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

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

The Modern Butlers’ Journal volume 11, issue 3

International Institute of Modern Butlers

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

In private service, we each have standards we have set and look for in those who are about to employ us, which we balance against various factors to decide in the end whether or not we want to work for that employer. Hopefully, we do not have our backs against the wall financially to the extent that we are obliged to accept any position offered, no matter that alarm bells may be ringing.

There is one employer characteristic that bears highlighting, however, because it is an alarm bell so strident that it might be wise to heed it, no matter how many bill collectors are at the door.

Nobility of old in Europe, and the “nouveau riche” merchants, such as the Rothschilds, were at pains to differentiate themselves from “commoners” — people they regarded as fundamentally inferior and even degraded. Perhaps surprisingly in our supposedly enlightened age, one still sees this impulse and mindset today in prospective employers of household staff, sometimes openly expressed, but usually well masked. Their own staff can sometimes be heard expressing the same opinions, having mentally fallen into the mindset of their employer.

One etiquette consultant for one of the most influential people in the world hosted just such a point of view—a scathing horror of anything that was not “above the salt” (from Mediaeval times, when the order of precedence at the lord’s table had those of inferior rank sitting below where the salt was placed). The result was an unprecedented exodus of staff (they were not sufficiently “pretty” or “handsome” to be acceptable to the client and guests, etc.) and a reputation at the property that made it hard to hire more—the alarm bell had been sounded for other potential employees in the area.

The problem with this judgmental approach to other people is that it invariably results in the demise of the haughty person him- or herself, as he or she is continuously causing harm to others. And funnily enough, that person himself or herself becomes more degraded than the people he or she vilifies for the simple reason that this is what happens to people who cause harm. The person digs his own grave, sneer by sneer, and whether it be a colleague or an employer, the end result is a far-from-optimum work environment.

As a note, the private-service world is a microcosm for the world at large, where the impulse to denigrate others has existed, and still does exist, in individuals and groups who work hard to raise their own idea of their own importance and value through the mechanism of sneering at others, and finding cause in those sneers to then target those others. Take the militarization of the police in the US, which has been accompanied by consultants and trainers advising the police that the real enemy is not the criminal, but the amorphous terrorist; police undergoing the training are told that a terrorist lurks in the bosom of every American. In other words, the police have been redirected from targeting criminals to the much more easily targeted, socially upright citizen. Just as you probably see this as a topsy-turvey/upside-down state of affairs, so, too, is the employer who insists on elevating his own importance by sneering at his employees, instead of considering them as fellow human beings who, just as the employer himself does, tend to perform better and rise to the occasion by encouragement.

Able individuals and employers manage their areas competently, without any effort to denigrate others, and those are the employers who receive good and cheerful service, because as the cliché goes, what goes around, comes around.

My advice is to be on the lookout for any supercilious (behaving or looking as though one thinks one is superior to others, from Latin supercilious meaning haughty, itself from super cilium meaning eyebrow—as in that dreaded “raised eyebrow” signal) signs and attitudes during the interview process, and politely decline should you notice it—for it will mean a life of unappreciated servitude—that is, of course, unless that is the life you want.

Butlers in the Media

We’ve never given much airtime to Butlers-in-the-Buff, a particularly inappropriate use of the word “butler,” for to dignify them with any airtime at all would be to play into their motif of attracting attention to themselves with nothing more valuable than the titillation and licentiousness (promoting or engaging in temporary sex with many) that they offer, and using our profession, which stands for the opposite, to do so. A recent article recently excoriated (roundly criticized) B-in-the-B for teaming up with a bath company to offer single ladies baths on Valentine’s Day. As B-in-the-B have joined the ranks of the oldest profession, they will probably be with us for a while longer, but as they become increasingly desperate to stay relevant while offering so little, their demise as an apparent front group for our profession can be predicted with some degree of certainty.

This month’s cataloging of items drawing upon our profession during the marketing process includes a Chinese made, discounted “3-in-1 Mixer, Coffee Grinder & Food Processor” Butler; a Chinese mobile-laundry service called “Bear Butler,” complete with a photograph of a black bear wearing a black top hat; and the requisite Butler robots: Care-o-bot from Germany, retailing for $250,000 approximately, that will fetch drinks, answer the door, and take out the rubbish/trash.

Care-o-bot, the flirty robot butler from Germany
Care-o-bot, the flirty robot butler from Germany

At such prices, maybe they do perform a service for the profession: making it clear to potential and current employers  what a good deal their human butlers are. The other robot butler that made the news was a cut-rate model called Origibot, retailing for $900 approximately, with the owner’s iPAD/tablet being inserted for the head, and offering to bring things it can grasp in its one hand.

Knib Letters to the Editor

I am eager to transition my career to domestic service. I hold a degree and several years experience in Culinary Arts and am seeking a position which will allow me to demonstrate those skills as well as provide further service as a House Manager or the like. Can you recommend a course of action? Do you know of any Butler apprenticeships to be found? GJ

Ed: Thanks for reaching out and sharing your goals. Before embarking on an apprenticeship as a butler, you really need to train as one first. You have two basic options: attend a school for a couple of months (usually in the 20K range) or do a correspondence course through the Institute (2.5K) that takes about 3 months of intense study, or can be done at a more leisurely pace while continuing to work. At the end of either path, you will have a certificate, a certain amount of knowledge, and the promise (not guarantee) to help in your search for a position. Many employers prefer someone with experience, but some are willing to take on those who have finished some schooling. You obviously have an advantage in that you have the culinary skills that would augment a butler position, or vice versa. Key is building the resume in whatever way you can as an estate manager/butler, and we would be quite optimistic about your success, given your intention/drive and past service experience. 

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

Let’s Talk about Spirits, Part 13

by Amer Vargas 


Arrack

Today we travel to Asia to learn about Arrack—not to be confused with Arak, which is a raki-, ouzo-, or pastis-like, grape-based, anise drink.

Although nowadays arrack is the name of the particular drink we are about to discuss, in the past the word referred to any distilled spirit, as recorded by an English explorer in the Indies, who wrote in the nineteenth century: “The natives call our gin, English arrack.”

It is understandable that the concept of Arrack has changed over time, as it is known to be one of the oldest distilled spirits in the world.

Anyway, back to the present, Arrack is a very well-known liquor produced in different countries of Asia, mostly in India, Sri Lanka, the Philippines, and Java (an island in Indonesia), each of these countries providing a special character to their spirit.

In general, we talk about two kinds of Arrack: Batavia Arrack and Ceylon Arrack.

Batavia Arrack BottleBatavia Arrack is named after Batavia, the old name for Djakarta, the capital city of the island of Java. This Arrack is made from a mash consisting of molasses (the by-product of refining sugarcane) and water, to which are added dried cakes of red rice and other botanicals, and a measure of yeast and fungi spores that ferment the mixture. Once the mash is fermented, it undergoes distillation in traditional pot stills. The final drink is a transparent and clear spirit with a full-bodied, sharp and herbaceous, sour taste with a long, oily finish. As it is not too pleasant when taken straight, it is commonly used in mixers and cocktails. Its final presentation contains an average alcohol by volume of 50%.

Arrack Pots, photo by Terry Feuerborn
Arrack Pots, photo by Terry Feuerborn

Ceylon Arrack, on the other hand, derives its name from what British colonizers called the island of Sri Lanka at the beginning of the nineteenth century—the name being changed to Sri Lanka in 1972. The production of this Arrack is completely different to that of its Batavia counterpart, because the main ingredient is the sap from coconut palms. The sap is extracted by “toddy tappers” (‘toddy’ is the name given to the coconut palm-tree sap after fermentation; ‘tappers’ because these men make cuts in the flower stems at the top of the coconut palms and then tap them to induce the sap to flow. Tappers gather the sap in receptacles they attach to their waists.

Ceylon Arrack bottle, photo by AlMare
Ceylon Arrack, photo by AlMare

The sap collection is commonly conducted during the morning hours, in order to allow the heat of the day to turn on the fermentation process by the action of the yeasts present in the sap itself. In a matter of hours, the sap turns from a slightly sweet, milky water, into the (sort of) palm wine called toddy. After processing the toddy through column stills, the spirit is ready to be mixed with water to achieve 40% alcohol by volume and is then bottled.

The final drink is light amber and golden in color, with a refined, dry taste and a rich and long, buttery finish with sweet aromas that can be enjoyed in many different ways—on the rocks, with water, or with a mixer.

Your turn: Batavia or Ceylon? Enjoy!

 

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

ratliff headshotWhen it Comes to Housekeeping

by Professor Richard Ratliff 

The Secret to Housekeeping Success

The reputation of feather dusters has taken a beating in recent years. With one exception, the criticism may be well deserved. But the one exception is a big one—the ostrich feather duster. I am told that darker feathers are better than lighter ones. The feathers in my duster are black.

I have tried cotton, soft wool, and microfiber dusting rags. I have tried dusting mitts in natural and microfiber varieties. I have tried lamb and sheep wool dusters. I have tried feather dusters made of the feathers of various fowl. Rags from cut-up cotton T-shirts, very lightly dampened with water, followed by a quick swipe with a completely dry one, still are a good option. One problem I have found with rags and mitts is that you need something else to get into tight edges and crevices.

But I continue to prefer my old-fashioned ostrich feather duster, with a short wooden handle. It takes only a very light touch and one or two quick passes over a surface for it to be dust free. I use it for any dusting I may do, except for places that are very difficult to reach, which require a long wand.

I have joked that all I need do to dust is walk down the middle of a room and wave my ostrich feather duster in the air. That is not true of course, but it is true that the ostrich feathers seem to magically attract dust, even from the edges of louvered doors and books, venetian blinds, and the crevices of a sculpture and exquisitely carved frames of mirrors and fine art.

Ostrich feathers are easy to clean. Just shake the collected dust from the duster into a trash bin. Occasionally, the duster should be washed in a mild detergent. Shake the feathers around in the soapy water several times, squeeze the soapy water out (do not twist the feathers—just squeeze, or you will break the feathers), rinse two or three times in clear water, squeeze out the rinse water, and set the duster up to dry. Good as new! Once in a great while, I rub a little oil into the wooden handle.

No matter what duster you may prefer, remember that the best duster is the one that is used!

 

Of Butlers and Roses, Part 11 of 20

by GJ dePillis

Evaluating the Right Rose To Grow- More Thornless Roses

Recently, we discussed heirloom roses and how some of them have thorns and others are thornless, or nearly so.

Here are some tips and information on the planting and care of smooth-touch roses:

  1. Use a moisture meter to determine the best positions for these plants. Stick it in the ground for a reading, and also look for cooler/shadier areas in the garden. Three sources for moisture meters include these models of meters, and the pricier model that the Forestry Service uses, reportedly;
  2. Smooth-touch roses are hardy (able to survive outside during the winter) in Zones 5-11;
  3. In Zones 7 and below, protect the roses over the winter by mulching 12” up the plant;
  4. They prefer 6-7 hours of sun;
  5. When planting, dig a hole approximately twice as wide as the pot and place the plant in the hole. Fill with soil as needed, add rose food, and water thoroughly;
  6. These roses will grow to a height and width of 3-4 feet and form a nice, dense bush;
  7. Prune the plant once a year by cutting back to 1/3 its size in the late spring.

