Tag: Butler history

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

Post author By Amer A. Vargas
Post date July 1, 2021
No Comments on The Modern Butlers’ Journal, July 2021, The Wisdom of Butlers Past

The Wisdom of Butlers Past

by Steven Ferry

PART 50, Serving the Different Courses

When food was plated by the chef, the person bringing the food had to know who the dish was for, place the cloche or cover over the food, place these on his tray, and then take them to the dining room, where he made sure the right person received the food intended for him or her, and without lifting the cloches. The butler and assistant removed the cloches and gave them to the junior staff to take back down to the kitchen.

A typical meal was a choice of two soups, at which time, beer, water, and bread were also served; followed by a choice of two fish served with cucumber, sauces, and cruet sets (salt, pepper and a paste like mustard) where indicated.

Then a roast joint was presented, with the host carving. The butler stood to the left of the carver, handed him an empty plate, and when it was returned by the carver, the butler handed it to the junior waiter standing to the right of the carver, who then took it to the intended guest. Wine was served with this course.

Instructions are then provided which are rather confusing, on how to serve and clear each course, the basic idea being to make it smooth and efficient. If the writer had had a better idea of how to teach someone to do something, he would have written simple single-action instructions in the sequence in which they needed to be done.

After the roast, the plates and wine glasses were removed and cheeses served (they did not drink wine with cheese, but no mention is made of any fortified wines that became popular later with cheese courses). The cheese was served with butter, salad, and cucumber.

The cheese course was cleared and the whole table cleared and then cleaned using a brush, cloth, and spoon—the main focus being breadcrumbs, as presumably, they did not have side plates. The napkins or side table cloths were then removed by rolling them up—something that must have been quite inconvenient for the guests still seated at their places.

Guests were handed lip and finger bowls if desired and then the silverware and plates for the dessert brought, and the wine glasses. The butler then served wine and ice (a flavoured palate cleanser?) until the dessert arrived, which he arranged to be served once the guests had finished with the ice.

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).

Tags Butler history, Dinner procedure, Serving different courses

Newsletter

The Modern Butlers’ Journal, July 2021

Post author By Amer A. Vargas
Post date July 1, 2021
No Comments on The Modern Butlers’ Journal, July 2021

Message from the Chairman

by Steven Ferry

Steven Ferry

When one is confronted by other people, such as employers, colleagues, family members, or even an entire environment, that are hostile to one’s general welfare and success, the feeling of helplessness and despondency can be overwhelming. This is certainly something one can experience as a butler in the workplace and, these days, even in life in general. It helps to know that there is something one can do about it. Simply find one little thing one can do toward that hostile person or environment to push back…

by Steven Ferry

A welcome change for the butler profession to be in the background again in the media—just one mention of butlers this past month, and this applying to bathroom accessories that some bright spark decided to call a Bathroom Butler...

Letters to the Editor

Several subjects were brought up this month:

“It is always so exciting to see the monthly newsletter in my inbox. First, I wanted to congratulate you and your colleagues on the fantastic news regarding the Alliance of Professional Butler Trainers. By adding merit to the continuous efforts to advance the skillset of the Modern Butler, it ensures great service to the Principals—I applaud all of the parties involved. “Some of your personal attributes…

by Steven Ferry

by Amer A. Vargas

Already we’re well into summer and with many flowers in full bloom, it’s time for another delicious cocktail! On this occasion, we present the Pink Squirrel, a cocktail that used to be very popular in the 50’s and 60’s. It works very well both as a dessert (for adults only, of course, since it contains alcohol; although a mocktail version is also very easy to produce, as you are about to see), as well as a worthy accompaniment to sweets or as a stand-alone. These are the ingredients you will need to make the Pink Squirrel, for 2 servings…

by Butler Julius

Many of us who have been in service for a number of years will have received gestures of thanks ranging from cash to even cars and property. It has to be said, the larger tokens of thanks only happen in very rare circumstances. To the outside world, the perception is that the staff of the ultra-wealthy are showered with gifts, but this is far from the reality, as the very wealthy often can be very careful with their money. Those entering domestic service hoping to enjoy such spoils are quickly disappointed. In my experience, anyone providings…

