Tag: butler standaards

The Modern Butlers’ Journal, August 2020

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Post date August 1, 2020
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Message from the Chairman

by Steven Ferry

Steven Ferry

The many positive responses to the three revealing articles on the collapse of global economies because of the mishandling of the virus has been very encouraging. The two individuals who did not appreciate the information provided an interesting view of those who support the current handlings: One wrote at considerable length about how bad the US President is—whereas the articles were about the pandemic, not the US presidency. The other, whose email I regret I cannot find to reply to him personally, said that while he had been following the Institute for years…

by Steven Ferry

Buckingham Palace has ordered one of its many ex-Butlers to stop using the word “Royal” in referring to himself or his school. There seemed to have been an understanding at first, but the attempt to trademark the name was seen as an encroachment on the brand of the Royals and a step too far, particularly given the refusal by the palace to allow Prince Harry and Meghan Markle to use the word for commercial purposes.Another ex-royal butler has continued his tradition of violating the basic standard of butlers by expressing opinions in the media about the personalities…

Letters to the Editor

“Very, very interesting read. Can you pls suggest guidelines or a possible Covid 19 Manual for the daily housekeeping / F&B within a private residence? Ms. J.

Ed: Thanks for reaching out. One obviously has to follow the laws of the land and region, but the whole point about this virus is that it is not appreciably different from any other virus or germ, and is susceptible to normal hygiene and cleaning procedures followed by disinfecting with a hydrogen peroxide spray (or bleach, but that smells)…

by Steven Ferry

The butler was responsible for warming the plates in an enclosed plate warmer that was transportable to the dining room—unless there was a fire in the dining room that he could use to warm the plates. In either case, he had to remember to dust the plates before use.Bread was placed before the arrival of guests, as well as any cold first course.The soup tureen was placed at the bottom of the table, soup bowls to the left of the person who was ladeling, and he then gave the plates to the butler to distribute.The placement of covered serving-dishes with food had to be precisely in line and at a…

by Steven Ferry

Most butlers and estate managers do not particularly appear to be engaged in these areas of the lives of their employers, but two who have been, offered the following responses to the questions asked:

Have you serviced employers and/or family who were active in sports?

“Yes. Children sports (high school or younger). College age young adults usually live on campus, so for them it’s more in quarterly increments. High school kids are pretty…

by Amer A. Vargas

With summer reaching its high temperatures in the northern hemisphere it is probably wise to reduce alcohol consumption to keep our bodies as hydrated as we can. So, in this month’s cocktail article I propose a very natural “brew for all ages”, if you can call it that, which provides double hydration, both by the liquid ingredient (still or sparkling water, or soda) and the solid ingredients: fruits of all sorts. And the best part of this drink is, it is very easy to personalize as long as one knows the drinker’s favorites fruits. Preparation for this cocktail is very simple: all ingredients should be cold…

by Jeff Herman

There are two metals to be aware of when eating, drinking, or dispensing from a silverplated object. The easiest method for determining if plating has been removed is to hold a piece of glossy white paper next to the piece; you should see a color difference.

Nickel

Most silverplated flatware has a nickel base metal. If you see this metal because of over polishing, discontinue use and have it replated…

featuring Kobi Gutman

Whether helping the chef decorate cakes with Disney figures made of fondant that will excite young guests or creating a statue or relief that hits the spot for older guests, Mr. Gutman continues to expand both his skills and his following, and bringing smiles all round!…

Placement and Job Vacancies: Butler/Estate Manager

For staffed estate in Las Vegas with another to be developed in Los Angeles. Usual duties and remuneration package, 75-150K DOE. More information will be provided if you are interested and able to move. Contact the Institute for more details; include your current CV/resume and a photograph of yourself…

….

Tags butler in the news, Butler Newsletter, butler standaards, Butler training, hospitality butler, new butlers, silver care, superior service, tosoani, xoconostle cocktail, xoconostle under zero

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The Modern Butlers’ Journal, July 2020

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Post date July 1, 2020
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Message from the Chairman

by Steven Ferry

Steven Ferry

As promised, the first part of a 3-part series on the pandemic and subsequent lockdowns that have completely undermined our lives and economies has been published. It explains what has been going on and why, and by the third part, empowers the reader to do something effective to end the pain. Parts II and III will be published on 2 and 9 July. Anyone wanting their own copies of the 50-page report, with 300+ links, is welcome to contact us directly and will be sent it on 9 July, or you can look on our website on 16 July, when the report will be posted in full…

by Steven Ferry

There were two mentions of butlers-of-sorts in the media this past month: 1. Butlers being provided to single room hotels with no walls or ceilings, on a Swiss mountain side. “Each room gets Modern Butler service, the project’s title for a butler that’s actually someone who lives nearby and can serve as an expert on the surrounding region. (In addition to serving you a drink in bed and bringing along some food.) “The Modern Butlers are members of the local communities and most of the room night fee is used to pay their salary.” 2. London-based Butler & Footman launching to provide an English version of America’s Hello Alfred, taking care of domestic and personal chores for busy executives…

Letters to the Editor

“Congratulations on the newsletter, very well worded intro letter and the new format looks great. Good to see you keeping at the forefront. PS

