Tag: Carving

Categories
Newsletter

The Modern Butlers’ Journal, April 2016, International Institute of Modern Butlers

 

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

The Modern Butlers’ Journal volume 12, issue 4

International Institute of Modern Butlers

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

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

Message from the Chairman

There were two examples this month of butlers talking in public about their employers, which raised some eyebrows amongst those in the profession.

The first was an ex-White House butler talking about First Lady Nancy Reagan. Good things to say, of course, but perhaps we have a different standard when we talk of the White House butlers (more waiters than butlers): they were and still are allowed to bring cameras to the WH and photograph whatever they want. They are obviously not discouraged from talking of their experiences to the media. Perhaps because their employers are public figures, not private employees.

The other was Mr. Trump’s butler. Leave it to The Guardian, an English newspaper, to point out that the butler’s name is almost identical to a word for butler (seneschal, a word with German roots meaning “old servant.”) that was in general use in England during the 12th-15th centuries. Our good seneschal also had good things to say, to be sure, and with the obvious blessing of a charismatic/outgoing employer whose political strategy includes accumulating as much free publicity as possible.

What is the take-away? When working for politicians, media contact may well be encouraged, as long as it promotes a good perception. As the saying goes, “It’s a PRO (Public Relations Officer) world,” and one of the duties of the butler is that of a PRO. This is not so strange, as we are always expected to forward positive ideas to family members, guests, staff, vendors, and strangers, and to nip smartly in the bud, any bad-mouthing or dissension.

So I would encourage the eyebrows to come down to normal range again regarding these two specific cases, as we have exceptions to the golden rule we grew up with in private service.

On a different note, long an iconoclast (a person who attacks cherished beliefs), or perhaps a Luddite (a person who opposes the unwanted effects of new technology), I have eschewed (avoided) “social media” and virtual reality in favor of reality. Recently, I broke ranks with myself to explore the world of social media by reading a book that requires reviewing ones company’s image on the Internet. I was heartened to see the views of the Institute held by others: One person referred to the Institute as being in “the Ivy League of butler schools.” Not to blow our own horn, but to confirm that kind words go a long way, and to relay our thanks for brightening the day.

Letters to the Editor

“Nice photo on the cover this month. The idea of wearing “white tie” in the afternoon was very funny…. Unfortunately, nobody wears white tie anymore. It could be good for us to wear on those occasions where guests wear dinner jackets to distinguish ourselves from the guests. But even dinner jackets are very rare today. People just do not know how to dress anymore.

“The thing I like about England is that dinner jackets are still considered evening dress for men on most occasions and men learn to wear them from their university years, thanks to a number of balls and other social events.

“With regard to gentlemen’s clothing, I found one web site, Gentlemen’s Gazette, to be a very good source for valets and butlers seeking information on anything related to menswear.” GL

Butlers in the Media

To the ever-growing list of goods and services capitalizing on the reputation of our profession by including it in their name, we can now add Trash Butler (who doubles as a Doorstep Valet) and Trendy Butler (a fashion club).

BMW’s virtual butler in its prototype autonomous car is reminiscent of the holographic butler appearing like an attentive genie in the Bentley concept-car shown in a recent MBJ.

When space is tight and there is no room for a butler in the vehicle, it is a good idea to have a virtual butler to provide some needed services, and these will no doubt prove popular if and when included in the Bentleys and BMWs of the future.

A handful of North American airports are providing Airport Butler concierge service. Kudos for upping the service levels, but why lay aside a perfectly good, and certainly accurate, title like “Concierge”? Another concierge service describing itself  as “Butler Service” has also been launched in Adelaide, Australia, providing errand services similar to those provided for busy people in NYC and elsewhere.

An interesting article on the Family Offices that are the 21st Century “butlers” that run not just one or more domestic households, but the complex financial and other concerns of multi-millionaires and billionaires.

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

Let’s Talk about Mixology, Part 11

by Amer Vargas 

Mojitos

If you are past your mid-30s, I am pretty sure you have watched (or at least heard of) Miami Vice, the TV series depicting undercover detectives James Crocket (Don Johnson) and Ricardo Tubbs (Robert Michael Thomas) and their quest to stop drug dealers and mobsters.

That TV series led to a film tribute in 2006, which then served as a minor revival with new “good” and “bad” guys. In the movie, Colin Farrell’s character, Sonny Crockett, exhibits quite a preference for a particular cocktail, a “fiend of mojitos” as he calls it, which has him visiting Cuba to sample one at La Bodeguita del Medio in Havana—a bar that actually exists and is credited with being the first ever to create and sell this cocktail to such luminaries such as Ernest Hemingway.

Mojito made with rum, lime, sugar, mint, club soda, served in a tall glass.
The Mojito, photo (c) by TheCulinaryGeek

How to make a Mojito? To start, use 4 cl/1.3 oz of Cuban White Rum (it is important not to use aged or dark rum as it would eclipse the taste of the other ingredients), 3 cl/1 oz fresh lime juice, 6 leaves of mint (the original recipe calls for spearmint or yerba Buena, more aromatic and flavorful than regular mint), 2 teaspoons of (cane) sugar, soda water, and crushed ice.

Before discussing the preparation, a note on muddling is in order: the objective of using the muddler (or pestle) is to release the essential oils of herbs, or extract the juices of fruits. Thus, for the different objectives, different pressure should be applied: lighter for the herbs and firmer for the fruit. The procedure involves pressing down the muddler and making half turns at the same time. Generally, repeating the motion 4 to 6 times suffices.

This cocktail is prepared directly in the serving glass, commonly a lowball, a highball or a Collins. Place the mint leaves in the palm of one hand and then clap them with the other hand to release the aromas from the herb. Place them inside the glass with the sugar and the lime juice and muddle gently to avoid breaking the veins of the mint leaves—which would add an unpleasant, bitter taste to the cocktail (some bartenders like to muddle lime wedges rather than just pouring the juice, which sometimes makes the mint leaves break). Add a splash of soda water, fill half a glass with crushed ice and pour the rum. Stir gently so as to dissolve the sugar a little bit and mix the ingredients; finish by topping up the glass with ice first, then with soda. The common garnishes for this cocktail are a sprig of spearmint leaves, a lemon or lime slice or wedge, and served with a straw.

Many variations of this cocktail exist and most of them follow a simple principle: swap the lime for your favorite fruit and then use the same fruit as a garnish.

There you are: easy to make, even easier to enjoy!

Mr. Vargas is the Institute’s President and can be contacted via AmerVargas @ modernbutlers.com

Of Butlers and Roses, Part 24 of 30

by GJ dePillis

A Rose by Any Other Name is not only Delicious, but also Nutritious

Last month, we entertained the idea of eating rose petals, which perhaps surprisingly, can also be quite nutritious: they contain bioflavonoids and antioxidants, as well as significant amounts of calcium and vitamins A, B3, C, and E. As a matter of fact, a rose can contain more vitamin C and 25% more iron as an orange.

This month, let’s explore some rose recipes.

Firstly, a point of safety: Never eat, or otherwise ingest, anything using a rose that has been sprayed with non-organic herbicides and pesticides. Some ornamental flowers on your employer’s property may have to be sprayed, but the roses closest to the kitchen, along with everything in the herb garden, should remain organic, and utilize natural pesticide remedies.

Recipes

Lady Emma Hamilton, photo by David Austin Roses
Lady Emma Hamilton, photo by David Austin Roses

TEA: Rose hip tea is made simply by placing dried rose hips, a clove or two, honey and boiling water in a cup or pot. Let it steep for about five minutes, remove the hips and cloves, then pour.

DRIED: Take and wash the rose petals and lay them out on wax paper. Remove any insect nibbled petals or discolored petals. Either let them dry in the sun (covered with gauze or cheese cloth so they don’t blow away and are not open to insects) or dry them on a cookie rack in a cool oven (about 150 degrees Fahrenheit). Then store them in a container that will keep them dry.

ROSE SYRUP:

  1. Take rose hips and place in a sauce pan, barely covered with water;
  2. Bring the water to a boil, then simmer for about 15 minutes (make sure the pan does not run dry). Ensure the hips stay whole, or there will be hairy seeds in the syrup;
  3. Cool and strain;
  4. Add 1 cup of honey to 2 cups of the Rose Hips liquid;
  5. Store in the refrigerator for about two weeks. Serve on pancakes, waffles or any dessert that would benefit from a dash of rose-flavored syrup.

ROSE BUTTER: when considering a high tea or simply a unique variation to bread and butter, you may want to ask the chef to make rose butter.

  1. Take a large jar and line the bottom with fresh rose petals;
  2. Take a stick of butter and leave it wrapped in its wax paper wrapping and place on top of the rose petals inside the jar;
  3. Cover the wrapped stick of butter with rose petals and tighten the jar lid;
  4. Place in the refrigerator for two days;
  5. Allow the butter to warm to room temperature and spread on fresh bread. Garnish with either rose petals (remove the white bottom part of the petal as that part is bitter) or clover blossoms. Serve with tea or other crumpets.

ROSE WATER:

Boil rose petals in water and let sit for 24 hours to make rose water. Then strain and use.

CRYSTAL ROSE:

This is a unique recipe  that is hundreds of years old, for a delightful, crystalized rose petal to serve in place of regular sugar on the table.

  1. When collecting rose petals, select only healthy looking petals that have not been nibbled on by garden pests;
  2. Wash and dry the petals;
  3. Remove the bitter white parts and spread out on a clean paper towel;
  4. Mix 2 ounces of arabic gum with ½ pint of water until the gum crystals dissolve, then sprinkle this on top of the dried rose petals; (For those who may not be aware, arabic gum is used in the food industry as an emulsifier in soft drinks, chocolates and other products, and may also be called “acacia gum” or “E414.” It is made from the branches of the acacia Senegal tree);
  5. Sprinkle the rose petals with castor sugar until fully covered. Let it sit 24 hours;
  6. Take a stainless-steel pan and boil about ½ pint of water with 1 lb of sugar. Dip a cold spoon into the mixture and pull the spoon out. When the hot mixture forms “threads,” then it has reached about 250 degrees Fahrenheit and is ready for the next step;
  7. Place several rose petals (not overlapping more than 1 petal deep) into shallow dishes or saucers, then pour the warm sugary liquid over the petals. Let it soak 24-36 hours;
  8. Take these petals and place them on wire racks and place them in the oven so that warm dry air circulates around the sugar-crusted petals. You may want to set the oven on low (about 150-200 degrees Fahrenheit and leave the door ajar a crack to let air in). Bake them until they are crumbly;
  9. Crush them up and serve the rose sugar in a regular sugar bowl. It makes a lovely accent with a delightfully unique flavor.

Ms. dePillis is a freelance contributor to the Journal who is based on the West Coast of the United States. She can be reached via depillis @ gmail.com

Jeff Herman Consulting the Silver Expert

 by Jeffrey Herman

Q: How does one detect the presence of tarnish?

A: Have you ever wondered if you have  removed all of the tarnish fully from an object? You can know for sure by simply holding a piece of white paper next to the piece you’re working on. Any remaining tarnish will contrast with the white paper to show whether additional polishing is required.

A note of caution: Do not to mistake firestain for tarnish on pieces made in pre-colonial America into the early Twentieth-century.

So what is firestain?

Technically, it is oxidized copper, which shows as darker, blotchy areas on solid silver. It is not seen generally on pieces that have been produced by the large American silver companies after the early 1900s, but many one-person silversmithing shops still use this technique.

If after cleaning your silver (not silverplate) piece, a purplish stain remains, do not mistake this stain for tarnish and try to remove it, as it will only damage the piece further.

Such stains are obscured generally by applying fine silver, either silver plating the object or through a process called depletion. The firestain under this fine silver layer, which may be a few thousandths of an inch thick, may not show up until after many years of polishing.

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

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

Categories
Newsletter

The Modern Butlers’ Journal, March 2016, International Institute of Modern Butlers


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

The Modern Butlers’ Journal volume 12, issue 3

International Institute of Modern Butlers

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

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

Message from the Chairman

As the story below, about the young butler being sued illustrates, one can sometimes run afoul of house rules for the managing of work-issued credit cards—where the lines are to be drawn. Another example of exactly this trap crossed my desk(top) yesterday, whereby a young lady, fresh on a household manager position and eagerly awaited by the employer to take control of the estate management, was fired for this exact same transgression within days of being hired. A lose-lose for all concerned.

There is no substitute for making sure that clear instructions are given and received on the subject of what purchases are permitted on a company credit card—and it is ultimately the butler’s responsibility to make sure that the rules are made known and clear to everyone in a staff manual: employer, family office, butler, and other employees.

While the employer will presumably find other employees after further search, we sincerely hope that the household managers/butlers who fell short will pick themselves up and learn from their mistakes.

Bevvy of Butlers, Ireland, 1904
Reportedly, a bevy of butlers congregated in a castle in Ireland 112 years ago.

Letters to the Editor

I am serving afternoon tea to Lord and Lady […] this coming weekend. In the 20+ years I worked with [employer name], his mother and I had a pot of tea every afternoon when she was in residence. She always served, so I have never served tea myself! I have reviewed Chapter 9 in Butlers & Household Managers, 21st Century Professionals. I had planned on wearing a long coat with a black vest and long tie with a batwing shirt. What do you suggest? AS

Ed: It sounds like you will have fun creating a wonderful experience for Lord and Lady […]. There is not much to add to the English Afternoon Tea section of the 2008 edition of Butlers & Household Managers, 21st Century Professionals.

