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The Modern Butlers’ Journal, December 2021


Message from the Chairman

by Steven Ferry

Steven Ferry

This is not a goodbye… for two truisms come to mind when I sit down to write this last edition of the Modern Butlers’ Journal: Without change, life would be boring; and the more things change, the more they stay the same. The fact is that the Journal has been published without break for 15 years, well into the age where quick and easy-to-assimilate information delivered on smartphones and social media has become…

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Butlers in the Media

by Steven Ferry

No mentions of note about butlers in the media this month, but a noteworthy web site has appeared from Mr. Jim Grise, well worth a read…

 

.

 

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Letters to the Editor

Serveral letters from our readers this month!

“I still had this [encouraging Chairman’s message about dealing with hostile environments] in my inbox and I am so glad that I did, as I needed it today! Thank you for all of the invaluable insight and advice you share with us.” AH; Ed: So glad it proved useful—and you are welcome;

“I returned from a 6-month contract on a cruise ship and currently…

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The Wisdom of Butlers Past, Part 55: Proper Behaviour

by Steven Ferry

Proper etiquette at the kitchen table for staff meals was covered in the last issue, and the book then swings into 22 pages of how staff should behave toward each other, as well as with family and guests. The advice begins with sentiments that we would find most acceptable today, and which are most timely as we enter the holiday season of good cheer: “The more you endeavour to promote the happiness of those around you, the more you will secure your own. Consider that you must live with fellow…

Read more »


Let’s Talk Mixology, Part 74: Santa Clausmopolitan

by Amer A. Vargas

Ho ho ho, dear readers!

Christmas is around the corner and Santa Claus and his helpers are working hard to prepare the presents for all children everywhere!

On this occasion, we pay tribute to big man dressed in red with his own cocktail. As you will see, the Santa Clausmopolitan is not only delicious, but also reminds us of Father Noel’s outfit. And, as is often the case, it is really easy to prepare, and much easier even to enjoy! These are the ingredients you will need for

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My Butler Julius: Christmas for Butlers

by Julius Smith

As we approach the holiday season, please spare a thought for all the butlers and private staff who will be working over the festive period. I am not so sure it’s the most wonderful time of year for us who are responsible for making it a magical time for our principals. I am sure I am not alone in missing out on spending time with my own family because I have to serve another at Christmas, not to mention birthdays and anniversaries etc.

However, this, to use a cliché, is what we signed up for…

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Paying Attention to Details

Because one image can say more than a thousand words, click on “read more” below to find out how good (or not so good) someone’s attention to detail can be, and be left speechless….

.

 

Read more »


Care of Leather Goods, Part 14: Leather Furniture

by Steven Ferry

Steven Ferry

Leather furniture either has a protective layer or is unfinished: Unfinished (aniline) leather is full grain leather that has been dyed the whole way through and does not have a protective coating on it, so while on the plus side it ages well, developing a patina, it can stain more easily.

This is simple enough to manage: Apply saddle soap with a damp cloth to any lighter stains; heavier ones, such as ballpoint marks…

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Coming Soon… Online Hospitality Butler Course!

by Amer A. Vargas

IIMBBeing a butler is not just a profession. Some say it’s almost an art; it’s definitely a philosophy and a way of life.

Whether your company be a hotel, a resort, a cruise ship, rental villas or time-share properties, if you require training of your butlers, the new IIMB Online Hospitality Butler Course could help improve your butler team’s skills. The course provides a deeper look into the butler’s soft skills, including how to manage themselves as a true butler would. It teaches butlers new and old skills such as the right demeanor, proper communication, the right way to approach service, the butler’s Etiquette & Protocols…

Read more »


Culinary Tips for Butlers

by Christopher Carter Sanderson

As breakfast is the purview of the butler, I retain an interest in it beyond general cookery as I am sure we all do. By this time, for instance, I am sure that all of my sister and brother butlers have been instructed by Sir Ian McKellen’s excellent short instructional video on the perfect scrambled egg. And I may be late to the party on this tip, but I have recently found that gently warming the cream cheese before serving it, either on the side or on a bagel directly, has an extraordinary impact on the flavor….

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Creative Corner

ft. Rick Finck & Kobi Gutman

We continue featuring butlers and ex-butlers who, not surprisingly, given the level of creativity the position requires, enjoy skills in the fine arts. If you, or any butler you know, are a creative artist in no matter what genre, please feel free to submit your/their works to the editor of the Modern Butlers’ Journal. This month we include a new creation by Mr. Rick Fink, a retired butler with over 6 decades of experience and currently the principal of the Butler Valet School in England, and a venerable member of the International Butler Trainer Alliance….

