The Modern Butlers’ Journal volume 9, issue 6

International Institute of Modern Butlers

 Message from the Chairman 

There is just one letter—or series of letters—this month, and I include an edited-down version because it is an important lesson learned. We live in a world where materialism and selfishness are overcoming the decent impulses that have helped shape our civilizations and cultures. Unfortunately, some of the people we serve, just by the numbers, are antisocial, and because they are generally powerful and well connected, the harm they do is out of proportion to their numbers. Like it or not, empowering them with superior service is no service at all to ourselves nor to humanity. Once again, I refer to that brilliant butler movie, Remains of the Day, in which my comments above represent the central theme being explored by the author of the book and the directors of the movie. For anyone caught in such a situation, there are choices to be made—for what goes around, comes around.

Otherwise, on a less weighty note, plenty to dig into in this issue.

Letters to the Editor

“Could you please explain what you meant by ‘deterioration of morals and ethics in society’?” EA

Ed: In earlier days, not necessarily all cultures at all times, people had a better idea of their responsibilities for others, as well as their own success. The effort was to build, not tear down or allow to crumble. As a result of psychiatric programs in schools, the dumbing down of eduction over the last 120 years, TV, street and psychiatric drugs, and our welfare/nanny state, our civilization in general parallels the debauched last days of Rome or any other failing culture. I paint with a broad brush, but I speak soothe. To answer your question, I am not saying that ethics was understood intellectually, but innately, some people realized that if you included the benefit of others in your decision-making process and actions, then all would be happier and more successful, including self. Contrast that with the actions of so many in society today, where white collar crime is rampant amongst bankers, politicians, corporations, as well as, of course, any other area where our common sense and sense of decency and fair play are assaulted.

“It is a hard feeling when you realize that the best times are gone, and that the society is on the downward path. The facts that you have listed indicate the presence of such tendency in certain parts of society. However…I am convinced that what is happening is actually very good. Why? As a result of widespread degeneration of many, certain individuals with higher personal standards feel the need to get together, and the society splits into two parts – those who improve what there is, create, dream, and get ahead, and those who do not, or even destroy what has been done by others (generally speaking)…. There are many branches on the tree, and some people do not saw the one they sit on, so for them there is no reason for concern. I like a Russian book, How the Steel was Tempered. There is no easy way to the excellence. When people make gold, they start with passing everything that is in the water through a sieve, then they separate the gold from everything else, and then perform a complex process to separate the impurities. I hope you do not mind me saying that such “impurities” are present in today’s society. How can they be eliminated?  Answer: Psychiatric programs in schools, TV, street and psychiatric drugs, and other ways of self destruction. This approach might resemble to Hitler’s philosophy, but there is a huge difference—Hitler’s victims did not have a luxury of choice, but people today do. So it is entirely up to each individual to take the right steps in his life.” EA

Ed: I can’t say that I agree with your point of view, but I relish the discussion. You see, people can change, and they can be helped. You point of view, based quite possibly on your own experiences and reality, I believe to be that weak people fail, and so be it. If you knew that people could be helped, and could succeed, then you would perhaps become involved in working to bring such about. As the saying goes, ‘Do not seek to find for whom the bell tolls, it tolls for thee.’ Every person who fails is our failure—not in the sense of we are miserable failures to be excoriated, but in the sense that there goes another little piece of life, a little part of us, and with each passing, we become weaker, more isolated.

I agree with your sentiments, “God helps those who help themselves,” Ayn Rand-esque, but an even more central theme of life is compassion and love, and where that disappears, we all slither down a slippery slope to oblivion as beings—we become of the same nature as the physical universe, objects. And that is not my idea of fun or the rightness of things.

There are some beings who are completely lost, and do evil at every turn. They are the ones who create the conditions where the majority lose their way, too; considering that whoever survives the conditions created by the evil beings deserves to survive, and the rest do not, misses the point entirely in my view: would it not be better to fix up the evil beings so they quit being evil, and remedying the traps, shortages, and enforced unhappiness they created for the rest?

“I  cannot continue this discussion because I am now having second thoughts. I need to re-think, and maybe my point of view will change.” EA

“I have been thinking of our recent discussion, and I have to say that I was wrong in my thoughts, and you are correct. I have realized that regardless of what happens around us, it is the attitude and actions of each individual that change life as a whole. So, instead of merely finding explanations for everything that happens around me, I will be looking also for solutions, as I can make a difference in the world. Even if it is a small change, it still matters, so my new goal is to bring about everything good that I believe in. Ignoring or fighting against something only creates additional problems, when love is a universal solution for every single problem there is. 

Thank you very much for sharing your peace of mind.” EA

Butlers in the Media

Congratulations again to Gili Lankanfushi for the three World Travel Awards just received: the Indian Ocean’s Leading Luxury Resort, Leading Spa Resort, and the Maldives’ Leading Luxury Resort. Their butlers were trained thoroughly by the Institute a year and a half ago.