I suggest dummy running (practicing) by serving tea to a friend following the procedure (and checklist) in the book, and so polishing your presentation while also making sure that all the proper items are in supply. If possible, do so in the exact spaces where you will be serving the guests, so that problem areas will make themselves apparent and you can pre-empt them in a timely fashion. Here’s to a flawless presentation and smiling guests (and host, no doubt).

How does my uniform sound? I decided not to wear white tie and vest (English translation: “waistcoat”) because that outfit appears to be too formal for 4:00 pm. Am I correct? AS

Ed: To be frank, the uniform is a bit over the top for afternoon tea. Probably what the Lord and Lady would expect of butlers in America, though! One would normally wear day dress for afternoon tea rather than evening wear: lose the tails and instead don a black waistcoat, normal-collared shirt, grey or black tie, black or grey/black-striped trousers, Oxfords. 

People tend to think of butlers as wearing tails and white gloves all the time, but the fact is these are evening wear and for formal occasions. If you want to ham it up, go ahead and wear the black tails, etc., but I am pretty sure the guests would think you were trying to attract attention and had it wrong.

Thank you, Sir. My final question: should I wear white gloves? AS

Ed: No—real butlers never did and don’t. They are for formal occasions, or possibly for laying silver and crystal on a table so as to avoid smearing oils from the hand on them that would spoil their polished look.

Thank you so much. I never wore gloves when serving anything to [employer]. He didn’t trust the laundry to kill all the germs. When I worked for [earlier employer], I believe we wore them to set table as you suggested, to keep the oil from our hands off the flatware, which were made of gold and silver. Those were the days, but that is a story for another day. AS

Ed: Indeed!

As a follow-up, [the event] went very smoothly and I was magnificent! AS 

Butlers in the Media

To the long list of goods and services including the word “butler” in their name, we can now add “Pocket Butler” (unclear what it is); a “Boot Butler” to organize one’s boots; a Battery Butler—a Sheraton employee who recharges various electronic devices for hotel guests; and lastly, a new twist on “Dog Butler” in that it is not someone who walks the dogs, but who merely cleans up after them—which says something about dog owners these days.

And as we drop down the scale of propriety, we have topless (male) “butlers” doing their thing, and finally, a “butler” who is currently being sued for using a co-worker’s credit card (for business-related expenses) for a meal for himself; when fired, he used the work credit cards assigned to four other staff to make further personal purchases in protest of his firing. The fired butler’s lawyer is claiming the butler had been “having trouble recently as he is bipolar and off his medication;” also that he comes from ‘a family of means’ who live in an ‘affluent suburb’ and are prepared to pay full restitution.

If these are all accurate statements of fact, then one can only shake one’s head at the lack of responsibility and low ethics level exhibited by this young man, who took it upon himself to join the profession with an obvious lack of understanding of how to execute his duties faithfully—if indeed he were ever trained in the duties in the first place—and having perhaps too much of a sense of entitlement and an idea of the need for status over substance. We hope he can can find  guidance that will help disentangle him from this morass he has wandered into, and that he can start to make something of his life.

As for the bigger picture, since the young man was in the position only one month, hopefully employers reading this sad story will not feel compelled to tar all butlers and household managers with the same brush.

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

Let’s Talk about Mixology, Part 10

by Amer Vargas 

Of Grasshoppers

Especially for those who like to laugh at the exploits of the geeks in Big Bang Theory, today we will discover the recipe that may have awoken the ability of shy-with-the-ladies Rajesh Koothrappali to talk to them.

Grasshopper by Cindy H PhotographyIt starts when Raj attends a blind date set up by his parents with Penny, who is keen to practice her mixology skills so that she can perform more professionally during her barkeeper shifts. After preparing a Tequila Sunrise for Leonard, a mutual colleague, Penny asks Raj what he would like. Since he finds it uncomfortable to talk to her, he whispers in Leonard’s ear to tell her he would like whatever she suggests; to which she replies, “What about a grasshopper? I make a mean grasshopper.” And so ends the episode.

Let’s see how this soft and sweet cocktail is made. The Grasshopper has a distinctive green color (the reason for its name), as a consequence of having crème de menthe among its ingredients—the others being fresh cream and crème de cacao.

The preparation is really simple: the ingredients are poured in equal parts, generally 1 oz/3 cl each, into a shaker with ice. Once the mix is shaken and chilled, it is served strained in a classic cocktail glass and decorated with a two or three leaves of mint.

Enjoy responsibly and have fun with the drink (and the TV show, if it suits you).

Mr. Vargas is the Institute’s President and can be contacted via AmerVargas @ modernbutlers.com

Personalized Amenities

A new example from Mr. Gutman of that extra creative touch in personalizing an amenity for a guest.IMG-20160207-01390

 

 

Of Butlers and Roses, Part 23 of 25

by GJ dePillis

A Rose by Any Other Name can be Delicious

While the chef is focused on creating attractive, nutritious, and delectable dishes for the family and guests, it might be a good idea to augment the service with roses from the garden.

A large centerpiece with delightfully arranged roses, for instance, could be a talking point during the meal. Rose petals can be placed in finger bowls when guests need to use their fingers for a particular dish. Rose boutonnières can be provided for the gentlemen when the occasion calls for it. Or maybe for the ladies, a single long stem rose by which to remember the evening. Bowls of rose potpourri could be used to scent the air.

All of these are excellent uses of the rose, but how about eating one?

Rosa Gallica Officinalis, photo by David Austin Roses
Rosa Gallica Officinalis, photo (c) by David Austin Roses

Rose (Rosa Rugosa or Gallica Officinalis) petals have been described as having a mild sweet taste (once the bitter, white parts have been removed). The stronger the fragrance of the rose, the more intense the flavor. The rose bud (Cercis Canadensis) is also edible. Rose hips, or the little pill-sized red fruits left behind after the rose bloom has faded and fallen off, has medicinal properties and contains high amounts of vitamin C. The rose hip has been described as fruity yet spicy, like a cranberry. The Rosa Rugosa variety is considered one of the most flavorful.

To harvest rose hips, wait until the first frost and pick soon before the rose hips become overripe, as characterized by becoming soft and wrinkled. If the chef is not familiar with cooking rose hips, you may want to remind him to remove the hairy seeds inside and avoid using metal pans and utensils during preparation (other than stainless steel).

Next month, we will discuss some recipes using roses. Until then, happy rose-menu planning

Ms. dePillis is a freelance contributor to the Journal who is based on the West Coast of the United States. She can be reached via depillis @ gmail.com

Jeff Herman Consulting the Silver Expert

 by Jeffrey Herman

Q: Should I lacquer my silver?

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

  1. The individual may not properly prepare the object’s surface to accept the lacquer.
  2. It’s very difficult to obtain a uniform coating, even when applied by a professional.
  3. If the coating is not applied well, it may have streaks and small holes, allowing tarnish to form.
  4. Lacquer will eventually yellow and crack, allowing tarnish to form within the fissures and eventually under the protective coating. Strong solvents must then be used to remove the lacquer and the piece refinished. Take a look at these pieces that were once lacquered.

6c0e539d-a6f5-467a-b64d-fc5adf82fb78Because of the above issues, Renaissance wax – an archival micro-crystalline product – is recommended for those wanting to lacquer their silver.

Renaissance will not yellow or crack and will last for years if handled properly. Renaissance wax is not as durable as lacquer, so the object should be handled with heavyweight natural cotton jersey inspection gloves as acid from fingers may eventually remove it. Since dust can be acidic and eventually wear through the wax, placing your silver in a closed display will help insure that particulate matter will not fall on the object’s surface. Whether inside or outside a display case, every few months gently wipe the object with a Selvyt* cloth or soft cotton cloth. This will keep the wax or silver polish with tarnish protectant from breaking down prematurely.

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

* [A trade name for a microfiber cloth available in England for £11 each. Terga cloths from Sweden were the originals and are about the same price. Cheaper Chinese knock-offs can be found in stores that have, so far, not been found to be as reliable in performance or as long lasting by the editor].

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

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

Categories
Newsletter

The Modern Butlers’ Journal, February 2016, International Institute of Modern Butlers

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

The Modern Butlers’ Journal volume 12, issue 2

International Institute of Modern Butlers

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

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

Message from the Chairman

Being in the Moment 

Professor Albert Einstein reportedly claimed, “If a cluttered desk is a sign of a cluttered mind, of what, then, is an empty desk a sign?”

Professor Einstein obviously considered it important to have a cluttered desk and mind, and that a calm mind must, *perforce, be **vacuous (*inevitably be **lacking in intelligence).

Einstein’s desk the day after he died

His cluttered mind produced the world’s most famous equation (E=MC2), which in layman’s terms means that mass (M) can be converted to energy (E), and energy into mass; and the speed limit for energy or matter in a vacuum (outer space has a few particles in it, but is essentially a vacuum) is 186,282.397 miles per second, to be precise, which is the speed of light (the “C” in the equation).

There is much information embedded in these five symbols, and the technologies that resulted from them even more numerous, including satellites and nuclear energy—to which one must add, unfortunately, nuclear weapons. In fact, the tangle in Professor Einstein’s mind resulted in his suggesting to President Roosevelt in 1942 that, per his research, an atomic bomb was possible—after which President Roosevelt wrote a large check for The Manhattan Project and the result was Hiroshima and Nagasaki. Professor Einstein later signed a manifesto drawing attention to the dangers of nuclear weapons and pleading for peaceful solutions to international conflicts; by then, however, the genie was out of the bottle and the tangle in his mind all the greater—he died just days after signing that manifesto.

The good professor’s E=MC2 equation and Theory of Relativity contains errors, the advances made in the sciences as a result of its formulation notwithstanding. From a scientific perspective, it is not necessarily true, for instance, that light always travels at the same speed in a vacuum, nor that something cannot travel faster. In a nutshell, his Theory of Relativity is only relatively true, and particularly so from the Humanities perspective (philosophy, ethics, religion, etc.), because Professor Einstein was referring in his formula to the physical universe and was missing the fact that there are other universes—yours, for instance. Your world is not the same as the physical universe, and the laws of the physical universe do not apply to your world.

If “mad scientists” are to have fun inventing atomic bombs, then as one small group within humanity, they are overlooking the concerns and interests of the majority of their fellow humans, and for that matter, all life forms. That is why the good professor had a change of heart just before he died and was finally facing up to the greater truth that there is more to life than atoms and molecules, and splitting them into smaller parts.

So how does this subject relate to butling? We rarely move at the speed of light, so worrying about whether we might be able to move even faster might be seen, quite correctly, as a waste of time.

The answer is simple: had Professor Einstein’s mind not been so cluttered, he might have connected with himself, his own world, and calmed down sufficiently to see and think clearly. He might not have suggested the atomic bomb to the President, because he would have seen clearly that you cannot create a weapon like that and give it to other people whose minds are similarly cluttered; and one cannot release upon the world something as destructive as the atomic bomb without  offering an antidote or cure for the damage it can do. He might have predicted the need to sign that manifesto in 1955 with the English philosopher, Bertrand Russell, in an effort to roll back the inevitable Cold War that was in full swing ten years after Nagasaki—and therefore not written to the President in the first place. The skill missing was the ability to predict consequences.

All of which is to say, if you are centered as a butler, in the moment, calm and collected, your mind will be still, or empty, and as any Zen warrior or practitioner will tell you, only then will you be able to act and cause great things; only then will you be able to communicate clearly and effectively with your principals, staff, vendors, and whomsoever else you meet, day to day.

To conclude with Professor Einstein, he also said, “Insanity is doing the same thing over and over again and expecting different results.” While this is an inadequate definition of insanity, it is nevertheless true that one has to be missing either powers of observation or adequate intelligence to keep doing something in the same way, even when it is obvious it is not working.

What tends to happen then, especially if someone is making money from these inadequate solutions or ideas, is sights or goals are lowered until even laws are passed forbidding anyone to improve conditions—for instance, it is illegal in many Western countries to cure cancer or to say that one can, even when they can. This lack of success could trace back to the same issue Einstein was struggling with: the notion that life only consists of molecules and atoms.

The solution?

Be curious and observant enough to see whether or not something one does, or someone else does, improves conditions; and if not, look for a better solution. If it does work, see if it can be made to work even better.

There is no substitute for having a calm mind, observing what is in front of you, having the courage and intelligence to say what you see and act on it appropriately, and the humility to backtrack and remedy any less-than-optimum result—which for me, would include far too many of the current situations in our world. One could say there are rather too many wrong solutions in effect, all generated by individuals with cluttered minds and desks.

Letters to the Editor

“Last time we conversed, you strongly supported the idea of setting up a website to promote my activity. Do you think that, from a marketing point of view, a website would be really useful? I am positioned at the very high-end of the market in terms of estate management and members of staff to manage; the jobs in that range of the market are extremely rare, and when they exist, it is not a given that they will pay my current salary level. In addition, my market today can be Arab, Russian, or Chinese owners buying in my country (extremely few today), or international buyers based in Switzerland, Monaco, and perhaps Gulf countries. I don’t see Russians anymore, nor reaches from the UK, where salaries are stuck ten years behind.