“The Butler is a profession to be respected, but, the Butler should respect another profession… that of the lawyer who should review the employment contract prior to accepting the position. As an attorney for 39 years, I can attest that the best time to discover your boss is [less-than-desirable], is before you start working for him.” WM…

by Steven Ferry

Dinner service was quite similar to today, but with some key differences. The lack of electricity meant candles and lamps needed to be lit and positioned to illuminate the narrow corridors and stairways used to carry food and dishes between kitchen and dining room. If not done, accidents and breakage often resulted. What drinks were served typically? Beer, ginger beer, porter [short for porter’s beer, a heavy, dark-brown beer brewed from charred malt], soda water, and spring water, making sure the ginger beer was kept cool or it would “fly about” when opened, including onto guests. Toast was also…

by Amer A. Vargas

While the sun heats up most of the corners of the northern hemisphere, this might be a great time to have fun creating a cocktail that’s not only fresh and tasty, as always, but also allows for slightly different variations by playing with the ingredients. On this occasion, we draw on a concoction suggested by cocktail lovers from TheSpruceEats.com, a publication we introduced in March last year when I wrote about the Red Carpet cocktail, honoring the Oscar Awards with a brew mixing vodka, Campari, pomegranate schnapps and juice. If you want to revisit that article, be sure to click here…

by Jeff Herman

Q: Can I use my plated meat-tray to cook chicken or beef in the oven?

A: I wouldn’t put any silver plate in the oven. Some objects may contain low-melting lead alloy parts (e.g. handles, applied rims, etc.) that may melt if the heat goes above 250 degrees. Additionally, you wouldn’t want to use an abrasive pad to remove food that was baked onto the piece. I would advise cooking only in oven-safe materials, then placing what was baked in the silver-plated piece…

featuring Kobi Gutman

Another sculpture by the butler who makes good use of his Covid-19 downtime to wow the guests he does have: Here is a bust in which he has captured in the sculptor’s clay that elusive “life” factor in the “clay” of the physical body—a wounded emotion of trepidation, perhaps, signaling through the slightly downcast body language. The mark of a true artist is the ability to bring their subject to life and encourage contributions from the audience…

Placement and Job Vacancies: Full-time Housekeeper for Houston Area

A full-time housekeeper is being sought for the quiet household of a couple in the Houston area. The property is located on 4.5 acres inside a gated community. The home is two stories, 4,500 sq ft. Your duties include cleaning and maintaining all inside areas on a daily basis as well as the back patio and the pool area. The upstairs floor is not used frequently, mostly during holidays when family visits. 2 large dogs are part of the family and you will look after them when family members are absent. Cooking skills would be a plus….

Tags butler in the news, Butler Newsletter, butler standaards, Butler training, hospitality butler, new butlers, silver care, superior service, tosoani, xoconostle cocktail, xoconostle under zero

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The Modern Butlers’ Journal, June 2020

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Post date June 1, 2020
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Message from the Chairman

by Steven Ferry

Steven Ferry

The Institute is happy to participate in International Butlers’ Day as a way of forwarding the profession’s image the world over and of allowing us all the opportunity to celebrate the profession and occasion in different ways. Ms. Josephine Ive of Magnum’s Academy in Australia came up with the idea. #internationalbutlersday

On a different subject, as much as we are probably all fed up with hearing about this pandemic, it is something that is still very much front and center in…

by Steven Ferry

There was little in the media about butlers this past month, other than a couple of butlers talking about their ex-employers and guests….

Letters to the Editor

“I very much agree with all you have written. It will be very interesting to hear & read from all—including governments, pharmaceutical, & tech companies, what will be said & hopefully learned with hindsight from this sorry state of affairs.” RS. Ed: Agreed—we definitely need to learn the right lessons from this experience.

“A very timely and informative article and true in my estimation!”

“Regarding your editorial in the Modern Butler’s Journal dated May 1, I thought you were 100% correct. A mentor once told me to be doubly aware of the difference…

by Steven Ferry

The side-table had its own particular function, where the plates, food, and sharper silverware are placed, … the items to be used first being placed at the front. Mis-en-place included having d’Oyleys [Doilies], and dessert knives, forks and spoons placed on the dessert plates, rather than having the silverware placed already on the table, as is done by butlers these days. Various options are given that might not apply today, but the following basic words of advice apply just as much then as now: “Whether you have a few or many at any time to dinner, make it a matter of thought how you…

by Steven Ferry

Vacation and holidays granted by employers vary from generous to positively mediaeval.

“Currently I receive 5 weeks of paid vacation and 8 paid holidays.”

“I have had 6 employers in a 40-year career, so vacation and holidays have varied, in part because Federal laws have been changing. I am supposed to have three weeks off this coming year (starting my seventh year), but still cannot get my second week off (in practice). I have been made to take my vacation days for week two, one day at a time…

by Amer A. Vargas

Welcome again to the fascinating and diverse world of cocktails.

On this occasion, we devote our article to a century-and-a-half old cocktail that is never out of fashion. A few months back we published the Thyme Will Tell recipe, a variation of the original Whiskey Sour we are revisiting today.

Interestingly enough, the Whiskey Sour was first mixed during the second half of the nineteenth century and published in El Comercio de Iquique, a Peruvian…

by Jeff Herman

Q: Can I use powdered chalk and water to polish silver?

