Showing posts with label Butler's Manners. Show all posts
Showing posts with label Butler's Manners. Show all posts

Monday, August 5, 2019

Etiquette of Modern Era Butlers

“For the new super-rich, an English butler is a status symbol to line up alongside the Swiss banker, French chef, German car manufacturer, and Italian lover. The English are seen as refined, dignified, deferential, reserved, formal when needed, and able to adapt to any given situation without giving way to emotion or anxiety. They are also there to bring sophistication and old-world charm to the halls of their otherwise ostentatious homes; a touch of class alongside the gold taps and garish chandeliers.” –“... the two most desirable qualities in a good butler are loyalty and discretion. Loyalty, but also the ability to ignore his pretensions (and there are many), and discretion as a confidant who can also stay socially aloof.” The Guardian, 2011, photo source Pinterest 

Running households for the rich has payoffs for Coachella Valley’s top domestics 

Imagine having a butler order custom brass or porcelain matchboxes for your party guests. Or employing three butlers; one to oversee household operations, one to take care of paintings and another to polish floors. That might seem a little far-fetched to most people, but not those in the Coachella Valley. Butlers may not be as plentiful now as they were 100 years ago, but the profession is far from dying out. Butlers are in demand, particularly by single business professionals and entrepreneurs with new wealth, according to local butlers and two Palm Springs employment agencies “There is a bigger demand here for butlers because of the influx of wealth into the valley. 


The younger blue bloods in the 1960’s were out there doing their own thing Now they are going back to the old style,” said Michael, a butler for an affluent local businessman. Michael, 40, spoke on the condition his name not be used, thus ensuring anonymity for his employer as well as for himself. “Discretion is of the utmost importance,” he said. “There are some things about an employer that you wouldn't even tell your brother.” Michael has worked his way up through the ranks, learning the business as he went along. “You learn as things happen,” he said, “I used to move with great caution. If I made a mistake around guests, I would move swiftly, like nothing happened. If you make a mistake and get nervous, you’ll make the people around you nervous.” 

He has worked for British aristocrats, royalty and Australian diplomats. The story of his career sounds like a fairy tale. Michael, the youngest of six children, was reared in an old-fashioned home in Ireland At age 16, he landed a job as a pantry man for Sir Edward and Lady Wills, at the tobacco magnate’s eight-bedroom country estate in Berkshire, England His assignments: polishing the silver, cleaning “a huge hallway" and setting aside silverware, glasses and plates for the head butler to set the table. 

Employers with large domestic staffs rank butlers according to their responsibilities. The first or head butler is usually given the coveted duties. His tasks include greeting guests, pouring tea, serving dinner, planning menus and managing the domestic staff. Although Michael was promoted from pantry man to third butler, he soon grew weary of life on the secluded estate. After he and the other domestics returned from the Wills’ annual stay at the family castle in Scotland, he left for London. He then worked as the second butler for the Duke of Gloucester at St James Palace in London. His duties included serving afternoon teas for world figures such as Queen Elizabeth, the Queen Mother, King Hussein of Jordan and Queen Beatrix of The Netherlands. “Working with royalty was more important for my mother than for me.” Michael said “She took great pride in my profession. I was taught a lot about how to work in a very formal environment with people on a one-to-one basis.” 

In England, butlers often exchange notes on the tastes of the people they serve Michael said it was common for butlers to call each other before a dinner party to learn what foods the guests liked or disliked. When guests arrived, they were greeted with their favorite drinks without having to ask. Michael said to be a butler, “you have to have a lot of dedication. And tranquility must prevail at all times.” Sometimes striving for perfection is hard to turn off. Michael admitted he has a habit of arranging other people’s tables when he is a dinner guest. 

Like Michael, valley resident Jackson, who didn’t want his last name used, also worked his way up the ladder to his status as butler Jackson. 36, became a hotel busboy at age 16 and later worked at a variety of jobs. It was in Las Vegas that he entered domestic service, working at a seven-acre home once owned by billionaire Howard Hughes For nine years he took charge of the estate and even managed the rearing and breeding of Andalusian horses. “When you work for a family you become part of the family on the service side. You see children grow up,” Jackson said. When his employers were divorced, Jackson decided he wanted a change His next job was in Beverly Hills. "I worked briefly for a Hollywood’ wife. I wish her husband would find out the truth,” he said, referring to her extramarital affairs. “A lot of those women have their noses up two inches higher than God intended. But they can’t fool the butler because I've seen it all.” 

Jackson, who has been a butler for 14 years, said he doesn’t mind being called a servant. “I’m there to serve the needs of the family. We’re all servants in life. You’re providing a service to your employer,” he said. His present boss is listed in Forbes Magazine as one of the nation's wealthiest men. “I work within a budget and spend the money as if it were my own.” Jackson said money isn’t a concern when planning a lavish party. The key to being a butler, Jackson said, is knowing your employers’ habits and keeping them content and happy. “What makes a good butler is surprising their (the employers) lives with new things, like food. Or using floral arrangements to create a little spark that gives them something new to look at. Doing things always to please them . . never to embarrass them,” he said. Jackson said he loves his job because it enables him to be around the ultra-rich. 