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…

by Steven Ferry

Steven Ferry

Leather is alive and needs to breathe, meaning it should not be stored in bags or containers that do not allow access to air. Cloth bags for shoes or handbags work fine. When leather is exposed to the human body, particularly with shoes, the heat and moisture transfer from the person to the leather. This moisture should be allowed to evaporate before placing in any enclosed space to avoid mold or mildew from developing. As soon as a shoe is removed, a shoe tree (cedar is best) should be inserted so that the leather can be straightened…

by Amer A. Vargas

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 such skills 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…

ft. Rick Finck

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. Next month, we hope to include “The Butler who Paints,” and for this month, we have a wonderful surprise: a copy of the well-known painting, The Dancing Class, by Edgar Degas…….

Recent Hospitality Graduates

In this issue we congratulate the butlers from the newly opened Ritz-Carlton Maldives Fari Island, trained by the Insitute’s Vice President for Asia, Mr. Budi Prihardjanto.

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

Feedback from the Food & Beverage Supervisor at the Ritz-Carlton Maldives, Fari Island, one of the team members of the pre-opening team, about Mr. Prihardjanto’s recent training.

Tags Butler history, butler in the news, Butler Newsletter, Butler standards, Butler training, hospitality butler, leather care, superior service, wowing guests

Newsletter Steven Ferry

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

Post author By Amer A. Vargas
Post date June 1, 2021
No Comments on The Modern Butlers’ Journal, June 2021, The Wisdom of Butlers Past

The Wisdom of Butlers Past

by Steven Ferry

PART 49: DINNER PROCEDURE

Continuing the recommended procedures for a formal dinner, by 6 pm, everything should be ready and it was time to warm the plates, heat the irons in the fire to keep the food warm; heat the water for the hot plates, fill bottles and cut-glass jugs with spring water (no running water from the municipality was used), prepare the drinks on the side table, as well as the bread, salad, cucumber, and cold meats—which were not pre-sliced, but required carving on request by the butler.

At 6:30 pm, the lamps and candles were lit in the dining room and on the route to there from the kitchen, the dish- and plate warmers placed on the table, and the bread in the napkins (in a breadbasket?), the chairs placed in their proper positions, and ice in the ice pails (buckets) for the wine bottles. One has to wonder why a warning was given not to dirty the ice buckets with the ice…. Lastly, hot plates were placed by each setting and soup plates at the top and bottom of the table, to the left of the host and hostess, when they were serving it to their guests.

Lastly, the butler remained in the dining room orchestrating everything while the junior staff brought items to the dining room, and took one final look around to make sure that everything was as it should be.

At this point, the servants, especially those in livery (uniform) had to stand in the hallway for show, and as each guest arrived, the staff member at the front door would announce the names of the arriving guests to the staff member in the hall. The one in the hall would announce the same names to the one at the bottom of the stairway as the guests walked up to the reception room, and the one at the top of the stairs would announce to the one by the reception room, and that one, in turn, would announce the arriving guests to the host and hostess in the reception room. It was important that the front door announcer knew the names of each guest, and the one at the bottom of the stairs kept track of the guests, so that he did not give the names of any arriving guests who sidetracked to deposit their coats or visit the powder room, as belonging to guests who came in right after them. This whole sequence would run smoother if the staff were given the list of guest names and practiced pronouncing them before the guests arrived. The butler was also smart to provide chairs for the staff but insist they remain quiet and not make comments about the guests, not splay their legs out across the hallway and prevent easy passage by the guests. Apparently, this was quite an issue for it to have been mentioned specifically.

When the guests were leaving, the whole procedure was repeated in reverse, with names shouted so that the proper coats could be retrieved, the carriage brought round to the front door, and the footman of that family who came with them, arrive in time to escort them out to their carriage and leave with them. Finally, it was recommended that a constable be brought in to keep order amongst the coachmen.