The Chairman’s latest article Slaying Oxymoronos Maximus, the Great Dragon of Cheap Imitation in the Luxury Market has just been published by Hotel Business Review. We keep beating the same drum in order to encourage those who prefer to take short cuts to live up to the standards of those hoteliers who really are serious about their luxury offerings.

A plethora of new and not-so-new gimmicks all taking advantage of the good name of the butler: Travel Butlers in China; a couple of robot butlers as follows: HERB the Home Exploring Robot Butler who can find things in a house; and  Care-O-bot 3, the home-helping robot for the elderly that can bring items on a tray from around the house. Then there is the Backyard Butler to hold your drinks when outside (not to be confused with the dog-business removal service of the same name in Massachussetts, now in its 8th year of operation, nor the gardening service in Oregon, and the list, presumably goes on). Microsoft, ever content to follow, has a Voice Butler feature on its Windows Phone. The Naked Butler is something that most of us won’t want on our resumes. Of course, we have all heard of tanning and technology butlers in hotels, but what about Sex Butler? Given the level of reality of society, this is perhaps not so surprising (again, would one want it on one’s resume?) but what I find peculiar is that these three butler titles were listed as three of the top ten Concierge services.  Campground Butlers add a level of service one does not normally associate with campgrounds, but which certainly does belong in any expedition into the wilds for the more discerning employers and guests. And finally, top-end hotels are coming closer to the concept of a dedicated spa service butler in a private villa, as conceived by the Institute in 2004—not there quite yet, but close. We will be assisting LVMH institute this service at their exclusive Maison Cheval Blanc Randheli in the Maldives this summer.

Placement

Estate manager/butler sought for an estate in the premier locale in San Francisco. You will support the employers by ensuring the household runs smoothly. The right candidate must be able to either pre-empt any problems or see to them rapidly and efficiently so they do not distract the employers; you’ll be managing other estate staff, hiring to firing. Good cooking skills are a must and you will be required to provide healthy meals when the principals are in residence and eating in. This home has a full-time housekeeper, but as Estate Manager you must be able to supplement this with your own light housekeeping (you can suggest another housekeeper be brought in part-time if the housekeeping load in the 11,500 sq. ft. property makes it difficult for you to see to your other duties). You must be willing to be flexible in terms of hours and staying late to cover occasional entertaining done by the principals.

You’ll be required to liaise with the building manager to keep the building in tip-top shape—this includes doing a walk-through each morning that encompasses not just the condition of the building and staff, but ongoing projects and activities, as well as upcoming events. What is also wanted is someone who knows the boundaries of working in private service, and who does not distract the principal(s) with his own concerns or communications. Ideally you are someone who pro-actively finds out what is needed and wanted (you’ll hold short [usually daily] meetings with the principal to debrief and make suggestions, never presenting problems, but always solutions), and then presents what is asked for or anticipated, keeping the principal informed either through a daily report or a log of actions taken, or at the daily meetings.

In addition to the above you may be asked to fulfill the following duties from time to time: a) some pet care as needed; b) driving as needed; c) shopping and running errands as needed; d) looking after house guests; e) providing for whatever other duties the principal might need, such as social secretary, personal secretary.

Salary provided will be in the 60-100K range depending on experience, with appropriate accommodations provided or an allowance for same, a vehicle for work-related use, as well as health insurance. You’ll work a 50-hour week on average (flexible hours and days), will receive usual holidays and sick leave. Two (2) weeks paid vacation after the first year of service, three after the second year, and four weeks after five full years of service. US work-permit holders only, please. Email the Institute with your resume and salary requirements if you are interested, at enquiries @ modernbutlers.com

Selecting a Cigar Lighter, Part Two of Two

The ‘V’ Cutter

This cutter creates a top-to-bottom slice that forms a V-shaped wedge through the head of the cigar. This creates a large hole for an easy draw.

However, it is difficult to use properly, is not compact enough to slip into a pocket and requires extremely sharp blades that are hard to replace.

The Cigar Drill

A cigar drill makes a small hole about a half an inch into the head of the cigar, allowing you to keep the cap intact. Since it can only drill a hole of a fixed diameter, the cigar drill must be matched to the size of the cigar you are cutting.

The Puncture Cutter

The puncture cutter removes a plug from the cigar head, approximately ¼ inch across.

It is relatively easy to use, and provided the size of the punch is correctly matched to the size of the cigar, it creates a large hole with an easy draw while keeping the cap intact. As with the cigar drill, a humidor with a varied stock would require punches in different sizes.

If you try to punch a cigar that is not properly humidified, the head may split open. Punches also don’t work on cigars with pointed ends such as pyramids or torpedoes. These cigars have a much larger cap than parejos, making it unlikely that you will cut off enough of the cap for the cigar to fall apart. This means one has more latitude about deciding where to cut them. The ‘correct’ place is determined by the size of the hole (and the resulting draw) preferred by the smoker.