A: The short answer is that it’s not recommended. Modern-day chalk is made with either calcium carbonate or calcium sulfate. There are different grades of both of these materials. Only laboratory-grade calcium carbonate is recommended; anything else is much too abrasive for your silver. Normally, the calcium carbonate is combined with denatured alcohol and worked into a slurry. The slurry is then applied with a moist cellulose sponge…

featuring Kobi Gutman

Whether you are in private service or in hospitality, or any other field where you look after others, family members included, there is every reason to acquire skills that bring a smile to the faces of others.

Mr. Gutman recognized that in the tradition of turndown gifts, there was room for some creativity to add to the turndown experience of his hotel guests, and so he started simple by carving fruits—which we have shown in earlier MBJ editions—that were themed according to guest interests. These were a great hit, so he researched and practiced and improved, branching out into making molds that…

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The Modern Butlers’ Journal, May 2020

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Post date May 1, 2020
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Message from the Chairman

by Steven Ferry

Steven Ferry

As butlers, we care about people: Certainly about our employers, but also the staff we rely on to keep the estate running, the vendors, and by extension, their families, the police who keep order, the shopkeepers, etc. In the same vein, we might well care about all humans and other life forms that survive on this narrow band around the world, because the better we all do, the better we all do. So it is that I have to wonder about the best efforts to help us through this apparent pandemic. Are we really on the right track?…

by Steven Ferry

With 90% of the media focused on government responses to the virus, collapsing economies, and the invisible dangers presented by the virus, there was no room for matters butler. In fact, the only two mentions were of products given butler names: A “Butler Globe Light” and a “Yard Butler”—the latter is a wall-hanging support for a garden hose and should not be confused with the Yard Butler that holds large plastic bags open so one can put fallen leaves into them. Ah well, that is the drawback for being recognized as the quintessential service providers…

Letters to the Editor

“I am surprised to find two things that need correcting in the latest edition of your always excellent newsletter: Ivor Spencer was made an MBE by the Queen, not knighted. Had he he been knighted, he would be known as Sir Ivor, not Sir Spencer as you wrote. I do hope you are keeping active, fit and well during these ‘horror movie’ times. Warmest regards,” RE

Ed: Thanks for pointing out these errors. I see we have a common misconception in the profession that Mr. Spencer was knighted as an MBE and therefore…

by Steven Ferry

The sideboard and side table were not just functional mis-en-place tools but also an opportunity to create a beautiful presentation that showed off the various tableware of the household, such as the “glasses and small waiters [8″ tray], the cruet-stand [for holding condiment containers], sugar-basin, and the cut-glass water jug, which is to go on with the dessert, and a few silver spoons.”

Two words of caution: a) If there were not enough glasses, “never attempt to make three or four persons drink out of one glass, as that is a filthy trick.” b) Place…

by Steven Ferry

This month we examine a topic that impacts every butler and estate manager—their remuneration package. As some people in the profession and the media have lowballed the exchange given to butlers and estate managers from time to time, which is not helpful when negotiating a salary, especially with an employer not used to having butlers or estate managers, we thought we’d ask what the general experience has been. Salary amounts have been converted to USD for the sake of consistency and refer to net…

by Amer A. Vargas

Even though traveling is currently limited worldwide, this month our cocktail column takes us to Japan to find the origin of this month’s cocktail choice: the Strawberry Sake cocktail.

This exquisite concoction combines the sweetness of strawberries, the acidity of yuzu juice and the exclusive fruitiness of a nice sake. These are the ingredients that you need for two servings…

by Jeff Herman

Q: Where can I find glass liners made for my open salt container (cruet)?

A: Pairpoint Glassworks will hand-blow liners in any color for open salts, ice buckets, casseroles, etc. They do excellent work and prices are very reasonable.

Q: Why can’t I remove a stain from my silver salver after serving a roast?…

featuring Kobi Gutman

More magic created by the butler for guests. In the butler’s own words:

“Here are a few little things I made for guests in the last couple of days—fun for me, to be sure, but it is amazing how these little creations, which take very little time once you have mastered the techniques, routinely bring smiles to the guests and others.

“A lady guest staying in one of the suites left for a day and so I went on…

Tags butler in the news, Butler Newsletter, butler standaards, Butler training, hospitality butler, new butlers, silver care, superior service, tosoani, xoconostle cocktail, xoconostle under zero

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The Modern Butlers’ Journal, April 2020

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Post date April 1, 2020
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Message from the Chairman

by Steven Ferry

Steven Ferry

When most of the airwaves are taken up with the pandemic, I am not inclined to add to the noise and confusion. If knowledge is power, however, then ignorance is weakness, and I have two videos that will empower you, I am sure.

by Steven Ferry

The New York Times carried this photo recently, which was taken some time in the 1980s. Mr. Ivor Spencer, second from the left, front row, had an amusing drill for teaching proper carriage or bearing—the way a person stands or moves. This is vintage Sir Spencer (he was knighted by the Queen of England in later years), in that no self-respecting butler would be caught dead with a glass on his head; but if you wanted to teach students quickly how to walk upright and without a distracting or ungraceful…