“The way the industry is heading makes me wonder about staying in the profession: we are dealing with too many unprofessional, unqualified, and inexperienced operators trying to obtain any work on any terms. Now that I am at the peak of my career, which agents could benefit from, they show no interest. In conclusion, the cost of web design is fairly affordable but the most important part of having a website is to link it to search engines so that every time someone searches for property managers and similar key words, they find me. But who is going to search for a property director of my status on the Internet? What is your view?” GL

Ed: Understood. Remember, it is often not the principals themselves who looking for an estates manager, but their staff. A web site would be one way they find you. Through agencies is another (which you say is not so good). And word-of-mouth the third, networking, who you know.

“The website would be mainly made for the principals’ staffs (who generally know very little about our job). Normally the staff calls the agency. Yet, would you strongly support the project?” GL

Ed: As much as I would a stool with three legs rather than two.

###

“I’m one of the writers for an international magazine that goes to the captains, crews and other professionals in the yachting industry.  I’ve been asked to write a story on a delicate subject and thought I might step outside the traditional industry for a professional take on it.

“The question is this: Aboard a yacht, the captain and crew work for the owner and his wife. What should they do, if anything, when the owner brings his mistress or girlfriend aboard?  There seem to be two schools of thought from the captains that I’ve contacted.

“One is to do nothing. What happens in Las Vegas stays in Las Vegas. They work for the owner and their loyalty, even if they like the wife, is to the job and not to personal relationships.  They carry on as though the owner had brought a business associate aboard.

“The second, and one which was apparently used by one captain, is to tell the owner not to put the crew in such a difficult situation again.  If he did, they would depart en masse and he could run his own boat.

“Since your Institute deals with the mindset and attitude of service professionals, I’d be interested in your thoughts and would love to use them, with your permission of course.” CC

Ed: In our profession, we always remain neutral and non-judgmental, whether or not we approve personally of what we see.

A crusty ship’s captain can stand on his high horse (sorry about the mixed metaphor) and make demands, and that may well be the ethical thing to do, but he would be making the basic error of taking sides in a dispute between principals. And if we are to face the simple facts, he would also be guilty of threatening mutiny, for which the employer would be quite justified in keelhauling the captain (figuratively). I would suggest this particular captain’s background does not include any training on, nor understanding of, private service—just running tight ships. Nothing wrong with this, of course, unless you happen to be captaining a private yacht!

The rule is, “do not take sides in a dispute between Mr. and Mrs.” This only becomes tricky if the Mrs. asks you, particularly in the presence of the Mr., whether he was philandering on his last trip out. One does not say “Yes” (taking her side) nor “No,” which would be a lie and taking his side (never lie to employers). They are, after all, both your employers and you cannot lose the trust of either, or you may as well walk (the gang plank, if we are to be consistent in our setting).

So how does one handle this delicate situation? 

Simply say something along the lines that you are very sorry there is such discord, and you hope they can sort it out amicably between them. And if she presses you, or decides that this noncommittal response is tantamount to an admission of guilt on her husband’s part, you make it plain that you are not saying he did nor did not, but simply that it is not for you to become involved in a fracas between two employers, or to talk to one about the other like some gossip; and then repeat your wish that they can sort it out between them before excusing yourself.

Of course, if the employer is the one who wants to know, and the significant other is not your employer but the flavor of the month, then there is no restriction on allowing what you have witnessed, to see the light of day.

” Thank you for such a stunningly quick response!  A journalist’s dream.” CC

###

“I’ve wondered about something that I’d like to ask you. Did they bring up to you the issue that I was too familiar, or was it in response to a direct inquiry that you made?  The Mrs. continues to talk to me quite a lot about things and is interested in some of my personal life. I try to keep it simple and short, but I just don’t sense a need to be really formal. Frankly, it’s just not my nature. VN

Ed: On the “being too familiar” question, I brought it up: it was something they had their attention on but were unsure how to proceed or whether they should bring it up. In any closed community, it is important to make sure one does not “get up the nose of” employers. I understand that the Mrs. wants to talk, even about you, and it is correct for you to keep it short with her (meaning in terms of how long your talk about yourself, not meaning being unfriendly). Being formal is not the goal, but being very friendly when replying, and very alert for the Mrs.’  interest level dropping and switching off about yourself immediately should you notice that occurring, is the important skill to have in these less-formal private-service settings.

Need to Break Away but the Boss Needs You to Stay?

If you are in private service and need to take time off for family or health reasons, or for a holiday or vacation getaway and need someone to cover for you during your absence, then the Institute has a roster of butlers willing and able to fill temporary slots.

Butlers in the Media

Mr. Paul Burrell continues to garner news about his contact with the media concerning his former employer. What the former butler has trouble appreciating is that media contacts and publicity gurus should not be in any butler’s rolodex in the first place—unless their employer is a public figure and one is assisting them in their own publicity.

One has to suppose that, just like the verb “to google,” the “butler app” and “digital butler” are descriptive nouns that have entered the world’s lexicon, with the meaning “smartphone apps and assistive services, all built upon the notion of taking errands off the hands of otherwise busy individuals.” One such product was created this month in the US, and another in New Zealand. One cannot fault marketers for drawing the butler analogy to help people understand their product better and quickly.

The concept of rent-a-butlers that we launched years ago has had a new wrinkle over the last few years, as entrepreneurs see an opportunity in the same market mentioned in the prior paragraph. A recent Bloomberg review of the service confirmed my suspicions, although one of course does give the benefit of the doubt to any new idea: if a service is launched, even with $12.5 million raised from venture capital firms, and then executed by people with no experience, no loyalty, and who pay no attention to detail, then the results will be as expected. If one wants a low-end PA/housekeeper/gofer-type service, naming it after a butler is at best hopeful, and will certainly not result in the high level of service that an actual butler would bring to the endeavour. And without that, how useful is the service, actually?

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

Let’s Talk about Mixology, Part 9

by Amer Vargas 

The Sidecar

More than 20 years ago Bruce Willis, Melanie Griffith, and Tom Hanks starred in Brian de Palma’s Bonfire of the Vanities.

There is a moment in the movie when Bruce Willis’ character, Peter Fallow, meets with Mr. Ruskin, an old man whose health would benefit by abstaining from alcoholic drinks, but who prefers to challenge his fate:

“Jack [waiter], Courvoisier VSOP. Put it in a sidecar. I am not supposed to drink, but I always like a sidecar.”

This delicious cocktail makes the movie character talk and laugh a lot as he enjoys his last sips. While he may never be able to enjoy a sidecar again, the rest of us can take pleasure in this delicious and classy drink. Its origins are unknown, although they appear to be in the World War I timeframe, and either in London or Paris. One story pins its invention on an American army captain in Paris, who used to ride in a motorcycle sidecar to and from the bars and bistros where he drank.

Sidecar_Cocktail
Sidecar cocktail, photo (c) by Achim Schleuning

The sidecar can be made with any cognac or brandy and, as is always the case, the better the ingredients, the better the cocktail.

Its preparation is very simple. Apart from the cognac or brandy the other main ingredients are Triple Sec and fresh lemon juice. Mix 4.5 cl (1.5 oz) of cognac, 1.5 cl (1/2 oz) of Triple Sec (or any other orange liqueur, like Cointreau or Grand Marnier), and 1.5 cl (1/2 oz) of lemon juice in a shaker with ice. Strain and pour in a cocktail glass, then garnish with lemon peel. Some bartenders like to decorate the cocktail glass by sugaring the rim, but this is not the most common presentation.

Sip and enjoy!

Mr. Vargas is the Institute’s President and can be contacted via AmerVargas @ modernbutlers.com

Placement

Entry-level butler/chauffeur (Rolls Royce) position, Miami Beach, Florida; live-in with all costs covered; US citizen or green card holder. The job basically consists of looking after one employer, plus three other family members who are occasionally in residence; light entertainment demands; running errands for employer; basic household chores (changing light bulbs, policing the property, etc.). Clean driver’s license a must. 6-day week with frequent downtime, usual vacations and holidays; 3K a month. Please email resume if interested.

Of Butlers and Roses, Part 22 of 25

by GJ dePillis

Final Tips on Rose Bush Pruning and Sprays

Do not prune a rose bush that has just been planted, as it needs time to establish itself: wait at least one year before pruning so that the plant has time to establish its roots. And during that first year, the bush will need more frequent watering, preferably weekly.

When pruning a branch in preparation for winter, remove every leaf from it to prevent diseases from setting in on a rotting leaf and infecting the entire bush.

If small children or animals will not be near the rose bush, one can use a spray to prevent insects from setting up a home during the winter. One such spray is Bonide All Seasons Horticultural & Dormant Spray Oil (organic), Hi-Yield, Organics Rx Sea Kelp (which as the name suggests actually is organic), or Ortho Volck. Only use these sprays when the rose bush is dormant—meaning no leaf nor flower growth at all. If leaves are growing, it is too late to spray. Try to spray on a cool day (even in the summer), because some dormant sprays have a sulfur base that can “burn” the foliage when the sun heats them.

Organic gardeners can use horticultural oils to suffocate pest eggs to deter insects in gardens that suffer from aphids, sawfly, spider mites, thrips, spider mites, or other small flying bugs eager to make a meal out of the lovely flowers.

Black spots tend to grow when the PH balance of the leaves is too acidic. If it is too late to use the dormant oil and the plant already has leaves, some gardners use a foliar (leaf) spray such as X-treme Gardening CalCarb, Dutch Master Foliotech Grow, MaxiCrop Liquid Seaweed, or Spray-N-Grow Micronutrients. These are also fertilizers and make the bush more alkaline.

When to water: When a finger pushed about 2” into the soil  finds it to be dry. Infrequent, deep watering is better because it encourages the roots to grown down and deep. Shallow daily watering results in undesirable shallow roots.

Apply mulch about 4” deep and clear of the trunk out to a radius of 4”, ensuring the lower canes or stems of the rose bush are not buried in the mulch. If needed, prune off the lower branches so the mulch can be laid in sufficiently deep.

Lastly, when working on rose bushes with thorns, I recommend using heavy yet pliable gloves with gauntlets (long cuffs) to protect the wrist area. In warmer climates where people don’t wear long sleeves, denim sleeves can protect the arms against thorn scratches.

Ms. dePillis is a freelance contributor to the Journal who is based on the West Coast of the United States. She can be reached via depillis @ gmail.com

Jeff Herman Consulting the Silver Expert

 by Jeffrey Herman

Q: Silver-cleaning products are not particularly safe or environmentally friendly. Can you recommend any more-ecologically-friendly cleaning-supplies?

A: Yes! There now is a new 100% plant-based glass cleaner I use on silver, and, of course, on glass: It’s especially safe and effective if there are children in the home and around food products as well.

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

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

Categories
Newsletter

The Modern Butlers’ Journal, January 2016, International Institute of Modern Butlers

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

The Modern Butlers’ Journal volume 12, issue 1

International Institute of Modern Butlers

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

Message from the Chairman

Another of those relatively rare instances where butlers spar publicly with their employers through the media and legally through the courts comes to us this month from Hollywood, only this is not a movie, but real life. This one, like all the other examples, is one where the butler community loses face because of the actions of those who never should have been butlers, and only the lawyers and muck-racking tabloids win.

If an employer is not remunerating as promised or expected, then sort it out privately or find another employer. If an employer blows up at you, then that is what that stiff upper lip is all about, and the age-old standby, maintaining your dignity. Not to mention having an ounce of understanding and compassion—yes, employers are human and sometimes fly off the handle. What are you doing demonstrating human frailties, too? You are meant to be a butler: above all that.

Butling is not all about posing with blingy bosses and filing your nails every day while collecting a stratospheric salary, no matter how many articles and promotional pieces are written painting such a picture. As anyone who really is a butler knows, there are tougher moments to work through, and the reward for doing so is a stronger you and a stronger relationship with the employer.

For the butler involved, and any of the same mindset, time to grow up and join the ranks of real butlers, or quit while you are still ahead.

As for the rest of us, may 2016 be all you wish it to be!

Letters to the Editor

“I had a conversation with someone about how butlers are addressed by their surname, but without an honorific [i.e. Mr./Mrs]. Will you explain why butlers (and household servants generally) are addressed by surname without honorific?” JW

Ed: I have no certain idea, but can say that in earlier centuries in England, members of the upper or middle classes talking to the lower class, or senior officers to junior officers, always referred to them without an honorific, as a subtle way of distinguishing classes or seniority. Likewise, the juniors/lower classes always addressed the seniors in station or rank by the appropriate honorific; as well as addressing each other with honorifics as a professional mark of respect. 

I know this applies to the UK, but have no information on other countries. The same convention existed at public (private boarding) schools, where students were (at least in the 1960’s when I attended) addressed simply by their surname.

“Subtle signaling of seniority” is the short answer, but I have no reference from an authority such as Emily Post to confirm my opinion. Which brings me to another potential resource for you: The various schools of etiquette and/or protocol, who beyond teaching proper forms of address, may know the whys and wherefores. Hope this helps somewhat.

