell found himself in involved many more players than just himself and his family, no matter how important they indeed are. One other point: Mr. Burrell claims that those objecting to his book have not even read it and so are not qualified to judge (a point that normally is valid), for they are missing the fact that he writes about them with “love.” In this, he is missing the point: to state the obvious, nobody should be reading about their private affairs in the media when that information has been collected by somebody who had been brought into the sanctity of the home to serve those being reported on; for the understanding upon which they were invited in includes a trust that their confidences would not be betrayed. Private Service 101/Basics, Mr. Burrell.

Hazards of the profession, it seems—a fellow employee going postal.

A Reuters article on butlers in Italy quotes a gentleman who looks down his nose at other butlers because they did not, as he did, learn the trade by working his way up. He has a point, in that some aspiring butlers may be a few bricks shy of a load when it comes to making the grade; they may lack the necessary apprenticeship to make it via a butler school; and certainly, the butler profession is a lifelong learning experience, as there is so much to discover and improve upon in all the different areas of expertise upon which our profession touches, that rare indeed is the man or woman who can say, “I have now arrived as a fully fledged and competent butler.” But to out-of-hand dismiss anyone wanting to join the profession by attending a school and jumping in the deep end, is to dismiss the practical way that anyone learns any profession today; and also, to dismiss hundreds of potentially intelligent and effective butlers who are quite capable of serving others well. Maybe they would fall on their faces when trying to service those who are well used to experienced butlers, but why assign them such positions straight out of the gate? Let them work up to it after years of experience—a concept the gentleman in question no doubt can agree with. I understand the desire to maintain standards, but this old “pecking order” game of self-importance based on some imagined edge (such as one’s employer’s high title meaning one sits above those serving those of lower rank at the servant’s table at meals) is just a little bit old.

Yet again the butler is drawn upon as the quintessential role when it comes to superb service; and once again, it is in reference to the up and coming skillsets of robots serving hominids.

Baron Shortt

Executive Protection & Security

by Baron James Shortt

“Sorry About That, Boss”

This is the last thing you say before you are out of work.  This is also about the only thing that could be said by those at the Wynn Hotel in Las Vegas and Prince Harry’ s personal security teams (after Prince Harry was photographed in his suite in a compromising situation)–”Sorry.”

Most of our clients have more money and more power than they know what to do with—and that is fine by me.  It is our job not only to protect their lives and skin, but also their reputations and wallets, so they can keep their money and their power and continue to employ us.

Who took the photos? Why was a cell phone camera anywhere near this man?  All guests could easily have been searched as they entered—it is not like they were wearing much, and their bags could have been searched, too—not just by hand but also with a simple wand. Didn’t bring a metal detection wand? Borrow one from a local agency or buy one at WAL-MART—they only cost $90-$250!

What else is the same size as a cell phone camera? A .22 Derringer, up to 3 shots; a .45 Liberator, 1 shot; a .45 Intimidator from puzzle pieces; knives of all sorts, including titanium ones that most metal detectors miss; a grenade disguised as a cell phone; street drugs and poisons; a pack of genuine Marlboro’s and other deadly things.

This was a red-cheeked moment for a young man, but two big black eyes for the his personal security team and the Wynn security team.

What to do in similar situations?

1. Assemble some gear

• A Faraday Bag, safety pins and tags: Bag all of the cell phones and cameras in a Faraday Bag and give guests a safety pin with a number corresponding to their items.  Cost for Faraday Bags between $50 and $200; safety pins and numbers, deminimus.

• Hand wand, top of the line, $250.00

• Spy camera finder, which also finds sniper scopes, $80.00

2. Set up the safety zone and perimeter and search those entering and exiting.  Also set up a mobile perimeter: grey men and women in appropriate attire mixing with the crowd.  Yep, in swimsuits and having fun all while still watching those around your charge.

3. Pack up lots of good manners and rehearse how to intervene to stop all of the situations that can occur and how to stop offenders—even if they mean no malice.

4. Clear cameras and goodies as people leave.

I am sure the person who had a picture of Harry in the pink made a small fortune by selling the rights to the picture.  Even those who had no malice aforethought can be tempted to sell pictures or information when the price is high enough. We are all human and subject to the pressures of economics. 

Mr. Baron Shortt is the Executive Director of the IBA

Amer1x1inch The Modern Butlers’ Journal for Service Professionals Worldwide, July, 2012 Let’s Talk about Spirits, Part 4 

by Amer Vargas 

Ouzo

Today we are in Greece enjoying one of its characteristic spirits, Ouzo.