Tags Butler history, Dinner procedure

Newsletter

The Modern Butlers’ Journal, June 2021

Post author By Amer A. Vargas
Post date June 1, 2021
No Comments on The Modern Butlers’ Journal, June 2021

Message from the Chairman

by Steven Ferry

Steven Ferry

We are happy to announce that the International Butlers Day launched three days ago on the 28th of May, turned out to be a great success. (More data can be found on the International Butlers Day page elsewhere in this issue.)

Equally momentous is the launch of the Alliance of Professional Butler Trainers with a core of a dozen schools and trainers and more requesting to join. This really is a new beginning of stability and professionalism for our profession…

by Steven Ferry

Apart from the usual ex-butler dispensing his opinions publicly about the private affairs of the British royal family, there was really just one butler mention of note in the media—an examination of why New Yorkers, at least, are paying a lot more for their domestic staff—figures like $150,000 for nannies, not including bonuses are mentioned, and $200,000 for chefs.

It appears it is an employee’s market currently, given the shortage of qualified staff created in part by employers becoming increasingly picky about who they want to…

Letters to the Editor

Regarding the South African Butler Academy court case:

“So, so very sad that so many students were blindly caught in this HOT MESS… and SABA is still tricking people. What a disgrace these people are.” C

Ed: You are quite right, it is a very sad state of affairs. Hopefully, the court will decide in a way that will put an end to this travesty. In the meantime, the Alliance…

by Steven Ferry

At 6:30 pm, the lamps and candles were lit in the dining room and…

by Amer A. Vargas

This month we will discover a Mojito variation that is both eye-catching and amazingly flavorful.

Created by Johnny Swet, bartender and co-owner of Jimmy at the James in the Soho neighborhood of New York, this cocktail adds the kick and aromas of grilled pineapple to a quality mojito, and brings about an extended cocktail experience for any mojito lover, as presented in liquors.com.

In Johnny’s own words, “Not only does grilled pineapple add a great visual element…

by Butler Julius

I have been asked whilst serving afternoon tea, if there is any difference between using a porcelain tea pot and a silver one. The obvious answer is price; however, the complete answer is a little more complicated than that: Traditionally, tea was sourced from two countries—China and India.

Tea from China is more delicate and so is better suited to porcelain pots, as these are flavor-neutral and do not alter the taste, colour, or bouquet of the tea…

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…

by Steven Ferry

Steven Ferry

Waterproofing over and above the use of wax polishes is generally not needed, as most leathers are already waterproofed. However, where the leather is often exposed to significant levels of moisture—rain, bodies of water, snow—then waterproofing can be applied to prevent the leather from becoming saturated.

This Mink oil shown is a good waterproofing agent; so is beeswax. Best to test the product in a less-visible area to see if it darkens the leather appreciably. It is quite likely to do so and this cannot be avoided except by testing another product that may darken less…

by Amer A. Vargas

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.

International Butlers’ Day

The first ever celebration of International Butlers’ Day was a great success, as butlers around the world made gestures, big and small, to acknowledge and celebrate the day set aside to recognize their unique profession.

It is heartening to see so many butlers applying their skills and caring for their employers and guests the world over. Even the Fiji Times ran an article on a local butler in honour of International Butler’s Day, creating the perception in the minds of our clients…….

ft. Kobi Gutman and Rick Fink

Next month, we hope to include “The Butler who Paints,” and for this month, we have a wonderful surprise…….

