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The Modern Butlers’ Journal, November 2017, International Institute of Modern Butlers

The Modern Butlers’ Journal

November 2017

In its 13th year of continuous publication

International Institute of Modern Butlers

Teaching Right Mindset, People Skills, & Superior-service Expertise

Message from the Chairman

IIMB Chairman Steven Ferry

A lot of interesting subjects (to butlers at least) in this month’s MBJ.

This year has been quite tumultuous, one might think, if one is to believe the media and follow the effects being created by a very small minority of individuals and groups. It is not a dangerous world, as the media and such individuals would have us believe; and whatever problems they hammer continuously into our minds—to the point where we might throw up our arms in defeat and retreat into the smart phone, tablet, laptop, bottle or syringe—something can be done about them.

But more to the point, in the real world, most people continue to enjoy life and take pleasure in interacting and exchanging with their fellow humans, dogs, and life in general. This is the truth of the matter—not this virtual world of blood and guts, tragedy and collapse—and we will all do much better when we ignore the rantings and ravings, disconnect from the (bad) news, and simply focus on flourishing and prospering as individuals and communities. Certainly that is my wish for our profession and the people we serve.

Butlers in the Media

The use of robot butlers to deliver items to hotel guests is spreading, as Hilton joins the bandwagon. Some good news concerning human versus automated service providers: human concierges prove to be superior to app concierges by actual trial. Hopefully, this will help reverse the trend over the last three years that has seen a 20% drop in the number of luxury hotels employing concierges.

One misuse of the word “butler” that seems to have caught the media’s imagination is “Instagram Butler,” wherein a resort photographer provides guests with imaginative shots for their use on Instagram. A Realty Butler apparently makes Realtors’/Real estate Agents’ lives easier online; a Yard Butler landscapes the garden.

As Fran Nachman, concierge of the Sonesta hotel in Philadelphia pointed out in the above-linked article, “The word (concierge) has been co-opted by so many companies and products that some are forgetting that its original meaning refers to a profession.” The same fate could be awaiting butlers unless we keep the definition alive, and refer to any other use of the word “butler” as “any object or service trying to increase its prestige in the mind of the consumer by drawing on the superior-service reputation of the butler in looking after wealthy and powerful people.” Or does anyone have a better definition?

No less than three butlers were interviewed about their work for Hugh Hefner, who just passed away. One was complimentary and another was derogatory, painting two different pictures of the same individual.

Likewise, a butler to the Queen of England, no less, spoke about her abdicating. Whether made as an unofficial statement or an official release, a butler is a highly inappropriate avenue for such revelations, as it forwards the idea that butlers are blabbermouths if they are the first port of call for the media concerning celebrity business—hardly a part of the job description, or something we want to encourage as a reputation.

Finally, the chairman was interviewed for a short article about various things butler.

Professional Standards of Performance: Applications

By Professor Richard Ratliff

The International Institute of Modern Butlers has formulated a comprehensive set of Professional Standards of Performance for butlers and household managers. These standards have been published as detailed additions to A Professional Butler’s Code of Ethics. Copies of these standards are available from the Institute’s web site and are discussed at length in the new publication, Serving the Wealthy: The Modern Butler’s and Household/Estate Manager’s Companion.

We will be running a series in the Modern Butler’s Journal of brief scenarios showing how the new standards may be applied to specific circumstances faced by today’s butlers and household managers. The first in the series follows below.

Additionally, we encourage readers to email questions raised in dealing with difficult situations they may have encountered in the course of their duties—so we can discuss them further.

“…IN THIS HOUSE”

Scenario: A newly hired butler set the table for a family dinner on his first day of work: a standard, informal setting for plated service. The employer had requested a four-course sequence—soup, salad, lamb and potatoes, and sorbet for dessert. The butler set the soup spoons on the outside right of the plate, salad knives middle right, and main course knives next to the plate on the right. Forks likewise were placed outside left for the salad and inside left for the main course. Sorbet spoons were to be brought on the dessert plates when served.

The employer’s wife requested that salad knives be moved to the left of the dinner knives, and salad forks moved to the right of the main course forks. The wife’s request violates generally accepted practice in Western culture.

Should the butler comply with the demand?

Standards: While the new Professional Standards of Performance state that a butler should master generally accepted meal service practices, his “primary concerns are the comfort, pleasure, welfare, and security of the members of the household.” The standards clearly indicate that the butler is employed by, serves at the pleasure of, and “usually works directly under the head householder…,” and must be “gracious” and “flexible.” The standards specify “a properly working relationship between an employer and butler includes clearly defined roles, professional courtesy, mutual respect and trust, and effective communication.”

The correct answer: The butler works for the employer, and by extension, would cater to the wishes of the lady of the house as long as her wishes are not immoral, unethical, or illegal. The correct way is “how it is done in this house”.

Households differ, as expert opinions often differ—and who is to say what is right or wrong. Still, there must be consensus between the employer, butler, and members of the household. Unless the employer is recently wealthy and has no idea of normal protocol, in which case the butler might mention tactfully the standard practice (while signaling his willingness to acquiesce), he should simply move the knives and forks as instructed

Professor Ratliff began his butling career at 69 years of age, proving that it is never too late to enter the profession. While retired from full-time butling assignments, he still offers his services as a temporary butler. He co-authored Volume 1 of Serving the Wealthy and has published three other books and over thirty articles.

The Wisdom of Butlers Past, Part 6

In the last issue, we considered the nature of the employer one serves. In this month, we consider our own nature and that of those with whom we associate and bring into contact with the employer’s household. It may seem that the few who break the golden rules of butling (by stealing, breaking confidences, etc.) and capitalize, via a mass media yearning for sensation, on their new-found celebrity, succeed by growing rich; but one only has to look at the quality of their lives to see them struggling to find happiness in a life tainted by their own misdeeds.

“I trust, for your own sakes, you will make intimate companions of none other than persons of this [ethical] description. You must always bear in mind that your character is your bread and your all; you must therefore watch over it incessantly, to keep it unstained and undeniable, as without this, it is useless to seek after any respectable service whatsoever.  

“Nor can we wonder at the scrupulousness of ladies and gentlemen in this particular, or at-the-minute inquiries they make into every point of a stranger’s character, before they are willing to admit him in the capacity of a servant beneath the roof; as, from the moment they do it, he becomes of necessity entrusted, to a certain degree, with their property, and even their lives. And how many sad instances are there, of which we have all heard, of masters being robbed by dishonest servants, and even their lives being exposed to danger through evil connections, formed unknown to them by the inmates* of their family!  

“Remember also, that is not sufficient that your own conduct be good; if you associate with those whose conduct is bad, you’ll be judged by them at least as much as by yourself.”

* A meaning rarely used today, “one of several occupants of a house.”