Read more »


Update on SABA

Legal actions being taken by Ms. Yang Lin and 18 students against the South African Butler Academy (SABA), Mr. Newton Cross, Guild Recruitment (GR), Mr. Willem Adriaan Coetzer, Butler Training Pty Ltd, and Butler Holdings Pty Ltd, have attracted overwhelming response from the hospitality industry around the world.

Ms. Lin provides an update stating that, after her attorney served…….

Read more »


Experienced Head Butler Sought for Resort in Bora Bora

High level of knowledge of Butler Services, both implementation and training.
Excellent reading, writing and oral skills in English and French. Additional languages are a big plus.
Candidates on this position will be asked to start as soon as possible. Consult with us to find out if you are eligible for the position, depending on your vaccination status…
 

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Recent Hospitality Graduates

In this edition we say hello once more to the butler team from Raffles Meradhoo in the Maldives. In the photo featured in this article, IIMB President Mr. Amer A. Vargas is shown with some of the butlers, as well as the Training Directors, the Front Office Manager and the General Manager, following the refresher training they completed last month.

To all of you, thanks for all your positive energy and support!

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In Their Words: How Those Trained by the Institute’s Trainers Feel about Their Experience

To end the year on a happy note, we feature the inspirational feedback from the Jadugars (butler “magicians”) from Joali Maldives and Joali Being in the Maldives, as well as the butlers from Rosewood Little Dix Bay, following the training delivered there by Mr. Vargas, who is rapidly becoming internationally recognized for his work and the positive motivational effects his training has on the staff who attend his courses. Read some of his students’ comments here…

Read more »


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. Contact us for all your training needs via email at enquiries@modernbutlers.com or via telephone: USA 1-813- 354-2734. We invite you to also visit our website www.modernbutlers.com for more information.

Please email the editor of The Modern Butler’s Journal at newsletter@modernbutlers.com with any article ideas, concerns, comments, or suggestions.

Categories
Butler standards Newsletter Steven Ferry

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

Steven FerryThe Wisdom of Butlers Past, part 55

by Steven Ferry

Proper Behaviour

Proper etiquette at the kitchen table for staff meals was covered in the last issue, and the book then swings into 22 pages of how staff should behave toward each other, as well as with family and guests. The advice begins with sentiments that we would find most acceptable today, and which are most timely as we enter the holiday season of good cheer:

“The more you endeavour to promote the happiness of those around you, the more you will secure your own. Consider that you must live with fellow servants like yourself, made up of imperfections, which will give you an opportunity of exercising your patience and forbearance towards them, as they will have to do towards you.

“Be not hasty in passing judgment on any one, as we are called on to act with Christian charity towards each other; that is, to do unto others as we would they should do unto us, were we in their situation and they in ours: if this were to be attended to, our lives would pass more pleasantly with us than they do; but how different is the practice in general to this I have no need to say, as observation and wo[e]ful experience will soon teach us what domestic quarrels families are too often the scenes of.

“There you will see envy, malice, duplicity, dishonesty, misrepresentation, and every other evil, to the tormenting of each other, instead of dwelling together in affection and unity, and living in peace and happiness, and making their home a little heaven, as they might if they were so inclined; instead of which they make it a hell on earth, by their wicked ways and disagreeable tempers, and wishing to tyrannize over each other: this seems to be the great bane in families, as I have known places where the servants have had every necessary good to make them comfortable provided by their employers, yet are miserable and wretched through not agreeing one with the other; thinking, I suppose, that happiness and respectability consist in having rule and authority over our fellow servants; but this is quite a mistake, as it consists in performing the duty which is allotted us, and doing unto others as we would wish they should do unto us: herein lies our true happiness.”

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

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

Categories
Butler standards Newsletter Steven Ferry

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

Steven FerryThe Wisdom of Butlers Past, part 54

by Steven Ferry

 

 

Kitchen Meals

These meals were for the staff in the kitchen and required all staff to be present unless engaged in work for the employers. Anyone not arriving on time for grace to be said, had their food returned to the kitchen. The table was laid by the Hallboy, the entry level position for males. The manservants were expected to draw the beer for the meal, but not too much, as “shameful waste often brings wo[e]ful want to those who are so sinful as to be careless and extravagant in the provisions committed to their charge.” Any beer taken from the keg and not used was to be poured into a bottle and mixed in with the next day’s beer.