Butlers in private service may choose the cutter they prefer, but should have a few types available to suit guest preferences. In hotels, a properly stocked cigar lounge will have a small collection of quality cutters available for guests.

Next month we will look at how to serve a cigar for a guest and how to go about cutting and lighting the cigar should the guest accept your offer to do so.

  Let’s Talk about Wine, Part XV

by Amer Vargas

Today, we head to Germany, home to some excellent wines that have been  produced there for countless years. Wine production in Germany dates back to the first century, when the Romans established garrisons on the western shore of the Rhine and the Moselle rivers, with the (failed) objective of spreading the Roman empire to the east, into the areas where German tribes were established.

Many styles of wine are produced in Germany: dry, semi-sweet and sweet whites, rosés, reds and sparklings. Since Germany is geographically situated quite far north (compared with other wine-producing countries), the character of its wines is quite different from the rest of European wines. Although in this day and age much of the German efforts are devoted to producing cheap, sweet and semi-sweet wines of average quality, they also produce a number of internationally recognized top-class wines.

Most vineyards in Germany are located in the south-western quarter of the country; the rest of them are near the cities of Naumburg, Freiburg and Dresden, near the frontier with the Czech Republic. Almost all German wines are produced on lands situated alongside rivers—the micro-climates these rivers create, added to the generally colder and more humid climates of this northern country, define the personality of the wines. As the vineyards are commonly situated on very steep banks, they enforce the need of manual care and harvesting, rather than the use of machines.

 

 

Red German wines are rare and not so well-known. Traditionally, due to climate conditions, it is hard to obtain well-ripened berries in order to create full-bodied and dark reds. In recent years such production has increased, thanks to the versatility and strength of the Pinot Noir (locally known as Spätburgunder) and Dornfelder, a local varietal.

White wines account for 64% of all German wine production. Apart from the famous Riesling, other white varietals  such as Rivaner, Silvaner and Pinot Gris, have an important presence in Germany.

However, the most planted and important varietal, and the grape that has taken Germany to the top, is the Riesling. One-fifth of German vineyards are devoted to this grape, which offers up perfumed and flowery aromas and produces highly acidic wines. Thus, it not only matches very well with white fish and pork, but can also stand up to the strong and spicy flavors of Thai and Chinese cuisines, as well as dishes high in salt. Furthermore, Rieslings can be deliciously affected by Botrytis Cinerea or Noble Rot, (which occurs after leaving the grape on the vine past their regular ripening time), which then allows for the production of some of the finest and sweetest dessert wines on the market today.

Raise your Rieslings and…Prost! (Cheers!)

 Great Expectations, Part Two of Two

 by Bonnie Low-Kramen

CODE OF ETHICS and CONDUCT FOR EMPLOYERS and ASSISTANTS

This is a mutually agreed upon list of fundamental givens for our work relationship, designed to enable each of us to do superior work as a team and in collaboration in a positive, productive, and supportive atmosphere.

I, the employer, commit to the following:

1. Every employee will be treated with respect, dignity, and kindness.
2. Every employee will have a mutually agreed upon compensation and benefits package to be reviewed at designated times.
3. Expectations will be made clear either verbally or in writing.
4. Verbal and written feedback and acknowledgement will be given to staff.
5. Frequent and clear two-way communications will be the norm in order to make best use of time and energy.
6. Staff is encouraged and expected to speak their mind regarding any issues that are deemed important to achieving our goals.
7. Verbal, sexual, or physical abuse is not permitted by anyone working for or doing business in my company.
8. No staff will be asked to engage in illegal activity.

Signature                                                                         Date

I, the employee, commit to the following:

1. Commitment to excellent work in accordance with expectations that will be in constant flow and subject to change.
2. Diligence in communications in concert with the customized structures designed for our particular workplace and style.
3. Exhibit professional behavior at all times and expect to be held accountable for my actions.
4. Exhibit good judgment and discretion regarding sensitive matters.
5. Assist employer in every way possible to achieve his/her goals.
6. Act as eyes and ears for my employer and am encouraged to bring matters to his/her attention.
7. Work towards a positive, cooperative workplace and will not engage in negative, counter-productive encounters with anyone without employer’s consent.
8. Will not participate in verbal or physical abuse, nor be involved in any illegal activity on behalf of the company.

Signature                                                                                              Date

 

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.

 

The Modern Butlers’ Journal volume 9, issue 4

International Institute of Modern Butlers

 Message from the Chairman 

Some idle musings this month while taking a break from training some rather encouragingly-enthusiastic butlers in the Middle East….

“I have heard of chimpanzees eating at the table and then, of course, the real question becomes not so much in what order does the service take place, but should they be allowed to remain while port & cigars are passed?” So questioned a butler eight years ago about a prospective job he was being offered in Miami, in which one of the family members to be serviced was exactly that, a chimpanzee. All in a day’s work, perhaps, but illustrating the occasional indignity butlers are required to endure in a profession that prides itself on its dignity. And in so doing, displaying that other great butler trait: aplomb or sangfroid, two excellent French words that describe the better butler.