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

Recent Graduations

This year, the Institute has held about thirty graduations in hospitality venues around the world. Here are some photos of recent proud graduates, equipped to excel:

Norwegian Cruise Lines “The Pride of America”, Hawaii

The Landings, St. Lucia
Paradisus Cabo, Mexico, Butlers and Concierges

The Butlers Speak

Finding & Managing Staff, Part 2 of 3

What do you do to introduce new hires to their positions and environment?

“We have developed written policies and procedures. For housekeeping staff, we have the residence split into zones with their own cleaning timetable each week. I switch the cleaning lists each week so the staff are fully cross trained.  We also have pictures of the bedrooms on how beds are made, etc.  I go over each room in detail and clarify expectations.” NS

“I spend as much time as is needed with new hires, asking and answering as many questions. I show them the house, highlighting the the standards of the house and what we expect. I have them shadow another staff member for the day and then meet with them at the end of the day to chat about their experiences and any concerns they may have. I also speak with the staff member who has been with them and ask for their input on how the day went.” PBW

“Initially, we do a property walk while the principals are not in residence. Hopefully, once hired, there’s an opportunity for a probationary period without principals present to train the new hire in a less-pressured environment. We also hold a new-employee welcoming party off-campus.” SA

“Introducing them to all other household staff is essential. If possible, I try to spend the whole of their first day at their side to literally walk them through their duties (establishing expectations and demonstrating standards) and to guide them through the house.” CH

How effective have these proven? 

“Very.  I’m a believer in team work and that you can never have too much information.  I will always assist our staff in any way I can to help them develop their skills.” NS

“Invaluable, I wouldn’t do it any other way. I think it helps both parties tremendously.” PBW

“Works for me. The trick is to convince your principal that these steps remove a myriad of unknowns, and that I can be trusted to evaluate effectively the candidates beyond the capabilities of the agent. Since I know the context and environment, I become an essential bridge to a seamless transition of duties. When an employer tries to do more than endorse my conclusions, their criteria will inevitably lead to the wrong candidate. I have yet to meet an employer who is skilled at personality assessment. Skills are either good or can be learned. But personalities and motivation cannot be changed, or improved: either they are in place or they are not.” SA

“When I have been able to spend a day with a new staff member, the results have been delightful. Introducing them to (existing) staff—and detailing their responsibilities—has also proven to be quite effective in curtailing disputes over ‘who does what’ and in creating a team feeling.”  CH

Temporary Butler Wanted in Carmel-by-the-Sea

Temporary butler wanted to assist with a 4-day family vacation in a rented home in Carmel-by-the-Sea, California, during May 18-21, 2018. The family consists of 15 people and will be having one formal dinner during their time at the estate. They are looking for someone who can set up meals with already-prepared food, clean up after meals, keep the kitchen clean during their 4-day stay, mix drinks, make coffee/hot chocolate/snacks when requested, and set up/prepare some light decorations for the dinner (centerpieces, dessert table). The ideal candidate should be comfortable handling the above requirements and dealing with family gatherings and could be male or female; preferably you live fairly local (SFO/Bay area), although the family is willing to cover travel costs if needed for the right candidate.

If you’re interested in this assignment for May of 2018, please contact the Institute at enquiries @ modernbutlers.com with your current résumé and photo, for more details.

Book Review of Serving the Wealthy, Sections on the Role of the Butler and the Principal’s Wines

by Gretchen dePillis

Biodynamics and sulfites in wines & the bar

Serving the Wealthy’s section on stocking the bar and managing the cellar serves as a reminder for the expert and a useful guide to one with intermediate exposure to fermented beverages. It does not mention biodynamic wines, however, so my next few articles focus on sulfites, which are present in all wines, but only in very small quantities in biodynamic wines. Generally, when it comes to what we eat and drink, sulfites act as a preservative and can slow the browning of fruits, and inhibit bacterial spoilage as well as fermentation.

The Food and Drug Administration (FDA) banned the use of sulfites in fresh foods in 1986, but sulfites are still added as preservatives in commercially prepared drinks and foods. In case an employer or guest has an allergy to sulfites, it might help to know which bar items include heavy doses of sulfites: wines, Maraschino cherries; pickled cocktail onions; bottled non-frozen lemon or lime juice; and grape juice. Medium amounts of sulfites are added to ciders, corn syrup, pickled peppers, cordials (alcoholic), and soft drinks.

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 @ gmail.com

 

Let’s Talk about Mixology, Part 26

The Champagne Cocktail

by Amer Vargas

This month we return with a classy, classic, elegant, and simple cocktail based upon everyone’s favorite French bubbly: Champagne.

Other than the main ingredient, three others compose this stylish cocktail: a sugar cube, Angostura bitters, and a lemon peel as garnish. With so few ingredients, preparation is really simple: place the sugar cube in a champagne flute (not a Pompadour low glass) and add 2 or 3 dashes of Angostura bitters to the cube. Pour the champagne gently, as the sugar will have a tendency to create more bubbles than usual with the fizzy wine. Before serving, decorate with the lemon garnish.

This lovely and sophisticated cocktail is ideal for casual receptions with colleagues and even for not-so-formal gala dinners with friends and family.

Cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

Consulting the Silver Expert

Cleaning and Polishing Silver, Part 6

Jeff Hermanby Jeffrey Herman

Removing Labels

If you have purchased a silver object with a price label that won’t peel off, don’t reach for a scrubby pad or steel wool. Instead, try using a hair dryer on a LOW setting (a heat gun is too hot) to gently warm the glue of the label. The label should then peel off cleanly.

If the label leaves a sticky residue, wait for the piece to cool and try removing it with some hand sanitizer, canola oil, or olive oil on a cotton ball or make-up pad. If that fails, rub a cotton ball or makeup pad, saturated with oil, on the residue and let it sit for one hour. The oils won’t harm the silver.

If this does not work the first time, repeat until the adhesive has dissolved and wipe away with a paper towel, cotton ball, or makeup pad.

Use Better Life Natural Glass Cleaner (which has a neutral pH) to remove any signs of the oil. If a discolored spot remains where the adhesive had been, remove it with one of the least-abrasive silver polishes.

Note 1: Never use a hair dryer on lacquered pieces.

Note 2: Products like Acetone, Goo Gone, Krud Cutter, Goof Off, and WD-40 will remove adhesive residue more quickly, but are less environmentally-friendly. Should you decide to use these products, make sure to wear nitrile gloves and perform the task in a well-ventilated area.

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

 

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

Categories
Butler books Butler history Mixology Newsletter

The Modern Butlers’ Journal, October 2017, International Institute of Modern Butlers

The Modern Butlers’ Journal

October 2017

In its 13th year of publication

International Institute of Modern Butlers

Teaching Right Mindset, People Skills, & Superior-service Expertise

Message from the Chairman

IIMB Chairman Steven Ferry

It has been a busy year for consulting and training in the private and hospitality sectors around the world, with trainers currently in Mexico, Maldives, and the Caribbean.