To determine which zone you are in, click on the interactive USDA zone map. While each property has its own “micro climate” zone (a slope near a babbling brook will be cooler than a garden near black asphalt, which can make the surrounding areas about 10 degrees hotter), these zones are still good reference points.

For any questions about how to best grow thornless roses and anything related to them, you can contact Ms. Judie Evrard Brower at judie at sover.net.

A good selection of thornless roses follows:

Roses smooth

Variety name Color Fragrance Notes
Smooth Angel Soft pink Tea rose scent Standard rose
Smooth Velvet Dark pink to red Light sweet scent. Grows to six feet, good for pillar climbing
Smooth Prince Dark cerise pink/red Tea rose scent Repeat blooming. Can grow in a pot
Smooth Ballerina Dark pink with white stripes (Carmine red) Tea rose scent Single and cluster blooms
Smooth Buttercup Yellow Light sweet scent Grows rose clusters
Smooth Queen Dark Yellow Tea rose scent Ruffled edge on petals, cluster booms. Compact bush
Smooth Satin Soft peach-pink Light perfume Blooms vary by climate. Single blooms. Some clusters
Smooth Lady Soft salmon pink Light Tea rose scent Standard rose
Smooth Delight White with hint of pink Light Tea rose scent Dark green leaves. Scented petals.
Smooth Moonlight Soft white with touch of pink on edges Faint scent Open flower style with prominent center stamen.   About twenty petals

Thornless roses are also available in the US at:

  1. Some Lowe’s Home Improvement centers (not in Northern New England, the Gulf Coast, the Rocky Mountain States, Idaho, Wyoming, South Dakota and North Dakota);
  2. Online at www.WillowCreekGardens.com  or 760-721-7079.
  3. Smooth Touch, which only sells (near) thornless roses; with 25 distributors, there likewise are some regions they do not service;
  4. Contact Jon McGuffin at jon at easytogrowbulbs.com.

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’s the difference between machine engraving and hand engraving?

A: Machine engraving isn’t true engraving in the sense that metal isn’t removed, it’s actually burnished (polished by rubbing). That’s why you’ll feel a slight ridge when you run your finger over it. It’s not unlike when you draw a picture in the sand. Hand engraving is the process of cutting shallow lines into metal with a sharp graver, reproducing artwork which has been drawn on a metal article. Unlike machine engraving, hand engraving removes metal when cutting. Bright cutting is another form of engraving which is very reflective because of its flat, angled cut.

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
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The Modern Butlers’ Journal for Service Professionals Worldwide, November 2014

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

The Modern Butlers’ Journal volume 10, issue 11

International Institute of Modern Butlers

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

Much in the way of news and articles again—one quick note for those who may know Mr. Amer Vargas, the Institute’s VP Europe, who welcomed his first born, Noa, to the world a few days ago. Congratulations, but no rest for the wicked—he’s off to China in a few days to try and keep up with the demand for training. We wish him and his new family a successful and exciting future together.

Letters to the Editor

“I appreciate your advocacy for all service professionals with this incisive and educating monthly online internet news publication that is thoughtfully produced. The publication is well balanced and insightful, with useful information for both service professionals in private family service and also the hospitality side of the industry. I have personally corresponded with questions, and received resourceful information in helping to make informed decisions for both myself and those to whom I provide service.” POC

Editor: Thank you very much, good Sir.

Butlers in the Media

Another robotic butler—the challenge at the moment being not to have it bumping into walls and things.

Hospitality’s latest hot job is apparently the butler position, according to a somewhat confused article of that title which talks about private service butlers and then suddenly switches in a tortuous leap of logic to hospitality butlers. This is the second time I have seen reference (coming out of North American sources) to household managers being senior to butlers in terms of position or remuneration packages. This misconception can only be promulgated by North Americans who lack an understanding of the history of butlers and household managers. In brief, HMs are American grandchildren of the butler, and while they lack the exact same perspective as the butler, are not materially different in practice from butlers. The confusion may arise because some butlers can have constricted sets of duties focused around F&B functions. But most butlers these days are butler administrators, upon which the North American household, estate, or estates managers are modeled. The highest salary for a butler (administrator) that I am aware of is $500,000, not the $100,000 quoted in the article. Whether that person was titled a butler or household manager is a question of semantics. The functions apply to each title and any effort to aggrandize household managers at the expense of butlers is wrong-headed and confusing, especially for those in countries attempting to come up to speed on the whole profession.

Here, however, is a well-written article on the subject of hospitality butlers.

Another article on Etihad’s flight butlers, and one on QM2 butlers.

Butler Training

The Chairman conducted some training at a top-level software company in Boston recently, because its founder and President realized that the only way his young and highly intelligent account executives would be able to interact with their multinational CEO clients with the same degree of success as he enjoyed (based on his native understanding backed by years of experience), would be if they were to be trained in the butler style of service and interaction. He liked what he read in trendwatching.com’s article on Brand Butler and the Institute’s article that accompanied it and so met with the Chairman and subsequently asked for said training to be delivered. The marriage of genius with the butler world resulted in a dynamic and innovative series of workshops and a new understanding and way of operating that is, by all accounts, already starting to obtain results.

Hopefully, these innovators will actually help launch a whole new level of service, and understanding of the same, in the corporate world. Then, perhaps, governments might follow. We can look forward to the day that the Department of Homeland Security leviathon in America, and (not to pick on them) similar governmental organizations around the world, finally understand their role as public servants by taking a leaf out of the butler’s book.

Part of the Now Business Intelligence team
Part of the Now Business Intelligence team

 

Baron Shortt

Executive Protection & Security

by Baron James Shortt

 

Storm Survival

I was reminded this month, when a Category 3 Hurricane struck Cabo San Lucas in Mexico, that weather and geology can create devastating and surprising security circumstances.

Weather, in theory, can be predicted. But typically the prediction of a large storm is received by all at the same time, resulting in all trying to leave an area at the same time. This is a common occurrence throughout the tropics when hurricanes or cyclones are forecast. Commercial traffic can only handle so many people per day and since so many of the flights are booked solid, what is the likelihood that you and your charges will be able to leave? The answer is slim to none and slim just left town. The issue is compounded by the requirement of many companies to have disaster survival plans which may include mandatory evacuation of key personal. From personal experience many years ago in Nassau, Bahamas—when Hurricane Rita was bearing down on the island—we tried to catch a commercial flight out and all of the seats had been sold. We then tried to charter an aircraft and all the charters that were available within a 600 mile radius had been booked. So we rode out Hurricane Rita in the bar of the British Colonial Hotel. Thankfully in Nassau, all buildings are built with poured concrete (unlike those toothpick buildings they’ve built along the USA’s Gulf Coast) and we had filled tubs with water for drinking and purchased dehydrated and tinned food as well as a small stove for cooking, so we were fine. However, these events can be much more extreme. So a team should be prepared to ride out a storm, as well as have evacuation plans. Redundancy in these situations is truly a life saver.

Earthquakes present a different problem. They strike with little or no warning. What typically fails immediately is the power and water. Concurrent with power and water failures are cellphone towers, street signals, and often local telephone service. Hospitals only treat the most severe of injuries and some roads may be impassable. In earthquake areas, one should always have 10 liters of water per person in a safe storage place, together with sufficient dried food, a cooking stove, emergency first aid kits with personnel trained to use it, several charged satellite phones and cash on hand. Arrange with the team a rendezvous point and carry with you a list of all helicopter charter organizations within a 500 mile radius, as well as a map of a few good, open landing sites.

This may all seem like a lot of bother, but as gray men we are expected to deal with a lot of bother. We need to bother with all threats to our charges—man, man-made, and even ‘nature made.’

Baron Shortt is the Executive Director of the IBA

 

Amer1x1inch The Modern Butlers’ Journal for Service Professionals Worldwide, July, 2012Let’s Talk about Spirits, Part 9

by Amer Vargas 


Limoncello

Today we fly to the south of Italy to talk about one of the most well-known digestives in the world.

A chilled bottle of Limoncello, photo by Seth Anderson
A chilled bottle of Limoncello, photo by Seth Anderson

Limoncello is a liqueur of very simple production, yet very tasty and easy to drink. The recipe involves four ingredients, the amounts of each being very carefully respected to achieve the delicious spirit that has spread its fame in the last two decades.

The four ingredients are lemon zest, alcohol, sugar, and purified water. The original recipe uses exclusively the zest of Femminello Santa Teresa lemons, produced in the Sorrentine Peninsula. The simple production process starts with grating the lemon zest as fine as possible and allowing it to rest in the alcohol for 3 to 5 days, shaking the mix twice a day to ensure all the flavors from the zest infuse through the alcohol. After this, the flavored alcohol is strained and set aside. At the same time, the purified water is heated and sugar are added to make a clear syrup.

Once the syrup is at room temperature, it is mixed with the lemon-flavored alcohol and strained several times to create the final drink, with an average alcohol content ranging between 26 and 32%.

Limoncello Home-Production, photo by Nadine Schaeffer
Limoncello Home-Production, photo by Nadine Schaeffer

 

Besides the popular standard version, there exist flavored variants like the Pistachiocello (flavored with pistachio), Meloncello, (flavored with cantaloupe melon) or the Fragoncello (flavored with strawberry).

The production of Limoncello is so simple that many people create their own at home, even changing the alcohol to vodka (one of the most bland spirits) to obtain a particularly tasty blend.

So, after a tasty meal of pasta or pizza, enjoy the Limoncello well chilled… Cheers!

 

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

 

Placement

Butler Position in Hong Kong—for those who speak Chinese.

An experienced, professional butler/household manager is sought for a small (3 principals) household in Hong Kong. The ideal candidate will be male, preferably of Asian background and must speak either Cantonese or Mandarin Chinese well. You must be passionate about the job and detail-oriented; able to multi-task and efficiently organize, coordinate and supervise the other staff in this household (which include a chef, a security guard, 2 nurses, 5 female staff and 2 drivers). Some knowledge and understanding of elderly care is desirable. While the staff will take care of most of the work, you must be able to be hands-on when and where needed to help maintain the high standards of cleanliness and presentation of the 5,000 sq. ft. family home. You will prepare lunch/dinner menus with the chef and must be able to serve formally at table. This is a live-in position. Good remuneration package for the right candidate. Contact the Institute for a more complete job description. Please include your resume/CV, a current photograph and your salary requirements.