Letters to the Editor

“Another great newsletter and I enjoyed the answer on ‘Continuing the correspondence with Alex’ with some great insights/history on the profession. “I wish I had sent you this Bar Butler photo earlier as it would have paired well with the BBQ Butler you mentioned. I saw the Bar Butler in our local supermarket in Mosselbay, South Africa.” RM

Ed: Glad you liked the interchange with the author about Batman’s butler—it was a fun conversation, and at the end of the series, we’ll link to his article…

by Steven Ferry

The next subject taken up was cloth, meaning the tablecloth and napkins (although the author says “if napkins are used,” which begs the question!). Table cloths generally had patterns woven into them, so it was important to have the patterns on the upside, not upside-down, facing the table. Where an object was depicted, the butler had to make sure the bottom of it was directed toward the bottom, not the head, of the table…

by Steven Ferry

Have you had to deal with staff who might be described as being dishonest or even criminal? If so, what were they doing that did not work well for the professional home environment?

In my 40 years of service, I have seen my fair share of unethical behavior. Over a decade ago, I worked in a home where the client, a 77 year old male, was…

by Amer A. Vargas

As the world’s speed seems to slow down due to almost indiscernible entities, butlers try to stay positive and focus their attention on ways of pleasing others. And one of those ways is, of course, concocting delicious mixes! In this month’s journey into the world of cocktails, I propose to use some uncommon cocktail ingredients to make something really special. On this occasion, then, we will produce a cocktail using black truffles and truffle essence…

by Jeff Herman

Sterling and plated silver have the advantage over other metals in that silver can kill or suppress the growth of microorganisms such as bacteria, mold, and fungus. But to safely sanitize your silverware and jewelry, use 70% rubbing alcohol or hand sanitizer (may leave a residue) applied with a cotton towel (not a paper towel), make-up pad, or cotton ball. Keep these products from coming in contact with porous components such as wooden handles and finials, ivory insulators, wooden coaster bases…

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

This month we greet a newly graduated group of butlers from the Royal Holiday Island in the Maldives. Thank you all for your great commitment and energy.

All of us at the International Institute of Modern Butlers wish you a bright future full of success!

“I have never had a trainer who could explain things so easily—I learned a different way to live my life…

Recent Hospitality Graduates

A great picture showing the International Institute of Modern Butlers’ Vice President for Asia, Mr. Budi Prihardjanto, with the newly graduated butler team at the Royal Holiday Island in the Maldives.

Congratulations to all!

Tags butler in the news, Butler Newsletter, butler standaards, Butler training, hospitality butler, new butlers, silver care, superior service, tosoani, xoconostle cocktail, xoconostle under zero

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The Modern Butlers’ Journal, March 2020

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Post date March 1, 2020
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Message from the Chairman

by Steven Ferry

Steven Ferry

You may have started to notice news reports in the mainstream media about the Wuhan coronavirus, also referred to as CoVid-19. We have been following it for the last 5-6 weeks through independent media. The lack of verified information and the influence of political persuasions of one stripe or another make it hard to gauge the actual situation accurately. Certainly there is panic and confusion, as well as multiple actions taken that, in hindsight (or appearing obvious while events are unfolding, to anyone with two brain…

by Steven Ferry

Very little in the news about butlers this past month: the BBQ Butler is alive and well in the United States of America, and that’s about it…
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Letters to the Editor

“I can relate to your wise message and I am grateful for the insight. Thank you. This definitely should be the tone for 2020. I believe it is only fair that people be given a chance: When I started as a Guest Relations Officer here, the news was not well received by some. But I proved myself to be more-than-capable in the following months. When I was then given the opportunity to become the first butler, the idea was sadly almost dismissed. Now, after throwing myself into self-development, I can say with pride…

by Steven Ferry

The idea of dinner service being the jewel in the crown of the butler’s duties has existed for centuries: “If one part of a servant’s business calls for greater attention than another, it is waiting at table; it is a branch, likewise, wherein he can show more of his ability than in anything else he may have to do, as many make great pretensions to cleverness in conducting a dinner, who yet never knew the first principles of properly waiting at table.” The author goes on in the same vein, faulting untrained butlers and footmen, and…

by Steven Ferry

This is a subject that, unless we are living in a tent in the middle of the Sahara desert, we have all experienced at one time or another. Thanks to those who were willing to share from a professional point of view. I know sometimes these subjects make butlers and household/estate(s) managers clam up for reasons of discretion, but if both butler and the person they are discussing remain anonymous, then no harm done, no foul, no penalty. Discussing this elephant in the room helps members know what to expect and how…

by Amer A. Vargas

As Spring is about to arrive in the northern hemisphere, the days are becoming longer and temperatures warmer. It feels nice to go out wearing fewer layers of clothing and even nicer to spend some time outside with friends and acquaintances, enjoying the clement weather. This month’s cocktail is one of the simplest one can find, as it only mixes a few very basic ingredients, but we are going to give it a creative final touch by adding a common garnish as well as an uncommon one. As I said, the recipe…

by Jeff Herman

It’s critical to retard both rot and the drying out of porous attachments such as ivory insulators, wooden handles, wooden bases on wine bottle coasters, etc. Staples Crystal Clear Wax should be used and applied with a soft, flat sable-type brush. Do this in a well-ventilated area. Paint a thin layer on the attachment then use a paper towel or cotton towel to buff the surface until hard to the touch. Repeat with a second and third coat. The wax should be fully cured within 24 hours—by that time, the solvent will have evaporated…

featuring Kobi Gutman

Successfully cast by the butler and finished with gold powder—something to wow employers and guests at turndown or on a special occasion….
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In Their Words: How Those Trained by the Institute’s Trainers Feel about Their Experience