Travel these days is never dull: dodging volcanoes, hurricanes, revolutions, terrorist attacks, and plane crashes, each by a day or two. In between, there are the exciting trainings and consults, and visits to myriad countries (I have lost count, but about 50 so far this year).

It occurred to me, while listening to yet another air-hostess briefing on how to buckle a seat belt, that I am now in my 64th year of airplane travel! Some things have improved, most not. Civility, levels of service, and professionalism, have taken a hit: comfort has increased only in terms of lie-flat beds in business and first classes. The planes may be slightly faster, but the delays and lines at the airports today remove that advantage. In terms of stress, whether from nature, politics, security and related threats, or human frailties, there is no comparison with the genteel experience of air travel in earlier days. The only thing that has improved is the reduced cost of travel, making air travel affordable for most.

Letters to the Editor

“Reading all the input from our colleagues in The Butlers Speak, in response to your insightful questions, has made it very refreshing to know that we do not stand alone in this big world of ours. Thanks to you and Modern Butlers, the world is a little smaller today.” PBW

One reader was angered by the “total lack of integrity and respect exhibited by Mr. Burrell for his former employer.” He added this pithy (concise and forcefully expressive) observation:

“A contract between the employer and a butler used to be based on a handshake—a guarantee by both parties to act honourably in all circumstances.

“Post Paul Burrell, the contract is signed on paper by the employer and butler with a shaking hand.” RW

Butlers in the Media

A rather touching advertisement for volunteers to help polish silver was entitled “Find your inner butler.”

This might be taking duty a bit too far as a butler: the reported presence of the ghost of Henry Ford’s butler, whose hackles rise reportedly when tourists litter his ex-employer’s property and he just has to clean up after them.

Not quite so loyal is Mr. Burrell, whose projection onto his employer of his own moroseness and morbidity, portraying her as a troubled soul, may not be based on quite as much knowledge as he professes—quite apart from the fact that he shouldn’t be saying anything at all about the employer in the first place—especially when he receives millions in remuneration for this self-centered/engrossed betrayal of confidence and the profession.

A good interview with a butler who understands the finer points of butling.

Another good interview, this one with a hotel manager of a Four Seasons, who understands that “wowing” guests comes from the caring human touches, not the latest technology.

More on AI (Artifical Intelligence)

Speaking of which, Sir Anthony Seldon, vice chancellor of the University of Buckingham in the U.K., has predicted that teaching will be conducted by robots within a decade. This assumes the development by then of emotionally sensitive machines (that will be as genuine as a three-dollar bill). There would be some benefits of some automation, to be sure, but none that outweigh the best that human teachers have to offer.

The problem is probably best stated as the educational systems of the world have become so degraded over the last century with the substitution of social engineering for actual education, that anything might look better than what we have at the moment—which includes millions of students being drugged instead of educated, while the rest are dumbed down with curricula that only someone with questionable motives could dream up. So yes, maybe robots might look better, but then why bother with humans? Why not just program robots in the flash of a flash-drive download and just end the human race?

The vice chancellor correctly cautioned that “individuals derive a great deal of fulfillment from their jobs and that humans are hard-wired to work,” yet he offers no solution to the prediction by Price Waterhouse Coopers that robots and artificial intelligence could take over 40% of jobs in America by around 2030.

A two-episode British documentary entitled “Hyper Evolution: Rise of the Robots” warns that robots are like an invasive species because of their increasing ability to make conscious decisions and eventually, to out-compete humans. Elon Musk, CEO of Tesla and SpaceX, has similarly raised the alarm about the risks to the human race posed by rapidly advancing AI, as have others.

We still have a way to go, according to Feiyu Xu, head of Lenovo’s AI Lab: the kind of artificial general intelligence needed for a robot butler, remains beyond reach. “A butler serving cocktails won’t be too far away, but a butler who can organise your life, help if you’ve lost something or can change your flights, these kinds of complex capabilities will take a long time [to develop].”

The Wisdom of Butlers Past, Part 5

Another quotation about life for butlers two centuries ago shows that the more things change, the more they remain the same. We still do our best to service employers, some of whom may not be the best of role models, and continue to search for considerate employers who recognize that we, also, are alive.

The author advises we focus on doing our duty despite the slings and arrows of less-desirable employers, because we will be happier in the long run. However, the more modern advice is to be aware that there are a very few anti-social individuals whose goal in life is to push others down; and if the employer is not just having a bad hair day but is routinely of such an ill disposition, one is better off updating the resume and looking for a new position, rather than obliging the person by sinking into apathy.

“Happy are the families where servants study the comfort and welfare of their employers, who in return do the same by them. The kind admonition of an affectionate master or mistress is always to be listened to with respect…. It may be your lot to find a master or mistress who may act unkindly or unjustly towards you…but if you do your duty, you will be more happy in your integrity than your employers can be in their injustice. I would rather be the oppressed than stand in the place of the oppressor….. Patience will be rewarded.”

“Let these considerations stimulate you to truth and faithfulness in your situations through life. You’ll find in the class of society with which you are about to associate, some of the most profligate [recklessly wasteful] of people; that is, in a refined way, if I may be allowed the expression, also some of the most proud and ignorant, glorying in their insolence and profaneness [obscene language and disrespect for religions]. Happily, they are not all so. I know a great number who are held in just esteem and have been honorably rewarded for their fidelity and good conduct.”

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

The Butlers Speak

Finding & Managing Staff, Part 1 of 3

Some insightful solutions to common hiring problems, from those who walk the talk.

1) Have you encountered any issues when looking for good staff? If so, what were they?

“Looking for good staff is trying at the best of times, as what one sees on paper is not what one meets in person: sadly, like so much else, it’s a numbers game.” PBW

“The most challenging issue typically is finding a candidate who is genuinely ready, willing, and able to perform the duties for which they have been hired.  Many will, sadly, say what they think you want to hear, when in fact they are opposed to, or inexperienced in, specific tasks.”  CH

“Most applicants have not worked in a very large residence and are not accustomed to the different types of surfaces to clean such as granite, marble, soap stone, etc., nor have they been exposed to the level of expense associated with furnishings in such a household. Similarly, they are unfamiliar with security measures, such as all exterior doors and entrances being locked at all times, and not opening the front door until we know who is there.” NS

“One of the biggest obstacles to finding top talent in our area of California is the cost of living: The nearest affordable housing is at least an hour’s drive away. Convincing employers to extend a high cost-of-living allowance that would allow staff to rent locally, is a tough sell in most cases. Another problem is that most employers don’t want an employee who must be moved in from out of town: Not only do they express a dissatisfaction with having to pay for moving expenses, but they also do not want to make a commitment to that employee: The freedom to fire without conscience is too important for them.” SA

2. What areas or avenues have proven most fruitful for finding staff? 

“Using recommendations has worked well, as has a local agency that screens potential applicants before we interview them.” NS