Hiring Amateurs—there exists a definite market for the lower-end service industry, but it should not be mixed with by professionals servicing the higher-end market—learn from the car brands that created a discrete brand for their luxury vehicles

Employers or their staff continue to use Craig’s List and such as Yelp in their search for butlers, by-passing agencies and all they bring to the table—good and bad. Professional butlers may want to consider the expectations and standards of such a putative employer—who in the interest of saving money, shuns the order brought to the hiring process by agencies—before entering into their world and applying for such a position. And where agencies themselves use Craig’s List and other such media, they obviously have not created a sufficiently large stable of candidates that they should feel compelled to appeal to amateurs for what is essentially a professional position. This is a slippery slope, as the performance of amateurs cannot reflect well in the long run on an agency’s reputation.

Take this Drive-in Butler ad on Yelp. The man is providing a valuable service for his community. He could certainly learn from our profession—and probably should, if he is to take the liberty of using “butler” in his title—so as not to provide misleading advertising. If we had a strong industry presence and squads of lawyers at our beck and call, we might well tell him to remove “butler” from his title or better still, to train as a butler before calling himself one; but absent such control, the least we can do is not ourselves confuse his offerings and any others on Yelp and Craig’s List, with our own efforts to find and promote personnel.

Of Butlers and Roses, Part 7 of 20

by GJ dePillis

Rose Maintenance, Part II 

Last month, we covered some basics of rose maintenance. Depending on the rose variety, you may need to  prune lightly about three times a year. Some roses require pruning before the bloom. Other roses, such as Heritage, require light pruning after the bloom. Check with the nursery from which you acquired the roses to obtain the pruning and fertilizing schedule for your roses.

Here are some fertilizer pointers to help establish a newly planted rose.

  • For the first year, use high-nitrogen fertilizer to establish the root growth;
  • For the second year and beyond, use high-phosphate organic fertilizers (the phosphate is the middle number on the fertilizer), or bone meal;
  • After the second year, you can use less organic fertilizer because the reserves of nutrients have been built up in the soil;
  • Sprinkle Epsom salts on the ground every now and again;
  • To add a bit of a boost for new roses, some rosarians have suggested adding a balanced fertilizer. Fertilizers high in nitrogen will keep things very green. Most lawn fertilizers are high in nitrogen. This is not the element, however, that encourages blooms.
Anne Boleyn rose tree, photo by David Austin
Anne Boleyn rose tree, photo by David Austin

In a future article we will go into even greater depth about fertilizers, so do watch for that. In the balance of this segment, we will cover plant hormones, which may help with encouraging the right type of growth. Here are two products which you may consider adding to your gardener’s tool shed:

  • Super Grow is a product that contains a plant hormone called Gibberellic Acid (also called Gibberellin A3, or simply GA3). To avoid clumping of the GA3 powder when mixed with cold water, dissolve it in a couple of drops of alcohol first. Overuse of GA3 may cause the stems to grow instead of the buds. Read the instructions on your product. Additionally, if you are trying to germinate seeds, spraying them with a mist of water and GA3 to speed the process and subsequent growth;
  • DynaGro: 3-12-6 is a commonly used fertilizer that can help with growth;
  • Gro-Power 3-12-12 is used with much success for encouraging blooms (as well as fruiting plants and trees).  The distributors tab on this link may prove useful; otherwise, they will ship to you directly if you call (909) 393-3744 or  email gropowerinc@verizon.net   Those who like this brand, sometimes also like to use Gro-Power Plus 5-3-1 for lawns and turf. Many Californians are dedicated to this brand of fertilizer because a little goes a long way.

Until next time…happy rose maintenance!

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 HermanConsulting the Silver Expert

by Jeffrey Herman

Q: Can you repair silverware that’s been caught in the garbage disposal?

  1. A: Ninety-nine percent of the time it can be! For a spoon, the bowl can be rounded and gouges removed, splits can be brazed, handles can be unwrapped and straightened, and most of all, the piece can be made useful again. I repaired a disposal-damaged baby spoon from a collector in California. He loved the results, but it gets better! I received the same spoon a couple of months later, after it had again been dropped down the disposal. There was enough material left for me to make the baby spoon functional without any sharp edges!

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 for Service Professionals Worldwide, July 2014

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

The Modern Butlers’ Journal volume 10, 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 

Apologies for the abbreviated Journal this month: being in the middle of the Indian Ocean on a series of idyllic islands for six weeks has much to recommend it, but does have one significant drawback: on the rare occasion when an Apple laptop may suffer a fatal, inconvenient, and premature implosion, taking the hard drive with it, there are no Apple stores on the horizon to render assistance. Having experienced this juxtaposition of events, we regret to report that the files containing Baron James Shortt’s article on security and Mr. Jeffrey Herman’s notes on silver remain safely ensconced on the desktop back in the USA, and we look forward to them both seeing the belated light of day in the next, August issue.

Butlers in the Media

A look at Jobs for the Future, which includes butlers, you’ll be glad to hear.

And right now, apparently dental assistants in Japan can also be butlers, as can luxury movie house attendants, and tent butlers.

Interesting coverage from NPR on butlers, as well as in the Mumbai Mirror (“Bombay” to any colonists still amongst us).

Butler Training

OLYMPUS DIGITAL CAMERAThe Institute’s trainers are managing to stay on top of the demand for training, consulting, and placement, and enjoying the challenge. Here Ms. Ferry, the Executive Director, stands with some of the graduating Thakurus at Per Aquum Niyama. Thakurus? Exactly our response when we first heard the word. It has been translated as “Butler” in Diveyi, the language of the Maldivian islands, but actually means “warrior hero.” We do see some parallels!

Butler/Household Manager Sought…

… for a private estate in California

This is a live-out position, with off-site housing provided. It requires hands-on household management and people skills and you’ll also need to be able to fill-in on housekeeping and cooking from time to time. Driving is required, so you must have good driving skills and a valid driving license. Non-US candidates may apply; visa/work permit will be handled by employer. Usual benefits; salary $40-$80K per year, DOE. If you’d like to be considered, send us your current CV/resume with photo, and we will send you a more detailed Job Description.

Amer1x1inch The Modern Butlers’ Journal for Service Professionals Worldwide, July, 2012 Let’s Talk about Spirits, Part 5 

by Amer Vargas 

Tequila, Part 1 of 2

 

Today, we enter the warm lands of Mexico, home to internationally recognized Tequila, which can be enjoyed straight or as part of a delicious cocktail.

Tequila owes its name to the place where it comes from, the city of Tequila in the state of Jalisco. Before the Spanish Conquistadores arrived in Mexico during 1521, the Aztec tribes that resided in the country produced a fermented beverage out of the agave plant. One year, the Spanish brandy failed to arrive from home and the Conquistadors decided to satiate their alcoholic needs by distilling agave plants. Later, around 1600, Don Pedro Sánchez de Tagle started the first mass-production of Tequila. The first stages of producing Tequila have remained unchanged since then, due to the hard and irregular nature of the job, so mechanization has not occurred.

Agave Tequilana, photo by Stan Shebs
Agave Tequilana.  Photo by Stan Sheb

 

The first step in producing Tequila is planting Agave Tequilana Cacti and allowing them to grow for 7-10 years.

 

 

 

 

Jimador working on a piña with a coa, photo by Mdd4696
Jimador working on a piña with a coa, photo by Mdd46

Then, when the “Jimador” observes the plant is ripe and ready to be harvested, he uses his coa (a curved knife at the end of a long pole) to chop off the leaves and render a clean core that looks like a large pineapple, from which it derives its name: “piña.” Piñas have an average weight of 90 kilograms.

 

 

Piñas ready to go into the oven
Piñas ready to go into the oven
 

 

Harvesting time is crucial in the production of high-quality Tequilas. If the agave plants are not sufficiently ripe, or if they are overripe, the right carbohydrate levels needed during the fermentation process will be missing.

 

 

Piñas in the oven, photo by Stan Shebs
Piñas in the oven, photo by Stan Shebs

The Piñas are next placed into an oven to bake slowly. This is done to convert the starches into sugars. As the plant cooks and softens, it undergoes a shredding or milling process and a juice, “aguamiel” (which means “honey water”, called that because of its high sugar content and overly sweet taste) is released. This aguamiel is then allowed to ferment in large, stainless steel tanks for ten to twelve days, sometimes with the help of extra yeasts to accelerate and better control its progress.

Next comes double (and sometimes even triple) distillation, a process that completely stops the fermentation and increases the alcohol level to a minimum of 55%.

We shall finish the steps of Tequila production in the next issue.

Until then, enjoy some quiet time with a Margarita! Cheers!

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

 

 

 

Of Butlers and Roses, Part 3 of 20

Types of Roses

by GJ dePillis

Let’s review some basic terms describing roses, so you can speak the same language as your gardener.

The AARS (All American Rose Selections) lists these types of roses: Floribunda, Hybrid Tea, Grandiflora, Shrub, Climber, Miniature, and Tree.

  • Shrub: simply a rose bush.
  • A “rose tree” is a rose bush that has been trained and grafted to have extra “branches” at the top so it has a tree shape.
  • Tea rose: Has a single rose on a stem. As can be surmised, these are used for rose hips tea: Take the red berry hips, crush them up and steep in boiling water to make a high vitamin C tea.
  • Hybrid flora: Sports clusters of roses instead of single stems
  • Mini Floribunda: A bush that is quite small and low, with many tiny flowers. Some gardeners use it as ground cover.
  • Grandiflora: Has clusters of flowers
  • Climbing roses: These grow long, horizontal canes (stems) and grow “up” at the center about 18 inches. They should be near a wall or fence where the gardener may spread out the long canes and anchor them to the fence. The goal is to eventually create a blanket of blooms to cover the wall or fence.
Smooth Touch Rose
Smooth Touch Rose, photo by Judy Brower
      • ~ Care: Prune climbing roses every three years. Each cane (stem) needs up to 20 feet of horizontal space. To prune them, in the first year, cut off the first bloom. By the second year, they should grow a couple of roses on that same cane, so prune back to the second bud.
      • ~ Some climbing roses can be formed into a “weeping” shrub and grow well in zones 5 to 9.
      • ~ Noisette: These are very healthy climbing roses with small flowers that bloom in clusters, making them ideal for arches, fences, trellises, gazebos and pillars. The foliage is a glossy light green and has a tendancy to repeatedly bloom throughout the blooming season. They grow well from zones 7 to 10.

 

  • David Austen: These are shrub roses and are pruned like a tea rose. They bloom 6-7 weeks after pruning.
  • Dr. Griffith Buck Rose: Dr. Buck was a horticulturist at Iowa State University who developed a rose that could survive temperatures as low as -27 degrees Fahrenheit, while being disease resistant as well as repeat bloomers. The collection contains about 90 varieties.
  • Kordes Rose: One of the oldest breeders of roses, they stopped using chemical fungicides in 1990 to create generations of naturally disease-resistant roses.
  • Bourbon: Full rose blooms on a vigorous bush. The blooms are usually very fragrant and flower repeatedly, with a strong bloom in Spring. These grow mostly in zones 6 to 9.
Home, photo by David Austin
Home, photo by David Austin

Stay tuned for more rose types in next month’s issue of the MBJ.

