The Butler Speaks

Each team was responsible for a production station and all the teams reported to the executive chef - and because this method was so successful commercially, it trickled down to become an integral part of household management. Today, all large households maintain many of the principles of staff organization, and this is true of the whole staff, not just the kitchen staff.

And by 1871, for the first time in history, the domestic working class had grown by 21 percent, making it the largest group of employees in Great Britain.

White gloves were used to set a table so that the footman's fingerprints didn't smudge the plates.

Regardless of our fascination with what is a bygone era, what remains true - and will remain true forever - is that there will always be a need for good service professionals, for people who know how to behave with grace and classic style, and how to make a household run smoothly and seamlessly no matter what its size.

The introduction of electricity changed domestic service significantly, and it also led to a reduction of staff within Edwardian estates because not as much physical labour was needed to keep a home running.

Even as servants who kept their jobs had a slightly easier time of it, household staff generally suffered the consequences of the invention of electricity in the form of lost employment. Electricity in the home signalled the dawn of a new age, but in some ways it was also a harbinger of the fall of the service industry, which was yet to come.

The family upstairs rarely ventured downstairs. Occasionally the lady of the house might go below in search of a servant, but her husband was never seen downstairs.

Each room served a specific purpose, such as a small room used specifically for polishing shoes, or one devoted to polishing silver.

Be on time: When it comes to important events, there is no such thing as "fashionably late."

A handwritten note is appropriate to thank a host or hostess for their hospitality, to send thanks for a gift or to express condolences or congratulations. Try in each case to add a personal touch.

A stationary wardrobe is a collection of assorted writing papers, note cards and envelopes to suit all occasions. It also includes calling cards which present a name and address or phone number, but don't include any business information. A good butler will collect a stationary wardrobe to reflect the style of the residence or environment. He or she will write thank-you notes and other correspondence from the household on this personalized stationary.

A great butler has the ability to go about his or her work almost invisibly. In fact, invisibility is a trait that to this day continues to be much sought after in the service industry.

Another skill that clearly defines the butler is the ability to anticipate. I must tell you that the ability to anticipate your employer's needs——whether you are a butler or not——is a powerful one that trumps almost any other.

[The traditional English butler's] day revolves primarily around preparing and presenting three meals a day in the dining room...

A butler will call the guest Mr. or Mrs., plus their last name. He will never address a guest by first name.

If you need to thank Aunt Anne for the birthday present, it cannot be done via text. Send her an e-mail or handwritten note to express your gratitude, and family gatherings will be far more pleasant!

When holding a beverage, try to keep it in your left hand; this keeps your right free for handshakes.

When standing correctly at the front door, in the dining room or at any point within service, your hands should always be behind you, clasped together while you stand in a tall position. Standing with your hands in front of you is considered rude.

Even in social settings today, it's gentlemanly when dining to help a lady with her chair. This applies not only to a butler but to any dinner guest in a restaurant.

Introduce the person of lesser status to the person of higher status [when making introductions].

Proper introductions are probably not something you'll ever be complimented for, even if people do admire your grace and style. But if you get an introduction wrong, believe me, people will notice...

Building the perfect fire starts with good dry wood. Ideally, wood is cured for one year to allow all the moisture to escape before it is lit.

Afternoon tea began in the United Kingdom during the Victorian era and was enjoyed by middle- and upper-class households. Usually served between 3 p.m. and 5 p.m., it was a means of staving off hunger until dinner, which was served later in the evening. Afternoon tea usually consists of a service of tea, with scones, cakes, pastries and/or sandwiches.

There's something wonderful about receiving a well-wrapped gift. It makes the recipient feel special, and it shows that the giver cares enough to do things properly.

A beautifully wrapped gift looks even better tied with a bow.

...there are two important rules when entertaining: 1) Make sure everyone has a drink in hand. 2) Make sure everyone has someone to talk to. Believe it or not, these two tips are more important than the decor, the music or the food being served. At any gathering you host, if you can just make sure people feel comfortable, relaxed and connected with others, your event will be a success.