Charles, who also wanted anonymity, said he’s been a butler/houseman for 25 years. His local employer is also well-to-do. “I chose to be a butler because I found it a means of always being employed," he said, “There are always going to be wealthy people and wealthy people can always afford help.” He is an American butler who grew up in an area where there was no work except as domestic help. “I went to school and worked part time as valet," Charles said. “After I finished school, I had trouble finding a job. I went back to being a domestic because you usually have room and board, a very decent salary and ample time off.” Also, a car allowance is often provided. “If you’re smart, you can pretty much keep all you earn," Charles said. 

Palm Springs resident Sonny Karlsson, 45, arrived in the United States from Sweden in 1964. “When I came to America I didn’t have any idea about being a butler, other than what I saw in the movies,” he said. One year later, he was a Beverly Hills butler for Lita Annenberg Hazen, sister of Rancho Mirage resident Walter Annenberg. Five years later Karlsson went into business for himself, mainly serving dinners as an on-call butler. His clients included the late Henry Fonda, Kirk Douglas, Bob Hope, Danny Kaye and the late Walt Disney, he said. Karlsson also worked for Mrs. Henry Ford 11. He served at “very, very formal dinner parties” and once worked for five weeks at her Long Island estate. He is still in business serving dinners, but his 25-year-old son now helps. Karlsson, Charles, Jackson and Michael agreed that a live-in butler’s life is hard work, but they say the pay is good with a $500 average weekly salary. Jan Williams of the Palm Springs Employment Agency said her firm has placed butlers with monthly salaries ranging from $800 to $2,000, depending upon the butler’s experience and the employer’s needs. “Employers usually want incredible reference checks and a great work background,” Ms. Williams said. The wealthy who live on large estates frequently demand security checks with the FBI. 

“When butlers are working with larger estates, naturally they’re going to be in contact with diplomats from all over the world,” she added The head of the household usually interviews butler candidates himself, Ms. Williams said. Ms. Williams and Dorothy “Sully” Sulman, of Surfside Services Agency in Palm Springs, said many people still maintain that the stereotypical English butler is tops. Ms. Sulman said, “A true domestic is one who smiles, does what he is told and keeps his mouth shut. In other words, what goes on in the household is nobody’s business. Butlers are servants, period. They serve.” 

Butlers in Southern California frequently come to Palm Springs in search of work and solitude, she said. “Butlers in Beverly Hills and Hollywood are killing themselves with kinky parties and Mickey Mouse parties,” Ms. Sulman said. “They have to tolerate what goes on there. So, they come here when they get tired of working at that level and under the stress of that particular kind of world.” Ms, Sulman said many local employers who want butlers are “geriatric people” who need to be pampered. Why do Coachella Valley residents hire butlers? “So they never run out of anything and when they reach out for something, it’s there,” Ms. Sulman explained. – By Noel Fletcher, Desert Sun News, 1985 


Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia 

Monday, December 9, 2013

Etiquette and Duties of Butlers

“He places the silver and plated articles on the table, sees that everything is in its place, and rectifies what is wrong...”
The domestic duties of the butler are to bring in the eatables at breakfast, and wait upon the family at that meal, assisted by the footman, and see to the cleanliness of everything at table. On taking away, he removes the tray with the china and plate, for which he is responsible. At luncheon, he arranges the meal, and waits unassisted, the footman being now engaged in other duties. At dinner, he places the silver and plated articles on the table, sees that everything is in its place, and rectifies what is wrong. He carries in the first dish, and announces in the drawing-room that dinner is on the table, and respectfully stands by the door until the company are seated, when he takes his place behind his master's chair on the left, to remove the covers, handing them to the other attendants to carry out. After the first course of plates is supplied, his place is at the sideboard to serve the wines, but only when called on.
“After the first course of plates is supplied, his place is at the sideboard to serve the wines, but only when called on.”
The first course ended, he rings the cook's bell, and hands the dishes from the table to the other servants to carry away, receiving from them the second course, which he places on the table, removing the covers as before, and again taking his place at the sideboard.

At dessert, the slips being removed, the butler receives the dessert from the other servants, and arranges it on the table, with plates and glasses, and then takes his place behind his master's chair to hand the wines and ices, while the footman stands behind his mistress for the same purpose, the other attendants leaving the room. Where the old-fashioned practice of having the dessert on the polished table, without any cloth, is still adhered to, the butler should rub off any marks made by the hot dishes before arranging the dessert.

Before dinner, he has satisfied himself that the lamps, candles, or gas-burners are in perfect order, if not lighted, which will usually be the case. Having served every one with their share of the dessert, put the fires in order (when these are used), and seen the lights are all right, at a signal from his master, he and the footman leave the room.

He now proceeds to the drawing-room, arranges the fireplace, and sees to the lights; he then returns to his pantry, prepared to answer the bell, and attend to the company, while the footman is clearing away and cleaning the plate and glasses.