 

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 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 for Service Professionals Worldwide, January 2014

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

The Modern Butlers’ Journal volume 10, 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 

We would like to offer a “Thank You” and “Farewell” to Ms. Pamela Spruce, who has retired from teaching butlers after many years at the helm of the Australian Butler School. We wish Ms. Spruce well in her new adventures, as well as Mr. Chris Reid, who has taken over the ABS. In Ms. Spruce’s words: “I think we can both be proud of the contribution we have made to the private service industry over the past fifteen-plus  years in the business and trust that younger minds will take what we’ve achieved and build on it with fresh ideas and approaches.”

We were very happy to have stolen a couple of hours with Ms. Spruce (far right) as our paths crossed finally at the airport in Male, Maldives a few months ago—we had been training at resorts just a few miles from each other.

 

 

 

 

 

 

 

 

 

 

 

 

 

Continuing on the same theme, we would like to thank those who sent in  kind comments on last month’s editorial about keeping work and life upbeat. Perhaps it is fitting that we expand on the message with some comments on the training of butlers today—for while not all trainers are of the caliber of Ms. Spruce, they nonetheless all share a passion for genuinely helping others grow…but a very small minority are not so clear in their intentions, and it is such people I feel it appropriate to discuss in the hope of empowering those they afflict with their training.

As disappointing as life can become sometimes, in truth, it is actually a game where losing or winning are not such dire elements: You lose? No big deal, was the game fun to play? The better games do not require there be losers. And the better players are as happy to win as to lose, as long as the playing was fun and there are plenty more interesting games to play thereafter.

But for some people, the game of life has become desperately serious—they feel so wretched about themselves and others that they have to come out on top, even if it means cheating or hurting others in the process. Being the only recognized player becomes more important than enjoying the game, or taking joy in the contributions of other players, the skills demonstrated by self and others, and the excitement of achieving goals in a cooperative effort.

One may well meet such people when training. A while back, I did. I had left my butler students very excited about the future while I  went to service another client. I returned a few weeks later to complete their training, only to find them all of very low morale and 25% of them having left—and too many of the staff in other departments having left, too.

What had happened?

Another trainer, while claiming repeatedly to be the best trainer in the world, had told all the staff that if they did not do as he/she told them, they would be fired. Everything that they did was, according to this trainer, not good enough and they had been poorly trained;  this opinion was frequently and very loudly made known to them and their colleagues. At the same time, the butlers had been forbidden to practice or use their standard operating procedures from the moment I had left, and instead had been told verbally to perform random, contradictory, and ever-changing procedures. They were punished and shamed in front of others for wrong answers or actions. Tests were rigged for failure.

When two of the butlers rated this trainer’s training poorly in an HR follow-up survey, they were fired. Others just quit rather than face the indignities. And despite never having worked as a butler nor actually training the ones at this location in butler skills, this trainer instructed these butlers to tell guests, when they asked, that they had been trained by him/her.

The managers were unwilling to rein in this individual (because the person apparently represented the owner of the managing company), instead supporting his/her demands and trying to persuade themselves and others that there was nothing that could be done about this individual’s training and management style. Nothing could be further from the truth, however.

Technically, such a being is stuck in the past and fighting some past unknown-to-them-and-everyone-else battle. Life has ceased to be a game, and instead, has become a desperate fight to the finish, where nothing anyone else does can ever be validated as good, and everything is criticized and made nothing of. In a nutshell, other people are completely unimportant and their actions never good enough.

When nothing and nobody are good enough, and therefore dismissed, an individual cuts themselves off from much enjoyment in life—they also happen to share the same mindset as criminals, who are not able truly to enjoy and experience their ill-gotten possessions and who have to insist upon their superiority.

In truth, the best way to control others, including those one is teaching, is with love, affection, two-way communication, trust, and confidence in them—a lesson this person could learn if only they actually cared for their students and were not so sure he/she already knew everything that needed to be known. Teaching can be frustrating, but the trick is to realize that any student who does not “get it” is simply saying, “Teach me in a way I can understand.”

In the years I have been engaged in training and consulting, I have met some strange games being played by a few colleagues (copying others verbatim and then claiming the work/ideas to be their own; training others in the profession without any personal experience in it, etc.), but these are all relatively harmless and make up the giant tapestry of how we as a group pass on skills from generation to generation. Overall, we muddle through and the profession keeps going.

But where an individual specializes in pushing others down, using fear and punishment instead of understanding the dignity, aspirations, decency, and value of each individual they have been charged with educating, then they degrade the game of learning, and the game of life, into an unhappy one. Such people only succeed, they only have power, as long as individuals fail to stand up to them. All the management and staff have to do is to say, “I am sorry, I do not agree with your comments and actions. Please leave.” If the individual won’t, they can simply take whatever (legal) measures are indicated, as such abuses generally violate the laws of the land, quite in addition to any standards of acceptable training in the 21st Century.

“Where there is a will, there is a way,” as the saying goes. But where such individuals have their way, there is no will left in their victims—the life goes out of them, as the under-butler said on his deathbed in Remains of the Day.

I have quite often written about the abuse of people in service and encouraged anyone so abused to move on: we are not yet in a feudal system of service where we work in repressive conditions for little pay and no choice about where we work because the employer owns and controls us like he owns a car or a dog. A case was all over the news this past November of three ladies being coerced into domestic slavery in London for three decades, trapped by their own fear. If they had read one of my books, they might have understood the wicked web being woven by their “employers,” and perhaps acted to free themselves many years earlier.

For if those who abuse are simply left without service, then that cannot be such a bad thing: there are many, many individuals and corporations that provide perfectly good work environments. Being in service means serving from the heart, with passion; when the recipient of such service, or someone claiming to represent them, has lost sight of the fact that life is a fun game in which the server, also, deserves to enjoy life as a fellow player, then the passion is sucked out of the service game and it turns to drudgery and worse.

In this case, I am not encouraging people to move on (it would be silly to leave because of one person in an organization that is otherwise wonderful to be a part of), but to stand together in refusing to cooperate with abusive forms of training—it is not how good butlers or service professionals are made, and not the standard in our profession.

One last point from Emily Post who says in Etiquette, A Guide to Modern Manners, 1922: “Manners are made up of trivialities of deportment which can be easily learned if one does not happen to know them; manner is personality—the outward manifestation of one’s innate character and attitude toward life.”

Good manners flow naturally from good manner, and from abusive manner flow abuses that continue only as long as the recipients feel obligated to play along.

Happy to hear any comments….

 Letters to the editor

A strange letter perhaps, but a picture speaks a thousand words, as the cliche goes, and one might be forgiven for thinking this use of “butler” is just where the idea belongs.

 

 

 

 

 

 

 

 

 

 

 

 

Butlers in the Media

Apple joins the throng of those trying to move closer to electronic butlers

book review on the life of servants in England over the last two centuries, picking up where E.S. Turner left off in his great book, What the Butler Saw.

A bit of media drama about Downton Abbey and the salaries that butlers can command, and about female butlers—all good trends in terms of recognition for the improving condition of the profession.

Forrest Whitaker, who was recently nominated by the Screen Actors Guild Awards for Outstanding Performance by a Male Actor for his lead role in The Butler, talks about the training he received for that role.

Perceptions of the Butler (Part 4 of 5)

by GJ dePillis

In past segments of this article, we explored the way a potential employer thinks about a possible candidate.

In this section,  potential employers were asked how their perception of such as a butler’s accent, land of origin, culture, marital status, etc., influenced their hiring decision. Please note that the survey responses are truly held beliefs by the respondents, and are given here because they reflect a certain reality. However, the respondents’ views do not reflect the views of the author, the editor or the Institute.

© 2013 by John dePillis

A.     British: 83% Positive, 17% negative.  Some of the initial impressions of a British butler would be that they were capable, appropriate, and that there would be no language barrier, thereby fostering easier communication between employer and employee.  The negative comments included the feeling that the employee may wish to “slide by” on the notion that the perfect butler was British and use their accent as a way to shirk duties.

B.     French: 16% Positive, 84% negative. Several surveyed felt the French individual would not be dedicated to the job and would be difficult to understand, as well as possibly temperamental.

C.     Italian:  50% Positive, 50% negative (In this case, the negative was because they felt this accent is associated with a chef and not a butler)  Some positive attributes were: they felt an Italian-speaking individual would be trustworthy and stylish.

D.     Jamaican:  33% Positive, 67% negative.    Some positive attributes associated with Jamaican butlers were that they might be polite and easygoing.  However, some employers felt such a person would be not dependable but rather focused on their own pursuits instead of the interests of the employer.

E.      Asian (including butlers from India):   Positive attributes included “diligent” and “hard working.”  Those surveyed felt these employees could be counted upon to attend to detailed work.  Some negative comments included concerns about culture clashes and values.

F.      Hispanic: 35% Positive, 65% negative.   Those with negative concerns were primarily uncertain that a Hispanic individual would be able to master the skill level expected of a butler. Given a choice, they would hire such an individual for a different position at their home, but definitely not as a butler.

G.     American Southern: 70% Positive, 30% negative.   Several employers surveyed felt that this individual would be charming and the accent was received favorably.  Some of those who responded negatively expressed concern that Southern employees might use slang and improper grammar, which could reflect negatively on the employer.

H.     American Bronx:  40% Positive, 60% negative.  Some negative concerns were that this individual would seem too street-wise or tough to represent the refined gentleman’s gentleman that the employer was expecting.  Words used were: opinionated, aggressive, and  arrogant.  Employers would value a butler who possessed varied skills and could “hold their own,” yet want the butler’s façade to express elegance and discretion.  Positives simply stated they would not judge an employee on this accent and would look at their actions, instead.

I.       American Canadian: 85% Positive, 15% negative. Words associated with a Canadian butler were reliable, polite, respectful, and honest.  The few negative comments were simply associated with the desire to hire a US citizen, as opposed to a Canadian citizen.

J.       American West Coast: 90% Positive, 10% negative.  Those with negative comments expressed concern that this applicant would see the job of Butler as a temporary occupation and not take it seriously. The remainder stated such a butler’s accent was not distracting and even welcoming and familiar.

K.      Other: This section allowed the interviewee to suggest an accent and associated assumption of the character of Butler applicant.  Comments included: Russian accents implied the employee would be very strict. Several found an Irish accent pleasant, enjoyable, not stuffy, and capable.