As for what to do during the meal, “talk but little while eating; I have known some who have been so rude as to talk all manner of filthy conversation at such times, which is a disgrace to any human being, and ought not to be suffered in any place, above all in a gentleman’s house. Some likewise cannot sit a moment without lolling upon the table, or cutting and chipping a bit of bread, or something of that kind, or rubbing the tablecloth with their fingers, or else knocking the knives against each other: avoid all such foolish actions. If you have done eating first, sit upright and behave respectfully, and never get up till all have done, unless your business calls you. Do not abuse the plenty you may see before you by suffering it to tempt you to eat and drink till you can do it no longer, or till you feel uncomfortable: this is a hoggish practice, and frustrates the designs of Providence; for, when the stomach is overcharged, it does harm instead of good, as it cannot digest well, particularly if you have not much exercise, as you cannot then require so much support; and gluttony and excess not only unfit the body for exercise, but likewise clog the wheels of the mind, and make it seem a trouble to read, move, think, or do anything else.”

Furthermore, arguments and complaints were not tolerated; it was thought these were engaged in by those who had not enjoyed a good meal before being employed.

While the staff were not allowed to enjoy themselves at table, nor to eat their fill nor even talk, for some reason, the exact opposite applied to employers and guests when they were eating.

 

 

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

 

 

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

Categories
Newsletter

The Modern Butlers’ Journal, November 2021


Message from the Chairman

by Steven Ferry

Steven Ferry

A meme recently caught my eye, as it is particularly germane to butlers caring for their employers and the property of their employers—just as much as it is to familial relationships, friendships, and vintage cars. And with so much that is worrisome today, it helps to sit down with a cup of tea (or coffee) every now and then and remember these words…

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Butlers in the Media

by Steven Ferry

An almost complete black-out on butlers in the media this month, with just one mention of a resort chain that should know better, because they have proper butlers and yet are now downgrading that concept for their guests by introducing “pizza butlers.”…..

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The Wisdom of Butlers Past, Part 54: Kitchen Meals

by Steven Ferry

These meals were for the staff in the kitchen and required all staff to be present unless engaged in work for the employers. Anyone not arriving on time for grace to be said, had their food returned to the kitchen. The table was laid by the Hallboy, the entry level position for males. The manservants were expected to draw the beer for the meal, but not too much, as “shameful waste often brings wo[e]ful want to those who are so sinful as to be careless and extravagant in the provisions committed to their charge.” …

Read more »


Let’s Talk Mixology, Part 73: Maldivian Sling

by Amer A. Vargas

This butler’s most recent trip to the Maldives is coming to an end at Raffles Maldives Meradhoo, a beautiful resort located south of the capital city of Male, and just about 59 km/37 mi north of the equator.

Upon arrival at the resort, the Raffles butlers prepare a welcome drink for their guests called the Maldives Sling, a cocktail created at the Long Bar (the famous Long Bar, which is a feature of all Raffles properties). In fact, the Maldives Sling is a variation of the well-known Singapore Sling, a cocktail originally created at Raffles Singapore, but with a wonderful twist of added Maldivian ingredients…

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My Butler Julius: The Difference Between a Butler and a Waiter

by Butler Julius

I was once asked, “What is the difference between a butler and a waiter?” It made me think, because to those of us in private service the answer is obvious, but is it really?

We could argue that we look so smart in our three-piece butler suit and hopefully polished shoes, and that we have a high knowledge of etiquette, and discretion and other qualities run through our DNA. I am not for a minute downplaying the wonderful…

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Paying Attention to Details

Because one image can say more than a thousand words, click on “read more” to find out how good (or not so good) someone’s attention to detail can be, and be left speechless….

.

Read more »


Care of Leather Goods, Part 13: Suede

by Steven Ferry

Steven Ferry

While leather is the outside of an animal’s hide, suede is the inside of the hide and thus porous, so one does not use any polishes on it. Instead, use a rubber/eraser or even fingernail file to rub down any oil or stain and try to reveal the fabric again.

To remove dust and dirt, you need to raise the nap/surface of the fabric, the direction of the fibers, either by applying steam from about 10 inches away or by using a…

Read more »


Coming Soon… Online Hospitality Butler Course!

by Amer A. Vargas

IIMB

Being a butler is not just a profession. Some say it’s almost an art; it’s definitely a philosophy and a way of life.