On this occasion, we’ve received kind feedback from members of the butler department from the Royal Island Resort in the Maldives. To all of you, thank you for your commitment to the training and we wish you a future full of success!
“The trainer is very likable, first providing suggestions on how to manage areas of difficulty. He is understanding because he has experienced these kind of situations himself as a Butler, so he helps you not only like a friend, but also…

Recent Hospitality Graduates

The Royal Island Resort in the Maldives now has a team of newly trained star butlers! Here they are depicted with their trainer, the International Institute of Modern Butlers’ Vice President for Asia, Mr. Budi Prihardjanto. Congratulations to all!.
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Tags butler in the news, Butler Newsletter, butler standaards, Butler training, hospitality butler, new butlers, silver care, superior service, tosoani, xoconostle cocktail, xoconostle under zero

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The Modern Butlers’ Journal, February 2020

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Post date February 1, 2020
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Message from the Chairman

by Steven Ferry

Steven Ferry

So we come to another leap year, one that you could celebrate perhaps with the Leap Year cocktail Mr. Vargas covers in his column this month. Anyone into the significance of numbers might be impressed with 20:20 pm on the 20th of February, 2020. Such moments do not come around very often and I will be sure to enjoy that Leap Year drink at that particular time, at my own birthday bash. Would that I were celebrating my 20th, but alas, that particular moment has passed 🙂 …

by Steven Ferry

An interview with the Chairman done a while back finally surfaces. Apart from the usual pronunciamentos by a certain ex-butler with an inflated sense of self-importance and a diminished sense of the niceties of butling, the past month in the media was marked by more abuse of the word “butler:”

Teddy Bear butler…

Letters to the Editor

“The show is more about the fantasy version of MI6 that is known to most Americans—James Bond, etc.—than the reality. If you don’t mind my asking, what was your experience with intelligence analysis? Not a big deal, just would be a nice detail for the story–you’re a real-life Alfred!” Ed: I’ll take that as a compliment. I agree on your analysis about the fantasy version of MI6. To answer your question, I analyzed a stream of information for a client in order to identify trouble spots, or conversely, good spots…

by Steven Ferry

Decanting has been a time-honored tradition for butlers, so no manual could be considered complete without covering the proper technique. Butlers two centuries ago poured the wine gently through a strainer with cambrick in it to catch crust and bits of cork from entering the decanter. Cambrick? A misspelling of Cambric, an area of France producing fine and dense cloth made of linen initially, later cotton.The advice on opening a bottle would not impress any butler, sommelier, or employer today: Place the bottle on the floor…

by Steven Ferry

75% of those surveyed have had to work with Family Offices. The successful approach, obviously, is collaboration and working to bring them up to speed on the delicate balances existing in private service, where these are missing in the Family Office personnel—and that does appear to be an issue that will result in conflict if not addressed. With the complexities of life today and the greatly expanded list of duties that butlers/household managers have, it would be impossible for them to manage everything as in the old days…

by Amer A. Vargas

As the New Year progresses, we arrive at a longer-than-usual February. Yes, 2020 is a leap year, which rewards us with an additional day this month for fun and cocktails! Did you know that there actually is a cocktail named Leap Year? It was created by barman Harry Craddock on the 29^th of February 1928 for the Leap Year celebrations at the Savoy Hotel in London where he worked, and was recorded for the first time in the 1930s cocktail compilation, The Savoy Cocktail Book. To prepare it you will need…

by Jeff Herman

This video shows how I polished a Paul Revere beaker using Earth Friendly Silver Polish,* cotton balls, and the occasional Q-tip.

The white translucent panel in front provides contrast, making tarnish easier to identify and remove completely. Total polishing time was 30 minutes because of the long-neglected surface. Removing tarnish that would have formed on these pieces over a period of six months may have taken only two minutes…

featuring Kobi Gutman

More on the magic created for guests — creations that mirror their interests. Mr. Gutman is here experimenting with new materials and techniques.

Tags butler in the news, Butler Newsletter, butler standaards, Butler training, hospitality butler, new butlers, silver care, superior service, tosoani, xoconostle cocktail, xoconostle under zero

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The Modern Butlers’ Journal, January 2020

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Post date January 1, 2020
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Message from the Chairman

by Steven Ferry

Steven Ferry

In a world characterized increasingly by discourteous and divisive behaviour toward others based on unwavering ideas about how bad they are, it is probably a good idea to sit and look at these “evil people” until one has found twenty things that one has in common with them. One thing I have found in the rather many decades I have been bouncing around this planet, is that nobody is quite as bad as we may think they are, or they are painted by others. Let this be the tone for the year 2020!…

by Steven Ferry

Lovely article and video about an English butler in America.