In this next section, the employer was asked to explain if and how their perception of a candidate would vary if a butler candidate were any of the following:

  • Honorably discharged United States veteran: 100% felt very positively about this candidate.
  • Married:  35% said that a married butler would be acceptable as an applicant, but they did not expect to hire the wife in any capacity. 65% felt a married butler would prevent him from travelling with the employer, therefore viewed a married applicant negatively.
  • Single: 100% felt an applicant who was single was preferable, but with some caveats: namely that all personal social activity should occur well away from the employer’s household. There should be no scandal associated with social interactions. Romantic socializing should not include members of the staff or household. Theoretically, should the butler’s personal life be made public, his actions should not reflect negatively on the employer’s household.
  • Gay/Lesbian:  One female respondent said she would prefer a gay male so that she would not be the unintended focus of his potential romantic intentions.  The remainder of respondents stated they were neutral as long as all social interactions took place well away from the employer’s household.  Respondents also felt strongly is that the gay or lesbian butler candidate should not be romantically involved with any other member of the staff or household.  The final condition was that if the butler’s personal life ever became public, it should not reflect negatively on the employer’s household.

Finally, we challenged preconceived notions:

Would you consider a female applicant for the office of butler?  30% stated no; 70% stated yes if she were qualified and was strong enough to lift a sterling silver tea tray.

When you think of a “butler,” what race/nationality comes to mind and why? 90% stated British;  10% stated they couldn’t think of any particular group.

Would you call your butler by first name, last name, or nickname? 65%  said they would call the butler by his first name; 33% said they would ask the butler what he wished to be called; 2% said they would use his last name.

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

Hospitality Training

After assisting LVMH further with their Grand Opening at Maison Cheval Blanc Randheli, it was time to spend a few weeks at Anantara Kihava Villas, another splendid private island in the Maldives. The Villa  Hosts put together this short Anantara Graduation video to show some of the training they received. 

Consulting the Silver Expert

by Jeffrey Herman

Q: Some of the gilding has worn off my fish slice, can it be re-plated?

A: Yes, the worn area can be sponge plated and blended into the surrounding gilding.

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 for Service Professionals Worldwide, January, 2013

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

The Modern Butlers’ Journal volume 9, 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 

With the very welcome increased interest of late in butlers by the media and amongst the newly wealthy in various countries, my wish is that those who help deliver on the promise in the year ahead, focus on communicating the standards inherent in our profession, and avoid the ever-present effort to deliver abbreviated versions in response to clients applying their usual modus operandi of “getting a good deal” simply because they do not yet understand the true nature of butling and so end up “buying themselves short.” Maintaining our standards, if I might state the obvious, is a win-win for everyone, and I’d like to see everyone winning as we move into a new year full of hope.

Butlers in the Media

Aljazeera carries an article on how graduates fresh out of butler school are being used to train prospective butlers in China, where private service butlers can expect to make 20K a year for very long hours. European butlers are in demand as status symbols but do not stay long because of the working conditions and cultural differences, and a lack of ability to do their jobs properly in the absence of the Chinese language skills necessary to manage the rest of the staff.

The BBC, on the other hand, reported that China and Russia are both experiencing a demand by their wealthy for British butlers commanding $150,000 and up. The demand in China is being met in part by six new training schools, which have been opened in China by a British recruitment agency.

CNN reports on the publication of a survey of over 2,000 domestic workers in the US—mostly immigrants and holding lower positions—who work long hours for less than minimum wage, etc.  Apparently, “The Fair Labor Standards Act, which guarantees minimum wage, overtime and sick- and vacation pay, does not apply to domestic workers.” Butlers and household managers are rarely treated in this way, but one would hope that in the households they supervise, the staff are not so treated. For more information, see National Domestic Workers Alliance [www.domesticworkers.org]

As reported in multiple media, the Pope pardoned his ex-butler after he mis-used his position of trust to steal documents and leak privileged information. He was banished from the Vatican, but is receiving assistance to find a new position and house, and to start his life anew. “This is a paternal gesture toward someone with whom the Pope for many years shared his daily life,” according to the Vatican Secretariat of State.

According to the book Plutocrats: The Rise of the Super Rich and the Fall of Everyone Else, the top 10% of American households in terms of household income makes $150,000 and up—butlers themselves in many cases qualify for this category.

750,000 Americans are in the top 1%, having a household income of just under half a million dollars: such households cannot generally afford to employ a butler or household manager—but can afford housemen and other household staff. 70% of these families made their money in the past decade, almost half of them being entrepreneurs—meaning that the background of seven-in-ten rich households is not one of wealth and luxury, and therefore their exposure to butlers–and the lifestyle they make possible–has been mainly through the media and word of mouth. So this is not an optimal market for our profession.

Around 150,000 Americans have a household income of $4 million and over, and so are more likely to be able to afford to hire a butler.

Congratulations

Congratulations to General Manager, Mr. Iain McCormack, and the staff of Gili Lankanfushi in the Maldives, who were just declared the winner at the World’s Leading Luxury Resort and World’s Leading Villa Resort & Spa at the World Travel Awards Grand Final 2012. Their Mr. Fridays (butlers) were trained extensively by the Institute during October 2011.

A Creative Idea for Turndown 

Whether in a private estate or luxury resort, turndown amenities are a small way the butler can add to the guest (and employer) experience. Hats off to Mr. Kobi Gutman for a new twist that is bringing about many happy guests at the private Fort Harrison hotel in Florida, where he services the top suites. He actually carves these himself, not based on any earlier training or skills, but learning as he goes. Most simply utilize a red apple, and are tailor made either to the calendar (such as Halloween or July 4) or more often, to the individual receiving the amenity (like a Ferrari enthusiast). A smattering of his “works” are provided below—including one Mona Lisa, perhaps for an art aficionado?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A Useful Resource

Congratulations to Ms. Fiona Cameron-Williams for her release of her Gentleman’s Gentleman application for the iPhone/iPad. We have not tested it yet, and look forward to some feedback from anyone who has or will.

Cigars, Part XI

frankmitchell The Modern Butlers’ Journal for Service Professionals Worldwide, July, 2012by Frank Mitchell 

Maintaining a Humidor

When talking about maintaining a humidor, the two most important things to discuss are temperature and humidity. One sees the term Relative Humidity (RH) used quite commonly, though many people do not understand what the term means.

‘Relative’ and the fact that RH is expressed as a percentage, indicates a ratio. In simple terms, it is the amount of water vapour in a volume of air expressed as a percentage of the maximum amount of water vapour that volume of air could hold at that temperature. How much this maximum is depends on the temperature; so RH is a function of both moisture content and temperature. By itself, RH does not indicate the actual moisture content in the air, since saturation point occurs at different temperatures.

Some cigar enthusiasts scoff at the need to concern themselves with the temperature. Unless you store your cigars in a temperature-controlled environment or live in a very mild climate, I believe the temperature must be taken into account. This is because a given amount of water vapour, in a given volume of air, will have a differing RH% depending on the temperature.

The ideal environment in which to store cigars is a relative humidity of 70% at 70◦F (21.1◦C). 

The below table will show that as the temperature rises, the humidity must fall. Conversely, as the temperature drops, the humidity must rise. Care must be taken not to deviate too far from the ideal, otherwise you will end up with soggy cigars or cigars which will which have lost their aromatic oils.

Reviving Dry Cigars

Don’t! It is that simple. When a cigar loses moisture, it is losing aromatic oils into a dry humidor. When the humidor is opened, these oils are lost into the atmosphere. This should not happen in a well-maintained humidor that is checked daily. Dry cigars will have lost flavour and are harsh to smoke. Re-humidifying cigars means replacing the lost aromatic oils with water. The result is always a loss of flavour and aroma.

You may research how to re-humidify cigars if you are ever given any and want to rescue them for your own consumption, but hotels that sell re-humidified cigars to guests are ripping them off. Nor should a butler serving in a private estate offer such cigars to the principal’s guests—experienced smokers will know that what you have given them is sub-standard.

Recent Graduates

Mr. Raoul Gonzales trains butlers on the Norwegian Cruise Line Vessel Dawn. He is one of the Norwegian Cruise Line’s butlers who was trained last year by the Institute to then train his fellow butlers on the hard skills of butling on a cruise ship. Here Mr. Gonzales is shown taking them through their paces on synchronized service.

Once NCL has completed the training evolution, they will offer more services throughout their fleet for their high-end guests, than any other cruise line.


 The PA’s Corner

By Bonnie Low-Kramen

How I Learned to Speak Up

When is the tall one going to talk?” This is what actress Olympia Dukakis used to ask other staff members at the Whole Theatre where I was the Public Relations Director before I became her Personal Assistant. I was 29 years old, it was 1986, and Olympia was my employer and mentor. We then went on to work together for 25 years.

In private service, we know that communication issues can make or break us—to learn to confront people and situations positively is a skill that builds leaders in our profession. Employers also have a fear of speaking up and there are ways that we can help them—silence is not (always) the answer.

I had so many reasons for not speaking my mind. I think these are the same reasons why many private service professionals don’t say what they know should be said and there is much suffering in silence. It’s the fear factor. The fear factor cannot be underestimated when it comes to the problem of staffers speaking up to anyone, but especially to colleagues and employers. I understand what it feels like to be mute in the face of a situation that needs to be confronted.

The fear was about appearing stupid, ill-informed, or unprepared, even though I was none of those things. There was fear of being wrong, making a mistake, and losing my job. The fear had to do with the possible reactions of fellow staffers such as: “What are you trying to pull? Are you trying to make me look bad? Are you angling for my job? Do you think you’re smarter than me? Do you think you’re better than me?”

My lack of confidence was known to me and now, Olympia, my employer, saw it in high-def and I didn’t like it. I threw myself into my job and worked hard to do it well. I took the risk to give her my opinions, and she valued what I had to say. I began finding my voice. What helped the most though was having Olympia Dukakis as a role model.

Here’s an example of what I mean. The theater director and I had already been coordinating press interviews for several weeks, all of which had progressed without any problems. Then, in front of the entire staff, he called me a “liar” and the room instantly became quiet. I was horrified at the injustice and the public humiliation. Olympia said to the director, “You must be mistaken. I know that would never happen with Bonnie. Let’s talk about this later.” And we did deal with it later. The director was a serial bully who enjoyed the power trip. The thing about bullies is that they are threatening and powerful until directly confronted. Then they shrink away and unfortunately, choose someone else to bully. Try it. Look a person straight in the eye and firmly say, “I won’t be spoken to that way” and mean it. Watch what happens.

Olympia stood up for me. She spoke up and plainly stated what needed to be said. Another time I recounted a contentious conversation I had on her behalf, and Olympia’s outraged reaction was, “You will not be spoken to like that. Don’t take it from her.” And I didn’t.

Finding my voice had everything to do with witnessing role models use theirs. Finding the words that work for you in challenging situations will work magic for your career.

I learned from Olympia that it is important to speak up and say the hard things in a way that people can hear. Time and again I witnessed the relief in the room when Olympia said the thing that everyone was thinking but no one wanted to say. In most cases, I witnessed how speaking up makes things better and the elephant in the room disappears.