Whether your company be a hotel, a resort, a cruise ship, rental villas or time-share properties, if you require training of your butlers, the new IIMB Online Hospitality Butler Course could help improve your butler team’s skills. The course provides a deeper look into the butler’s soft skills, including how to manage themselves as a true butler would. It teaches butlers new and old skills such as the right demeanor, the proper communication, the way to approach service, the butler’s Etiquette & Protocols…

Read more »


Creative Corner

ft. Rick Finck & Kobi Gutman

We continue featuring butlers and ex-butlers who, not surprisingly, given the level of creativity the position requires, enjoy skills in the fine arts. If you, or any butler you know, are a creative artist in no matter what genre, please feel free to submit your/their works to the editor of the Modern Butlers’ Journal. This month we include a new creation by Mr. Rick Fink, a retired butler with over 6 decades of experience and currently the principal of the Butler Valet School in England, and a venerable member of the International Butler Trainer Alliance….

Read more »


Update on SABA

Legal actions being taken by Ms. Yang Lin and 18 students against the South African Butler Academy (SABA), Mr. Newton Cross, Guild Recruitment (GR), Mr. Willem Adriaan Coetzer, Butler Training Pty Ltd, and Butler Holdings Pty Ltd, have attracted overwhelming response from the hospitality industry around the world.

Ms. Lin provides an update stating that, after her attorney served…….

Read more »


Temporary Butlers Sought

Experienced hotel or private-service butler needed to service one family of two for 4-6 weeks in a villa in a five-star hotel in Northern California. 8-hour split shifts, light duties including food and drink service; assisting other staff in the principals’ villa as needed; a small amount of entertaining anticipated; acting as a liaison between the principals and the hotel staff/the two-dozen private staff in nearby villas. Clients request the butlers be vaccinated and submit to regular testing. US work-permit required, travel covered to/from the location, room and board in the hotel, 7-days a week at $400 per day….….

Read more »


Recent Hospitality Graduates

In this issue we welcome many new butlers, from the Maldives to the British Virgin Islands. First, the butlers from Joali, just an hour north by seaplane from the capital of Male, and their colleagues from Joali Being, their sister property located just a few minutes away by boat. Last, but not least, we are delighted to introduce the wonderful team of butlers at Rosewood Little Dix Bay in Virgin Gorda, British Virgin Islands.

To all of you, many thanks for your passion and devotion, for your energy and for your positive attitude!…

Read more »


In Their Words: How Those Trained by the Institute’s Trainers Feel about Their Experience

This month we feature some inspirational feedback from the Jadugars (magicians!) butler students from Joali Maldives and Joali Being Maldives, as well as from the butlers of Rosewood Little Dix Bay, following the training delivered there by IIMB’s president Amer A. Vargas. Mr. Vargas is rapidly becoming internationally recognized for his work and the positive motivational effects his training has on the staff who attend his courses. Read some of his students’ comments now…

Read more »


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. Contact us for all your training needs via email at enquiries@modernbutlers.com or via telephone: USA 1-813- 354-2734. We invite you to also visit our website www.modernbutlers.com for more information.

Please email the editor of The Modern Butler’s Journal at newsletter@modernbutlers.com with any article ideas, concerns, comments, or suggestions.

Categories
Newsletter

The Modern Butlers’ Journal, October 2021


Message from the Chairman

by Steven Ferry

Steven Ferry

Without the silent intervals between sounds in music, we would be inundated with continuous sound. Like “bad” is needed to understand “good,” so we need silence to help understand and appreciate sound. And so it is that I have no particular message to relay to you this month, except “Take joy in the wide variety of life before you,” and I shall leave you now with silence!…

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Butlers in the Media

by Steven Ferry

Trust a psychologist to twist reality into their own negative world view, turning a butler’s ability and desire to finesse a situation into a comfortable one for all concerned, into the assertion that the butler is lying—and from this negative evaluation, creating a new term according to this Psychology Today article, of Butler Lies that are defined as “lies we tell to avoid social interaction.”

Otherwise, there were three instances this month of the butler being used in commerce…...

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Letters to the Editor

“THANK YOU for this very excellent message on Human Rights.” LW

“Great work from Mr. Kobi Gutman—he has great talent and works with such fine detail—exceptionally amazing, thank you.” RF

Mr. Gutman in response: Thank you kindly, I definitely take it as a great compliment coming from you, after seeing your work.