Tags Butler history, butler in the news, Butler Newsletter, Butler standards, Butler training, hospitality butler, leather care, superior service, wowing guests

Newsletter Steven Ferry

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

Post author By Amer A. Vargas
Post date May 1, 2021
No Comments on The Modern Butlers’ Journal, May 2021, The Wisdom of Butlers Past

The Wisdom of Butlers Past

by Steven Ferry

PART 48: Recommended Table Laying

What follows is a sort of checklist of things to do to prepare for a formal dinner of 14. Such as: place 8 salt cellars (no mention of pepper pots) and 6 water bottles on the table. On larger tables, placing a silver “epergne,” a centerpiece with a central bowl and between 2 and 8 smaller bowls and candleholders extending out from there. In these bowls were placed extra food, so guests could help themselves rather than having to pass the items to one another. They were also used to place side dishes, fruit, sweetmeats (i.e. sweets and chocolates), chips, dips, and other finger foods. Today, centerpieces are usually floral arrangements and other decorative arrangements, with candlesticks and finger-food being presented separately.

Butlers would have two sets of lip glasses and finger bowls on a tray for those who wanted to wash their mouths or fingers. Today, each guest would have a finger bowl for their own use and use it to wash their lips if needed.

Butlers would lay the table early in the day because on days of formal dinners, there would be more bells ringing both inside (family and resident guests ringing bells to summon a staff member for some need) as well as the “street door.” A century later, they would lay the table the night before and cover each setting with napkins, which is where the expression “covers” comes from: The number of place settings in a restaurant.

Tags Butler history, Table laying recommended

Newsletter

The Modern Butlers’ Journal, May 2021

Post author By Amer A. Vargas
Post date May 1, 2021
No Comments on The Modern Butlers’ Journal, May 2021

Message from the Chairman

by Steven Ferry

Steven Ferry

We are happy to announce International Butlers Day for the 28th of May. The date was set and the day conceived by Ms. Josephine Ive of Magnums in Australia, to commemorate her father’s birthday—who was born on the 28th May, 1921 and worked all his life as a butler, starting as a footman, and then a valet before being promoted to butler. Ms. Ive is spearheading the organizing of the celebrations for the day and has put out an infographic toolkit to help you organize celebrating the day wherever you are around the world. There is even a nicely produced International Butler Times for your enjoyment and edification…

by Steven Ferry

The term Business Butler is the latest use of our profession to denote something of superior quality.

A very good article by Mr. Jim Grise looks at the relationship between a lack of a recognized educational path for our profession, and the need during job interviews felt by some in the profession to name-drop who they have worked for in order to assert their qualifications.

A positive article about the profession from one ex-royal butler…

Letters to the Editor

Read letters from readers regarding, “That video shot in the Maldives”, as well as about a previous article, “Of rice and forks”, and then “SABA again”.

“Great memories. I have since learned how to hold a camera still! I learned so much that day, not least of which; how to tie a proper bow tie. You can’t spend a day with Steven Ferry and not come away wiser and more knowledgeable.” Frank Mitchell…

by Steven Ferry

by Amer A. Vargas

We are now well into Spring, and life around us is blossoming with fragrances and colors… Why not match this with a colorful cocktail for-all-ages?

Cocktails don’t necessarily have to be overworked or complicated, nor contain alcohol if you are not in the mood for it.

So, on this occasion we will be brewing a very simple aromatized water…

by Butler Julius

While watching the incredibly moving funeral of HRH The Duke of Edinburgh at St. George’s Chapel, I recalled the time I had the honour of Serving His Royal Highness at a private function. One particular memory of that day was when he was standing next to his son, HRH the Prince of Wales: both gentlemen looked absolutely immaculate in their Saville Row suits. However, when it came to the pocket square fold, they took a very different direction: the Duke with his customary presidential fold and the Prince with the traditional puff. As to which one has the most merit, a tailor once told me the secret is: the less contrived it looks, the better it is…

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…

by Steven Ferry

Steven Ferry

Leather should be conditioned occasionally (depending on how dry the climate is) to maintain its suppleness; or as a remedial action when the leather starts to dry and crack; and certainly when the item has been neglected. This is a two-step process that involves dusting the item first and then cleaning it with a gentle and natural cleaner without harsh chemicals. Then applying a conditioner made of natural oils (to soften, moisturize, and shine), butters (to condition), and waxes (to protect). Use a cloth or soft sponge to apply and a dry cloth to remove any excess. The oils will soak into the leather fibers, enhance…

On 4 Aug 2020, student Ms. Lin Yang instituted a Combined Summons at the Cape Town High Court against South African Butler Academy Close Corporation, Butler Holdings (Pty) Ltd, Butler Training (Pty) Ltd, Guild Recruitment Close Corporation, Mr. Newton Hilton Cross, Mr. Willem Adriaan Coetzer.
Instead of entering a plea, the defendants launched an interlocutory application requesting Ms. Lin Yang to put down half a million Rand as security deposit, arguing that she is not a South African citizen, she does not live in Cape Town…….

