Message from the Chairman
by Steven Ferry
What? Another year gone? How the time has flown! We have plenty of note to look back on this year, and I am sure you do, too. Another article has been published that might be of interest: What Happens When Quality Assurance Morphs into PR & Marketing? It is a challenge to impress upon hospitality managements that all the PR and marketing and social media positioning they ever needed would occur naturally by word of mouth if they would just focus on improving the quality of their service. For us butlers, it is so obvious…
Butlers in the Media
by Steven Ferry
As bad as things may seem occasionally in the media today regarding our profession, they do not come close to the antics of one Mr. Frank Miller. It appeared he lured a homeless man to his death in 1896, so that his employers would regard him as a hero defending their house from a “burglar”—just so he could keep his job as a butler. Turns out he obtained his job based on a false “resume” and had no experience as a butler. A nice article about one of Etihad’s lady butlers. Another nice article about hospitality butlers…
Letters to the Editor
“I wish to express a huge thank you to both Modern Butlers and Mr. Herman! Thank you for having Mr. Herman in your monthly Journal. I’m a house manager taking care of a huge estate in Beverly Hills that has more silver and brass in it than any other house I have ever taken care of. I was at my wits end dealing with all this silver, I knew I needed to be able to appreciate it more and have some affinity for it. I contacted Jeff for a pep talk about how to go about taking care of all these precious metals. He was so gracious with…
Professional Standards of Performance, Applications #21: A Worthy Foundation (VI)
by Prof. Richard Ratliff
This is the sixth and final article in a series discussing foundational principles for the Butler’s Standards for Professional Performance. Mr. Ratliff will be focusing for the next two years on a project for his Church, the Church of Latter Day Saints. We thank him for his contributions and we wish him much success with his new project. Scenario: An innocent gesture, perhaps, but troubling nonetheless. A guest couple were leaving after a visit with the host family. In an effort to thank the butler for his part in the evening’s activities…
The Wisdom of Butlers Past, Part 31: Breakfast
by Steven Ferry
Having covered the managing of F&B items, we’ll next take a look at the standards and expectations for the service of food and drink two centuries ago, starting with breakfast. Butlers were directed to “place green cloth on the table and then the linen cloth. If the linen cloth is too large for the table, turn it up under the green cloth.” Tea and coffee was served, with one staff person having the responsibility of making the tea or coffee, and having the usual cream jug, tea/coffee pot, sugar and tongs, placed conveniently…
The Butlers Speak: Working with the Chef or Being the Chef
by Steven Ferry
This month’s subject examines the butler and the chef, or having to be the chef, too.One third of the butlers surveyed have never had to cook, but the majority had the skill and were required to use it. All had had to work with chefs and manage them delicately. One butler had three chefs to prepare all meals for the employer, the staff, events, and for the employer’s aircrafts. This butler did, however, provide fruit preparation and an egg every now and then when serving breakfast. Another, while working as head...
Staff Training: Training
by Frank Mitchell
Thinking in sequences is an important skill for a butler and an important element in anticipating. 999: The number dialed in the UK when reporting an emergency. Definition of emergency: “A serious, unexpected, and often dangerous situation requiring immediate action.” Unexpected: A math problem be resolved in order to dial emergency services. Result? Two emergencies…
Let’s Talk Mixology, Part 50: White Chocolate Eggnog Punch
by Amer A. Vargas
As Christmas is approaching at a steady pace, it’s time to start making preparations for family gatherings during the holiday season. And of course, cocktails can be an important part of those gatherings. On this occasion, we suggest a variation of the classic and very Christmassy eggnog punch. Our suggestion is itself a variation of a Chocolate Eggnog recipe by famous chef Jamie Oliver that you can see by clicking here. These are the ingredients that you will need for about 8 servings…
Consulting the Silver Expert: Removing Labels
by Jeff Herman
If you have purchased a silver object with a price label that won’t peel off, don’t reach for a scrubby pad or steel wool. Instead, try using a hair dryer on a LOW setting (a heat gun is too hot) to warm the label gently. The label should now peel off cleanly. Note: Never use a hair dryer on lacquered pieces. If the label leaves a sticky residue, wait for the piece to cool and try removing the glue with some hand sanitizer, canola oil, or olive oil on a cotton ball or make-up pad. If this fails, place a cotton…
In Their Words: How Those Trained by the Institute’s Trainers Feel about Their Experience
A few words from the butlers who attended the refresher training and the butler basics course performed by Mr. Amer Vargas at the beautiful Sofitel Legend Santa Clara in Cartagena de Indias, Colombia, and from the management team and butlers at the Ungasan Clifftop Resort in Bali, in Mr. Budi Prihardjanto’s training in October/November…
Recent Hospitality Graduates
On this occasion, we welcome a number of new butlers and we greet again other butlers who attended a refresher training. Mr. Budi Pridharjanto visited the beautiful Ungasan Clifftop Resort in Bali, whilst Mr. Amer Vargas trained at the Sofitel Legend Santa Clara in Cartagena de Indias. To all of you, our best wishes for a life full with success and impressed guests!…
Placement and Job Vacancies
We will be announcing a new VP Placement very soon — a professional who has extensive experience in household management at the highest levels, and knows how to find the right people for the job…
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The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world. Contact us for all your training needs via email at enquiries@modernbutlers.com or via telephone: USA 1-813- 354-2734. We invite you to also visit our website www.modernbutlers.com for more information.
Please email the editor of The Modern Butler’s Journal at newsletter@modernbutlers.com with any article ideas, concerns, comments, or suggestions.
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