[Regarding the article by Mr. Smith on hiring] “My experience was…

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The Wisdom of Butlers Past, Part 53: After Dinner, Protocols for Candles

by Steven Ferry

Candles and oil lamps were the only source of light at night and required attentive care. “Observe to have all your lamps and candles lighted up in the drawing-room a little before the guests come. If there is a glass chandelier or sconces, and if they are so high that you cannot reach them without steps, you had better have a small cane or stick with a wax-taper tied at the end, and an extinguisher; if you have this, you will be enabled to light them and put them out without having to bring the steps into the room…

Read more »


Let’s Talk Mixology, Part 72: Baby Yoda’s Cocktail & Mocktail

by Amer A. Vargas

On this occasion I present you with a funny cocktail for sci-fi lovers, particularly those who deeply enjoy the Star Wars Saga, and more precisely even, the new The Mandalorian TV series, which includes Baby Yoda as a personal favorite character for many; for example, Emilio, the 2 yo son of some friends in Los Cabos, Mx.

I am here simplifying the preparation, but you can see an extended recipe here courtesy of Tristin, from Home Cooked Harvest. These are the ingredients you will need for a single serving…

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My Butler Julius: If Butlers Ruled the World

by Butler Julius

As we witness the world becoming increasingly fractured and common courtesy disappears, I find myself wondering what would happen if butlers were to be in charge of a country. You may laugh at such a thought, but I feel we are perfectly qualified!

We have excellent organizing skills; We give clear and precise direction and communication to our team members; We are always careful to listen to, and have empathy for, those with whom we communicate…

Read more »


Paying Attention to Details

Because one image can say more than a thousand words, click on “read more” to find out how good (or not so good) someone’s attention to detail can be, and be left speechless….

Read more »


Care of Leather Goods, Part 12: Exceptions & Hacks on Cleaning and Polishing

by Steven Ferry

Steven Ferry

For patent (high gloss) leather, apply the white cream designed for patent leather with a cloth and wipe off—do not use a brush or regular shoe polish cream or wax; If multi-colored shoes, such as in the case of some ladies shoes or golf shoes, use a neutral-colored polish; Shoes made of snake, alligator, ostrich, etc. skins need to be handled delicately with gentle motions using soft cloth—as their surface can be harmed by brushing/rough brushing. Also, they may require their own polish…

Read more »


Coming Soon… Online Hospitality Butler Course!

by Amer A. Vargas

IIMB

Being a butler is not just a profession. Some say it’s almost an art; it’s definitely a philosophy and a way of life.

Whether your company be a hotel, a resort, a cruise ship, rental villas or time-share properties, if you require training of your butlers, the new IIMB Online Hospitality Butler Course could help improve your butler team’s skills. The course provides a deeper look into the butler’s soft skills, including how to manage themselves as a true butler would. It teaches butlers new and old skills such as the right demeanor, the proper communication, the way to approach service, the butler’s Etiquette & Protocols…

Read more »


Creative Corner

ft. Rick Finck & Kobi Gutman

We are expanding this monthly column to include other butlers who, not surprisingly, given the level of creativity the position requires, enjoy skills in the fine arts. If you, or any butler you know, are a creative artist in no matter what genre, please feel free to submit your/their works to the editor of the Modern Butlers’ Journal. This month we include a new creations by Mr. Rick Fink a retired butler with over 6 decades of experience and currently the principal of the Butler Valet School in England, and a venerable member of the International Butler Trainer Alliance….

Read more »


Update on SABA

The case is making slow progress, after starting a year ago, hampered by continued failure by the defendants at SABA to provide the requested information, such as evidence of Mr. Cross’ claimed education and employment credentials.

Meanwhile, the defendants are still actively advertising fake jobs to scam unsuspecting consumers into enrollment; according to Ms. Lin, “Consumers wishing to better their lives through learning employable skills, especially those from under-privileged…….

Read more »


Temporary Butlers Sought

Three experienced hotel or private-service butlers are needed to service one family of two for 4-6 weeks in a villa in a five-star hotel in Northern California. 8-hour split shifts, light duties including food and drink service; assisting other staff in the principals’ villa as needed; a small amount of entertaining anticipated; acting as a liaison between the principals and the hotel staff and their two-dozen private staff in nearby villas. Clients request the butlers be vaccinated and submit to regular testing. US work-permit required…….