Tags Butler history, butler in the news, Butler Newsletter, Butler standards, Butler training, hospitality butler, leather care, superior service, wowing guests

Newsletter

The Modern Butlers’ Journal, April 2021

Post author By Steven Ferry
Post date March 31, 2021
No Comments on The Modern Butlers’ Journal, April 2021

Message from the Chairman: Furore Over a Fork—And the Fork in the Road for the Modern Butlers

by Steven Ferry

Steven Ferry

A number of media outlets had a few words to say about an ex-butler for the British royal family who recently claimed: “Ladies and gentlemen, remember we always use a knife and fork or chopsticks to eat rice! We do not use our hands or fingers.”

The lesser problem here being the definition of “we,” for certainly truer words were never spoken about the modern British royal family or those of occidental cultures, but what about earlier times, and what about the rest of the world?…

by Steven Ferry

Other than the “rice and fork versus fingers” fracas (see Message from the Chairman), it has been a quiet month for butlers in the media.

So this might be a good time to report on an interesting interchange amongst butlers concerning a short video I shot in 2007, and which the Director of Training at The American Butler School unearthed and put on LinkedIn recently…

Letters to the Editor

“”Regarding the South African school and how displeased the students are with the behaviour there, it is a sad, sad thing when students spend their own money and someone just robs them of it. I myself am unhappy to see that such trainers can start training when basically they are unfit to take on such a task. Standards are so important and need to be kept up all the time. I’m just so disappointed with the standards and it is good that you have spent a lot of time and energy in trying to see that these so-called trainers know about it. Thank you for what you are doing…

by Steven Ferry

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

One word of advice was to lay only the silverware for that course, which is not what was done a century later, or indeed today, for formal dinners…

by Amer A. Vargas

With Easter round the corner, why not have fun with some chocolaty concoction? On this occasion we take a look at, and a sip of, the Creme Egg Cocktail.

The recipe of this month is based on the suggestions of cocktail expert Simon Difford from the famous Difford’s Guide. And as I mentioned above, chocolate will be present in this cocktail, together with other ingredients that will delight the palates of those who enjoy sweet and sugary drinks…

by My Butler Julius

For those of us living in the Northern hemisphere, it is the start of Spring, and for those of us in household service, this means one key thing: Deep cleaning and readying our principals’ property for the Summer, generally known as “spring cleaning.”

You may not be aware that this age-old tradition began in Persia (now Iran), signaling the beginning of the Persian New Year and is a custom still followed today. It is referred to as “shaking the house,’’ wherein everything in the dwelling is cleaned, from curtains to carpet…

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…

by Steven Ferry

Steven Ferry

Avoid leather-care products made in China as they generally use inferior ingredients and harsh chemicals or smelly animal fats as opposed to natural butters or oils.

Avoid spray products, such as waterproofing sprays, which likewise use ingredients that are not necessarily good for leathers and which are too imprecise in application, hitting other areas than the intended leather. Suede spray products are an exception but must be used in very well-ventilated areas as they are toxic…

featuring Kobi Gutman

In the continued quest to perfect his offerings to guests, Mr. Gutman presents a cheetah this month. This is what he says regarding this figure: “It is a single gift, as casting for multiple guests would be quite complex: The mold would need to be created in three sections and the resin then poured into the mold under the paw that is touching the ground—which is a very small hole for pouring a viscous liquid…