At tea he again attends. At bedtime he appears with the candles; he locks up the plate, secures doors and windows, and sees that all the fires are safe.
 
One of the most famous butlers in U.S. history (pictured) was Alonzo Fields (1900-1994). For more than two decades, he served in the White House, under United States Presidents Hoover, Roosevelt, Truman and Eisenhower. – “The office of butler is thus one of very great trust in a household.”

In addition to these duties, the butler, where only one footman is kept, will be required to perform some of the duties of the valet, to pay bills, and superintend the other servants. But the real duties of the butler are in the wine-cellar; there he should be competent to advise his master as to the price and quality of the wine to be laid in; "fine," bottle, cork, and seal it, and place it in the bins. Brewing, racking, and bottling malt liquors, belong to his office, as well as their distribution. These and other drinkables are brought from the cellar every day by his own hands, except where an under-butler is kept; and a careful entry of every bottle used, entered in the cellar-book; so that the book should always show the contents of the cellar.
At tea he again attends.
The office of butler is thus one of very great trust in a household. Here, as elsewhere, honesty is the best policy: the butler should make it his business to understand the proper treatment of the different wines under his charge, which he can easily do from the wine-merchant, and faithfully attend to it; his own reputation will soon compensate for the absence of bribes from unprincipled wine-merchants, if he serves a generous and hospitable master. Nothing spreads more rapidly in society than the reputation of a good wine-cellar, and all that is required is wines well chosen and well cared for; and this a little knowledge, carefully applied, will soon supply.

The butler, we have said, has charge of the contents of the cellars, and it is his duty to keep them in a proper condition, to fine down wine in wood, bottle it off, and store it away in places suited to the sorts. Where wine comes into the cellar ready bottled, it is usual to return the same number of empty bottles; the butler has not, in this case, the same inducements to keep the bottles of the different sorts separated; but where the wine is bottled in the house, he will find his account, not only in keeping them separate, but in rinsing them well, and even washing them with clean water as soon as they are empty.

There are various modes of fining wine: isinglass, gelatine, and gum Arabic are all used for the purpose. Whichever of these articles is used, the process is always the same. Supposing eggs (the cheapest) to be used,—Draw a gallon or so of the wine, and mix one quart of it with the whites of four eggs, by stirring it with a whisk; afterwards, when thoroughly mixed, pour it back into the cask through the bunghole, and stir up the whole cask, in a rotatory direction, with a clean split stick inserted through the bunghole. Having stirred it sufficiently, pour in the remainder of the wine drawn off, until the cask is full; then stir again, skimming off the bubbles that rise to the surface. When thoroughly mixed by stirring, close the bunghole, and leave it to stand for three or four days. This quantity of clarified wine will fine thirteen dozen of port or sherry. The other clearing ingredients are applied in the same manner, the material being cut into small pieces, and dissolved in the quart of wine, and the cask stirred in the same manner.
Having carefully counted the bottles, they are stored away in their respective bins
 To Bottle Wine.—Having thoroughly washed and dried the bottles, supposing they have been before used for the same kind of wine, provide corks, which will be improved by being slightly boiled, or at least steeped in hot water,—a wooden hammer or mallet, a bottling-boot, and a squeezer for the corks. Bore a hole in the lower part of the cask with a gimlet, receiving the liquid stream which follows in the bottle and filterer, which is placed in a tub or basin. This operation is best performed by two persons, one to draw the wine, the other to cork the bottles. The drawer is to see that the bottles are up to the mark, but not too full, the bottle being placed in a clean tub to prevent waste. The corking-boot is buckled by a strap to the knee, the bottle placed in it, and the cork, after being squeezed in the press, driven in by a flat wooden mallet.

As the wine draws near to the bottom of the cask, a thick piece of muslin is placed in the strainer, to prevent the viscous grounds from passing into the bottle.

Having carefully counted the bottles, they are stored away in their respective bins, a layer of sand or sawdust being placed under the first tier, and another over it; a second tier is laid over this, protected by a lath, the head of the second being laid to the bottom of the first; over this another bed of sawdust is laid, not too thick, another lath; and so on till the bin is filled.

Wine so laid in will be ready for use according to its quality and age. Port wine, old in the wood, will be ready to drink in five or six months; but if it is a fruity wine, it will improve every year. Sherry, if of good quality, will be fit to drink as soon as the "sickness" (as its first condition after bottling is called) ceases, and will also improve; but the cellar must be kept at a perfectly steady temperature, neither too hot nor too cold, but about 55° or 60°, and absolutely free from draughts of cold air.

“Sophistication might be described as the ability to cope gracefully with a situation involving the presence of a formidable menace to one's poise and prestige (such as the butler, or the man under the bed -- but never the husband).”  James Thurber 

–From Mrs. Beeton, 
“The Book of Household Management.”


🍽️Etiquette Enthusiast, Maura J. Graber of The RSVP Institute of Etiquette, is the Site Editor for Etiquipedia© Etiquette Encyclopedia