Talking of which, a private service butler I was training in Florida recently coined a new term I believe  worthy of being admitted into our lexicon: “to butlerize”—meaning to put the stamp or imprimatur of the butler, as represented by the standards of the butler, onto a project, action, or product. If you like the term, please do use it—I believe it will help promote the benefits of the profession.

Letters to the Editor

“The studies definitely have benefited all my other activities.  I seem to be as productive as ever, with the additional advantage of a service philosophy, more and better people skills,  as well as domestic skills that are surprisingly helpful, often in surprising circumstances.  This course and your mentoring have been some of my most valuable education and training.  I am only sorry that I did not receive such training when I was in my early 20s: What a difference it would have made in my life and career.  Yes, I have a wonderful life, and my career has been successful; but I can look back, with hind sight, seeing remarkable benefits that might have been realized had I simply had the skills of a proper English butler.  Not a day passes now that I do not use my training.” 

Received from a Private Service Butler Correspondence Course student

Butlers in the Media

Finally, an accurate portrayal of the job market for butlers today—a well-researched piece.

Interesting article about the butler in the Virginia Governor’s mansion who has been providing service there successfully for the past 29 years.

For those wondering how much progress is being made in replacing real butlers by robot butlers, a new milestone has been reached: a prestigious university in the US has managed to create a robot that can separate Oreo cookies into their component parts—not generally part of a butler’s job description, but hey, let’s not nitpick—and who also speaks with a “synthetic British accent.” Added to earlier advances by universities elsewhere over the last 15 years, robotic butlers can also now crack open an egg and butter toast. It seems humanoid chefs should also be concerned about their prospects.

And for comedy buffs, Stephen Fry, oft appearing as a butler in movies and TV series, is lined up to be the butler in a spoof on Batman and Alfred, his butler.

Placement

Any hotel butlers interested in a supervisory position at a resort being opened this summer in the Maldives by a prestigious Luxury House, can apply by sending their resume to the Institute.

  Let’s Talk about Wine, Part XIII

by Amer Vargas

Today we travel to California, not only to take advantage of its beautiful weather, but also to enjoy the best US wines of all times.

Wine production in California started in the eighteenth century, when Spanish missionaries planted the first vineyards—in order to have wine for Mass—using vines they brought from Spain and cuttings imported from other missions in Mexico.

The Gold Rush during the mid-nineteenth century increased both population and the demand for wine, hence the appearance of hundreds of new wineries that produced well until the philloxera epidemic struck later that century, destroying the vast majority of vineyards and sending most minor producers out of business.

But the ability to graft traditional (and healthy) vineyard cuttings with philloxera-resistant American rootstocks revived the craft and began a new era of great US wines, that is, until the enactment of  the 18^th amendment in 1919: the prohibition of alcohol. Only a lucky few wineries were granted the right to continue producing wine for Mass (an exception to the Prohibition); others redirected their business to grape juice production, while many others disappeared.

By the time the Prohibition was finally repealed in 1933, the Californian wine world had been mostly destroyed and it took more than three decades to recover.

 

But then, in 1976, several Californian wineries were invited to a blind tasting event in Paris to compare their wines with some of the best Bordeaux and Burgundy contemporary wines. This event, known as The Judgment of Paris, stunned the wine world: Californian wines swept the contest in both white and red categories! Since then, the expectations regarding Californian wines have changed worldwide and have made California the world’s fourth-largest producer, after France, Italy, and Spain.

Lying along the West Coast of America, California enjoys the benefits of the humidity and breezes from the Pacific Ocean. There are six different wine regions: North Coast, Central Coast and Southern California, all lying along the coastline, whilst Far North California, Inland Valleys, and Sierra Foothills are situated further inland. They all share the Mediterranean (mild-Continental) climate, with long growing seasons and mild average temperatures that favor all stages of wine production. What differentiates Californian wines is the result of their soils, which can be rich in sand, clay, loam and granite. All these soils allow vineyards to grow strong and healthy, while giving different hints of flavors to the final wine.

Among the more-than-a-hundred grape varieties grown in California, the most produced are Merlot, Cabernet Sauvignon, Pinot Noir, Syrah, and Zinfandel for red varietals, and Chardonnay and Sauvignon Blanc for whites.

The warm weather permits the growth and harvesting of very ripe berries and the creation of fruit-dominant and simple flavored wines. The use of oak barrels for aging is quite common in California. It is also common to find most of the California wines to be full-bodied.

 

As a consequence, Californian wines call for matching with very rich foods: Chardonnays are recommended with white fish, shellfish and chicken when accompanied by creamy and buttery sauces; Sauvignon Blanc goes excellently with grilled vegetables and many white fish cooked with garlic-based sauces. The Californian Merlot—the most reputable and popular varietal wine in the country—matches to perfection with sautéed duck breast and pork tenderloin, including any sauces they may come with; as for Cabernet Sauvignons, the grapes that put California on the wine map during that 1976 Judgement of Paris, one must try them combined with any kind of beef, no matter how it has been prepared.