Read more »


Recent Hospitality Graduates

In this issue we say hello again to the butlers and majordomos of the Waldorf Astoria Los Cabos Pedregal in Baja California Sura, Mexico. A great team of surpassing expectations staff members that help the property to stay at the top of the best hotels in Mexico…

Read more »


In Their Words: How Those Trained by the Institute’s Trainers Feel about Their Experience

Excellent feedback from the Butlers and Majordomos of the Waldorf Astoria Los Cabos Pedregal after the training delivered by IIMB’s president Amer A. Vargas…

Read more »


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. Contact us for all your training needs via email at enquiries@modernbutlers.com or via telephone: USA 1-813- 354-2734. We invite you to also visit our website www.modernbutlers.com for more information.

Please email the editor of The Modern Butler’s Journal at newsletter@modernbutlers.com with any article ideas, concerns, comments, or suggestions.

Categories
Butler standards Newsletter Steven Ferry

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

Steven FerryThe Wisdom of Butlers Past

by Steven Ferry

 

PART 53, AFTER DINNER  

Protocols for Candles

Candles and oil lamps were the only source of light at night and required attentive care. “Observe to have all your lamps and candles lighted up in the drawing-room a little before the guests come. If there is a glass chandelier or sconces, and if they are so high that you cannot reach them without steps, you had better have a small cane or stick with a wax-taper tied at the end, and an extinguisher; if you have this, you will be enabled to light them and put them out without having to bring the steps into the room, which is very inconvenient at such times: always prepare your candles before you set them up, that they may be ready to light without much trouble. I hope you never will attempt to blow them out, when the company are gone, with your mouth or even a pair of bellows, as this is both dirty and very dangerous.”

 

 

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

 

 

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

Categories
Newsletter

The Modern Butlers’ Journal, September 2021


Message from the Chairman

by Steven Ferry

Steven Ferry

It was heartening to see the response to my last message about calming the turmoil in the world by everyone knowing and insisting upon their Human Rights, as delineated in the United Nation’s Universal Declaration of Human Rights. Some of you really did take to heart the vital necessity of Human Rights in a civil society—and if butlers represent anything, it is the civility and caring that lie at the root of civilization, so please do continue. We have found over the last couple of months that it takes a constant effort to bring the message through to the majority, as they are so distraught and distracted by…

Read more »


Butlers in the Media

by Steven Ferry

An interesting article entitled “What Will Success Actually Take For Estate Managers of the Future?” from one of our own, Mr. Jim Grise…

.

..

Read more »


Letters to the Editor

“I read your piece about the shortage of cutlery. Even people with money don’t always have enough cutlery in their homes—many is the time I or staff assisting me have had to wash up the small forks so there would be enough for the pudding! It is all part of the fun of putting on a dinner party. Even the sherry glasses have had to be removed after the soup course, cleaned, and put back on the table for the port when the dessert was served (today, many call dessert “pudding” when it is actually just fruit that sits on the side[table]…

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The Wisdom of Butlers Past, Part 52: After Dinner

by Steven Ferry

Once dinner was over, the ladies withdrew to the (with)drawing room where they were served tea and coffee by the butler. The men followed later, at which point they were also served tea and coffee. Meanwhile the staff cleared and washed the dirty dishes, etc. In the event that wine and fruit etc. were leftover in the dining room, the butler was to lock the door to prevent the staff helping themselves to the leftovers. It was advised the staff be given beer so that they would not feel tempted to drink the remaining wine…

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Let’s Talk Mixology, Part 71: Iced Bailey’s Café Latte

by Amer A. Vargas

Continuing with our cocktail series, on this occasion we step into the versatile world of coffee to talk about a simple yet delicious combination that mixes the kick of coffee, the refreshing qualities of ice, the delightful creaminess of milk (and/or cream itself), and the tang of Bailey’s Irish cream. As you are about to see, this coffee combination is very easy to prepare. This is what you will need:

  • A cold Café Latte (approximately 1/3 of coffee and 2/3 cold milk).
  • 5 oz./ 45 ml. Bailey’s Irish Cream…

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My Butler Julius: Job Specification vs. Reality

by Butler Julius

While enjoying a coffee with a butler colleague, he told me what is becoming a very familiar tale these days about starting a new job and being expected to work 80-plus hours a week. I asked what his contract specified, to which he laughed and said, “You know that doesn’t mean a thing.” Consequently, he is now searching for a new position, which explains in part the large turnover of staff in private residences. On the flipside, I know a number of people who work for demanding families but who are…

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Paying Attention to Details

Because one image can say more than a thousand words, click on “read more” to find out how good (or not so good) someone’s attention to detail can be, and be left speechless…

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Care of Leather Goods, Part 11: How to Polish

by Steven Ferry

Steven Ferry

Lay a cloth or newspaper on a surface to prevent dirtying the surface with dust or polish. Remove any laces and use a slightly stiffer brush to brush away dust and grime; then a small round “on” brush to apply a small amount of polish to each section of shoe, including the mid-sole (unless it is made of rubber or plastic), as well as the tongue. For a better shine, apply the polish with a drop of water or even a damp sponge, which will also keep the polish soft so it can be worked into the leather more effectively. Use…

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Coming Soon… Online Hospitality Butler Course!

by Amer A. Vargas

IIMB

Being a butler is not just a profession. Some say it’s almost an art; it’s definitely a philosophy and a way of life.