Now I say the hard things, too. The trick is to not wait until little problems escalate into a big one. I would be lying if I said I am now totally comfortable speaking up, but I do it and I have become much better at it. I encourage my students to do it, too, and they excitedly tell me of the positive results. Practice definitely makes it easier.

For instance, when the producer became emotional and verbally abusive to me on the phone and I tried to speak, he cut me off.  After several attempts, I calmly and firmly said, “If you will let me speak without interrupting me, I can help solve this problem. If not, I’m hanging up.” He stopped talking and we did our work.

Speaking up builds self-confidence, self-esteem, self-respect, and respect from others.

It feels like a risk. Do it anyway. I have found my voice. I learned the hard way that suffering in silence makes things worse, not better and only prolongs the inevitable in both work and in life. Life is too short.

Resources to Find Your Magic Words

Speaking Your Mind in 101 Difficult Situations by Don Gabor

Crucial Conversations: Tools for Talking When Stakes Are High by Kerry Patterson

Editor Note: Ms. Low-Kramen also provides workshops on this topic, the next one being Jan 19-20 in California.

 

 Amer1x1inch The Modern Butlers’ Journal for Service Professionals Worldwide, July, 2012 Let’s Talk about Wine, Part X

by Amer Vargas 

New Zealand Wines

Today we fly to New Zealand in the Southern Pacific Ocean to appreciate some of the world’s newest and finest wines. New Zealand is one of the few southern hemisphere countries to produce fine wines. Compared to its northern counterparts, New Zealand shares the same latitude degrees as France and Spain, which may give an idea of the sort of favorable climate for their vineyards. Many varietals (mostly imported) benefit from the maritime climate, with long sunshine hours and sea-breeze-cooled nights.

Wine history in New Zealand began after a fashion two centuries ago when British residents devoted some time to developing drinks much consumed in their home country—their favoring of beer and other spirits, however, delayed the real blossoming of wine making until the late 1960s, when a series of historic changes ultimately led to the planting of vines in lands that had been qualified previously as marginal pasture.

New Zealand produces unique white wines, 50% being Sauvignon Blancs, as well as Chardonnays and Rieslings. These wines are notable for their purity, vibrancy and intensity: The fruit undergoing a long ripening as a result of cool temperatures, which allows flavors to develop while retaining a fresh acidity. There are 10 major wine growing regions, the most important being Marlborough and Hawke’s Bay.

Cabernet-Merlot from Hawke’s Bay, photo by Salman Javed

New Zealand’s most grown red varietal is Pinot Noir, with Merlot and Cabernet Sauvignon also being important. Lately, Shiraz/Syrah is also being grown on previously cultivated land.

The country’s Sauvignon Blanc is widely recognized for its pungent and intense taste and its crisp acidity, which makes it easy to match with raw vegetables and salads. The Chardonnays offer a concentrated citrus and tropical fruit flavor combined with some refined minerals—and since they can yield all sort of body, they can be paired with a wide range of food, from fish and other seafood dishes such as shellfish, to poultry and citrus or vinaigrette dressed salads.

As for the reds, they are mostly full-bodied, which helps enhance medium-to-strong flavored cheeses, game and red meats.

Last, but not least, there is an excellent production of high-quality sparkling wines, following the Méthode Traditionelle (traditional method used to make Champagne).

I raise my sparkling Pelorus to this wonderful New Year that promises to be as excellent as my drink!

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Butler training Training

Service in Asia

I had the particular pleasure of experiencing service levels in Taipei, Taiwan, as well as Phuket, Thailand, recently, and wanted to comment on them.

 

The staff I trained at Regent Taipei, the premier hotel on the island, were all university graduates, very intelligent, wanting to understand rather than learn by rote, very solicitous, and very professional in their mindset, approach, attitude, and  behaviour. In a way, I found them as a group at the pinnacle of both Western and Eastern cultures and service standards. While every hotel has some individuals of this caliber, what impressed me was how every individual was of this standard. Part and parcel of this focus on professionalism was that there were zero politics and cliques, so that they always worked as a team within and between departments.

The MBJ includes some photographs of these stars. I include just one here of the Senior VP of Operations for the Regent chain, Peter Finamore, and his family, who were kind enough to take me to  Taipei Palace Museum, which has many high-quality Chinese artifacts, as well as a special exhibition of Cartier jewelry. The statue is probably of Confucius.

Taipei is a vibrant city with swarms of kamikaze scooterheads swarming through the street,  friendly people, and much to see. Definitely worth a visit, and I recommend using Regent Taipei, with its array of luxury stores and wide variety of quality restaurants, as your base.

 

 

 

In Phuket, the staff of the soon-to-be opened Regent Phuket Panwa Bay were not as professional in terms of behaviors: innocent and excited would be closer to the reality—but if there be any culture that can surpass even the group dynamic of the team in Taipei, it is the complete teamwork that the Phuket individuals exhibited. It came across as the sheer excitement of being with and helping other people, honestly caring for others and their welfare. I really hope that the coming ASEAN (Asian common market) does not prompt  the Thai people to drop their wonderful friendliness and gentleness or allow it to be changed or pushed aside by workers coming in from China and Vietnam, etc., who may exhibit a more driven work-ethic while lacking the same friendliness and view of life as one constant mutual party—surely one of the reasons tourists come to Thailand.

Some of the butler-team graduates hamming it up at their graduation party—the hotel was still not open, so their party was a bit bare bones—but that didn’t stop them having fun.

 

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Newsletter

The Modern Butlers’ Journal for Service Professionals Worldwide, August, 2012

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

The Modern Butlers’ Journal volume 8, 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

Greetings: a longish journal this month, with a new contributor, Ms. Lisa Krohn, from the PA profession; and some good news on the public-image/PR fronts for our profession:  Jim Grise was featured in an article in the San Francisco Chronicle and there was more news in the media of butlers doing the usual, as opposed to butlers messing up. And taking direct action to influence the way the media portray our profession, I had the opportunity to train two Hollywood actors this last month on what a butler is, how he or she thinks, and acts, so they could portray their roles faithfully in their respective films. I found both individuals to be very eager to know the truth and look forward to interesting, as well as faithful, portrayals. And my most recent article for the hospitality industry, Creative Strategies for Maintaining Training Quality without Busting the Budget was picked up by several media outlets, showing strong interest in the subject. Information on the upcoming DEMA conference in Los Angeles for private service professions is provided below: consider going if you can; it is not often we have an industry specific convention to attend. In fact, by way of late breaking news, I am seeing if I can change flights and itineraries in order to make it there on the way back Stateside. See you there, perhaps?

 Letters to the Editor

 When a lady curtsy’s, should she have her hands behind her back, in front, or one in front and one behind? Googling it, I find one source that says to have the hands to the side or to raise the skirt, is considered insulting or at minimum impolite. If the lady is not to have her hands at her sides, perhaps clasped in front is best? What are your thoughts in this regard? FM

Ed: I believe we are running into different conventions in different countries at different times. The curtsy I grew up with in England was hands to side, splaying the dress slightly on each side while bending slightly at both knees, one leg slightly ahead of the other, and bowing slightly with the head. http://www.wikihow.com/Curtsy seems to back this up. If she be wearing trousers…. perhaps the hands in front, as you suggest?

Do the ladies in the readership have anything to offer on this question, this being more properly your domain?

****

In response to last month’s editorial:

“The showrooming trend extends beyond finding better prices. I often showroom and purchase online, simply because it’s predictably a nicer experience.  Online, my name and preferences are always remembered, suggestions for complementary products are made, the checkout is efficient and I’m thanked for my loyalty.  Best of all, I receive a follow-up survey of my guest experience. How many local shops would call and ask, “Did we treat you well this morning? How could this have been a better experience?” Precisely, none. Not even luxury retailers would think of doing such a thing.  The brick-and-mortar experience often begins as an interruption to someone’s hectic day and ends with that dreadful announcement of your anonymous existence, “Next customer in line” from an attendant staring off into space, barely tolerating another transaction. Human contact is a two-sided coin; it can be gloriously uplifting, or horribly deflating.  Most local merchants today seem satisfied with providing the latter. If local merchants wish to survive, they’ll need to become as warm and welcoming as online robots. This may even start a revolution in retailing for the return to gracious, genteel service as the norm. Or, maybe not. The choice will be theirs.” JG

Ed: Very well put indeed, and point well taken. If brick-and-mortar stores do not change, then we will all be the poorer, because I can say that 50% of what I receive from online stores, sight unseen, has to be returned as defective and would never have been bought in the first place had I been able to throw an eyeball over it and kick its tyres/tires, so to speak. I am sure you will agree, given that you showroom at all, while that opportunity still exists.

****

“I have been traveling fairly extensively for more than forty years to various parts of the world, and I thought I knew how to pack a suitcase. I read your book and looked at a video on You Tube from IIMB on packing with tissue paper. I packed one day, as if I were traveling, left the suitcase in the room overnight, and took out the contents the next day.  Everything was ready to wear immediately—no touch up ironing or anything, except for one jacket folded in the alternate way, with a sleeve turned inside out and tucked into the other sleeve. I hung up everything and actually wore the suit with the slightly wrinkled jacket to a function the following day. The wrinkles hung out of the jacket and the suit was perfect. I shall never pack differently!” RR

Butlers in the Media

Move aside, Australian and New Zealand hotel butlers, because we now have cyberbutlers resident in guest iPhones. Looks like a good product — for hotels without butlers, at least.

This hotel was a bit over exuberant in its claims, but it definitely has the right idea: letting guests and the world know where they stand in the Hotel Butler Rating System.

When Jeeves is a She in the Wall Street Journal works on the premise that since 1999, half or more of hotel butlers are female—that datum is based on the words of one hotel manager in Bangkok. This may be true in Thailand, but not elsewhere. However, the points made in the article, about the services lady butlers can perform for female guests that would not generally be entertained with male butlers (in most parts of the world), are well made. The actual figures on female butlers are probably closer to 25%, and frankly, the more the merrier.

Note the photos of a graduation below in the Maldives: 15% of the graduate butlers are ladies.

Congratulations to Mr. Jim Grise, who was featured in the San Francisco Chronicle this month. As he said, “The story by the journalist you referred me to back in March has finally been published. They had a couple of the details mixed up, but a good article in general.” We couldn’t agree more, congratulations!

And finally, not butlers in the media, but something  in the media that may well be of interest to them:

Fine dining seems to be passé as luxury hotels (in Chicago, at least, according to the Chicago Tribune) find fewer guests interested, preferring a more comfortable and relaxing ambiance. This is not surprising, as ties and suits disappear from the workplace and Gen X and Y start to predominate in society. In another five years, they will be the majority, and hotels are being forced to respond to the changing perceptions and ideals. There will always be a place for fine dining, no doubt, but it will be increasingly difficult to find. This blog, however, describing an experience at the 5-star/5-diamond Lautrec restaurant in Nemacolin Woodlands Resort and Spa, seems to show that passion rather than stuffiness and concern with being “de rigeur” is a winning approach to fine dining—the writer’s experience mirrors my own while training there a some years ago. I still recall Terry, their lead waiter, with fondness and admiration—the most inspiring waiter I have had the good fortune to be served by among many excellent ones—and the rest of the solicitous team.