A bizarre ad for a dog-carer in the West End of London, with a job description that is actually that of a butler who also has to look after the dogs—a new wrinkle on how to hire a butler at about a third of the going rate.

Needless to say, this month had the requisite announcement about a robot butler…

Letters to the Editor

“I thought of one more question, sorry to keep bugging you. Part of why I’m writing this is because a TV show Pennyworth is soon to premiere and it’s about Alfred’s days as an MI6 agent. You said that all of your prior work helped prepare you for the butler profession—I’m curious how being an intelligence analyst helped.”

Ed: Good question. I am neither vouching for MI6 nor its ability to analyze situations correctly—their use of logic and investigative technology is very…

by Steven Ferry

Luncheon posed some challenges that we still meet today, and some that we do not—such as the management of trays: Butlers were advised to refrain from putting too much on the trays before closing the hinged sides, in case a side burst open and items fell off. Then there was the difficulty of carrying trays laden with food and plates, etc. when climbing stairs so narrow that one might scratch the walls. Apparently, one should be careful not to place anything on these stairs, as fatalities had been recorded of unsuspecting…

by Steven Ferry

It seems assisting housekeepers when needed is a standard part of the modern butler’s duties—in line with the downsizing of household staffs a century ago that left the butler rolling up his sleeves and doing work previously covered by housekeepers and others. This trend was re-enforced by the new tools and equipment beginning to appear in households, such as dishwashers (1888) and vacuum cleaners (1905). And so today, what is it that butlers do particularly for the housekeeper in the spirit of teamwork? Cover weekends…

by Amer A. Vargas

As the holiday season comes to an end with the beginning of the new year, and indeed a new decade, we return to daily routines and most likely have a bag full of good intentions and resolutions – one of which can probably be found on the mind of more than one person: “This year I’m going to lose some weight!” In case you are one of those, you probably want to take a look at your intake, as well as at your active undertakings. Whilst I leave the second to you, here I propose a low-cal cocktail to keep you enjoying and amusing your palate, while…

by Jeff Herman

There are four major reasons for keeping prized sterling and silver-plate out of the “chamber of doom:” (1) Any factory-applied patina (the blackening in recessed areas) will eventually be removed; (2) The detergent’s aggressive chemicals, combined with the washer’s high temperature will eventually turn the silver grey or white and create a dull, non-reflective surface; (3) Most older, and some repaired, hollow-handled knives are filled with pitch. This cement will expand with heat, possibly forcing open a thin solder seam, or exploding the knife blade out…

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

We say hello to the New Year with feedback from the new Nobu Hotel Los Cabos in Mexico, including some kind words from that property’s General Manager. To all of you, congratulations and best wishes for a successful 2020!

“First of all, congratulations for the great job you have done!”

I really thank you for coming to train our butler team and I am sure…

Recent Hospitality Graduates

To start the year on an optimistic note, we welcome on this occasion a group of butlers from the new Nobu Hotel Los Cabos in Cabo San Lucas, Mexico. They stand ready to excel in 2020 and beyond!…

Tags butler in the news, Butler Newsletter, butler standaards, Butler training, hospitality butler, new butlers, silver care, superior service, tosoani, xoconostle cocktail, xoconostle under zero

Newsletter

The Modern Butlers’ Journal, December 2019

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Post date December 1, 2019
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Message from the Chairman

by Steven Ferry

Steven Ferry

What? Another year gone? How the time has flown! We have plenty of note to look back on this year, and I am sure you do, too. Another article has been published that might be of interest: What Happens When Quality Assurance Morphs into PR & Marketing? It is a challenge to impress upon hospitality managements that all the PR and marketing and social media positioning they ever needed would occur naturally by word of mouth if they would just focus on improving the quality of their service. For us butlers, it is so obvious…

by Steven Ferry

As bad as things may seem occasionally in the media today regarding our profession, they do not come close to the antics of one Mr. Frank Miller. It appeared he lured a homeless man to his death in 1896, so that his employers would regard him as a hero defending their house from a “burglar”—just so he could keep his job as a butler. Turns out he obtained his job based on a false “resume” and had no experience as a butler. A nice article about one of Etihad’s lady butlers. Another nice article about hospitality butlers…

Letters to the Editor

“I wish to express a huge thank you to both Modern Butlers and Mr. Herman! Thank you for having Mr. Herman in your monthly Journal. I’m a house manager taking care of a huge estate in Beverly Hills that has more silver and brass in it than any other house I have ever taken care of. I was at my wits end dealing with all this silver, I knew I needed to be able to appreciate it more and have some affinity for it. I contacted Jeff for a pep talk about how to go about taking care of all these precious metals. He was so gracious with…

by Prof. Richard Ratliff

This is the sixth and final article in a series discussing foundational principles for the Butler’s Standards for Professional Performance. Mr. Ratliff will be focusing for the next two years on a project for his Church, the Church of Latter Day Saints. We thank him for his contributions and we wish him much success with his new project. Scenario: An innocent gesture, perhaps, but troubling nonetheless. A guest couple were leaving after a visit with the host family. In an effort to thank the butler for his part in the evening’s activities…

by Steven Ferry

Having covered the managing of F&B items, we’ll next take a look at the standards and expectations for the service of food and drink two centuries ago, starting with breakfast. Butlers were directed to “place green cloth on the table and then the linen cloth. If the linen cloth is too large for the table, turn it up under the green cloth.” Tea and coffee was served, with one staff person having the responsibility of making the tea or coffee, and having the usual cream jug, tea/coffee pot, sugar and tongs, placed conveniently…

by Steven Ferry

This month’s subject examines the butler and the chef, or having to be the chef, too.One third of the butlers surveyed have never had to cook, but the majority had the skill and were required to use it. All had had to work with chefs and manage them delicately. One butler had three chefs to prepare all meals for the employer, the staff, events, and for the employer’s aircrafts. This butler did, however, provide fruit preparation and an egg every now and then when serving breakfast. Another, while working as head...