Whether your company be a hotel, a resort, a cruise ship, rental villas or time-share properties, if you require training of your butlers, the new IIMB Online Hospitality Butler Course could help improve your butler team’s skills. The course provides a deeper look into the butler’s soft skills, including how to manage themselves as a true butler would. It teaches butlers new and old skills such as the right demeanor, the proper communication, the way to approach service, the butler’s Etiquette & Protocols…

Read more »


Creative Corner

ft. Rick Finck & Kobi Gutman

We are expanding this monthly column to include other butlers who, not surprisingly, given the level of creativity the position requires, enjoy skills in the fine arts. If you, or any butler you know, are a creative artist in no matter what genre, please feel free to submit your/their works to the editor of the Modern Butlers’ Journal. This month we include new creations by Mr. Rick Fink and Mr. Kobi Gutman…….

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Update on SABA

At the end of July, 21 consumers/students filed another complaint against the South African Butler Academy ( SABA) and its recruitment arm, Guild Recruitment (GR) for violating the Protection of Personal Information Act by long-term publishing their images despite their objections, online trolling, defamation, and abuse. Among the 21 consumers/students are Ms. Lin Yang and Mr. Paul Raicus, who seek damages of 100,000 Rand each from SABA and GR. It is the nature of legal proceedings the world over that they take months and years before making their rulings…….

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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. Contact us for all your training needs via email at enquiries@modernbutlers.com or via telephone: USA 1-813- 354-2734. We invite you to also visit our website www.modernbutlers.com for more information.

Please email the editor of The Modern Butler’s Journal at newsletter@modernbutlers.com with any article ideas, concerns, comments, or suggestions.

Categories
Butler standards Newsletter Steven Ferry

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

Steven FerryThe Wisdom of Butlers Past

by Steven Ferry

 

PART 52, AFTER DINNER  

Once dinner was over, the ladies withdrew to the (with)drawing room where they were served tea and coffee by the butler. The men followed later, at which point they were also served tea and coffee. Meanwhile the staff cleared and washed the dirty dishes, etc.

In the event that wine and fruit etc. were leftover in the dining room, the butler was to lock the door to prevent the staff helping themselves to the leftovers. It was advised the staff be given beer so that they would not feel tempted to drink the remaining wine.

When serving coffee, no food was provided, but when serving tea, plum cake, bread and butter, or toast were served.

While this year’s Journal has covered a formal dinner on the ground floor, sometimes suppers were hosted for smaller parties (up to 30!) or for families with just one servant, in the withdrawing room upstairs and combined with some activity like card games. This required the staff carry tables upstairs and lay them there with the same precision of placement as engaged in for larger dinner tables. The food seemed to be presented family style, meaning in bowls on the tables for guests to help themselves.

One caveat after the meal: “It sometimes happens that spoons, forks, etc. are thrown into the dust-hole or hog-tub, with bits and scraps, therefore always count it up the same night or the next morning.”

 

 

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

 

 

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

Categories
Newsletter

The Modern Butlers’ Journal, August 2021


Message from the Chairman

by Steven Ferry

Steven Ferry

As we survey the broad vista of humanity in action today, we see more strife and discord than is healthy for a single species to be entertaining within itself. There is, after all, only one set of humans and it makes no sense for it to be threatening its own survival by fighting itself with quite such deep fervor and conviction. It is not generally known that as a group, we humans have 30 rights as created in 1948 by the United Nations, and the 30th of these says that our rights cannot be taken away by anyone for any reason. It is an observable fact that…

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Butlers in the Media

by Steven Ferry

A well-written and interesting article by a butlerphile on the case of the disappearing butler in books, films, and TV series—with a few ideas offered to explain this observation. One intriguing piece of equipment: a “butler pan used to collect crumbs and ashes from the table.” This one made in Japan of porcelain...