“I just finished reading your article in the International Luxury Hotel Association, Issue 3, and wanted to say thank you. It is a wonderful, much-needed reminder.” NS

Butlers in the Media

Taking our Name in Vain

Craig’s List carries an advertisement for an Airport Butler for a Concierge company offering “personalized service and extra care when arriving, departing or connecting through an airport.”

Also appearing on Craig’s List is a Shaving Butler—a mirror with small draws beneath it, that is placed on top of a chest of drawers—perhaps from the days when shaving was done using a bowl of water.

Then we have a Toilet Butler, holding extra rolls and magazines. And a Bar Butler, which is a cloth to place over brushes used for cleaning glasses in a bar.

A Bike Butler is advertised to hang up a bicycle for storage—not perhaps realizing some other imaginative soul already calls his or her bicycle stand a Bike Butler.

And from the UK, we find Wellness Butlers, also a Concierge service, being offered at some hotels.

The whole point of marketing is that one finds a way to stand out from the crowd. One would have thought, after decades of marketeers asking themselves what represents a superior service experience for their customers, with which they can identify their product or service, that they push beyond the first idea that comes into their mind and try something less trammeled and tired.

Temp Butlers

$12 an hour to be “a butler” in a banqueting company in London….

A Japanese gentleman is interviewed about a butler company he has established from nothing (no training), and apparently turned into quite a success in Japan. He is joined by quite a few others around the world riding on the coat tails of the butler profession while having no idea about butling, but has succeeded, it seems, because he is passionate about service. No doubt it helps when the clientele have Japanese anime and manga as their reference point, and it might not work with well-heeled clients who expect a level of sophistication and knowledge that may be missing in his untrained personnel; but if one is providing superior service, then passion and a basic understanding of discreet service, which this gentleman seems to have, are the best starting point. We wish him well.

And finally, a good article on butlers and technology.

The second and final installment of the Chairman’s article, Would You Like Your Service Today Live or Programmed, Madam? has been published, initially by Hotel Business Review magazine in November. The entire article can be read here.

Swarovski swan

 

 More of Mr. Gutman’s custom-made soap and fruit creations to add a little something to the guest experience.Reindeer

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

Let’s Talk about Mixology, Part 8

by Amer Vargas 

The Three Wise Men

Happy 2016!

Three WisemenThe arrival of the New Year doesn’t bring to an end the Christian Holiday season in some parts of the world, because celebrations continue until the traditional arrival of the Three Wise Men on January 6th, bringing gifts of  toys, games, and sweets to children who have behaved well throughout the year.

In homage to these Three Wise Men, we talk today about the cocktail bearing that name, too.

It is a very simple and straightforward concoction for whisky lovers, served in a highball or lowball glass, neat or on the rocks, according to the drinker’s taste.

Three Wisemen IngredientsThe ingredients are…three (what a surprise, right?): Johnny Walker—Red or Black Label—Scotch Whisky (yes, that is the correct spelling for European Whisky); Jack Daniel’s Tennessee Whiskey (and yes, that is the correct spelling for American Whiskey); and Jim Beam –White or Black label—Kentucky Bourbon Whiskey. They are served in equal parts.

Some interesting variations exist: the Southern Western follows the same recipe and presentation but substitutes Tequila for Scotch; for a Three Wise Men Go Hunting, add an additional part of Wild Turkey Bourbon; from the movie Three Men and a Baby comes another variant, adding one part milk; the Tropical Wise Men is done with Tennessee Whiskey, Tequila, and Dark Rum in equal parts; and lastly, if you want to enjoy a Three Wise Men and a Mexican add an additional part of Tequila to the original recipe.

Mix and enjoy, it’s easy!

Mr. Vargas is the Institute’s President and can be contacted via AmerVargas @ modernbutlers.com

Placement

A Head Butler position needs to be filled in a major upscale chain hotel with a long history of employing butlers. US work-permit required, 60K pa or DOE and your salary requirement. Email us your CV/Resume if you’re interested in finding out more.

Of Butlers and Roses, Part 21 of 25

by GJ dePillis

Calendar For Rose Bush Care and Pruning

Some roses bloom once a year, and some repeat flowering a couple of times a year. For a basic rose, prune between December and February, take the petals off before it becomes too hot in the summer, and prune  lightly in September.

Prune the center dead canes (thick stems) to improve air circulation as well as allow light to penetrate into the interior of the plant. Allowing light to come in decreases the likelihood of unwanted mold or mildew growth.

Pink Mary Magdalene, photo by David Austin rosesSome rose bushes are dense and can be shaped into attractive and clean lines, providing an opportunity to be creative in shaping the rose bush.

Several sites offer rose-care calendar activities throughout the year, such as the Orange County Rose Society in California.

Month

Activity

January

 Prune, plant and repot roses. Do not fertilize until there is 3 inches of growth.

February

 If  soil temperature is not at least 60-degrees Fahrenheit, continue pruning.

March

 Assuming  3” of growth, fertilize with nitrogen for green leaves, phosphorus for healthy blooms, and potassium for strong canes. Do NOT use “indoor plant” food, as that may result in a green rose bush, but one without flowers.

April

 The roses may give their first bloom, but pests may also appear: Keep bushes deep watered and procure a couple pounds of ladybugs to eat any aphids if needed, and, as a last resort, spray.

May

 The warmer the weather, the more frequent watering is required:

If the weather is this hot…then water this much…

  • 70-80F: 2x per week
  • 80-90F: 4x per week
  • 90+F : Daily
  • 100+F: 2x per day

For clay soils, add compost or gypsum to allow for drainage to keep the rose roots healthy.

June

 Watch for mildew during the foggy days. Use Fungicides to prevent mildew, rust, blackspot, downy mildew, and anthracnose. Remove parts  of the plant infected with anthracnose and disinfect the tools used before moving onto another plant. Water during the day, not at night, to avoid encouraging mildew growth.

July

 Unless the temperature is over 85F degrees, spray as needed to manage thrips and other pests.

August

 Prune back the top third of the bush, but keeping the leaves on.

September

 Look for buds with holes in them and remove them (pests live inside them). Prune again if needed.

October

 Final feedings to maximize growth for the rose shows that commonly occur at this time of year.

November

 Water to supplement the precipitation if needed.

December

 Roses may well be dormant—a good time to plan for which roses to buy for the following year.

Peach-colored Carding Mill Auswest, photo by David Austin RosesLastly, this website provides further insight into which roses are best to prune and when.

Ms. dePillis is a freelance contributor to the Journal who is based on the West Coast of the United States. She can be reached via depillis at gmail.com

 

 

Jeff Herman Consulting the Silver Expert

 by Jeffrey Herman

Q: What are the white spots I see on my plated piece?

A: This phenomenon usually occurs on a freshly plated piece where moisture has migrated to the surface. Even if the piece were properly dried after plating, some spots may still appear over a short period of time. This is true especially where the base metal is a lead alloy or pewter that was not nickel-plated before being plated with fine silver. The nickel would normally keep any moisture from migrating to the surface. Polishing usually makes these spots disappear, but often only on a temporary basis. To achieve a more permanent fix, after polishing, heat the piece with a hair dryer (do not do this if your piece is weighted (see the December 2015 issue for the definition of weighted sterling) until it is warm to the touch. You may have to repeat this procedure a few times until the white spots no longer re-appear.

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

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

Categories
Newsletter

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

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

The Modern Butlers’ Journal volume 11, issue 12

International Institute of Modern Butlers

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

I came across an article recently that we had missed three years ago: What the Butler Did, The super-rich are paying a fortune to re-create a model of domestic service that never really existed. The author references examples of butler indiscretions and ask, “Why would anyone employ a butler if he can’t be relied on not to commit indiscretion?” Good question!

He then goes on to talk about butlers murdering their employers (but is unaware of the example immediately below of Mr. Hall).

Next, he discusses how British butlers in reality were drawn from the lower classes, and not from the middle or upper classes, as is promoted by the character of Jeeves (a valet rather than a butler). This used to be true, but is not today, even if it mattered.

The author claims that butlers have never been the soul of discretion and today, are only so because they are paid so much.

Overall, quite a jaundiced and inaccurate view of the profession and motivations of butlers, other than the few exceptions from which the author draws his conclusions.

As with all professions, butlers have to respond to changing demographics, realities, tools, environments, and employer/market demands—including diversifying from serving just in private service, and serving employers from countries other than England or Europe.

At the same time, we have to retain what is central to the profession and resist the temptation to respond to demands by the uneducated to cut corners, lower standards, or redefine the profession for whatever reasons.

We are muddling our way through in a turbulent world, and overall, deserve a better report card than that afforded by this article!

We wish you a Happy Holiday Season, for those who celebrate it, and a successful month for those who do not.

Butlers in the Media

An extraordinary tale of skulduggery by a 20th century con man and petty thief in England, Archibald Thomson Hall, who pretended to be a butler and from that position, stole from his employers and ended up murdering five people, including two of his employers. Only one of his employers, a Lady Hudson, was sharp enough to spot him as a fraud, firing him. The rest could have used some  understanding of not only butlers, but Man in general, because they fell for the smooth talking and failed to spot the real nature of Hall.

Just one example this month of a product or service riding on the coat tails of our profession: A “towel butler” — being a dumb valet for towels.

An article canvassing several cruise-line butlers on the services they offer, showing a step-up in services offered in the absence of butlers in the crew, and which could be improved even further.

Continuing our promotion last year of an internship opportunity at Blenheim Palace, this article featuring the head butler there, Mr. Stephen Duckett, will be good news for future internship candidates.

An interesting article on the use of information to customize and make convenient the lives of those we serve, which the author correctly identifies as a basic butler characteristic. She points out that the modern trend of collecting personal information and then bombarding the person with ads, or worse, is not a luxury characteristic nor a quality experience for the individual being served.  “We should look for the future of luxury in its past. The world of old luxury involved an actual person delivering impeccable service, and modern luxury should take a cue. This means making the “last mile” as human as possible. The ultimate luxury of both the past and the future is human interaction and all the professional secrecy that goes with it.” Google take note.

Which leads us to the latest of the Chairman’s articles, Would You Like Your Service Today Live or Programmed, Madam? part 1 being published initially by Hotel Business Review magazine in November.

Another one of the Chairman’s articles was also published in November, Love and the New Age of Service, in the International Luxury Hotel Association’s magazine, Luxury Hoteliers.

Kobi soapThis little fellow is another hand-made soap creation customized to the guest by Mr. Gutman, head butler at the Fort Harrison Retreat in Florida. Each advance in his technique and materiel brings him closer to sharing his knowledge and providing a simple way of bringing a smile to the guest’s or employer’s world.

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

Let’s Talk about Mixology, Part 7

by Amer Vargas 

The Strange Story of the Orange Whip

“Who wants an Orange Whip? Orange Whip? Orange Whip? Three Orange Whips!”

Today, we pay tribute to the great (and big) John Candy for his part in the 1980 musical comedy film, The Blues Brothers, where he plays the role of Burton Mercer, a parole officer to Jake (one of the Blues brothers).

When Mercer raids a Blues Brothers concert to arrest Jake, he allows the brothers to complete the concert before making the arrest;  so he sits with two state troopers and offers them, and then orders, an Orange Whip.

Where did this vignette come from? The father of the costume designer on the movie film set was the Director of Sales at the Orange Whip Corporation and requested that the director have the drink mentioned in the movie. The director told John Candy of this request, who improvised the whole scene in the movie. This scene made the Orange Whip a classic among both drinks & film aficionados, but not in the way planned by the Orange Whip Corporation.Orange Whip

The Orange Whip that we know today is actually a sweet cocktail that is very easy to make, as all ingredients are mixed in the blender to create a frothy texture and then poured into a Highball or Collins glass filled with ice (or similar). The ingredients and proportions are: 4 oz of orange juice, 2 oz of cream, 1 oz of vodka and 1 oz of rum.

However, Officer Mercer was not referring to this alcoholic beverage when he requested Orange Whip in the movie, but to the Orange Whip Corporation’s non-alcoholic, effervescent orange-flavored beverage that existed in the ’80s and which has since disappeared from the market.  While the movie scene catapulted the alcoholic version into prominence, it did not achieve long-term success for the soda version, it seems.

December is here and with it, the time for good wishes for everyone. So, grab your cocktail (or Crush or Fanta, today’s closest versions of the original Orange Whip), play The Blues Brothers, and enjoy the music…

Happy holiday season!

Mr. Vargas is the Institute’s President and can be contacted via AmerVargas @ modernbutlers.com

Of Butlers and Roses, Part 20 of 25

by GJ dePillis

How to Make the Cut (continued)

Last month, we discussed the proper way to cut a stem or rose cane (stems). This article will provides more details on the proper way to prune.