“Anyone can be good during an interview, saying the right things, giving the right answers. But the proof is in the pudding as they say: So what I have found to work over the years is to invite the candidate to spend a day with us, paying them for the day, and covering any travel expenses. We offer them lunch with the rest of the team and see how they interact with everyone. It’s a two way street we feel: they see what is expected and we see what they can do.” PBW

“Certain placement agencies are excellent resources, but finding a qualified candidate by word of mouth is not an avenue to be disregarded.” CH

“First and always: word of mouth and networking. It was true before agencies and it’s still true now. But failing that, careful interviewing of agency owners will reveal whether they’re capable of identifying a service mentality, and comprehensive personality assessments / matching of both employee and employer.  Only a handful of agencies nationwide know anything more about their candidates than what is given in the resume. It takes time and perception to handpick your candidates, and then match them to the employer with a reasonable success potential.  An agency worth considering will give a one-year free employee-replacement guarantee.” SA

3. What procedures do you employ for ensuring that the right staff are selected? 

“We do a background check on everyone, as well as a credit check–very important when working at a large residence. Any time we have deviated or made exceptions we’ve experienced unfortunate outcomes. We have learned from these experiences, however, so when we hire new staff, they are hired as an independent contractor. After a year, they are evaluated and we determine whether to hire on the person as an employee. This process has worked very well for us. NS

“By having them spend the day with us, I see them in action.” PBW

“Without question, a paid working trial of three-to-five days has proven the most effective way of ensuring a proper selection. I also put their skills to the test, such as asking them to iron a table linen, prepare a special dish, spot clean a rug, or wax a vehicle.” CH

“We conduct multiple interviews with three pre-qualified candidates. Each interview is conducted under different conditions. One might be a dinner engagement where table manners are subtly scrutinized and driving habits can be observed (you travel to the restaurant together in the candidate’s car.) Another might be lunch with the candidate with a partner/spouse, a best friend, or even a parent as guest. Another might be a leisurely walk about the estate, seeking comments about every aspect of service, loyalty, discretion, and privacy that the candidate holds dear.  In all instances, we make lots of eye contact and observe body language.” SA

Book Review of Serving the Wealthy

Sections on the Role of the Butler and the Principal’s Wines, Part 6 of 12

Dealing with Wine Sensitivity

by Gretchen dePillis

As Serving the Wealthy suggests, it is useful to note the preferences of the principal’s guests. When serving wine, you may note that some guests may experience “headaches” shortly after consuming a glass of wine. Others may have an asthmatic reaction.

Sulfites can trigger an asthma attack in some people, but as commercial wines can contain up to sixty different additives, it may not be easy to discover all the additives used by the vineyard, as most countries only require the listing of “sulfites” on the labels of wine bottles.

For such guests, you may wish to consider a wine from a biodynamic vineyard, and note this information in their guest preferences database.

Next month, we will review how to find the biodynamic vintage that is appropriate for your employer’s guests.

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 @ gmail.com

Creative Corner

KobiGutmanHow to create a Strawberry Flower

by Kobi Gutman

Adding garnish to a plate is a little touch that makes a big difference to the presentation. Here is a quick and easy garnish for a turndown treat, a fruit plate, or even (if covered with chocolate) a treat that can be served on its own.

  1. From about half the height of the strawberry, make a slice down towards the base. Don’t go through but stop
    a little bit before the base. This will create a petal.
  1. Using the knife, gently push the petal out, being careful
    not to break it. You can roll the knife over the tip of the
    petal to add a more realistic effect.

3. Repeat the above two steps to create three more petals.

  1. Make another layer of petals by cutting closer to the top of the strawberry and slicing down to half the height of the strawberry. Each petal in this layer should be located between two petals in the bottom layer – that is, not directly above them.

 

 

  1. Place as garnish and serve.

Mr. Gutman is the head butler at a private hotel in Florida and can be reached via the Institute.

Let’s Talk about Mixology, Part 26

will be forthcoming in November—Mr. Vargas just returned from a lengthy assignment abroad to assist the very next day with the delivery of his second child, Gala. Our congratulations to both Amer and his wife, Sonia, and best wishes for the future.

 

 

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

Consulting the Silver Expert

Cleaning and Polishing Silver, Part 5

Jeff Hermanby Jeffrey Herman

Use the following technique if you are polishing an object without porous components or components that have been sealed with Renaissance wax:

Rinse the object first to remove any pollution that may have settled on the object. These contaminants, which may be more abrasive than the polish you will be using, can actually scratch the silver if rubbed into the surface.

Apply Blitz Silver Shine Polish or Earth Friendly Silver Polish. If you feel it necessary to protect your hands from moisture, use nitrile gloves which contain no ingredients that tarnish silver. Do NOT use latex gloves!

Rub the object in a straight, back-and-forth manner so as to maintain a uniform appearance. Avoid rubbing in a circular motion.

Rinse the sponge regularly, as elements in the tarnish can be very abrasive.

Dried polish can be removed by patting the area with a warm, wet cotton ball or a wet horsehair or natural-boar-bristle brush.

Rinse the object with warm water, and then dry with a Selvyt cloth or cotton dish towel immediately to avoid spotting.

I advise using untreated heavy-weight cotton inspection gloves to avoid finger prints when cleaning and storing freshly cleaned objects.

Note: Flattened cotton-swab heads, with very little silver polish applied, are excellent for cleaning between fork tines.

Wearing nitrile gloves and using a cotton ball with Earth Friendly Silver Polish to remove tarnish from a Paul Revere Beaker

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 @ hermansilver.com

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

Categories
Butler books Butler history Butler training Newsletter

The Modern Butlers’ Journal, September 2017, International Institute of Modern Butlers

The Modern Butlers’ Journal

September 2017

In its 13th year of publication

International Institute of Modern Butlers

Teaching Right Mindset, People Skills, & Superior-service Expertise

Message from the Chairman

IIMB Chairman Steven Ferry

A very keen and conscientious individual wrote to me from London, asking for advice on post graduate training and other professional questions, concerning what to do before and after a course the individual was planning to attend, to learn how to be a butler. While I congratulated this individual on their decision at first, as the discussion continued, I was made privy to the curriculum that would be covered during the four weeks of butler training. It did not add up at all to a trained butler, but instead consisted of random (albeit related) subjects that I would consider useful add-ons. This leads me to conclude that there are some individuals in the butler educational field with beguilingly glitzy presentations who have not the first idea of what butling is about, and who are doing nobody a favor by pretending to be something they are not. There are enough for-real butler schools in existence—please, if you are considering the butler profession and quite correctly want training for same, compare many schools and decide upon the one that seems to provide the most comprehensive curriculum that is within your budget, and that can present some evidence of placement success for its graduates. As for schools that are not delivering what is promised, please feel free to contact me—I’d be happy to help up your game.

phone booth
When something doesn’t add up, it’s time for some quality control

Butlers in the Media

An interesting article in Bloomberg provides some insights into life as a butler in The Plaza, where the Institute trained the butlers on their relaunch in late 2007. Interesting, that is, judging by the number of outlets who picked up on the story.