by Frank Mitchell

Thinking in sequences is an important skill for a butler and an important element in anticipating. 999: The number dialed in the UK when reporting an emergency. Definition of emergency: “A serious, unexpected, and often dangerous situation requiring immediate action.” Unexpected: A math problem be resolved in order to dial emergency services. Result? Two emergencies…

by Amer A. Vargas

As Christmas is approaching at a steady pace, it’s time to start making preparations for family gatherings during the holiday season. And of course, cocktails can be an important part of those gatherings. On this occasion, we suggest a variation of the classic and very Christmassy eggnog punch. Our suggestion is itself a variation of a Chocolate Eggnog recipe by famous chef Jamie Oliver that you can see by clicking here. These are the ingredients that you will need for about 8 servings…

by Jeff Herman

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 warm the label gently. The label should now peel off cleanly. Note: Never use a hair dryer on lacquered pieces. If the label leaves a sticky residue, wait for the piece to cool and try removing the glue with some hand sanitizer, canola oil, or olive oil on a cotton ball or make-up pad. If this fails, place a cotton…

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

A few words from the butlers who attended the refresher training and the butler basics course performed by Mr. Amer Vargas at the beautiful Sofitel Legend Santa Clara in Cartagena de Indias, Colombia, and from the management team and butlers at the Ungasan Clifftop Resort in Bali, in Mr. Budi Prihardjanto’s training in October/November…

Recent Hospitality Graduates

On this occasion, we welcome a number of new butlers and we greet again other butlers who attended a refresher training. Mr. Budi Pridharjanto visited the beautiful Ungasan Clifftop Resort in Bali, whilst Mr. Amer Vargas trained at the Sofitel Legend Santa Clara in Cartagena de Indias. To all of you, our best wishes for a life full with success and impressed guests!…

Placement and Job Vacancies

We will be announcing a new VP Placement very soon — a professional who has extensive experience in household management at the highest levels, and knows how to find the right people for the job…

Tags butler in the news, Butler Newsletter, butler standaards, Butler training, hospitality butler, new butlers, silver care, superior service, tosoani, xoconostle cocktail, xoconostle under zero

Newsletter

The Modern Butlers’ Journal, November 2019

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Post date November 1, 2019
2 Comments on The Modern Butlers’ Journal, November 2019

Message from the Chairman

by Steven Ferry

Steven Ferry

Butlers have been serving the wealthy and powerful for over a millennium but hotel butlers are a recent phenomenon. Apart from one or two butlers in the luxury hotels that appeared in England, Europe, and the US starting in 1865, butlers only came into being in hotels in 1982. Until the publication of Hotel Butlers, The Great Service Differentiators in 2004, only isolated job-descriptions defined the position. In the 15 years since, the hospitality markets have changed considerably and technology has leapt into the forefront; and the Institute…

by Steven Ferry

A peculiar job description for a butler to a Russian family in England, requiring he act just like Jeeves and be either a Sagittarius, Virgo, Aquarius, Capricorn or Leo: an unusual example of discrimination in the hiring process! The usual ex-butler loudmouth appeared in several articles this month as the resident consultant for trashy English newspapers on their continued efforts to turn royal life in England into a soap opera. Not surprisingly, his lack of discretion is receiving blowback from readership of even the trashy media…

Letters to the Editor

“I always learn so much from your newsletter and am so grateful for its existence. I was saddened by the gossiping backbiters that exist in our field. The ‘too little too late”’ [mentioned in the last issue] was not lost on my perceptions of an undutiful human being.

“My contracts are very clear about confidentiality. I suppose it is an ethical character flaw to put an employer in a scandalously light…

by Prof. Richard Ratliff

This is the fifth of a series of articles discussing foundational principles for the Butler’s Standards for Professional Performance. Butlers perform many of their duties “onstage”, as it were, where life’s drama occurs in the employer’s household. The butler’s sartorial precision and quality, groomed perfection, graceful movement, professional manner, and efficiency are noteworthy and admirable. Who wouldn’t notice? With impeccable appearance and manner, it doesn’t take much to draw attention—slightly extended…

by Steven Ferry

As the person in charge of the plate and china, the butler should be at pains to ensure nobody enters the Butler’s Pantry without his permission, mainly to prevent the plates from ending up in the kitchen, broken. He also should insist that the principals allow sufficient utensils to be purchased for the kitchen and “parlour,” and not skimp on these. In order to maintain inventory, it is advised that butlers not place any china on the window opening onto a public street…

by Steven Ferry

This month’s subject covers formal entertainment, which most participants felt they had covered in last month’s Journal. We therefore quote a typical response we received from one household manager who does a lot of formal entertaining for her principal: What duties have you had over the years regarding formal entertainment for employers, family, and guests?