Plomariou Ouzo, photo by Jack Newton
Plomariou Ouzo, photo by Jack Newton

Ouzo is a clear-as-water transparent drink with more than two centuries of history, thought to have its origins in the tsipouro drink first made by monks in a monastery on Mount Athos, located about one hundred kilometers from Thessaliniki, during the 14th century. These monks wanted to make use of pomace (the residue left after grapes are pressed) instead of discarding it. Thus, they left the mass of pomace to ferment for a few days and then proceeded to distill it several times. The resulting drink had a 40 to 45% average alcohol content.

Following in this tradition, Nikolaos Katsaros opened a distillery in the 19th Century that still produces the famous Tyrnavou Ouzo.

The word “Ouzo” has a peculiar possible origin, coming from the Italian Uso Massalia” (“for use in Marseille”), which was stamped on the best silkworm cocoons that were being exported from Thessaly to the French city during the 19th century. One day, the Ottoman Greek consulate physician Anastas Bey, impressed by the wonderful taste of local tsipouro, exclaimed: “This is uso Massalia, my Friends”—meaning it was of superior quality. Over time, this anecdote spread until that sort of tsipouro gradually became referred to as “iso” or “ouzo”. Another possible origin of the word hails from neighbouring Turkey, where grapes were called uzum in medieval times.

Nowadays, ouzo is produced out of 96% alcohol rectified spirit either from pomace or from wine. Flavorings (which include anethole, anise, cinnamon, coriander, cloves and star anise) are added to the copper still before distillation and help to produce ouzo of 96% alcohol by volume that receives the name of Ouzo Yeast. This brew is then distilled one more time before finally being diluted with either distilled or spring water (for the finest quality Ouzo), or with rectified spirit to finish the production of the drink, leaving it at the typical 40% alcohol content.

Mr. Vargas is the Institute’s Vice President for Europe and can be contacted via AmerVargas at modernbutlers.com

 Of Butlers and Roses, Part 2 of 20

First Plantings – Preparing to Welcome your New Plant

by GJ dePillis

Wollerton Old Hall, photo by David Austin Roses
Wollerton Old Hall, photo by David Austin Roses

 

Choose The Spot

Decide on where to plant the rose bush. If replacing a bush that is to be retired because of disease, either replace the soil or plant the new one elsewhere.

 

 

 

Bear Root Roses, photo by David Austin Roses
Bear Root Roses, photo by David Austin Roses

Ordering the Plant

Support local nurseries where they offer high-quality stock and the required variety. If ordering a bare-root rose, ask the breeder when the best time would be to plant for your area. If ordering container roses, of course, planting at any time of the year should be possible.

Preparing the Soil

Prepare the soil before the arrival of the roses by digging a hole about 1 ft (30 cm) deep. Break up the sub-soil to ensure good drainage. Add well-decomposed compost (or rose planting soil from your local nursery) and mix with the top soil.

Planting Day

I like to fill the hole with water before placing the rose into it. If planting container roses, roll the pot on the ground to loosen the sides. With gloved hands, carefully shake the plant out of the pot. Shake off excess dirt from the pot and place into the water-filled hole, then add the soil.

Diagram by David Austin Roses
Diagram by David Austin Roses

 

Plant bare root roses by spreading out the roots and covering up the main stem in soil.

Establish the Roots

Deep watering the roses may be necessary once a week for a couple months until  fresh leaves can be seen to grow. Once this occurs, the plant can be placed on a regular watering regime.

Refrain from pruning freshly planted roses for about a year, instead allowing the roots to establish themselves.

In our next section, we will cover the different types of roses. Until next time, happy planting!

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

 

Jeff Herman Consulting the Silver Expert

 by Jeffrey Herman

Q: How should I go about insuring my employer’s silver when I need to ship it for repair?

A: Your employer’s homeowner’s insurance may state the value of the piece and whether it is covered off premises.  If the policy is not that specific, try the following:

  1. Identify the object: Coffee pot, sardine server, caviar server, etc.
;
  2. Identify the country in which it was created;
  3. Identify the maker: Gorham, Tiffany, Georg Jensen, Arthur J. Stone, Paul Storr, etc.;
  4. If you cannot identify the maker, go here;
  5. Identify the metal standard: Sterling, .925, coin, standard, 800, 840, EPNS (Electro Plated Nickel Silver), etc.
;
  6. Type the above information into your browser’s search window and see if your piece is found.

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.
Categories
Newsletter

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.

+++

Untitled

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?

+++

“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

+++

“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.