  • SecateursRemember to hold the secateurs/clippers with the sharp, flat blade (guillotine) below the smaller blade when making a cut;
  • Cut a stem at a 45-degree angle, with the lower part (heel) of the cut toward the inside center of the plant and the top part (toe) toward the outside of the bush;
  • Do not trim too close to the bud: The heel of the cut should be at the same level as the bud, meaning the toe of the cut will be about ½” – ¼” above the bud;
  • With a thick tool and measurements in the 1/4”, one might wonder which blade is positioned where; it is simple: the curved blade should be positioned at the toe of the cut, ½” above the bud, on the outer side of the bush/stem;
  • Remove skinny and dead canes, as well as those that cross or rub against each other. Rubbing canes can suffer from “friction sores,” which run the risk of becoming infected and so invite insects to lay eggs, or a disease to enter  the plant. For this reason, once you have removed a crossing branch that has already caused a sore, you may want to seal it with a drop of Elmer’s Glue—which can be done equally for any cut made on a stem—to discourage insects from boring inside the stem. Each cane should be strong enough to carry the weight of the bloom, or it will sag;
  • If the cut is not clean (bits of the bark pull off in your clippers, creating a ragged or jagged edge), then sharpen your tool—torn bark is a sign of a dull tool;
  • Trim a hybrid tea shrub bush to about 18-24” off the ground;
  • Dead head (remove the old bloom of) a rose on a stem and cut the stem back to an outward facing bud if that bud is part of a 5 to 7 leaf cluster;
  • If you see a sucker (a root emerging as a separate plant), cut it off under the soil, at the root that started the shoot. New strong canes can form above any graft line (where a cane has been grafted to a root);
  • Look for the graft line at the base of the rose bush and trim all canes starting to shoot from it. You don’t want the hardy root-stock to grow, or it will deplete the energy the plant needs for the top part (above the graft line) to bloom;
  • When cutting a “bud union joint” (where four or more branches come out of the same joint) cut flush (flat) against the joint. Sealing it with Elmer’s white glue will prevent it from growing back.
  • To grow a rose from a cutting, clip the cutting to an established “shoulder bud” and put that cutting in the ground. Ensure the stem you cut off is long enough to have at least three bud bumps above the ground.

Ms. dePillis is a freelance contributor to the Journal who is based on the West Coast of the United States. She can be reached via depillis at gmail.com

Jeff Herman Consulting the Silver Expert

 by Jeffrey Herman

Q: What is weighted sterling?

A: Weighted sterling simply means sterling that has had heavier, base materials added within its form. There are two types of weighted sterling: structurally-weighted (for structural stability throughout) and stability-weighted (so they won’t tip over). Some objects do not require structural or stability weighting, but may be weighted for other reasons, such as the removable leather-covered lead bottom of a cigarette box.

Structurally-weighted objects have been made since the late 19th century. They are generally marked “Weighted,” indicating they have pitch or plaster throughout hollow areas. This may include steel-reinforced candelabra arms that would sag if not supported. The rolled rims may be the only exception to any reinforcement. Weighted creamers and sugar bowls, for example, would be easily dented if not filled. Candlesticks weighing one pound may weigh less than one-tenth their weight in actual sterling content when empty. Structurally-weighted objects, sometimes made with sterling as thin as .003″ (thinner than 20-pound copy paper), has been used to save on the cost of the precious metal.

Stability-weighted objects are normally taller or broader pieces that require weighted bases so they won’t tip over. They are generally more valuable, since they are made of sterling thick enough to support themselves without any filler. The bases can be filled with pitch, plaster, or lead, and have been produced for centuries.

More on weighted sterling can be found here.

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

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

Categories
Newsletter

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

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

The Modern Butlers’ Journal volume 11, issue 11

International Institute of Modern Butlers

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

After months abroad on assignments, we finally managed to stay still long enough to do the photoshoot for the third edition of Butlers & Household Managers, 21st Century Professionals, which is being expanded into a two-volume work and will be published in 2016. Our thanks to Professor Ratliff, friends, and colleagues for their selfless assistance and splendid teamwork.

For anyone in the habit of using silver dip for a quick and easy solution to keeping the silver polished, please read the message at the end of the newsletter from the Institute’s consulting silversmith, Mr. Jeffrey Herman.

Butlers in the Media

For those who may remember the butler in South Africa  at the center of a political struggle, it now appears that he accepted bribes to submit false information on his principal to the authorities. It is bad enough trespassing into the principal’s affairs, but to confuse these affairs by spreading disinformation harmful to the principal, at the behest of the principal’s enemies, shows that this “butler” has not the first idea of the difference between a fifth columnist and a butler. Who trained this man, if indeed he were trained at all? The principal accepting the butler back on the job will last only as long as the principal benefits from his presence in attacking his enemies. After that, what? There is a reason loyalty and trustworthiness are top of the list of requirements for a butler in service.

A butler at the Ritz-Carlton Reserve in Puerto Rico, where the Institute trained the butlers at launch three years ago, has been busy setting a good example through his good works in the local community

An enterprising but confused soul is advertising for an “executive butler” with the job description of a business secretary and offering $30,000 p.a.

Lastly, an interesting overview of butler training by various Western butler schools in China. Progress is being made, congratulations to all.

What is a Butler’s Tray—Sometimes Referred to as a Butler’s Table or Butler’s Tray Table?

It seems to be an item that is confused as to its identity—in part because of its dual function, but also, because of misunderstandings by manufacturers and consumers alike over the centuries.

Is a Butler’s Tray one that butlers used in days of yore (long ago), or just one that hangs onto the tails of the butler’s reputation for quality and service? A search online shows many plain, rectangular  trays called “butler’s tray,” some with fixed short or long legs attached, separate, or collapsible (in the way that an ironing board is collapsible)—all of which turn the tray into a table of one stripe or another in the same way that room service brings food and beverages on a tray to one’s suite, and sometimes also carries a tray jack (legs) upon which to place the tray while setting up the meal on the preferred surface in one’s suite.

The room-service motif in fact, is in part close to the basic concept of the Butler’s Tray employed by butlers when carrying items to principals and guests located in areas where there were no tables—or when used as a convenient display for alcoholic drinks and their glasses.

Butler's Tray made of mohogany, 200 years old
Two-century-old Butler’s Tray made of mahogany

These trays were actually two-piece portable tables, developed in England 250 years ago, often with deep sides and hand-shaped apertures built into the sides for handles, and collapsible legs.

A century ago, Butler’s Trays were altered by fixing the legs, long or short, to the tray to form a small table—really losing the portability feature of the Butler’s Tray and turning it into a mini-table.

The Butler’s Tray can still be found today, however, perhaps the best versions (for their versatility) being with hinged sides that can be folded down to expand the rectangle into an oval surface, combined with separate, collapsible legs.

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

Let’s Talk about Mixology, Part 6

by Amer Vargas 

The Big Easy and The Big Lebowski

For all the fans of slow life who like to “take it easy,” today we’ll enjoy the good karma of Jeffrey Lebowski, aka “the Dude,” star of the 1998 Coen brothers’ movie The Big Lebowski. This cult classic depicts a particular moment in the life of that idle man and the way he keeps himself busy, so don’t copy all his behavior. You can, however, enjoy a good time with friends by sharing his favorite cocktail: the White Russian.

The first written reference to the White Russian dates back to November 1965, when it appeared in a Californian newspaper, the Oakland Tribune, as an insert declaring it to be a cocktail prepared with equal parts of Southern (a brand of coffee liqueur), vodka, and cream. The followers of the Dude do not hesitate about the brands to be used as ingredients: the coffee liqueur brand Lebowski requests in the film is Kahlúa, and it is also clearly visible standing next to the Smirnoff vodka he keeps at home to prepare his own White Russians. One further annotation: the Dude doesn’t use cream for his cocktail, but something called “half & half,” also known as light cream (which stands for half cream, half milk).

White Russian and Caucasian, photo by Rezepty.ru
White Russian and Caucasian, photo by Rezepty.ru

The recipe currently in fashion has changed the proportion of the ingredients and is a variant on the Black Russian cocktail dating back to 1949, which is prepared with 5 parts of vodka and 2 parts of coffee liqueur. Add 3 parts of cream and you have turned the Black Russian into a White Russian. One thing is certain: the “Russian” part of the name comes from the fact that the main ingredient is vodka.

The cocktail is traditionally prepared in a lowball glass filled with ice, adding the coffee liqueur and vodka to make a Black Russian, and then topping it off with cream for a White Russian, or stirring it gently into a pale cocktail, called the Caucasian.

Fancy something similar but not quite the White Russian or Caucasian itself? Change the vodka for rum and you have a White Cuban. Or you can change the coffee liqueur for chocolate liqueur and enjoy a White Belgian. Or maybe you want to drink a Blind Russian by changing the cream for Baileys Irish Cream (blind because of of the high amount of alcohol). Or perhaps you prefer an Anna Kournikova, in honor of her trim lines, because skim/low-fat milk is used instead of the more fattening cream.

Whatever your choice, take it easy, and Cheers!

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

Of Butlers and Roses, Part 19 of 25

by GJ dePillis

How to Make the Cut

Cutting rosesAs a butler, you should know if your rose bushes have been pruned properly. This video explains the four easy steps for pruning. In addition, always prune after the first frost. Cut at a 45-degree angle to the outside bud and keep the inside of the bush clean of buds. Remove dead canes (stems) and any branches that are horizontal or cross each other. Your goal is to keep the bush in a “vase” shape with branches growing out and up.

When clipping roses in bloom, carry a bucket of water with you as you gather specimens for your bouquet, and place the cut roses into the water immediately. Once inside, re-trim the cut roses and immediately place them into the vase with water in it already. When cutting roses, the clipper crimps or seals the stem, pinching it slightly; by cutting the stem under water and then placing it in the water in the vase immediately, the stem opens again and the flower can drink the water.

Ms. dePillis is a freelance contributor to the Journal who is based on the West Coast of the United States. She can be reached via depillis at gmail.com

Jeff Herman Consulting the Silver Expert

 by Jeffrey Herman

Q: Is a silver dip a good way to clean silver?

A: I have been testing Tarn-X and other dips for decades while recording the effects they have on silver. I routinely receive objects for refinishing due to damage from these destructive products. Tarn-X is used by 95% of the collectors from whom I hear.

Chemical dips—in various degrees—quickly strip the shine from silver, leaving a dull, lifeless appearance.Chemical dips quickly remove factory-applied patinas (if left in the solution for more than a few seconds) or gradually (if dipped quickly each time the object requires cleaning). You’ll notice a soft white surface develop over a very short period of time.

Chemical dips damage every silver alloy including .800 (Germany), .900 (coin), .925, (sterling), .9584 (Britannia silver), and .999 (fine silver), as well as copper and gold. Chemical dips are made up of acidified thiourea (a known carcinogen). Acids are corrosive and will damage silver, niello, bronze, stainless-steel knife blades, and organic materials such as wood and ivory.TarnX

Chemical dips cause pitting of the object’s surface which then acts like a sponge, absorb tarnish-producing gases and moisture. The object will eventually require professional polishing and possibly repatination to restore the original finish.

Chemical dips, when used on objects that have sealed components, such as candlesticks and trophies with hollow feet, or teapots with hollow handles, may leak into the cavity through small holes or imperfections in the joints. At this point, it becomes virtually impossible to wash the chemical out. If you’re working on a baby cup with this type of rim, do you really want an infant drinking from it after using a dip?

Tell your friends about these dips and recommend they take them to the next household hazardous waste collection program in their local area.

Other dips containing acidified thiourea include: Connoisseurs Silver Jewelry Cleaner; Ellanar Dip Instant Silver Cleaner, Empire’s Instant Tarnish Remover, Goddard’s Silver Dip, Hagerty Silver Dip, Medallion Care Tarnish Treatment, Midas Silver Tarnish-Off, ShineBrite Silver Dip, Weiman Instant, Tarnish Remover, and Wright’s Instant Tarnish Remover.

One dip, SilverMate, while not containing acidified thiourea, produces the same unwanted results.

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

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

Categories
Newsletter

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

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

The Modern Butlers’ Journal volume 11, issue 10

International Institute of Modern Butlers

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

At the tail end of a two-month training program at several five-star resorts in the Maldives, I stumbled upon a living legend: a most loquacious and knowledgable general manager at the southern-most island of the Maldives chain, who happened to be the very first hotel butler. He shared many stories, as well as accomplishments, that show that determination and intelligence know no bounds. His name is Mr. Allwyn Drago, and he is from India. When Mr. Oberoi Senior decided to implement butler service in his hotel palaces around the country, he called upon quite a few individuals to be the first butlers; recognizing Mr. Drago as an exceptional gentleman, he made him his personal butler, too.

Mr. Allwyn Drago worked for many years as a butler while earning degrees, even from Cornell, and is currently GM at Shangri-la's successful resort in the Maldives
Mr. Allwyn Drago worked for many years as a butler while earning degrees, even from Cornell, and is currently GM at Shangri-la’s successful resort in the Maldives

Technically, hotel butlers have existed for the last 150 years in a handful of luxury hotels (since the first was founded in London—the Langham—in 1865): each hotel had a butler on staff to service royalty or nobility in order to provide the level of service to which they were accustomed in their own palaces.

It was Mr. Oberoi Senior who took the initiative in modern times to bring butler service to VIP guests. It is gratifying to see that the butlers originally performed quite a few of the services that one would expect of a butler who had been trained properly. The full range of services is greater today, for those trained by the Institute, but this is only to be expected as the profession found its feet and more people offered creative ways of servicing guests.