I raise my glass of Napa Valley Merlot, to my dream of visiting those sunny California foothills in the near future. Salud!

Removing Coffee & Tea Stains from Silverware

by Jeffrey Hermann

If you can manually clean the inside of a coffeepot or teapot, use a cellulose sponge (if the pot opening is big enough) or make a swab by wrapping a sponge on the end of a wooden dowel. Moisten the sponge and apply a liberal amount of Wright’s Silver Cream, then wipe away the stain and rinse the pot thoroughly with warm water. Wright’s is an excellent cleaner for this task because it’s much less abrasive than commercial cleaners that are not meant specifically for silver. Don’t use powdered abrasive cleaners, as they will  impart fine scratches which will attract more dirt. Don’t use steel wool (too abrasive and rust may result on the bottom), Scotch-Brite or scouring pads (too abrasive), or dips (too toxic — see Chemical Dips). A cotton swab with a small amount of Wright’s will remove stains within the spout opening.  Rinse well with warm water.

If you can’t adequately clean the interior manually, fill the pot with warm water and drop in one five-minute denture cleaning tablet (about five cents each) per two cups of water. Let stand for ten minutes, empty, then rinse with warm water. You may find that the effervescing action of the tablets just breaks the contact between the stain and the silver and not lift the residue. If this occurs, use a wet brush to remove the loosened residue and rinse with warm water.

Visit Mr. Herman’s website for more silver cleaning and maintenance tips: www.hermansilver.com

Please subscribe

at the top right of this page

to continue to receive these newsletters.

Follow us on Facebook & Twitter

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.

 

The Modern Butlers’ Journal volume 9, issue 3

International Institute of Modern Butlers

 Message from the Chairman 

Throughout all the centuries butlers have been developing the profession, there has been slow advancement of conditions and technologies in and with which to bring about the superior service for which we are renown. Yet nothing compares with the tools at our disposal today. Take a minor miracle performed recently in Russia, in which a cook was acting unmotivated and listless. A gentle enquiry revealed this condition was a result of finding her husband  lifeless a short while before. The Butler in the household was given the know-how to alleviate this terrible experience and she did an excellent job of taking the cook through all the grief, upset, and self-blame connected to it, to the point where she not only emerged free of the past, but was re-invigorated with life—determined to find another husband, but also, intent upon excelling again at her job. And so she has, since. In truth, there are really no situations a butler can encounter today for which tools, technology, and know-how do not exist to resolve them, which can only be good news for all in private service. In a way, we are delivering on the promise of the butler/valet, as embodied in the likes of Jeeves, as the solver of all problems the employer can imagine and present.

Letters to the Editor

“It is always a joy to hear about your global escapades and to see first hand what you are doing for our industry. In this particular Journal, I see that you finally made a break through at the university level… Kudos to you—my hope is that you can eventually bring that spirit of interest home to the States.” LW

Butlers in the Media

It used to be that condotels were a strong market for butlers, but that market disappeared with the economic downturn in 2008 (except in China) as units remained unsold or foreclosed on. The Wall Street Journal reports that this market is finally picking up again—with South America, Asia, and elsewhere buying these properties and developers not including so many condos in their luxury hotels, as well as focusing on the top markets of major cities for their new developments.

An interesting take from Travel Weekly on keeping the wealthy interested in the luxury resorts they frequent, based on the new direction being taken by the revamped Six Senses luxury chain. The luxury service, as presented by butlers for instance, is not in question, but new experiences should be offered that are outside the norm.

Industry News

The Beginnings of a European DEMA: The European Association of Butlers and Household Staff (www.amepm.eu) has just been established with the goal of bringing together Europe’s Butlers and Household Staff in order to promote and protect the profession for the benefit of future generations, employers, and international recruitment agencies. AMEPM is also dedicated to establishing a network and private concierge service of quality suppliers for its members. In partnership with specialised training institutions, the Association also recommends conferences and seminars to broaden members’ knowledge and expertise in this fast-growing profession. Lastly, AMEPM wishes to build a professional social environment, with dinners and events organised regularly in order to make contacts and encourage constructive exchange between members.

Placement

Mature domestic couple/caregivers sought for the Ohio estate of an elderly couple. The principals are snowbirds and only in Ohio for part of the year. This is a live-in position. Woman must have good knowledge of housekeeping duties. You will only do light housekeeping from time to time, but you’ll need to supervise housekeeper. Must be able to do all cooking (simple cuisine) and provide daily, personal care to the principles. Nurse training not required, but a plus. The man will supervise and handle all vendors and contractors who look after pool, gardens etc. He will also perform basic maintenance/ handyman/gardening/car work himself. Some driving is required: to/from airport and running of errands. These are kind employers; they are looking for a couple that’s in it for the long haul. Good remuneration package with full benefits. If interested, email resumes, including good quality photo and salary requirements, to enquiries@modernbutlers.com

  Let’s Talk about Wine, Part XII

by Amer Vargas

The Wines of South Africa

This time we are in South Africa, one of the very few African countries that produce fine wines.