Some articles appeared of butler schools in China, with different parent companies in Europe, being well attended by Chinese students eager to fill the demand created by the TV series, Downton Abbey, among the newly wealthy in the country.

Adding to the list of commercial misuses of the word butler, we have Beach Butler, Legal Butler, Silent Butler, Bubble Butler, HVAC Butler, and Ice Butler. Don’t ask!

And when it comes to “robot butlers,” the invasion continues at a rapid pace, the latest being plans by one company that makes a robotic vacuum cleaner, to have it map and share floor plans of the house with third parties. As the author of the article points out, “Our smart devices were originally designed to make our lives easier and more efficient, but increasingly we are discovering they are making our lives more public and ‘marketable’ in the process.”

We would add that, in the event that our employers make the mistake of sliding down the slippery path of automation, then the very real fear (bearing in mind the paragraph above), that employees might violate the butler’s golden rule of respecting the privacy of the employer and not spilling the beans (privately or) publicly may become real, and they should be willing for the world to know their intimate lives in great detail, all in real time. It might be worth a timely reminder of this to your employer if they ever fall for the cost-saving, etc. glitter of robotic butlers and systems.

And finally, this poor gentleman just cannot help himself: He continues to make national news giving his opinions about his ex-employer in public, and about other royals whom he has not even met. He is regarded as a viable source by the tabloids because of his privileged former position as a butler; but when he so flagrantly disregards the most fundamental of requirements for the position, he immediately invalidates his reliability as a source. Good for the tabloids, perhaps (one reporter noted, “Paul Burrell is a great signing who will ensure plenty of juicy subject matter”). On one hand Mr. Burrell claims the media are going too far in talking about his ex-employer, and on the other, he does exactly the same thing himself. As one editor said, “That’s rich!” While another commented, “He will again shamelessly betray her by revealing more of her secrets on TV.”

“I’ve been accused sometimes of telling too many secrets [but] I only have one person to justify myself to,” says Mr. Burrell. He added that he “felt the need to share information that would ‘enhance her [his ex-employer’s] image,’ or when it was a message he felt she would want shared.”

He explains away the dismay the ex-employer’s family and friends, media, professional colleagues, and the general public, have expressed for his breaking of confidences—by claiming they are all jealous of his relationship with her. An embarrassing case of being blinded by hubris.

Not remarkably, he now claims he is “worried when the leaking of information is going to stop…. I am in control of what I know, I’m not in control of what everyone else knows…. Some things make me feel a bit—I think ‘That shouldn’t be said.’”

The wolf guarding the hen house, the pot calling the kettle black, the surprise at obvious outcomes, the butler who missed Butler 101—a lot of lessons here—I wonder when they will sink in.

None of this cuts the mustard for anyone with two brain cells to rub together and even the most rudimentary of ethical codes to call home; and the continued self-aggrandizements do little for our profession as a whole, nor our employers.

The Wisdom of Butlers Past, Part 4

The author discusses the need for an ethical approach to ones duties, citing an example from the Bible where Joseph, a slave, was bought by Potiphar to run his estate. Joseph did it in such an ethical fashion that Potiphar considered Joseph’s god was blessing Potiphar, too, and so left the running of the estate totally in Joseph’s hands. When Potiphar’s wife wanted Joseph to steal from his employer and jump into bed with her, he refused because, while his master had trusted him with everything, that did not include his wife, nor did it include considering his employer’s possessions to be fair game!

The author then tells of a servant in the Bible who was not ethical: after his master had cured a person of a disease, without asking for anything in exchange, the servant ran after that person and demanded money for the help he had received. The servant apparently was not given any money, but he did end up with the same disease for his pains!

The interesting point being that the author claims this same effort by servants to extort money from the recipients of an employer’s largesse before allowing them to see the employer again was a problem even 200 years ago. Extortion and theft still exist today in our profession, as we hear of occasionally in the media. What we do not hear about is the 99.9% of butlers and household/estates managers who quietly and ethically perform their duties—no doubt the same was true two centuries ago.

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

The Butlers Speak

The Placement Game, Part 6 of 6,

Effective Ways of Attracting Future Employers

A Beast of a Job Interview by Mike Licht

The last question asked in this series was: “What have you found to be effective in attracting future employers—both at the CV/resume stage, and during interviews?”

The answers were quite individual and no clear common actions or recommendations came through, so they are relayed here as-is, for the reader to take away what they feel might work best in their case.

“Be honest and clear about who you are, what you can and cannot do, and what you want. If you are given the job, you will have to deal with any liberties you may have taken with the truth for many, many years—very uncomfortable for both employer and candidate.” AB

“I constantly update my skills and resume. I keep my CPR certification updated and recently took a Nursing Assistant program offered through the community college—so I can add eldercare to my child- and animal-friendly resume. I also earned Servsafe Food Handlers’ Certification. In the fall, I plan on taking a bartending course (when I am not taking 15 credits at the University). Recently, I had my headshot done by a professional photographer. There are many professional services that will write your resume for a fee. As for interviews, that is a little more complicated; maybe, practice with a friend on some possible questions and develop good responses for the putative employer. Smile, be courteous, and show the potential principle that you listen. Listen to the questions that you are asked, and answer with an appropriate response. Have some questions to ask the employer—just in case they want you to ask them questions. Go to the library and take out books on the interview process. On-line, there is a wealth of information, too.” DS

“I am enjoying my last position before retirement and am not in search mode; however, my advice is to stay in every new position for at least three years, always keep your eyes and ears open for what could be your perfect position, and utilize your professional connections at all times to pursue that dream job! I would be very careful in trusting strangers with your livelihood and future—look before you leap, if you will.” LW

“Honestly, I probably will not be looking for another employer.  I am with this family for the duration.” NS

“It is imperative to keep up with as much technology as possible, keep your CV/resume to no more than one page. I found out the hard way that it is nice to tell future employers where and who you have worked for, but they want the bottom line, not the whole novel. Go to your interview with a list of questions, it will help jog your memory in case you are sidetracked.

“If you have a heads-up on the employer/family, look them up, find out as much as you can about them. You don’t want to be asked, “How much do you know about us and our company?” and you had not taken the initiative. There will be times when the agent will tell you, ‘I can’t tell you who they are right now,’ in which case you can answer truthfully, ‘I don’t know who the principals are at this point.’ This may be a double test from the client, who told the agent not to mention who they are. All will be revealed soon enough if they are interested in moving to the next step.