One point I was able to correct after many years of teaching the wrong information: I had thought the Oberoi chain had implemented butler service in 1982, but it was actually 1986. Which means that other hotels and chains were not far behind in catching on to the notion.

 

Not All Soaps are Created Equal

Parrot3
Mr. Kobi Gutman continues to work in his free time on creating custom-made soaps for his guests. He plans to produce a short technical manual for the use of butlers who would like to be able to turn this commodity into a “wow” factor with minimal outlay of effort and cost. Stay tuned for more information!

 

 

 

Butlers in the Media

“Butler robots” that are four times more productive than humans, handle cargo in a Hong Kong e-commerce fulfillment center. And a scientist writes about the complexities of creating a robot that can fold clothes, which gives some idea of how much robot butlers have to catch up with us mere hominids. The article opens with some interesting facts, too: “The idea of a robotic servant is a lot older than you probably realize. It doesn’t just go back to the 1960’s cartoon series The Jetsons, whose Rosie the Robot could prepare meals, clean the house, and solve unexpected troubles. As early as the 3rd century BC, the ancient Greek scientist, Philo of Byzantium, built an iconic human-like robot maid that could pour wine when a cup was placed in its hand.”

The news this last month was heavier on real butlers than on robot butlers, which is a pleasant change, although in the case of the remorseful paedophile butler who was busted, the less of that sort of exposure for our profession, the better. The same goes for Mr. Burrell’s continued antics, this time on Celebrity Big Brother: cashing in on his past glory by giving away private details of his former employers. Will he ever get it? Probably not.

One interesting angle on Downton Abbey is how Jim Carter, the actor who pays Carson, the butler in the television series, is asked continually by his fans to be their real-life butler—showing that there is still plenty of demand, or nostalgia at least, for the stiff butler of old. The views Mr. Carter  is reported as expressing in the article show him to be suitably curmudgeonly, so it seems he has immersed himself deeply in his role, and like his fans, is not distinguishing 100% between reality and TV—unless, of course, he was picked for the role precisely because he has a butler mindset!

Danone yoghurt is offering ten winners of a promotional campaign the opportunity to be served by handsome “hunks” who will “undergoing intensive butler training.” My goodness, what a circus society is turning into—again.

Kudos to Mr. Andrew Lowrey of Precise Home Management, who had a good write-up in the Baltimore Style magazine on his life in, and of,  service.

A good article on St Regis butlers—the scope of their services could be improved quite dramatically by doing many more, less high-key but useful and  relevant services than the sabering of champagne bottles.

Another butler school, and another butler who talks too much about his previous employers; but overall, an interesting article and we wish the school well.

And lastly, a well-written article about hotel butlers: “I think about the strange butler-guest relationship that is increasingly being imposed by the hospitality industry. High-end hotels are going gangbusters with butlers, the ultimate luxury service accessory.” But then the writer launches off into the likes of pillow butlers and bath butlers.

What a tangled web we, butler trainers, have weaved in our rush to bring something butler-ish, anything butlerish, to the world of hospitality. And what confused ideas now exist in hotels and the public mind about the nature, scope, and worth of a butler. As mentioned in the message above from the Chairman, butlers originally were bona fide butlers in a few five-star hotels—the Bugatti’s and Royce’s of service staff and mirror images of their private-service counterparts. The mass production of butlers over the last three decades has resulted in stripped-down versions, the great oxymoron of “economy class butlers.”  I understand why the old timers sneer so convincingly about the direction the profession has taken.
The author goes on, “Hotel butlers are moving away from strictly The Remains of the Day roles to increasingly niche duties. Here are some of the more unusual options,” and what ensues is another long list of off-the-wall  “___ Butler” roles, most of which are new to us, too, such as Tie Butler, Doggie Butler, and Cocktail Butler.
As long our profession has a cachet based on superior service style and stays relevant to guest needs and expectations, we will always represent the pinnacle of service and be copied by multiple other services. However, unless we, as trainers, really push to have the qualities of the old style butler, and the fuller range of services that butlers can offer, trained properly; and as long as hotel butlers are given just a few days of training to provide the thinnest possible range of services, just enough to call them “butlers,” then we will not have created a clear niche in the mind of the employer and guest, as to what we are, and our profession will be diluted and redefined ultimately as some hokey gimmick.
We certainly do not want to have that happen on our watch, do we?

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

Let’s Talk about Mixology, Part 5

by Amer Vargas 

The Red Eye

“Ever worked behind a bar?”

“My uncle is in the business.”

“Do you know how to make a ‘Red Eye,’ mister … what’s your name?”

“Brian Flanagan.”

Red eye, photographer unknown
The Red Eye, photographer unknown

Today, we pay tribute to one of the film characters who lived once, but never died. After leaving the army and moving back to New York City, the young Brian Flanagan, brilliantly played by Tom Cruise in the 1988 movie, Cocktail, began work as a bartender at nights while studying for a business degree. His initial mediocre work as a bartender turned into a passion under the mentorship of his boss, Doug Coughlin.

This film put the spotlight on the fun and charm of bartending and, more than that, the drinks that are produced when one works with devotion, passion, and a vision.

So, the Red Eye is one of Coughlin’s favorite drinks and which, as he states in the film and many can corroborate in real life, helps to dispel hangovers.

The Red Eye earned its name from the predominant color of the concoction, and the fact that a raw egg is added, looking like a floating eyeball.

The preparation of the cocktail is really simple: frost a highball glass and pour in 1 oz/2.5 cl of Vodka; 12 oz/35 cl of beer; 4 oz/12 cl of tomato juice; and a raw egg. Do not stir, or the egg may break, and it needs to be in one piece so the imbiber can down it in one go. Not recommended for the squeamish, just for the hung-over!

Enjoy your drink…and your movie!

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

Recent Training and Graduates

Graduation for some of the trainees from Veli, Dhigu and Naladhu, three resorts under one leadership—each resort is on its own island and caters to families, honeymooners, and the very wealthy preferring their privacy

Graduation for some of the trainees from Anantara Veli, Dhigu, and Naladhu, in the Maldives. Each resort being on its own island but under one leadership (Minor Hotel Group), and catering respectively to families, honeymooners, and the very wealthy who prefer their privacy. The trainees did very well on their refresher course, as did some trainees fresh out of college and engaging in a corporate-sponsored program to introduce them to the hospitality industry. 50% of the program participants from the prior year stayed on at the resorts, having chosen to pursue their careers in hospitality.

Of Butlers and Roses, Part 18 of 25

by GJ dePillis

Medicinal Roses as Described in Ancient Texts

Roses used to be a staple in apothecaries (Chemists/Drug Stores). Red roses were mentioned in various medicinal texts because it was thought the stronger the fragrance, the more potent the rose oil, and thus healing properties of the roses.

What rose-related medicinal treatments were common?

  • Drinking rose water would stave off a queasy stomach or even prevent vomiting;
  • Rose hip tea, or rose honey, would ease coughing;
  • Topical applications would alleviate joint pains and rheumatism;
  • Rose-scented oils would revive swooning or fainting individuals (I do suspect most of these patients were corseted ladies struggling for oxygen);
  • Fevered patients would find relief;
  • Drinking rose tea, rose water, or rose wine would ease constipation or other digestive problems;
  • When mixed with mint leaves, heated and applied to the chest and stomach, it was thought restful sleep would be encouraged; an ease of breathing would ensue for those who were congested; and an easing of muscle aches and the soothing of an agitated patient would result;
  • Sore throats would be soothed when taking a spoonful of rose honey;
  • Rose oils mixed with lotions would treat skin sores;
  • Mixing rose oil with apple cider vinegar and spearmint leaves would reduce dandruff;
  • Spraying chilled rose-water would refresh a person on hot summer days;
  • Rose petals soaked in white wine for at least two days, then strained, and one goblet-full imbibed would a) diminish a headache, and b) ease the aches associated with wounded gums;
  • Taking the hairy seeds out of the rose hip, mixing them with sugar and hot water, and straining the liquid, would treat diarrhea when the concoction was drunk;
  •  Drying rose-hip pulp and using the powder in the mouth of a colicky infant (experiencing pain from intestinal gas) would calm them.The White Windermere Aushomer rose photo by David Austin Roses

So, next time you are planning to use the roses from the garden, don’t just think of them as decorative elements around the house!

Ms. dePillis is a freelance contributor to the Journal who is based on the West Coast of the United States. She can be reached via depillis at gmail.com

The White Windermere Aushomer rose
photo by David Austin Roses

 

Jeff Herman Consulting the Silver Expert

 by Jeffrey Herman

Q: When was stainless first used in table knives?

A: Although American Elwood Haynes discovered stainless steel and patented it in 1919, it wasn’t until 1924 that a stainless steel table-knife blade was invented by an Englishman, Dr. William Herbert Hatfield. It was called 18/8 stainless steel (18% chromium, 8% nickel), an alloy which is still used today. Prior to this development, carbon steel was used, which was then replaced with plated-carbon steel.

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

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

Categories
Newsletter

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

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

The Modern Butlers’ Journal volume 11, issue 9

International Institute of Modern Butlers

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

One might well wonder whither the world economy is going, with its decrepit basket of fiat currencies, faith in most of which has been lost following wanton abuse by the issuers and guardians of those currencies. Not to mention the state of environmental and political affairs around the world.

Were matters any better for our predecessors? Not really (except in the matter of an environment that was not so abused in the past)—since time immemorial, there have been wars and bubbles, conflicts, injustice and unfair advantage taken for the exclusive benefit of narrow interests.

I recently saw an interesting video interview on the subject of slavery—a reality that lurks in the beginnings of our service profession—that dispelled stereotypes such as “Slavery was perpetrated  by white Americans on blacks.” The truth is that far more slaves were white, indentured servants; and in some cases, freed black men owned white slaves. Slavery has existed for millennia, a tired solution that has never worked as an economic/social system—no more than serfdom worked when butlers first came to be 1,100 years ago.

There is no substitute, in the drive for personal happiness and success, for respecting one’s fellow human beings—they all have a story to tell and something to offer.

Talking of which, an extended trip to the Maldives is serving to reinvigorate the concept of the goodness of mankind: the people here are open and genuinely friendly—not struggling under the onslaught of the constant bad news beamed into our lives 24-hours a day with a great sucking sound from all four corners of this globe; nor the debilitating effects of street and psychiatric drugs, and vanished moral codes. Maldivians working in the dozen or more five-star resorts at which we have trained, are a veritable breath of fresh air that can be recommended when one needs to recharge batteries and come back to battery on the subject of life: as something to be enjoyed, not endured nor struggled through.

Butlers in the Media

It seems the number of enterprises drawing upon our profession’s reputation for being of service is taking a lead from the US National debt—being driven by an irrational exuberance, to quote the ex-Federal Chairman who generally talked in riddles to disguise the lack of substance and logic in his much-anticipated pronunciamentos! In this month alone, we have seen the emergence of the Bath butler in a US hotel offering budget baths; a cargo lift, the name of which is registered for some perplexing reason as a “Beach Butler” when it seems to have no relationship to either word; and equally perplexing, a “beach cottage butler sink” in Australia.

Personal technology is not far behind, with “The Butler” being a phone accessory that holds a smart phone; and a “Laptop Butler” being an accessory for the laptop that holds the required caffeinated beverage to the laptop so the user can type and sip with the greatest of convenience. Then there is “The Online Butler,” conceived to be the software that manages smart homes through the Internet. If this one catches on, it will possibly be the definition of the future butler, with “human butlers,” being relegated to an “archaic” or even “obsolete” term—for the Online Butler will no doubt take over the management of the really smart home, working through legions of robot butlers.

Several more hotels (and restaurants) are offering “robot butlers” for various functions, including delivering room service.

Then there are the hospitality offerings: a Picnic Butler in a London hotel who offers economically priced picnics in a London park (incorrectly claiming to be the first to do so); then there are the two “Water Butlers” in Ireland who no-doubt twirl their mustache and speak with great authority on the differing waters on the Water List (the waters do sound exotic, to be sure); not to be outdone is another Irish hotel offering the services of a “Style Butler” to help ladies choose clothing—this same hotel offers three other butlers: a Floral Butler, a Genealogy Butler, and goodness me, a “General Butler,” which we take to mean an actual (hotel) butler.

Calling things that are of service, in whatever capacity, a “___ Butler,” is not a new phenomenon: Has anyone heard of a “Silent Butler,” otherwise known as an “Ash Butler”? It is a small container, often of base metal, sometimes silver or silver-plated, with a handle and hinged cover, used for collecting ashes or crumbs. We know of Dumb Valets and Dumb Waiters, has there ever been a “Dumb Butler?” (Don’t answer that question, please!). Actually, taking the plunge and googling the phrase comes up with enough examples of people miscalling “Dumb Valets” as “Dumb Butlers” to guarantee, (for better or worse, the way languages develop) that we can now expect a “Dumb Butler” entry as one of the uses of “Butler” in the eventual World Dictionary of the Dumbed/Watered-Down English Language.

Of Interest

Take a moment to read this historic letter from one world leader to another:

5-ghandi-hitler

The old adage, “Never try to reason with an angry man,” is a piece of hard-won truth, even if it offers no solutions. The English essayist, Sydney Smith, advances an additional angle to the basic truth (“Never try to reason the prejudice out of a man. It was not reasoned into him, and cannot be reasoned out.”), but still came no closer to a solution: “What does one do with an angry man (or woman), whether employer, family member, guest, colleague, vendor, government official or complete stranger?”