Wine production in South Africa dates back to the mid-1600s, when a Dutch surgeon and governor, Van Riebeeck, was put in charge of the Dutch East India Company in Cape Town, then a supply station, to produce grapes and wines to ward off scurvy amongst sailors during their voyages along the spice route. Thus, on 2 February 1659, Van Riebeeck wrote on his diary, “Today, praise be to God, wine was made for the first time from Cape grapes.”

When Simon van der Steel replaced Van Riebeeck in the government, he started planting his own vineyards in the former Wildebosch (currently Constantia) with the help of French refugees, the Huguenots, who were experts in viniculture and wine production, and then spread the plantations to a region he called Stellenbosch – meaning: ‘Van der Steel woods’.

The nineteenth century saw the growth in importance of South African wines, most especially sweet wines from Constantia, as well as fortified wines and other spirits. Since then, climate ups and downs, economical and political changes have come and gone while South African libations have survived and improved all throughout the years, achieving high quality and taking the country to the top 10 wine producers worldwide.

South Africa is located at the southern tip of the African continent. Most wine regions are located near the confluences of the Atlantic and Indian Oceans, in a Mediterranean climate that is characterized by mild weather in spring, intense sunlight and dry heat in summer, and cold, wet winters.

In general, South African soils tend to retain moisture and drain well as a consequence of their proportion of clay. Some of the soils are so unique that their wines are labeled also by their ward (or terroir).

There are a number of Wines of Origin (WO, a qualification begun in 1973) in South Africa, the majority and most important ones being in the Western and Northern Cape regions. The WO are determined by the sites of the vineyards but, unlike the French AOCs, do not imply a limitation on the varietals allowed to be cultivated.

There are four WO categories: Geographical units (i.e. Western Cape), Regions (Breede River Valley), Districts (Constantia), and Wards (Calitzdorp). Generally speaking, the smaller the WO (e.g. ward rather than geographical unit), the better is the wine.

Around 80% of the vineyards grow white grapes, the most important ones being Steen (local name for Chenin Blanc, by far the most cultivated grape in South Africa), Hanepoot, Colombard, Sauvignon and Cape Riesling; as for the reds, Cinsaut (also known as Hermitage) is the most cultivated, followed by Cabernet Sauvignon and Pinotage.

South African wines are well known for their versatility in pairing, which makes the task very easy. These are some recommendations: crispy Chenin Blancs match very well with light dishes such as chicken, many cheeses, salads and most seafood; sweeter ‘chenins’ contrast deliciously with spicy food, especially if cooked Asian style; Sauvignon blanc pairs very well with soy dressing and salmon dishes; and Pinotage is excellent when combined with sweet salads (with fruit), and duck or lamb.

This writer raises his Raat’s Family Chenin Blanc and wishes his readers all the best!

Please subscribe

at the top right of this page

to continue to receive these newsletters.

Follow us on Facebook & Twitter

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.

 

The Modern Butlers’ Journal volume 9, issue 2

International Institute of Modern Butlers

 Message from the Chairman 

While training in the private sector here in Moscow, I took time out to lecture at a top university, mainly to the students of the Hotel Business and Tourism Institute, the first of its kind at university level in CIS. I found the faculty and students to be very focused and professional, certainly appreciating the finer points of butling that we covered, and their value to the hospitality industry, as well as the private sector. I was fortunate enough to be invited afterwards  to enjoy a musical performance reminiscent of Carmina Burana and very professionally executed. This was followed by a tour of seven restaurants the students had created on site, from decor to menu to props, all themed around the concept of “avant garde.” In each, we were transported into a universe each team had created with great enthusiasm — as diverse as a members-only Venetian Masonic lodge, complete with masks and captivating performances, to a Silent Movies restaurant offering a variety of menus by staff who were also silent! What impressed me the most was that they were all having terrific fun as they created wow moments for their various guests, which included representatives from various countries as well as senior members of the Ministries of Education for both Russia and the Ukraine. Butling is almost unknown in these countries, and they are focused on implementing the service without short cuts, which is a breath of fresh air.

It was amusing to attend a wine tasting hosted by a French vintner from Bordeaux, and to chat with a gregarious Russian cigar-shop owner, dressed in black leather trousers and chomping on a Cuban that was just as black and pungent as he guided us through our choices. Moscow is quite a city, to be sure.

Letters to the Editor

Last week I received The Modern Butlers’ Journal, in which it says: The BBC, on the other hand, reported that China and Russia are both experiencing a demand by their wealthy for British butlers. This phrase caught my eye and made me wonder who a British butler really is. Could you, please, clarify what does the term British butler refer to? Is it the way a butler is trained and in which he performs his duties, or it is a combination of both professional approach and nationality?