“It’s best not to talk money at the initial interview, which for the most part is a meet and greet. If you receive a callback, then that could be time to ask about the compensation package. I would advise anyone working through an agent who says ‘Money is no object,’ to realize that money is always an object. I can’t tell you the number of times I have heard that statement only to find the principals are not willing to pay anywhere near my asking package. So do yourself a favour, ask for the range before you waste their time and yours. Other pointers I would suggest for the interview are: arrive on time—five minutes before call time is more than enough, anything earlier is bad manners. Look the part, be smart, well groomed, clean hands and shoes, a ring and a watch is more than enough. A firm handshake, I personally think is a MUST. If you are offered a drink, politely refuse, one less thing to worry about. Make sure, if you need the rest room, to go before you arrive.” PB

“I believe that having a resume that is structured and specific for private service is a major point. I think also having that personal relationship and having met with that placement specialist is vital for them to represent you to principles properly.” RC

“The most effective pathway is through one of the few high-end recruiters that have repeat C-level corporate clients. Try nailing your interview, when asked if you have any questions, with: ‘If I started work today, what could I do for you that would mean the most to you?’ ‘What personal qualities and traits do you value the most in an employee?’ ‘With what you know about me now, do you see any skills or traits that do not meet your expectations?’” SA

“I always ask interviewees what I should know about them aside from their resumes.  A good CV will make you want to read more. That is how you make your way through the pile. LinkedIn is always used.” MB

Butler Sought in the United Arab Emirates

A private, VIP family in the UAE is looking for a Butler, who will primarily look after the elderly Father of the family. The right candidate will be male, between 30-40 years old (although other ages will be considered), with some hospitality or private service education and/or experience. You must speak good English and have a positive attitude. You will be tasked with responsibilities for every day needs, from wardrobe care to catering, including managing up to 5 existing household employees; coordinating the activities of household employees engaged in cooking, cleaning, and related domestic duties; working closely with the Estate Manager; and accompanying the family during (frequent) travel. You will have 1 day off per week and will live in private accommodations that are separate from the family. Single as well as married candidates will be considered. Good salary (range USD $2700 – $3200 per month) and benefits, including the costs of an annual trip home.

If interested, contact hrgroup.fujairah@gmail.com with your resume/CV, to be connected to the contact person for this position.

Book Review of Serving the Wealthy

Sections on the Role of the Butler and the Principal’s Wines, Part 5 of 12

by Gretchen dePillis

The text in Serving the Wealthy (volume 1, page 162 onward) is a useful reminder for acting as the “officer of wines.”

On my most recent jaunt to Italy, I learned a couple of additional “grapes of wisdom” from one sommelier that I would like to share: Firstly, let red wine breathe one hour for each year from the date on the label*; secondly, while wines are usually described in terms of taste, such as “fruity” or “toasted oak,” this sommelier prefers to describe wines as being “brisk and exciting” or “passionate.” You may wish to include such descriptors when recommending wines to pair with a proposed menu.

* Note from editor: We have not heard of such a rule, which possibly might apply to younger wines, but a fine wine in its senior years will be thoroughly spoiled well before the 30-hour mark!

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 @ gmail.com

Creative Corner

KobiGutmanNapkin Folding

by Kobi Gutman

Another area of expertise where we butlers can be creative is, of course, the dining table. Setting up a dining table for a beautiful dinner is an art. The tablecloth, the flowers, the quality and symmetry or asymmetry of it all makes a great impression. One thing we can add as a little touch is an artistic fold of the napkin.

Here is a simple, yet elegant one:

1. Fold the napkin to half to create a triangular shape.

 

 

2. Fold the closed side of the napkin three times towards the tip.

 

 

3. Flip the napkin over and start rolling it sideways. Start rolling from one flap and stop before you reach the second flap.

 

 

 

4.Tuck the second flap under the rolled part. Straighten it inside.

 

 

 

 

5. Pull the two bottom parts firmly and arrange them as two leaves.

 

 

 

6. Place the napkin in the desired position on the table.

 

 

 

Mr. Gutman is the head butler at a private hotel in Florida and can be reached via the Institute.

Let’s Talk about Mixology, Part 25 

The Blue Blazer

by Amer Vargas

Watching an episode of The Simpsons depicting the famous Flaming Moe (Episode 45 of season 3, for Simpsons geeks) inspired this writer to next address flaming cocktails. Since it would not be so easy to choose one, let’s aim for the first recorded flaming cocktail ever concocted.

The Blue Blazer was cocktail number 197 in the first bartender’s manual ever written, created by Jerry Thomas and published in 1862. The making of the cocktail is as follows:

Bartender Preparing Blue Blazer, photo (c) by Stefan Giesbert
Jerry Thomas Preparing a Blue Blazer

“It is recommended to use ‘two large silver-plated mugs, with handles’ and the ingredients to be mixed are equal parts of Scotch whisky and boiling water. Have at hand a teaspoon of sugar for the last step.”

The liquids are poured into one mug, then ignited. While it is flaming, pour four or five times from one mug to the other, as shown in the drawing of the 1862 book and in the picture by Stefan Giesbert on the right, appearing as a continued stream of liquid fire.

After burning the alcohol for a few seconds, sweeten with the sugar and serve in a tumbler with a lemon peel.

Whilst the cocktail is delicious, it can also be dangerous, so practice pouring the drink from mug to mug without spilling a drop, before setting it alight—or you might have a not-so-funny fright!

Handle with care and enjoy!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

Consulting the Silver Expert

Cleaning and Polishing Silver, Part 4

Jeff Hermanby Jeffrey Herman

Use the following technique and polish when

a) Polishing near unwaxed or cracked components (wood, ivory, mother of pearl, felt, etc.);

b) Working on wooden handles & finials (an ornament at the top, end, or corner of an object), ivory insulators, and felt used on the bottoms of such as candlesticks, which can become damaged when exposed to excess moisture;

c) Dealing with hollow areas that will not dry (beaded rims, handle sockets with minute holes, etc.);

d) There is no source of water.

  1. Apply the smallest amount of Blitz Silver Shine Polish on a large cotton ball or make-up pad;
  2. Rub the object in a straight, back-and-forth manner so as to maintain a uniform appearance—avoid rubbing in a circular motion. Rotate the ball or pad regularly to expose unused surfaces;
  3. Let the polish dry;
  4. Remove the polish with a Selvyt cloth (preferred) or cotton dish towel. Selvyt is a lint-free, untreated,100% cotton wiping cloth.

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 @ hermansilver.com

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

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The Modern Butlers’ Journal, August 2017, International Institute of Modern Butlers

The Modern Butlers’ Journal

August 2017

In its 13th year of publication

International Institute of Modern Butlers

Teaching Right Mindset, People Skills, & Superior-service Expertise

Message from the Chairman

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

I was on a train in Sweden recently, when a pregnant lady climbed laboriously on board. I immediately vacated my seat and offered it to her, only to have a swarthy, able-bodied young man plop his carcass in my pre-warmed seat. I indicated to him in sign language that the seat had been freed for the lady, but this obdurate (stubbornly refusing to change one’s opinion or course of action) fellow would have none of it.