Placement

Looking ahead, if you are interested in a butler/household manager internship next summer in a private residence in Maine, please make your candidacy known to us here at the Institute.

The Art of Being a Personal Assistant


 

 by Lisa Krohn

Ms. Lisa Krohn is welcomed as a new contributor to the Modern Butlers’ Journal. She has held a series of jobs as a personal assistant, personal organizer, and many such complimentary projects for 25 years, her work taking her to the Oval Office, Hollywood, New York, and five-star hotels. As she says, “The cultural and intellectual diversity may have polarity but the art of service is the same. Our demeanor, stature, integrity, discretion, and lack of ego can be applied to all jobs in service.” Ms. Krohn shares with us, over the next few issues, the most important life lessons she has learned, why they are significant, and how they can be incorporated into one’s work in private service. I had the occasion to quote Ms. Krohn just last week to a particularly harassed PA I was training, who was doing a marvelous job of not following the lesson in this month’s journal, and who, when he began to do so, was surprised to find that he was calmer and clearer of head.

What can you do for yourself as someone in service to be at peak performance  all the time?

Cultivate and produce your own life first each day. This may not sound feasible, enjoyable, or even purposeful at first glance. Yet, this is a decisive factor in our being at peak performance for ourselves and all those we serve.

It is my experience that people who have chosen careers in service often find their personal lives in a secondary position to their principal’s. This is in our nature, and on occasion, necessary. For the most part, this neglect takes place in our residences. Our homes are often not well organized or cleaned (this has nothing to do with income). Our bills may not be paid on time, vacations not planned for ourselves in advance. When we have children, we often don’t plan for their futures in the ways we would like and certainly we do not spend quality and or quantity of time with friends and loved ones.  Other areas that are often neglected are our health, physically and emotionally, planning for our future, and our passions or interests.

By spending fifteen minutes to one hour in the morning every single day, working on various aspects of our selves and our lives, we can make a profound difference in our performance. This is not about accomplishing all of our tasks and goals each day. It is about the process of taking this time for ourselves so as to shape our well being for the day. By carving out this time for ourselves before we get to work, we will hopefully not be thinking about our own lives and be distracted while at work. By taking care of our selves in these ways, we build self-esteem. Anyone can learn and develop the skills for our jobs. Yet, what sets us apart from others is what comes from inside and that is influenced by how we take care of ourselves. So we need to make some effort to cultivate ourselves and attend to our own lives each day.

Recent Graduates

Mrs. Ferry has spent the past six weeks training the butlers at the unique Soneva Fushi Resort in the Maldives. As the first luxury hotel in the Maldives, Soneva Fushi set new standards when it introduced butler service to the island nation seventeen years ago. The current team has now been trained to Institute standards, and is well set to take their butler service to a whole new level.

The photos below show the two groups of happy graduates – congratulations to them all!

Soneva Fushi, Group One (at an informal celebration)

Soneva Fushi, Group Two (also an informal celebration)

Cigars, Part VI

frankmitchell The Modern Butlers’ Journal for Service Professionals Worldwide, July, 2012 by Frank Mitchell 

Wrapper Colours

Now that we have an idea of how cigars are produced, we can move on to some of the considerations that should be taken into account when confronted with the bewildering profusion of cigars on offer at a tobacconist. Even the most helpful dealer will find it easier to serve you when you know the basics.

For now, let’s assume the cigars are from a reputable dealer, have been stored properly and are free of tobacco beetle. All of these will be covered in detail when we come to the part about storing our own cigars. Since the rules are the same, there is no need to repeat them here.

As we have said, the cigar wrapper (outer leaf, not packaging) is the most visually obvious element to a cigar. While the best leaves are used for wrappers, the quality of the tobacco leaf used for the wrapper will still tell us something about the quality of the whole cigar.

Cigar wrappers come in many shades, varying from light to dark. In all but the very cheapest cigars, these differences arise from the various ways in which the leaf is handled after harvesting, rather than through artificial colouring. While some wrapper colours have more than one name, there are basically 7 main shades and only three words you need remember; Claro, Colorado, and Maduro. Essentially, Claro is light, Colorado is medium and Maduro is dark.

So how do we go from 3 colour names to 7 shades? By making combinations of these words. Colorado-Claro, is a shade between Claro and Colorado, just as Colorado-Maduro is a shade between Colorado and Maduro. To describe the very lightest and darkest shades, we simply repeat the names: Claro-Claro (or double-Claro) and Maduro-Maduro. However, the cigar industry likes to complicate matters, so Claro-Claro is also known as Candella, Colorado-Claro is most often called Natural, and Maduro-Maduro is almost always called Oscuro.

Having fun yet? Claro is also known as American Market Selection (AMS). These leaves are picked immature and dried quickly, retaining a pale green hue from the chlorophyll, from where we derive its fourth name: Jade. These wrappers are no longer as popular as they once were and are now quite rare.

English Market Selection (EMS) leaves are usually Natural or Colorado-Claro wrappers, but can be anything from Claro-Claro to Maduro. They tend to have more flavour than AMS wrappers and cost more because they take longer to produce. In addition, EMS wrappers come with a unique number so that you can trace them back to their source.

Spanish Market Selection may be either Maduro or Oscuro and are among the darkest wrappers, also often being sweet.

Here is a good picture of the 7 major wrapper colours. Observant readers may notice something interesting on the cigar band of the Camacho: It is labelled ‘Triple Maduro.’ Unlike Double-Claro, this is not yet another wrapper colour, but refers to the fact that the wrapper, filler, and binder all consist of Maduro. Camacho was the first brand to bring such a cigar to market and it has received good reviews.

So how do these colours come about? We have already discussed how Claro-Claro is made. As mentioned previously, Colorado-Claro is also called natural, which in itself speaks volumes. Generally, the lighter colours are from shade-grown tobacco, while darker colours are achieved by heating and cooling the tobacco in an enclosed space, so the oils that escape during heating can retreat back into the leaf during cooling. For darker wrappers, this process may be repeated several times.

Wrapper leaves from various parts of the globe are also associated with certain colours due to the traditions surrounding the production of tobacco in those regions. Mexican tobacco is grown in full, hot sun and is usually very dark. Cameroonian wrapper is known for a singular texture, called ‘tooth,’ and commands a high price.

A common misconception is that the wrapper colour is an indication of the strength of the cigar. A wrapper constitutes less than 10% of the tobacco in the cigar and it is entirely possible that a dark wrapper can be paired with mild filler leaf. By mixing various tobaccos, the roller can achieve a complex smoke, as long as the constituent parts are in balance and the flavours complement one another. This is part of the art of fine cigar manufacturing. While there is a tendency by some manufacturers to align the strength of a cigar with the visual representation given by the wrapper, it is best not to make any assumptions.

Good tobacconists are enthusiastic about their products and provided they have the time, are usually a good source of information. Don’t be a ‘tyre-kicker,’ make a few purchases to show your support, and you should soon have access to a wealth of advice and anecdote.

Next month we will look at some of the many cigar shapes and sizes, and also why they exist.

 

 

 

The 2012 DEMA Convention will  be held in Los Angeles from September 28-30 and is designed, through workshops and privileged information shared by our speakers & educators, to advance the professional development and resources of all attendees. Speakers will include Teresa Leigh, Charles MacPherson, Bob King, Bonnie Low Kramen, Vickie Sokol Evans, Elise Lewis, David Gonzalez, Katie Vaughn, Marta Perrone, Donna Shannon and many others.

Breakout sessions will occur throughout the convention on subjects such as:

  • Conflict resolution with the family
  • Agency etiquette & rules of engagement
  • Handling divorces/life changes/tragedies with the family
  • Work agreements: manager vs. hourly employee
  • Resume construction
  • Reading body language
  • Home Automation & Smart Home Technology
  • Garment care 101 & beyond
  • Employer & employee boundaries
  • Family office interaction & communication with principals
  • Establishing structure & boundaries with the family office
  • Managing off-the-books employees and the consequences
  • What are you liable for as a private service employee?
  • Contract negotiation & best practices (employment & vendor)
  • Interviewing best practices
  • Proper care of luxury linens
  • Career fair, with too many agencies participating to list

For only $185.00, this is the must attend event for anyone who is either in the private service industry or considering entering. To learn more about the Convention and how to register go to www.demaconvention.com

Let’s Talk about Wine, Part VIII

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

One of the most famous regions in the world for wine production is Bordeaux, in the southwest of France. It is also one of the largest—if not the largest—areas to produce so much appreciated libation, no doubt as a result of almost 2,000 years of experience.

The region obtains its name from the city of Bordeaux and faces the Atlantic Ocean. The wine production spreads 100 km (60 miles) around the city located in the biggest estuary in Europe fed by three rivers: the Gironde, and its two tributaries, the Garonne and the Dordogne, which create the ideal setting for growing vineyards and making wine.

Bordeaux is itself divided into three different sub-regions: “the right bank,” situated on the right side of the Dordogne river, in the northern parts of the regions, around the city of Libourne; “Entre-deux-mers” (meaning between two waters is the “island” surrounded by the Dordogne and the Garonne rivers; “the left bank” is located on the left bank of the Garonne river and is where the city of Bordeaux lies.

The major reasons for the exceptional wines produced are the excellent environment and weather conditions: climate is Oceanic, with short and mild winters, hot summers, long autumns, and a high degree of constant humidity caused by the closeness to the ocean and the rivers. On the other hand, the soil is a mix of sand, clay and limestone, very rich in calcium, which ensures an adequate drainage of vineyard roots as well as an appropriate amount of minerals to feed them.

Bordeaux produces all sorts of wines, from regular table wine to be drunk young, to some of the finest (and most expensive) “brews” that mellow in the cellars (Châteaux) for many years and even decades.

Red Bordeaux accounts for almost 90% of wine production in the area. It is traditionally made from a blend of grapes, the most predominant varietals in Bordeaux being Merlot, Cabernet Franc, and Cabernet Sauvignon; as for whites, Sémillon and Sauvignon are the most cultivated, followed by Muscadelle.

There are up to sixty Bordeaux appellations and the wine styles they represent are categorized into six broad families based on the sub-regions (for red wines) and the sweetness (for whites). Thus:

-Bordeaux and Bordeaux Supérieur AOCs (Appellation d’Origine Controllée [Controlled Origin Appellation]) are fruity red wines with hints of oak to be drunk young (in the case of the regular Bordeaux), and stronger oak tastes in the case of Bordeaux Supérieur.