Ed: The demand is for English/British butlers, as they are a figure head/status symbol. However, does this mean that anyone who is not British is out in the cold? Not at all: how useful is a British butler who cannot interact with the staff in their own language? For frankly, the Russian and Chinese languages are not the easiest for Brits to pick up, based as they are on Cyrillic and Chinese script/characters and their concomitant sounds. I know, as I have tried when in these countries and been found wanting. So, there is room for both English butlers and Russian/Chinese butlers trained (properly) in the style of English butlers: some employers will look for the former and some for the latter.

Butlers in the Media

Another media outlet is claiming that the demand for butlers has doubled, in part thanks to the popularity of the British TV series, Downton Abbey.

The actor who plays Mr. Carson the Butler  in Downton Abbey admits in an interesting interview that he conducted no research on butling, but does receive guidance from an etiquette expert. Carson fits the image people have of Edwardian butlers, so he carries his role off well, even if he himself would never want to be a butler or have butler service, as he relates. For the real deal, Sir Anthony Hopkins in Remains of the Day obviously did research the role and provides a commanding performance, rather than running through the formulas required to present a stereotypical role, as can be found in the very popular and even enjoyable butler of Downton Abbey.

While on the subject of Downton Abbey, we happened to cover in an earlier Modern Butlers’ Journal that the current owners of the estate used in the TV series were looking for an under butler. This notice caught the eye of  one of our readers, Mr. Alexander Mattinson, who was being interviewed for another interesting article in which he comments on the Downton Abbey series from his perspective as a valet at Buckingham Palace, where he used to work (if you followed all that, you should be good at playing chess, among other things!). We do appreciate, of course, that the reporter described the MBJ in that article as “a journal and website dedicated to the finer points of butling.”

As a discreet butler, Mr. Mattinson did not feel inclined to tell us he had been the subject of an interview—we found out on other lines—but he did send a kind letter to the editor:

“I just wanted to send Best Wishes for 2013—

I thoroughly enjoy reading your newsletter each month and look forward to further installments.” 

Alex Mattinson

Thanks to Mr. De Groot, who brought our attention to the marketing hooplah surrounding the US Presidential Inauguration, and the posting by one Washington DC hotel of a “Social Media Butler” as part of a $47,000, four-day package. As subsequently reported, there were no takers (neither for this package nor many other extravagant offerings by a variety of hotels). Not a waste of time or effort, however — the hotel (and the Social Media Butler they engaged) received a prodigious amount of free advertizing before the inauguration.

With all due respect to the continued progress being made in surmounting the obstacles to robots moving around obstacles without packing up, and the goal to have robot butlers within a decade, one has to wonder what these researchers and manufacturers think butlers do. The old German movie, Dinner for One may show a butler having trouble navigating the room without falling down, but honestly, our profession has moved beyond this as a goal for quite some time now. We do a lot more that should give robotics programmers pause for thought—and hopefully reprogramming themselves away from the idea that our positions are open to robots, too—equal opportunity or no.

Cigars, Part XII

by Frank Mitchell 

Bloom and Mould 

Cigars are a natural product. If they are stored in a well-maintained humidor, they will release and re-absorb oils in an annual cycle. This forms minute crystals on the surface called bloom, indicating a mature, well-kept cigar. Many aficionados are known to delight in such cigars. Some hotel training manuals advise brushing the bloom off with a soft brush to satisfy those guests who assume the powder to be mould. This seems a shame and requires additional handling of the cigars; something which we said earlier is never a good idea. I prefer to educate my guests and have had wonderful discussions on the subject, although I know better than to try and convince the novice-expert. I simply brush it off as requested or sell him something else.

On the other hand, mould is never acceptable and results from a RH (relative humidity) that is too high for the prevailing temperature. It is an unmitigated disaster and mouldy cigars must be discarded quickly. If the humidor walls become infected with mould spores, you will have to disinfect the walls with alcohol, causing ugly stains. Fortunately, mould does not form overnight and will not happen if the humidity is maintained within close limits.

So how do we tell the difference between bloom and mould? Bloom is a fine, white, crystalline deposit on the surface—imagine a dusting of talc on a cigar. Mould is usually yellowish or grey-green. It consists of fine strands sitting above the surface of the cigar, quite unlike a flat dusting of bloom. If you have seen mouldy food, you will know exactly what to look for.

Tobacco Weevil

Tobacco beetles bore holes in cigars and lay eggs in them which pop if the cigar is smoked. It is reportedly quite unpleasant. If the eggs hatch before the cigar is smoked, the infection will spread. The cure is to freeze, thaw and re-humidify the cigars, rendering them un-saleable. Clearly, watching for signs of infection and acting quickly is preferable. Look for small round holes in a cigar. Tobacco dust under the cigars is also a tell-tale sign. Remove the cigar and tap the foot on a sheet of white paper. Tobacco dust falling out is bad news. If you spot an infection, you should quickly remove the cigar, along with all cigars in its immediate vicinity.