As a youth, raised on rugby and rock and roll at a public school in England, I was not known particularly for my good manners; although they have not changed significantly in the decades since, I am aghast that my mediocre standards are themselves so far above the current norm as to be positively unfathomable to many youth today. 

All power to those denizens (inhabitants of a certain place) of protocol and etiquette, such as Mr. John Robertson and Ms. Fiona Cameron-Williams, who valiantly lead the charge toward a society that has some understanding of civility and the strange notion that other people exist whose comfort and happiness may be a worthwhile concern for each and every one of us.

On a more positive note, I wanted to share a photograph of some of the graduates (in their civvies after a farewell dinner) of the training completed recently at the latest palace to be added to the stable in Paris, Hotel de Crillon, on Place de la Concorde. It opened its doors recently after a major, four-year renovation that a photographer who has photographed in most such hotels and palaces around the world, assured me was the most beautiful hotel he has seen. The butler service was designed to match!

Butlers in the Media

A nice nod to Las Vegas’ premier butler.

The Guardian reports a residential care home in London offers a “new benchmark in nursing care” with the inclusion of butler service. A small amount of research would have highlighted a retirement home in Toronto, Canada that has been offering butler service for the last six years. And the butler service offered in London is simply a barista.

Several examples of other professions or businesses taking the butler name in vain popped up this last month, the strangest being a “Squirrel Butler.” The mind boggles. Talking of which, the word “boggle” means to be astonished or overwhelmed at trying to imagine something—and while the word is of uncertain origin, it seems to be related to the word for “devil,” which I find quite apropos.

Lastly, robots continue their inexorable march toward easing humans out of their jobs: the most recent being a bar in Las Vegas that only “employs” robotic bar tenders.

The Wisdom of Butlers Past, Part 3

In the next section of The Footman’s Directory and Butler’s Remembrancer, the author tackles the subject of lowly status accorded to “servants” or those providing menial (low skill, low status) work—service providers in today’s language. We see this occasionally in social media comments on articles about butlers, whereby the commentators throw up their hands in horror at the idea of serving another person—the perceived drudgery, implied slavery and lack of self-determinism. Their comments really betray a disability on their part, because every one of us is in service to others—even the Queen of England is in service to her subjects and has duties to fulfill.

“Some persons speak of servants as if they were so much beneath them as to be unworthy of notice; but this adds nothing to their own respectability, and only betrays their ignorance and pride. There is no degradation in being a menial, except if you fail in the duties of one; no disgrace in wearing a livery (uniform), unless you bring reproach on it by your behavior. I have never been ashamed of being in livery but when I have seen other servants disgrace it.”

The author’s point is a good one: there is no need to consider oneself inferior because one provides service at the estate of an individual or family. What is inferior is when the performance of that service is inferior in some way, and brings ill repute to the employer and the profession as a whole.

In the next quotation, the author once again expresses the propaganda, widespread for centuries and still in existence in some parts of the world, that we are all born to a station. It’s a good way to keep people in service, but not a good strategy for building an intelligent staff that is creative, proactive, willing, interested, and alive.

“The various stations in life are appointed by God; all are useful and honorable in their different degrees. We find from history and holy writ, that domestic servants have frequently been entrusted with matters of the utmost importance to their employers.”

His point about the work being useful and honorable is right on the mark, though.

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

Book Review of Serving the Wealthy

Sections on the Role of the Butler and the Principal’s Wines, Part 4 of 12

by Gretchen dePillis

Let us venture into the early duties of butlers as officers of the wine cellar. If you happen to be in France, do visit Chateau de Meursault (Rue du Moulin Foulot, 21190 Meursault, France) to see an example of a wine cellar which dates back roughly to the 12th century, when butlers started to manage wines for their masters. Each year this property hosts the Paulée Meursault celebration to mark the end of the grape harvest in Burgundy. If you are located in the United States, similar events take place at La Paulée de New York and La Paulée de San Francisco. Both American events were started by sommelier Daniel Johnnes, wine director for Daniel Boulud’s Dinex Group, in 2000.  To witness first hand how the wine traditions grew from the 12th century to today, I suggest a visit to one of these events.

Serving the Wealthy, Volume 1, pages 162-166 appealed to me personally because it evoked memories of running my hands over rugged grape vines, seeing the vivid bright green leaves and tasting the wide variety of succulent flavors as I pop plump grapes into my mouth. From the professional standpoint, though, this section was most enlightening in the way it emphasizes what was expected of a butler centuries ago, and that equally today, the butler needs to understand and demonstrate knowledge in various aspects of the fermented grape, including optimal environmental conditions of the wine cellar and pairing food and wines—which can only occur once the butler understands the characteristics of the wine as well as of the foods—both quite advanced skills.

Ms. Depillis

 

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 @ gmail.com

 

Creative Corner

Fondant Rose

by Kobi Gutman

KobiGutman

 

 

Fondant icing is normally used with cakes and pastries yet it can also add shapes, colors, and beauty to fruit plates, turndown treats, etc.

  1. Cut similar-sized pieces from the fondant and roll them into small balls. These will be petals

 

 

 

  1. To make a petal, place one ball between two sheets of  parchment paper and flatten it with your finger. Make the top tip of the petal a bit thinner.

 

 

  1. Take the petal that you’ve just created and roll
    it to form the first, inner petal.

 

 

 

  1. Flatten another petal, the exact same way, and wrap it around the core petal. Leave one end loose to allow the next petal to be added.

 

 

 

  1. Form another petal and add it to the flower,
    starting slightly inside the previous petal.

 

 

  1. Continue adding petals in this way. Roll back the top
    of the petals to give it a more realistic look.

 

 

 

  1. Make another layer of petals the same way until
    your rose blooms.

 

 

Mr. Gutman is the head butler at a private hotel in Florida and can be reached via the Institute.

The Butlers Speak

The Placement Game, Part 5 of 6, The Future of the Job Market

When asked how they see the future job markets—any regions or subsets for growth (i.e. for ladies, for Chinese speakers, etc.)—some of the butlers and estate(s)/household managers were upbeat and some not so. It seems that having multiple languages will stand one in good stead in this international market—and one that can be fast-tracked/offered on an interim basis by verbalized and written translation software on one’s smart phone.