The answer is easy and not difficult to apply, as anyone who has trained with the Institute on it’s breakthrough emotional skills training, knows. The answer lies not in lobbing different realities and prejudices back and forth over the divide, nor in propitiating out of fear, but in the calm managing of the other person’s emotions. And in this, Mr. Gandhi had not the first idea and so failed.

The man who eased the British colonizers out of his country with great skill and a surfeit of good intentions, did not realize that no amount of good intentions would work with Herr Hitler until he had been raised out of his chronic anger and hatred. At least Mr. Gandhi tried to avert a disaster at the eleventh hour, using the best understanding he had of human nature—and at a time when others did nothing. Had he known a bit more about human nature and taken action earlier, he might have succeeded…and what a different world we would be living in!

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

Let’s Talk about Mixology, Part 4

by Amer Vargas 

The Cosmopolitan

Today, we are going to enjoy the enthusiasm for, and popularity of, another one of the most famous cocktails a bartender can mix for the enjoyment of his customers.

Cosmopolitan, photo by Thomas Hawk
The Cosmopolitan, photo (c) by Thomas Hawk

The Cosmopolitan is a very simple concoction with disputed origins. There is a written record of this mix dating back to the 1930’s, although it used gin instead of vodka and raspberry juice instead of cranberries. Other sources credit the drink to the gay community in Provincetown, Massachusetts, where it is thought to have originated during the 1970’s. And at some point during the same decade, a gentleman named Neal Murray claims to have invented the mix while playing around with the Kamikaze cocktail recipe: the first person who tried it, reportedly declared “How cosmopolitan.”  Yet others believe there to be a link between the cocktail and Ms. Cheryl Cook, who, in the mid-1980’s, was searching for a visually appealing drink that everyone could enjoy.

Whatever it’s origin, the Cosmopolitan had its heyday during the 1990’s and most especially at the turn of millenium, thanks to the American TV series Sex and the City, in which Sarah Jessica Parker’s character, Carry Bradshaw, commonly ordered the drink when stepping out with her friends. Later, in the film adaptation produced in 2008, a friend of Carrie, Miranda, famously asks her why she stopped drinking Cosmopolitans, to which Carrie replies, “Because everyone else is drinking them.” The truth seems to be, though, that whiskey brewers had recognized the TV series as a trend creator and sponsored the producers of the show to have Carrie’s friends start drinking Manhattans, a whiskey-based cocktail we covered in an earlier issue.

Anyway, this is how easy the Cosmopolitan is to make: you’ll need 4 cl (1.4 oz) of Vodka (preferably Vodka Citron, which is lemon flavored), 1.5 cl (0.5 oz) of Triple Sec, 1.5 cl (0.5 oz) of fresh lime juice, and 3 cl (1 oz) of cranberry juice. Add all the ingredients into a shaker filled with ice and shake well. Double strain into a classic Martini glass. The cocktail looks pink and frothy and you can increase the citrus flavor by burning the microscopic oil drops that come out of a squeezed orange peel on top of the drink.

Ready? Steady? Mix? Enjoy!

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

Recent Training and Graduates

The Institute’s trainers were busy again during the month of August, and a number of students graduated successfully from the Hospitality Butler courses delivered on-site by the Institute.

Untitled
Some of the graduates at Anantara Kihava Villas in the Maldives

Of Butlers and Roses, Part 17 of 25

by GJ dePillis

Caring for Pruning Tools

Last month, we reviewed the tools needed by an avid rose (or any other) bush pruner. It might be useful, therefore, to review how best to maintain these tools. Regular cleaning and sharpening are the ticket.

Rubbing alcohol (not Clorox bleach) and size 0000 steel wool (not a Brillo pad), E-Z Lab diamond (or some other) metal file, and 3-in-1 or sewing machine oil are the simple tools and materials required.

When the blades become dull (this point has been reached when one clips a stem and the blades take off some of the “bark” of the stem), it is time to take action.

Soak a small piece of the steel wool in the alcohol and then wipe the blade in one direction, toward the sharp part. This prevents cross-contamination, in case one happens to prune a sick plant.

To sharpen the blades, use the diamond file in one direction.

Then use 3-in-1 or sewing machine oil to lubricate the joints and the blades to seal them from oxidation.

Annually, take the clippers apart and deep clean them.

Ms. dePillis is a freelance contributor to the Journal who is based on the West Coast of the United States. She can be reached via depillis at gmail.com

Jeff Herman

 Consulting the Silver Expert

 by Jeffrey Herman

Q: Does silver have health benefits?

A: Yes. If you’re a silver lover, here’s something else you’ll appreciate about this lustrous metal: it can kill or suppress the growth of microorganisms such as bacteria, mold, and fungus. Silver ions have a toxic effect on these organisms while not being harmful to humans. The germicidal properties have been well documented through its use in wound dressings to stop infection and promote healing. These properties also exist in silver objects. Stainless steel doesn’t offer these benefits nor does it retain its commercial value. Why not buy something that has been staving off illnesses naturally for centuries? Consider drinking from a silver goblet or eating from flatware—an elegant way to stay healthier. And when it’s time to pass down your silver to the next generation, you can extol silver’s health benefits as well.

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

 

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

Categories
Newsletter

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

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

The Modern Butlers’ Journal volume 11, issue 8

International Institute of Modern Butlers

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

Concierges have provided service in hotels and properties for centuries. There is a certain kinship between concierges and butlers, not surprisingly, as the word comes ultimately from Latin meaning “fellow slave,” or “serving with.” However, the French phrase “compte des cierges, meaning “Guardian of fixtures,” is a more representative concept—the “Keeper of the keys” in castles and government buildings—hence the two crossed keys of Les Clefs D’Or. Their original duties 800+ years ago in France included managing all the service being delivered in the castles, and so were very close to the duties eventually taken on by butlers. But while butlers rose to managing large households in England and elsewhere, the concierges’ duties narrowed down during the 18th Century, with the advent of international business- and pleasure-travel, to those currently executed in high-end hotels around the world.

Butlers, originating in England, predate concierges, who originated in France, by a century or more. So it is particularly nonsensical that, despite being at it longer, butlers have had zero success in coming together as a profession; whereas concierges have come together since 1929, and more fully, since 1952, to forward their profession as a single, professional body. Perhaps it is a matter of hubris on our part, whereas the concierges have adopted a more professional approach that serves them well in terms of setting and maintaining standards for their 4,000 members in over 50 countries.

I recently asked to see the articles of association of Les Clefs D’Or, and similar literature, and was warmed to note that Les Clefs D’Or has service codes much like ours, and even has a fund to assist colleagues who have fallen on hard times because of serious physical conditions, such as cancer.

The day a Silver Tray (let’s assume that could be the name of a similar International Butler Association) exists to set and raise standards for butlers, and it offers such a fund, we could say that we had finally come of age as a profession, rather than a collection of multiple “Only Ones”—as in “We are the only valid butler organization.”

United we stand, divided we fall.

Butlers in the Media

Butlers are now working on river cruises in Europe (four of Uniworld’s vessels), offering a stripped down version of butler service.

An interesting article about the lengths butlers go to in hotels to service their guests—although the author has taken it upon herself to pronounce that “butlering is a dying art.”

Another White House “butler” engages in a tell-all—when will the White House establish some standards in this area?

Some entrepreneurs have created a company called “Hello Alfred” (referring to Batman’s butler)  that offers “butler service” for $25 a week—the duties basically being running errands and managing small projects for which the clients do not have time. As the company already employs 100 butlers (stay-at-home mums and artists) so far in New York and Boston, they are obviously much in demand by busy executives and no doubt appreciated by those looking to boost their income.

Sandcastle Butler
Sandcastle Butler

 

If the above is a bit of a stretch, then how about Sandcastle Butlers, the latest hijacking of our profession to boost image? The picture (from the Hertfordshire Mercury) says it all.

 

 

Hot on the heels of the Japanese cafe culture with butlers and maids, we now find Glasgow, Scotland offering the same: a cafe with maids and butlers. Used to be a time when one went to a cafe to enjoy a simple coffee and scintillating chat.

Not sure if we have covered the “Stock Butler” before—software that analyzes and rates a person’s stock portfolio.

And no MBJ would be complete without another little look at the rapidly encroaching world of robots as butlers. The first hotel in the world has opened with service almost exclusively carried out by robots—done to save money on wages and downtime, such as days off, and to create “the most efficient hotel in the world.” Um…. Let’s see: “Hospitality,” basic definition being “friendly.”  “Friend” comes from an Indo-European root word meaning “love.” Met any friendly robots recently, ones who express their heartfelt love for you? (Perhaps that should read “programmed love”?). Somewhere, someone, or a lot of someones, are missing the point.

As the Wall Street Journal reported, machines do not have ethics and have no understanding of morals. When asked by a human what was immoral, one AI (Artificial Intelligence) robot said, “The fact that you have a child.” To be sure, in an AI-dominated world, the perpetuation of the human species is neither logical nor necessary.

And while “scientists” are busy trying to make robots human, and humans unnecessary, they are also busy making humans into robots: witness the University of California, Berkeley breakthrough (also reported in the Wall Street Journal) in creating neural dust that is so small, it can be implanted into the cerebral cortex (front of the brain) without the knowledge of the individual and run forever, collecting information and controlling people’s thoughts and emotions (and presumably, ultimately, their actions).

For a sobering look at the future of man versus robot, check out this video: Humans Need not Apply. Life, to some it seems, is just a matter of matter, and humans do not, ultimately matter, in the rush to…what? Efficiency? Again, someone, or a lot of someones, are missing the point of life, it would seem.

The truth is that people either have life in them, or they do not. One will find that those pursuing the “robots are ideal, humans are superfluous” motif are themselves, severely lacking in life/aliveness, and so, naturally, have an affinity for robots.

What can we do about it? Keep beating the drum for humanity, for caring and creative personalized service, for the life that is central to, and vital for, life. One wouldn’t think one would have to say this to humans—not to pull the rug out from under their own feet—not to keep hitting themselves in the face; but the obvious can be completely missed when one has a fixed idea and blinders on, like a carthorse, to keep it moving without questioning.

* NOTE: Parts of this article also appeared in an online blog this month: http://blog.kwegroup.com/service/unusual-hotel-services/ and in the August 4 edition of HN360, the daily e-newsletter of Hospitality Net.

 

KnibLetters to the Editor

 

I was  hired recently as a Household Manager for a family who owns a yacht. I spent last week on the yacht with the family and learned some simple but valuable aspects of shipboard service. My household management training did not include yacht service. Can you direct me to any books, on-line courses, etc. that can teach me the ins and outs of serving on a yacht? RD

Ed: Ms.  Josephine Ive of Australia— josephine@magnumsbutlers.com—(www.yachtstewardess.biz) may well be able to assist. She trains in various parts of the world.  A Ms. Alene Keenan of Florida may be pursuing her yacht training plans of two years ago. Might be worth an email to see if she is operational: services@yachtstewsolutions.com

Having all the equipment and not being alert enough to use it

A good example of being too focused on equipment to make use of it—the means becoming an end. The same could happen to a butler who, perhaps following the lead of the employers, becomes lost in the trappings of wealth rather than keeping the focus on ensuring employer, family, and guest happiness.

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

Let’s Talk about Mixology, Part 3

by Amer Vargas 

Long Island Iced Tea

Today we talk about a very popular concoction all over the world, but especially in the United States, where it was created. This delicious cocktail is favoured by many, including our beloved blue-haired and yellow-skinned Marge Simpson. Yes we are talking about the Long Island Iced Tea.

Interestingly enough, the name is not as descriptive as tea lovers would like. The Long Island Iced Tea has no tea in it at all, although it somehow resembles the taste and colour of a straight iced tea, but with an interesting level of alcohol content. We will see the reason for this below.

But before mixing drinks, a little bit of history: two versions exist for the origin of this particular mix. The first one dates back to the 1920s, when during the Prohibition in the US, a bartender known as “Old Man Bishop” created an alcoholic mix that looked like a non-alcoholic drink; then, Ransom Bishop, his son, perfected the recipe. That drink included whiskey and maple syrup, and different quantities of five liquors, rather than the equal portions of liquor the current cocktail involves.

The other version claims that in 1972, a bartender called Robert “Rosebud” Butt, who worked at the Oak Beach Inn on Long Island, NY, conceived the mix as a participant in a contest to create a mixed drink that included Triple Sec.

The preparation of the Long Island Iced Tea is very simple. It doesn’t require a shaker nor too much of a display to serve it.

Long Island Iced Tea
Long Island Iced Tea

It is served in a highball glass full of ice. Then add: 1.5 cl/0.5 oz each of Tequila, Vodka, White Rum, Gin and Triple Sec, 2.5 cl/0.85 oz of Lemon Juice, 3 cl/1 oz of Gomme Syrup and a dash of Cola. Stir gently to mix all the ingredients, then garnish the drink with a lemon spiral.