Inform your supplier immediately and ask for his help. A strong case for using only one reputable supplier: multiple suppliers will blame each other. With only one supplier there can be no blame mongering. He knows he will lose 100% of your business if he does not become involved and help.

Mixing Brands & Strengths

Butlers working in hospitality should try to avoid mixing brands of widely varying strengths in one humidor. The flavours will marry over time with mild cigars being affected the most.  While this can be very rewarding to experiment with in a private humidor, hotel guests buying a known brand will expect a familiar flavour – that is why they patronise ‘their’ brand. They may not be pleased when the cigar has an unexpected taste, even if the ‘marriage’ was successful. Therefore, a hotel should limit the range they carry or have separate humidors for cigars of differing strengths. If the hotel has a very large humidor, the cigars can be housed on separate shelves, progressing from mild to strong. In this way, cigars stored adjacent to each other, will not differ greatly in strength.

Cellophane wrappers may also help protect a mild cigar’s flavour and should always be left in place. (It is also important to remember that if a guest is familiar with the line, he will expect them to be cellophane wrapped. He is unlikely to make a purchase if the cellophane has been removed.)

Next month, we will look at some of the cigar accoutrements you will need, and why simply re-purposing cigarette ashtrays and lighters is ill advised.

  Let’s Talk about Wine, Part XI

by Amer Vargas

Wines from Chile

After New Zealand, we stay in the southern hemisphere, this time in Chile, to enjoy one of the best wine-producing places in the world.

Chile is en elongated country  located in South America, bordered by the Andes mountains to the East, the dry Atacama Desert to the North and the Pacific Ocean to the West; thus, whilst the Humboldt Current from the Pacific brings cooling breezes to coastal vineyards, the Andes and other mountain formations provide just the right amount of river water and rains to make that part of the country a “winegrower’s paradise.”

Wine-making tradition in Chile dates back to the time the Spanish crown made the country a colony in the mid-1500s. Since then, the production of wine progressed on a roller coaster until, in 1980, new technology drove wine production steadily upwards. Ever since, a remarkable quality increase has led to international recognition of Chilean wines, such that Chile has become the fastest-growing wine exporter worldwide, with a significant presence in important markets like the USA, the UK and Japan.

One of the key aspects that makes Chilean wines so excellent is the natural protection against plant diseases provided by the natural barriers (the Atacama Desert, the Andes and the Pacific Ocean) surrounding the country. As a consequence, neither philloxera nor any other major grape-harming diseases have ever occurred in the country. As a result, pesticides can be and are being kept to a minimum; the other positive consequence is that grafting (a sort of plant surgery that involves attaching healthy vineyard stalks to strong roots to ensure the survival of the plant and the perfect growth of grapes—a procedure much used in all wine-producing countries around the world) is not required.

There are many types of soil all over Chile, but they all have one thing in common: they are all very healthy and very adequate for wine cultivation. The climate is Mediterranean, with warm dry summers and cold, rainy winters. Springs (growing season) are very peculiar, however, as there is a broad temperature oscillation between day and night. These circumstances cause the white grapes to develop fresh, fruity flavors and a crisp acidity; and in the case of red wines, they produce ripe tannins and a powerful color.

Although the most established wine regions lie in the center of the country in the  Aconcagua Region, there are also important vineyards located in the North and the South.

By far the most cultivated red varietal is Cabernet Sauvignon, accounting for almost half of the production of red grapes. Next is Merlot and then Carmenere, a red grape that disappeared in Europe during the 19^th century, but which was naturally rediscovered in Chile in the late 20^th century. Since then, this grape has become a kind of hallmark for Chile. There is little production of white grapes in Chile,  Chardonnay and Sauvignon Blanc being the main ones that are grown.

To mention just a few general matching notes, Chilean Chardonnay is well known to enhance both its own flavor and that of full-bodied fishes and white meats, as well as corn-based dishes. Zesty Sauvignon Blanc goes very well with blue cheese, salads and shrimps. And although very different in taste, many reds from Carmenere, Cabernet Sauvignon and Merlot match very well with red meats, especially grilled.

Until the next wine article… Salud!

For the Silver Enthusiast

 by Jeffrey Herman

A new feature on my web site is the Silver Polish Abrasion Ratings. If you’ve been using the same polish for decades or relying on those YouTube videos that promote the use of Tarn-X and Silvo, STOP!! Click on the ratings link above before you pick up the polish. My guide will inform you whether you’ve been treating your silver with loving care, or ruining the surface to the point of making it less valuable as a result of removing too much silver and wearing down the beautiful details that took many hours, days, or even weeks to create. Should you have any questions after reading the guide, please feel free to contact me: jeff at hermansilver.com.

Please subscribe

at the top right of this page

to continue to receive these newsletters.

Follow us on Facebook & Twitter

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.