-Côtes de Bordeaux is a red produced in the outskirts of the region and wines under this category offer an intermediate quality between basic Bordeaux wine and the highest Bordeaux, which makes its pricing moderate.

-Libourne or “Right Bank” wines are brews whose top quality Châteaux blend a 70% Merlot with a 15% Cabernet Sauvignon and 15% Cabernet Franc. The most famous vintners in this area are Saint-Émilion and Pomerol and produce wines with a great fruit concentration and soft tannins.

Médoc Vineyard by Ph. Masfrand

-Red Graves, Médoc or “Left Bank” wines are typically made by blending 70% Cabernet Sauvignon, and 15% Merlot with 15% Cabernet Franc. The resulting drink is a full-bodied and very tannic wine.

-Bordeaux Blanc gathers all the dry white wines made throughout the region, often made from 100% Sauvignon Blanc or a blend dominated by S. Blanc and Sémillon, the resulting drink offer oak hints.

-Bordeaux Supérieur Blanc includes sweet white wines that are produced in several locations using Sémillon, Sauvignon Blanc, and Muscadelle grapes.

Under these broad categories, wines can also be labelled under the sub-regions or even the Cháteau, in the case of the best of the best wines. For example, one can talk about a Sauternes, a Puillac, a Margaux or a Lussac-Saint Emilion; or one can talk about Premier (first) Grand Cru Classé, Déuxieme GCC (second)… up until Cinquième GCC (fifth) to mention the most appreciated (hence expensive) wines of Bordeaux. All Grand Crus Classés are related to the most important Châteaux and are best known by the name of the Château itself, as in the case of Château Lafite-Rothschild, Château Latour, Cháteau Margaux.

These excellent wines are bottled in straight-sided and high-shouldered bottles with a pronounced punt at the base. The shoulders are also pretty straight, which helps to hold the sediment when old wines require decanting.

To enjoy white Bordeaux, the usual white wine glass best serves the drinker. For red Bordeaux, the ideal stemware involves the “Bordeaux glass” (not exclusively used for Bordeaux wines, but also for all rich and fully flavored wines). The Bordeaux glass involves a broad and tall bowl that helps develop all aromas and tastes to be enjoyed.

You have a lot to choose from in Bordeaux. Enjoy your choice and I invite you to follow us next month in our trip to Italy.

Sauternes, photo by Alexandre Moha

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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
Published Articles

Creative Strategies for Maintaining Training Quality without Busting the Budget

Since the publication early last year of The Butler is here to Stay, but will the Guests be Happy Driving Fords?, a noticeable trend has been observable in the hospitality industry toward the serious training of butlers and the establishment or improvement of butler programs or imparting superior butler service levels in guest-facing positions.

In the wake of mass affluents pulling back on their vacations and businesses also restricting budgets to deal with increased costs of business travel, the tourist industry has had to be even more creative in providing perceived value for money to attract guests in an environment where facilities and pricing do not differ materially within any one category—all while staying within their own restricted budgets.

With trainers similarly concerned with providing what the industry needs, hotels and even cruise lines have found a way to meet in the middle where all can win, from owner to investor, guest to management, butler to training company. It is this spirit of cooperation, rather than each party being totally intent on securing an advantage, that underlies or characterizes the smartness being applied.

Shared Training

Assuming a full and proper curriculum is offered, inclusive of provision of SOPs and classroom and en-suite hands-on training and apprenticeship, and the establishment where needed of an efficiently run department, then trainers have to be brought in who actually have worked as butlers in private estates and preferably also hotels, and know how to pass on their wisdom and skills effectively to trainees from a wide range of cultural backgrounds.

This then involves travel costs, because no butler training operations have an office in every country or state. These travel costs are reduced by the training company and/or hotel reaching out to hotels and resorts in nearby cities, states, or countries (or even the same city) to share in the travel costs by scheduling training sequentially. Resorts and hotels tend to be more comfortable knowing that the partners are in a neighboring country rather than the hotel next door, but this has not prevented competitors from collaborating to their mutual advantage in our experience.
The main difficulties are a) simply pushing through the various administrative details needed to obtain approvals and funding in a timely fashion from different hotels and their hierarchies, and b) then coordinating scheduling. The former just requires someone excited about the project and staying on top of requests for a rapid confirmation. The latter is not so difficult, as regions tend to have the same low seasons when training would be arranged normally.
Where budgets are really tight, we have had some hotels share in the same classroom segment of the training at one of the partnering hotels, and the trainer then traveling to each hotel in rotation to do the hands-on segment of the training in their specific environment and with their tools.

This shared classroom training has the effect of reducing training costs by a third approximately, or alternatively, of allowing more days to be allocated to training for more in-depth coverage of data and more classroom drilling to be done for a greater likelihood of retention and actual change in skill-sets, particularly the soft-skill training that needs to be done and which is so critical to effective butling.

Generally, the host hotel receives a discount for helping organize the training with other hotels and for the use of their conference room, and also has fewer costs because their staff do not have potential room and board to be covered, as do any participating hotels for training in a different city/locale.

Establishing Long-term Relationships

While the Institute has been the trainer of record for several chains, this often merely means that hotels will come to us first, but won’t necessarily use our services (usually because we tend to have higher rates than competitors). Other butler trainers similarly have established relationships with, and are recommended by, the corporate level of other chains. This, however, is not what is meant here by establishing long-term relationships. More particularly, a chain will partner with a specific butler-training provider to see to their entire butler program, certifying it. Several such chains have established relationships with the Institute, one of them because their main competitor was already in a relationship with another butler training company.

Norwegian Cruise Lines is perhaps not one that one would associate with butlers, catering more to mass tourism, but first looks are often deceiving: Norwegian has had butlers for over a decade (with strong retention records when compared with the rest of the industry or any hospitality venue) and it has a strong innovative drive that has seen it implement multiple firsts in the cruise industry, with competitors generally following suit. They have the largest ship-borne suites in the world, which lend themselves particularly well to butler service.

Recognizing the value of butlers to guests who would like and have plenty of opportunity to be pampered, they have either retrofitted several vessels by adding butler-service suites, or built newer vessels with butler service in mind. Moving beyond the four bulkheads to those providing the butler service, a top-down directive brought in an outside trainer, in this case, the Institute, to standardize and raise their butler service to the next level. This was not just conceived as a quick in-and-out training session so certificates could be displayed proudly by butlers and marketing alike, but as a long-term rollout of improvements.

The first thing to resolve was how to make the budget fit the Institute’s fees and the logistics of training on a dozen or so vessels where training times are generally doubled in order to allow half the butlers continue to service their customary 100% occupancy figures. This is where creativity won out by a simple stratagem.

The first action was a mystery guest visit on one representative vessel to determine current levels of service and training, so it could be determined where “here” was and how to then reach the “there” of the goal: offering the best and most extensive butler service in the cruise line industry—including the likes of the venerable QM2. This consultation included proposing what new services could be delivered and working out SOPs for new or improved existing services.

The Institute then trained the butlers, who had never had external butler training before, on the narrow focus of what is a butler and proprietary materials to bring about the required mindset and soft skills. This was done (still ongoing) on each vessel.

The next stage was to bring in the top butlers from each vessel to train them on one vessel, all at the same time, on the hard skills and SOPs, which were fine-tuned during the training. These butlers have now been armed with the approved SOPs and let loose to train their fellow butlers repeatedly and continually on the SOPs until they are all confident and competent.

With the necessary props and materials being organized by corporate, the new services will then be rolled out one at a time. The process continues thereafter, with regular quality control and recertification by the Institute, refining old and adding new services. Total time frame for roll out less than two years, but all accomplished within budget and without lowering standards by abbreviating training.

Contrast this thoroughness with the issues highlighted in The Butler is here to Stay, but will the Guests be Happy Driving Fords? and we can see clearly the difference between an organization that is serious about delivering (and taking full advantage of) what a butler adds to service offerings; and a resort that, in order to reduce costs, brings in a trainer at cost for three days to train 150 butlers and then believes its butlers are trained—but the guests don’t experience any significant improvement.

In the luxury market is the rarified uber-luxury LVMH, Louis Vitton Moet Hennessey, which is working on establishing their second property, Maison Cheval Blanc Randelhi, in the Maldives—and what promises to be one of the most exclusive destinations in the world. They are by no means the only hotel wanting to establish their butler department properly, and they have certainly moved heaven and earth to bring in all the needed partners to realize their goal over a time line that is adequate to the occasion. By taking a team approach and bringing in best-in-field trainers, with such as Thailand-based 365playground and Tailored Values to coordinate the rollout of everything from consultations and provision of SOPs to extensive on-site training, soft-opening coaching, and hard opening, LVMH is creating efficiencies while ensuring the highest quality standards are met.

Another example of collaborations directed at bringing about quality training is the coalescing of three butler schools (the International Institute of Modern Butlers, The British Butler School, and the Australian Butler School) and their syllabuses into a high-powered amalgam, and partnering with colleges around the world to raise service standards for the people in their region. Likewise, partnering with colleges individually so as to bring butler training and standards online in the hospitality industry training line-up.

These are just a few examples of a trend toward ensuring that what is purported to be quality actually is, while still recognizing that budgets are what they are—the two connecting based on the old adage: where there is a will, there is way. There is certainly plenty of will these days, as well as forward progress in the drive to maintain standards without busting the budget.

First published by Hotel Business Review

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The Institute Conducts Butler Training for South African State-sponsored Program

In common with other developing countries, South Africa has a high unemployment rate. The rate is highest among school leavers—the group least likely to find employment in the formal sector, particularly if they are from rural areas.

In tough economic climates, successful job applicants need qualifications and experience. Young matriculants have neither and unless their parents can fund their studies, they are effectively barred from the job market.

In an innovative approach, Signature Life Institute of Hospitality Studies started a training program for matriculants from rural areas in KwaZulu Natal. For six months, these students are living and working at a Life Hotel, gaining on-the-job experience in a field of their choice. Their options are: Kitchen, Reception & Guest Services, Housekeeping & Laundry, Food & Beverage, and Hotel Butling. Included in the course is 3-weeks of intensive classroom tuition.

The International Institute of Modern Butlers is proud to be associated with this initiative and, under the auspices of the Private Hotel School in Stellenbosch, outside Cape Town, has taken on the responsibility of training the Hotel Butler candidates.

One of the most exciting aspects of this program is that successful students receive placements at the end of the six-month period. This is in stark contrast to expensive programs that produce hopeful students who then face a tough job market. It is unfortunately true that the longer a graduate goes without finding a job, the less likely they are to be employed in the field of their qualification—a statistic this program seeks to overcome. This training must provide the students with real, useable skills that prospective employers need.

One of the Institute’s biggest challenges has been how to train students who have no background in the hotel industry within the time period allowed. We are confident that the unique program—following proven, proprietary Institute training materials—will provide each student with the required skills.

We are certainly committed to making it a success with our partners.

Frank Mitchell