The thrill of the Long Island Iced Tea lies in its soft taste, but it requires being served really cold, thereby numbing part of its alcoholic content. The alcohol concentration is approximately 22%, pretty high compared with most other highball cocktails, which explains why it can open the door for even Marge Simpson to tell jokes after having a couple of them.

So, take it easy…and enjoy it!

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

Recent Training and Graduates

The Institute’s trainers were busy again during the month of July, and a number of students graduated successfully from the Hospitality Butler courses delivered on-site by the Institute.

One of these took place in Amanyara, a luxury resort and private residences located in the beautiful islands of Turks & Caicos (that’s in the Caribbean, for those of you who have not heard of this tiny country). Below are photos picturing the two groups of graduates with their trainer, Ms. Monica Ferry. Well done and congratulations to everyone!

Happy graduates and Managers at Amanyara Villas
Happy graduates and Managers at Amanyara Resort

Group2-18july2015

 

Of Butlers and Roses, Part 16 of 25

by GJ dePillis

More on Tools

Last month, we evaluated two main brands of clippers, the better quality Felco being preferred over the less expensive Fiskar by most Rose Societies. Both are “bypass” clippers, meaning they have one thin blade and one thicker, flat, curved blade, which allows them to cross each other. Pruning requires one hold the clippers one way and when clipping flowers, one holds them differently.

What other tools does the gardener need besides pruning shears?

Felco clippers
Felco clippers

 

 

A Felco (#8-size shown here) is good for clipping up to a ½” stem.

 

A lopper
A lopper

 

Use loppers if the stem is over ½” thick.

 

 

Anvil prunerThe anvil pruner tends to crush the stem rather than slice it clean, so only use it when cutting hard rose wood or tree branches.

 

 

 

Use a small dry wall saw to cut in hard-to-reach places

Drywall saw

 

 

 

 

 

A hat for sun protection and a bottle of water to keep oneself hydrated are not tools, but certainly are advised in hotter climates. Likewise, a long-sleeved denim shirt (available at the Temecula Rose Society website) will help avoid pricks and scratches on one’s arms. A foam knee pad will go a long way to decreasing discomfort while pruning low lying areas.

Photos Provided by GJ dePillis. Ms. dePillis is a freelance contributor to the Journal who is based on the West Coast of theUnited States. She can be reached via depillisATgmail.com

 

Jeff Herman

 Consulting the Silver Expert

 by Jeffrey Herman

Q: I have a set of 1847 Rogers Bros. flatware.  Is it sterling?

A: Unfortunately, it isn’t. The “1847” does not indicate the date the company was founded or a design number. It refers to the date the electroplating process was perfected, after which an extensive line of plated holloware and flatware began to be produced.

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

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

Categories
Butler training Mixology Newsletter

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

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

The Modern Butlers’ Journal volume 11, issue 7

International Institute of Modern Butlers

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

In the last Journal, I touched upon the subject of robots: “If I speak untruths, then roll on the great wave of “butler robots” that science is striving so hard to create for us—a mechanistic and ordered society where mankind is an impediment to be tolerated in part. For surely, these robots will win the day: their knowledge will be as firmly fixed as the software engineers who write their code; and they, indeed, unless we change our understandings and skill levels, will be superior to those annoying, fussy, and fickle hominid butlers who used to strut their stuff until the mid-21st Century.”


That editorial was timely, in that five more articles on the same subject appeared in the last month; One predicting massive social unrest as the drive to increase efficiency and lower costs will see robots taking over “low-wage” jobs in multiple industries (presumably the next step after, and even better than, Chinese laborers); the claim is that only 10% of jobs that can be automated have been so far. An Australian study predicts 40% of jobs will be lost by humans and taken over by robots in the next 10-15 years. Robots are already taking the place of humans as waitresses and hoteliers in Asia.

Wilson, the volleyball companion for Tom Hanks in tThe Castaway
Wilson, the volleyball companion for Tom Hanks in The Castaway

Accountants and telemarketing roles are most at risk, while people who do more creative jobs are less likely to be put out of work by machines. An Oxford University study predicted  that Personal Care Aides, for instance, have a 73.6 chance of being automated. But if your position requires you to come up with clever solutions, to help others personally, and to negotiate, then there is less likelihood that your position can or will be automated. All of which aligns with earlier MBJ editorials: certain aspects of butler jobs can be done by robots, but the position of a live butler handling real people is safe in human hands for the simple reason that most humans like to communicate and deal with real people—there is only so much a robot can do to interact with feeling, intelligence, and compassion. As much as one programs emotions and feelings into a robot, the fact is that they are faked and about as satisfactory to a human as the basketball was to Tom Hanks in the movie, The Castaway.

Tesla founder, Elon Musk, and Stephen Hawking are warning about the unintended consequences stemming from the blind pursuit of AI technology by corporate and military interests. While this may pose a danger to the human race, the article entitled, Doctor, Butler & Bodyguard: UntitledMeet the Futuristic Robot that Does It All throws down the gauntlet or writes plainly on the wall in the Butler’s Pantry. ThePartner (photo on right) mimics human movements. Says the creator, “We printed ThePartner on my home 3-D printer, using open-source code. We used recycled parts, like an old curtain rod and toy tractor wheels for the ‘legs.’ Next, we started controlling the robot’s movement using microcontrollers.” In other words, if some hobbyists can do that, then imagine what Google’s and others’ billions being invested in Artificial Intelligence are going to create in the decades ahead.

All of which is to say that any butler manager who is alive and focused on service, rather than being a symbol, will have no trouble keeping his or her job.

Butlers in the Media

Bin Butler

Butlers as a concept keep being used to elevate the banal into something special, such as the Beach Butler service in California that provides a “dedicated butler to setup a beach chair, table and umbrella at a designated time and location, deliver tanning products, chilled beverages and food so that clients will never have to leave their towel. When ready to leave, we do the clean up, so you don’t have to.”

Then we have the Bike Butler—a stand for a bicycle. And let’s not forget Reiner, the Bin Butler in Berlin, pictured on the right. And if you happen to want someone to deliver groceries in Australia, then you may want to contact The Grocery Butler.

Here is one that is a bit more on target—possibly even being a butler: the Marina Butler at a Kempinski hotel in Bodrum, Turkey, who welcomes visitors sailing into the marina with a bottle of champagne on arrival, or arranges lunch, watersports, spa treatments or private catering on the yacht if they were to call ahead.

There is now an Assistant service called Alfred (as in Batman’s butler) for time-crunched Boston and New York executives who need help with groceries, laundry pick-up, etc.

And how about The Black Butler—a musical related to Japanese manga and anime sub-culture that perplexes the editor, but some Japanese seem to enjoy the self-conscious, un-butlerish posing and posturing that seems to be a trademark of the genre.

Lastly, an article about whether a Russian butler assassinated the Indian Prime Minister in 1966.

KnibLetters to the Editor

“I have been in the service industry for a little over nine years; I started as a busser with my company when I was sixteen years old and moved my way up to eventually becoming the Head Butler for the resort. When we first began the butler program back in February of 2014, Mr. Ferry came to our resort and taught me how to be a proper butler. During the course he showed me that there is a scale or gradation of emotions, which I had never seen before. I immediately became intrigued by it and saw the importance of learning and using this tool, how critical it is to the service industry, let alone the butler world.
“I began to use the scale on my family and team members. One example was a team member who clearly had a tone of anger; everyday he would come up to me to complain about something. One day, when he came up to me, I switched my tone to boredom towards his reason of complaining; he almost immediately came up the scale. Another example of using the scale was with a guest who is known to be angry and yell about any issue she encounters. During the orientation of her villa, she found an issue and went into a rage. Using the scale, I switched my tone to antagonism towards the issue, and she quickly became disinterested. The emotional scale is the one tool that I believe any member of the service industry should know and learn to use. Not a day goes by in my life that I don’t use it. It has helped me become the butler that I am.” JY.
Ed’s note: Mr. Yalda is a good example of the Modern Butler in the hotel environment: He lives his life to the full, and that means, when on the job (which is close to 24/7/365, because he loves it so) as Head Butler at Red Rock Casino, Resort and Spa in Las Vegas, he focuses completely on taking ownership of his guest(s) and making their lives memorable and flow smoothly. As a result, they show their appreciation: which, when it involves comments, fuels his passion; and when it happens to involve tips, means he can afford and enjoy driving the fastest car on the road (one of his  passions). What goes around, comes around, and what Mr. Yalda puts out is a creativity and support for all those he meets, to make their lives better.

JoetheButlersm

More Little Butler Touches—Soap Carvings 

From Mr. Kobi in Florida

From Mr. Kobi in Florida

Kobe soap

Placement

The exclusive Dorado Beach Ritz Carlton Reserve in Puerto Rico is looking for butlers (Embajadors). They will train anyone qualifying (must be a US-citizen or Green Card Holder), who has a minimum of one year experience as a Hotel, Cruise, or Condo Butler, or two years in the Hospitality industry (hotels/restaurants, or Cruise lines). For more information, please send request and your current CV/resume to the head butler Mr. Arora (Paawan.Arora at ritzcarlton.com)

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

Let’s Talk about Mixology, Part 2

by Amer Vargas 

The Manhattan

Today we will look at one of the most famous cocktails worldwide, considered by the International Bartenders Association to be a classic that all barmen (and butlers) worth their salt, should know.

The Manhattan cocktail seems to have its origins some time in the mid-nineteenth century in the New York region, where it became a very fashionable drink and the trend spread across the US to Hollywood stars, who made it even more popular in movies as the choice drink for handsome main characters.

It is also known that people from the island of Föhr, in the north-west of Germany, immigrated during the nineteenth century to New York and learned about the drink; they developed a real liking for it and took it back home—which explains why today, the mix is commonly available in most cafe’s and restaurants on the island.

Manhattan cocktail, photo by Naotake Murayama
Manhattan cocktail, photo by Naotake Murayama

The preparation of the Manhattan cocktail is really simple: it involves rye whiskey (the most common variation available in nineteenth century New York), red vermouth, bitters and maraschino cherry.

Pour the following over a lot of ice (cubes) in a shaker: 5cl/1.7oz of American rye whisky (although these days, it is common to see it prepared with Bourbon or Canadian whisky), 2cl/0.65oz of red vermouth and one or two dashes of bitters. In the old days, it was said it should only be stirred, but nowadays it is also acceptable to shake it. Strain in a chilled cocktail glass and finish with a maraschino cherry (which must be dried first, so as not to over-sweeten the mix).

As is always the case, the quality of the ingredients determine the quality of the final drink. This will not only be detectable on the palate, but may also be obvious to the eye: if you use poor quality ingredients and shake the mix, a little foam or froth will form that will spoil the look of the drink. Whether shaken or stirred, in all cases, the final Manhattan should be transparent with a caramel color.

And that is the straight Manhattan. Variations exist to please everybody: the Dry Manhattan replaces the red vermouth with a dry vermouth; the Perfect Manhattan replaces the red vermouth with equal parts of dry vermouth and red vermouth  (1cl/0,33oz of each); the Brandy Manhattan uses Brandy instead of whisky; the Cuban Manhattan is like a Perfect Manhattan—remember, with both red and dry vermouth—but uses a dark Cuban rum instead of whisky; and finally, the Tijuana Manhattan replaces the whisky with añejo (aged) Tequila.

Make your choice and sip along…Cheers!

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

Recent Training and Graduates

Nizuc graduation

Cancun in Mexico has a fairly recent addition, Nizuc Resort and Spa, which has several world-class restaurants, one of the top Spas in the world, and a butler service that is serious about expanding into the full range of services. Mr. Ferry recently trained there and is pictured here with all the graduates.

Of Butlers and Roses, Part 15 of 20

by GJ dePillis

The Right Tool for the Job

Why do gardners need good clippers for roses when it is time to prune back branches or clip roses for a vase ?  Can’t they just use anything that cuts?  No. The reason is because a clean cut is needed. Any squashing or crimping of the stem damages it and shortens the life of the rose when it is placed in a vase.

When just starting out, you may want to use the cheaper, Chinese made Fiskar clippers.  But then, again, you may not! Felco is the better quality, Swiss-made brand, costing $50-60 USD and promoted on most Rose Society pages — in part because it also acts as a wire cutter (there is a notch in the blade for this purpose).  Felco invented the more ergonomic “rotating handle”that rolls in the hand when opening and closing the clippers, thereby easing tension in the hands when doing a lot of clipping.

The Felco offers a USA-made holster to keep the shears on a belt and comes with a key to take it apart, clean it, sharpen and reassemble it.

Tool shed SeaWorld San Diego-2Tool shed SeaWorld San Diego-1Tool shed SeaWorld San Diego-3

The pictures above show typical gardening tools, as seen at Sea World, San Diego. Remember that, unless you live in a very dry climate, blades do rust if left outside and should always be kept clean and stored in a shed.

Ms. dePillis is a freelance contributor to the Journal who is based on the West Coast of the United States. She can be reached via depillis at gmail.com

Jeff Herman

 Consulting the Silver Expert

 by Jeffrey Herman

Q: Does silica gel serve the same purpose as 3M Anti-Tarnish strips, or should I use both?

A: The strips absorb tarnish-producing pollutants; the gel controls the humidity that contributes to the acceleration of tarnish. I always advise using both.

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

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