Tags Butler history, butler in the news, Butler Newsletter, Butler standards, Butler training, hospitality butler, leather care, superior service, wowing guests

Butler history Newsletter Steven Ferry

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

Post author By Steven Ferry
Post date March 31, 2021
No Comments on The Modern Butlers’ Journal, April 2021, The Wisdom of Butlers Past

The Wisdom of Butlers Past

by Steven Ferry

PART 47: SERVING AT TABLE

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

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

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

Tags Butler history, Waiting at table

Butler history Newsletter Steven Ferry

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

Post author By Amer A. Vargas
Post date March 1, 2021
No Comments on The Modern Butlers’ Journal, March 2021, The Wisdom of Butlers Past

The Wisdom of Butlers Past

by Steven Ferry

PART 46: Professional events require trained and drilled staff.

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

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

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

Tags Butler history, Waiting at table

Butler history Newsletter Steven Ferry

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

Post author By Amer A. Vargas
Post date February 1, 2021
No Comments on The Modern Butlers’ Journal, February 2021, The Wisdom of Butlers Past

The Wisdom of Butlers Past

by Steven Ferry

PART 45: WAITING AT TABLE

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

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

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

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

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

Tags Butler history, Waiting at table

The Wisdom of Butlers Past

PART 50, Serving the Different Courses

Message from the Chairman

by Steven Ferry

Butlers in the Media

by Steven Ferry

Letters to the Editor

The Wisdom of Butlers Past, Part 50: Serving Different Courses

by Steven Ferry

Let’s Talk Mixology, Part 69: Pink Squirrel

by Amer A. Vargas

My Butler Julius: Rewards of Service

by Butler Julius

Paying Attention to Details

Care of Leather Goods, Part 9: General Care of Leather 1

by Steven Ferry

Coming Soon… Online Hospitality Butler Course!

by Amer A. Vargas

Creative Corner

ft. Rick Finck

Recent Hospitality Graduates

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

The Wisdom of Butlers Past

PART 49: DINNER PROCEDURE

Message from the Chairman

by Steven Ferry

Butlers in the Media

by Steven Ferry

Letters to the Editor

The Wisdom of Butlers Past, Part 49: Dinner Procedure

by Steven Ferry

Let’s Talk Mixology, Part 68: Grilled Pineapple Mojito

by Amer A. Vargas

My Butler Julius: In What Kind of Pot Should Tea Be Brewed?

by Butler Julius

Paying Attention to Details

Care of Leather Goods, Part 8: Waterproofing Leather

by Steven Ferry

Coming Soon… Online Hospitality Butler Course!

by Amer A. Vargas

International Butlers’ Day

Creative Corner

ft. Kobi Gutman and Rick Fink

The Wisdom of Butlers Past

PART 48: Recommended Table Laying

Message from the Chairman

by Steven Ferry

Butlers in the Media

by Steven Ferry

Letters to the Editor

The Wisdom of Butlers Past, Part 48: Recommended Table Laying

by Steven Ferry

Let’s Talk Mixology, Part 67: Spring Fruit Water

by Amer A. Vargas

My Butler Julius

by Butler Julius

Paying Attention to Details

Care of Leather Goods, Part 7: Conditioning Leather

by Steven Ferry

Special Notice: Update on SABA Court Case

Message from the Chairman: Furore Over a Fork—And the Fork in the Road for the Modern Butlers

by Steven Ferry

Butlers in the Media

by Steven Ferry

Letters to the Editor

The Wisdom of Butlers Past, Part 47: Serving at Table

by Steven Ferry

Let’s Talk Mixology, Part 66: Chocolate Creme Cocktail

by Amer A. Vargas

My Butler Julius: Spring Cleaning

by My Butler Julius

Paying Attention to Details

Care of Leather Goods, Part 6: Leather Products to Avoid

by Steven Ferry

Creative Corner

featuring Kobi Gutman

The Wisdom of Butlers Past

PART 47: SERVING AT TABLE

The Wisdom of Butlers Past

PART 46: Professional events require trained and drilled staff.