Since I have been in private service for decades, I have helped homeowners in...

by Frank Mitchell

Sometimes small errors are noted in the workplace, but the deviation from standard is insufficient to warrant a formal, recorded training session. Coaching is informal and can be done on the spot if it does not disturb the guests or family members. So for instance, if errors are noted during dinner service, it is better to coach staff later provided immediate intervention is not required for safety’s sake. Use the feedback formula discussed earlier, always starting with positive feedback, followed by feedback for improvement…

by Amer A. Vargas

As the article’s author is currently in Colombia, revisiting the cream of the crop of Cartagena de India’s butlers, it might be interesting to prepare a particular Colombian cocktail that should please most lovers of concoctions, especially those who enjoy a sweet mix. What’s more, since this cocktail is mostly enjoyed here during the Christmas season, the timing couldn’t be better to give you an idea for an unusual cocktail that you could brew up this Holiday season. So, today we introduce the Sabajon (read sa-ba-hon…

by Jeff Herman

Place the pot on a cotton towel in the sink and fill the pot with warm water. Drop in one five-minute denture-cleaning tablet per two cups of water. Let stand for ten minutes. If it looks like the pot may overflow because of the effervescing, pour out some liquid through the spout (as you don’t want the liquid to run down the outside of the pot). Empty the pot through the spout then rinse the pot with warm water.You may find that the effervescing action of the tablets may remove only the grime and not the stains. If so, use…

Placement and Job Vacancies: Butlers Sought for an Iconic Hotel Opening on South Beach, Miami and a Female Chef/Lady’s Maid/Butler in La Jolla CA

The hotel vacancy is for a property that is part of the Small Luxury Hotel Collection. Applicants must be US citizen, or valid Green Card holder, or on a current J1 visa. Email the Institute for a job description and the remuneration package. La Jolla, CA position: A female Principal is looking for a female team player who will report to her directly. You will not be asked to manage the other staff (2 housekeepers, one security guard). This is a small, but formal household. Duties include cooking meals…

Tags butler in the news, Butler Newsletter, butler standaards, Butler training, hospitality butler, new butlers, silver care, superior service, tosoani, xoconostle cocktail, xoconostle under zero

Message from the Chairman

by Steven Ferry

Butlers in the Media

by Steven Ferry

Letters to the Editor

The Wisdom of Butlers Past, Part 39: Dinner Service

by Steven Ferry

The Butlers Speak: Assisting with Employer Sports Equipment and Activities

by Steven Ferry

Let’s Talk Mixology, Part 58: Drink-n-Fruit

by Amer A. Vargas

Consulting the Silver Expert: Metal Toxicity

by Jeff Herman

Creative Corner

featuring Kobi Gutman

Placement and Job Vacancies: Butler/Estate Manager

Message from the Chairman

by Steven Ferry

Butlers in the Media

by Steven Ferry

Letters to the Editor

The Wisdom of Butlers Past, Part 38: Dinner Service and Toasts

by Steven Ferry

Let’s Talk Mixology, Part 57: Frozen Blue Chi Chi

by Amer A. Vargas

Consulting the Silver Expert: Some Random Questions and Answers

by Jeff Herman

Creative Corner

featuring Kobi Gutman

Placement and Job Vacancies: Full-time Housekeeper for Houston Area

Message from the Chairman

by Steven Ferry

Butlers in the Media

by Steven Ferry

Letters to the Editor

The Wisdom of Butlers Past, Part 37: The Sideboard

by Steven Ferry

The Butlers Speak: Vacations and Time Off/Schedule

by Steven Ferry

Let’s Talk Mixology, Part 56: Whiskey Sour (and Variations)

by Amer A. Vargas

Consulting the Silver Expert: Some Random Questions and Answers

by Jeff Herman

Creative Corner

featuring Kobi Gutman

Message from the Chairman

by Steven Ferry

Butlers in the Media

by Steven Ferry

Letters to the Editor

The Wisdom of Butlers Past, Part 36: Dinner Service

by Steven Ferry

The Butlers Speak: What is the Proper Exchange, Salary, etc. for a Butler/Estate Manager

by Steven Ferry

Let’s Talk Mixology, Part 55: Strawberry Sake Cocktail

by Amer A. Vargas

Consulting the Silver Expert: Some Random Questions and Answers

by Jeff Herman

Creative Corner

featuring Kobi Gutman

Message from the Chairman

by Steven Ferry

Butlers in the Media

by Steven Ferry

Letters to the Editor

The Wisdom of Butlers Past, Part 35: Dinner Service

by Steven Ferry

The Butlers Speak: Dealing with Dishonesty, Theft or even Criminality

by Steven Ferry

Let’s Talk Mixology, Part 54: Black Truffle Pear Martini

by Amer A. Vargas

Consulting the Silver Expert: Covid-19 and Silver Sanitizing

by Jeff Herman

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

Recent Hospitality Graduates

Message from the Chairman

by Steven Ferry

Butlers in the Media

by Steven Ferry

Letters to the Editor