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Letters to the Editor

As was the case in the July issue, several subjects were brought up this month:

“Thank you. I so needed this this week.” LT (Regarding last month’s message from the Chairman)

“Please request (…) Ms. Yang Lin to contact me with regards to her letter about SABA. I am currently working on Cunard Line as [deleted] where Mr. Cross has claimed he worked as a Butler. I may have more information that might assist her in her case”…

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The Wisdom of Butlers Past, Part 51: Having Sufficient Silver & China

by Steven Ferry

One problem butlers ran into was not having enough silverware and plates, and so they had to remove them from the table as quickly as possible once used. They were washed and then presented again for the next course. Advice offered by one employer was to set up a maid outside the dining room with a bowl of hot water to wash the items and cold water to rinse them—and so avoid the time of taking dirty items all the way to the scullery by the kitchen. Anyone who can afford a butler these days, of course…

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Let’s Talk Mixology, Part 70: Watermelon Cooler

by Amer A. Vargas

With the sun heating up and hitting us hard in the Northern hemisphere, it’s a good idea to stay cool in the shade while, of course, enjoying a refreshing cocktail! On this occasion we suggest a non-alcoholic mix that will delight all ages throughout the year, although during the summer season it is even more pleasing. The Watermelon Cooler is very simple to prepare, as you are about to see. These are the ingredients you will need for 2 servings…

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My Butler Julius: Clean Shaven or Whiskers

by Butler Julius

My views on this may raise an eyebrow from our wonderful editor of this monthly newsletter, so I apologize in advance, the subject being, “Should male private staff and especially butlers be clean shaven or allow themselves to have a little facial hair?” One can argue the merits of hygiene when serving food and cleanliness when considering the bewhiskered over the shaven. Should it be a matter of personal choice or is it up to the principal to decide? I have known staff who reluctantly have shaved their prized…

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Paying Attention to Details

Because one image can say more than a thousand words, click on “read more” to find out how good (or not so good) someone’s attention to detail can be, and be left speechless…

..

 

Read more »


Care of Leather Goods, Part 10: General Care of Leather 2

by Steven Ferry

Steven Ferry

After each use, wipe leather products with a cloth dampened with water (soap often contains chemicals that degrade leather) to remove abrasive particles such as dust that are a leading cause of wear and tear. While shoes can be returned to their proper shape by the use of shoe trees, the same cannot be said of other leather products, such as bags and jackets. So for clothing, hang the item after wearing and let it fall naturally by doing up any zippers or buttons. For bags, wallets, etc…

Read more »


Coming Soon… Online Hospitality Butler Course!

by Amer A. Vargas

IIMB

Being a butler is not just a profession. Some say it’s almost an art; it’s definitely a philosophy and a way of life.

Whether your company be a hotel, a resort, a cruise ship, rental villas or time-share properties, if you require training of your butlers, the new IIMB Online Hospitality Butler Course could help improve your butler team’s skills. The course provides a deeper look into the butler’s soft skills, including how to manage themselves as a true butler would. It teaches butlers new and old skills such as the right demeanor, the proper communication, the way to approach service, the butler’s Etiquette & Protocols and even how excellent butlers expertly handle very difficult situations with their guests…

Read more »


Creative Corner

ft. Rick Finck & Kobi Gutman

We are expanding this monthly column to include other butlers who, not surprisingly, given the level of creativity the position requires, enjoy skills in the fine arts. If you, or any butler you know, are a creative artist in no matter what genre, please feel free to submit your/their works to the editor of the Modern Butlers’ Journal. This month we include creations by Mr. Rick Fink and Mr. Kobi Gutman…….

Read more »


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. Contact us for all your training needs via email at enquiries@modernbutlers.com or via telephone: USA 1-813- 354-2734. We invite you to also visit our website www.modernbutlers.com for more information.

Please email the editor of The Modern Butler’s Journal at newsletter@modernbutlers.com with any article ideas, concerns, comments, or suggestions.

Categories
Newsletter Steven Ferry

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

Steven FerryThe Wisdom of Butlers Past

by Steven Ferry

 

PART 51, Having Sufficient Silver and China

One problem butlers ran into was not having enough silverware and plates, and so they had to remove them from the table as quickly as possible once used. They were washed and then presented again for the next course.

Advice offered by one employer was to set up a maid outside the dining room with a bowl of hot water to wash the items and cold water to rinse them—and so avoid the time of taking dirty items all the way to the scullery by the kitchen.

Anyone who can afford a butler these days, of course, is unlikely to have a shortage of these items, even if they have to switch sets between courses or have to bring in caterers.

 

 

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

 

 

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