A Beast of Job Interview by Mike Licht
A Beast of Job Interview by Mike Licht

“This is only my opinion, but having more than one language is of definite benefit: In Florida, I worked with Latino’s from all over the world, so, Spanish is almost a necessity in that State. Currently, I work in the North-eastern part of the United States, where I have worked with Latino’s, Koreans, and Filipinos. I try to slow down my spoken English, so they can better understand me. With certain software, I can also type dialogue in their language to communicate. A smile and kindness go a long way. With more and more billionaires and multi-millionaires, and with all the security troubles in the world, I see our industry flourishing. Keeping your reputation in tact is vital; also, your credit, driving record, not doing drugs nor being arrested and continuing education is smart. Free education exists on-line (www.edx.org, and www.coursera.org), and community colleges have low-cost classes too. Now, you can do on-line domestic service and Butler classes for a fee. At this point, I am working on my Bachelors’ degree in Estate Administration, because, I believe that it will be the only way I can advance in my career—which at time of writing includes ten years as a Household Manager and twenty-five years as an Estate Housekeeper/Cook.” DS

“In my opinion, the future is wide open for any person willing to work hard. An education in service is indeed a plus but it is the school of hard knocks that really separates the professional from the average worker. We need to be the professional at all times. You only know if you have what it takes to be a great service professional by being a great service professional! In the world of private service, average just doesn’t work out.” LW

“When I first began, I found jobs by word of mouth as there were few other options where I lived. Networking was the most productive method then, and I believe may still be today in many areas of the country. LinkedIn and Facebook offer fine opportunities to have an online presence at virtually no cost—everyone should have at least one of those two for work purposes only. I think the UAE is a good venue and I hope for a resurgence in the proper roles of ladies maids and butlers. I do see quite a few multilingual positions coming available. Marise

“I see a very bright future for private service in the years to come. Major metropolitan areas will always hold the largest number of traditional jobs. Opportunities for everyone, including other nationalities, multi-linguals, and those with specialty skills, will increase as wealth extends downward. The sham agencies proliferate and so I want to issue a caveat: With increased wealth, more entry-level employers will be hiring who have no experience in good employee-retention or even how to have staff work in their home. There will be an increase in staff turnover at that level until/unless employers learn their responsibilities in the workplace.” SA

“Sadly, I think the job market is dwindling for the most part for butlers. The good positions don’t seem to come up all that often, the people in them tending to stay. The younger generation of potential employers, who are either building their ‘dream home’ or moving from a three-thousand square foot home to a fifteen thousand, don’t seem to think of, or want, a Butler—nannies and housekeepers are on top of their list. They’ll have a personal assistant who will ‘try and keep the home ticking over.’ It’s not until some time passes that they ‘get the picture’ that they really do need a professional butler to help them run their multi-million dollar investment.” PB

“I am afraid that the upcoming markets (abroad) will prove to be more difficult to step into for European/Western butlers, because of the cultural differences. I have seen many disappointed butlers return after a short time in these countries.” AB

“Overall I see the industry asking more from a butler candidate: to be a chef, a party planner, and do the shopping. Or to maintain all calendars, schedule and deal with all vendors, clean the house, do the laundry and pressing, and manage the staff at the other three homes they own, etc.” RC

Next issue: Part 6 Effective Ways of Attracting Future Employers

Let’s Talk about Mixology, Part 24

The Water Melon Fizz, Something For the Dog Days (hottest days) of Summer

by Amer Vargas

During the dog days of summer, I am tempted to depart from our normal alcoholic recipes and offer an easy-to-make beverage that will delight anyone during the hottest of days. All credit to whoever created this recipe originally—I found out about it from a Spanish television program called “El Comidista TV,” which translated, makes about as much sense in Spanish as in English: “The Eatist TV.” Directed by the famous and funny Basque food critic, Mikel Iturriaga, he presented the mix as a way of enjoying a refreshing soda without artificial additives or added sugars.

Water Melon Fizz

This is how it goes: peel and cut 500 gr. of watermelon, picking out and removing the seeds and place the flesh in a blender for a few seconds. Then add 250 gr. of de-stoned cherries and mix again at full power to ensure it becomes as smooth as possible.

Pour into a serving jug full of ice and top up with sparkling water for that added kick that a fizzy refreshment gives. Serve with two or three mint leaves to make it extra-refreshing.

There you go! Refreshing, healthy, and for all ages. Enjoy!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

Consulting the Silver Expert

Cleaning and Polishing Silver, Part 3

by Jeffrey Herman

Jeff Herman

If you have a silver piece that is quite tarnished, use a commercial silver cleaner, some of which provide tarnish protection. Use the least-abrasive product possible. Polishes that are designed to be washed off are less abrasive because they use a liquid to suspend the polishing ingredients.

The least abrasive of the commercial cleaners are Blitz Silver Care Polish (preferred for its combination of tarnish protection and its ease of use: apply, rinse, buff and apply, let dry, buff); Earth Friendly Silver Polish (preferred for maintaining the object’s original finish & being extremely mild in terms of abrasiveness); 3M’s Tarni-Shield Silver Polish; or Twinkle Silver Polish. If you are thinking of using other polishes, please, please refer to Silver Polish Abrasion Ratings.

If a purplish stain remains after cleaning the silver (not silver plate) piece, do not mistake this stain for tarnish! Attempting to remove it will only damage the silver. This is so-called fire stain, which is oxidized copper and can be found on many pre-colonial-through-early-twentieth-century pieces from America.

It is not generally seen on pieces that have been produced by the large American silver companies after the early 1900s, but many one-person silversmith shops still use this technique. I will not discuss the technicalities of fire stain here, but the stain is usually obscured with fine silver either by silver plating the object or through a process called “depletion.” The fire stain under this fine silver layer, which may be a few thousandths of an inch thick, may not show up until after many years of polishing. Consult with a restoration silversmith if this is an issue with any of your pieces.

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 @ hermansilver.com

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

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Passion and Excellent Service in the Mayan Riviera

When you dream about beautiful suites, Mexican flora, a navigable lagoon next to the clear sand and quiet beaches of the Mayan Riviera, together with a passion to truly impress the guests, you are probably dreaming about Rosewood Mayakoba.

Over the month of September we experienced in this property the four seasons, from sunny and hot days on the beach, to warm and cloudy days for sweating in the gym and relaxING in the spa, to rainy days for enjoying a drink and a book at the bar, to chilly nights under the blanket of the stars decorated with a total lunar eclipse of a supermoon. Altogether, a place to  remember always.

And we haven’t yet talked about the superb service every single staff member provides to his or her guests. Upon arrival, a little boat tour to introduce the outdoor facilities is followed by the welcoming butler who is ready to unpack your luggage. You are on holidays. No rush. Your butler encourages you to forget about everything and to start to relish every second whilst he or she takes care of everything. Fancy some action? These are the water activities I suggest you join. Looking for some tranquility and peace of mind? We have these great therapies in the spa or even in your suite. Want to visit an archaeological site nearby? My suggestion is that you fly there and have lunch at a local hacienda.

Rosewood Mayakoba Butlers

The butler is just pampering you, but wait until he provides the unexpected surprise… Once you are wowed, you will never forget.

Congratulations to all the Butler team at Rosewood Mayakoba!