And all of the food that I served had to be what I call "fork food"——food easily eaten with just a fork and no knife.

I believe that as a host you can never totally relax. That doesn't mean you can't enjoy your own party, but to make it a success you need to attend to your guests, and this attention is what allows them to relax and have a great time.

Not that to work efficiently, a buffet line should always move in one direction.

And some law firms take prospective candidates out for lunch as part of the final interview process and judge them in part on how they eat, drink and speak at the table. As potential employers, they want to know if a candidate will be able to entertain important clients without embarrassing themselves or the firm.

...and wherever I'm dining, I make sure to have a jacket on hand!

When you sit down, put your napkin on your lap.

Use cutlery in the right order: No matter where you are in the world, start by using the cutlery farthest from your plate and work your way inwards towards your plate, course by course.

Never start your meal before the host or hostess.

Whenever you don't know what to do, never look at the person beside you; instead, look to the host or hostess. It's their table, so they will know what utensils to use with which course.

As your mother always said, no elbows on the table. Also, don't let your elbows stick out at your sides like wings. Keep them tucked into your body, especially when lifting food to your mouth.

If a meal is included as part of a job interview, remember your table manners! They're not offering you lunch because they're worried that you're hungry.

Never lean over the plate. Instead, bring your fork to your mouth.

Speaking while holding your cutlery and, worse yet, pointing with your cutlery while speaking is considered very rude. Put cutlery down while chewing.

If you must blow your nose, never do it at the table. Excuse yourself and go to the restroom or elsewhere.

At the end of every meal, the napkin always goes on top of the table, never on your chair.

But how do you master the art of conversation? First, make an effort to speak with those on either side of you, and at a normal volume. Second, if you're lost for conversation subjects, say something flattering to your neighbour. Don't gush with false flattery, but find something kind, gracious and sincere to say. Third, come prepared with something to speak about.

In Japanese restaurants, you will often be served pickled ginger with sushi and sashimi. It is served to cleanse the palate. Never pile the pickled ginger on top of your sushi; this is considered bad form.

Watching how a person eats bread can tell you what they know about table etiquette. The proper way is to take a piece of bread or roll from the bread basket and place it on your bread plate or directly on the tablecloth if there is no bread plate. Break off one bite-sized piece before you eat it. Do not bite into the bread or roll directly. Always tear a small piece off to eat. Do not use your knife to cut the bread...

A furniture conservator and friend of mine, Mr. Greg Kelly, once described our role in caring for household items as "custodians of fine furniture for future generations." Before he said this, I'd never thought of my butlering role this way. Instead of concentrating on the drudgery and stress of maintaining the cleanliness of every object in a household, I was heartened to think of my role——and indeed the role of all the household staff——as that of a preserver of a kind of legacy.

Housekeeping is the day-to-day work that goes into tidying, reorganizing and detailing rooms in a home after it has been properly cleaned.

House-cleaning is the foundational work that goes into keeping a home clean. This includes washing floors, vacuuming carpets, dusting furniture, cleaning shower stalls and toilets, washing bed linens and so on.

Deep cleaning is what many households think of as "spring cleaning"; however, for me, deep cleaning includes special projects as well as scheduled cleaning tasks that may or may not correspond with seasons.

A good general caddy includes a multipurpose cleaner (such as vinegar/water solution), an all-purpose pH-neutral soap and water cleaner, non-abrasive cream cleanser, alcohol, baking soda, rubber gloves, clean microfibre cloths, paper towel, sponges, an old toothbrush and a squeegee.

...it's better to try to clean something first with just a dampened cloth rather than loading your cloth with harsh cleaning chemicals.

And always clean a room from top to bottom (so that any dirt or dust that falls will be picked up) and from left to right (so you can keep track of what you've done).

I've noticed a shift to microfibre mops, which are more effective than traditional cloth mops at catching stray dust or hairs that may have been missed during sweeping.

Fill the mop bucket with a cleaning solution of pH-neutral soap and hot water (1 capful of soap to 1 gallon of water).

Dusting and vacuuming on a regular basis is important because built-up dust will only attract more dust. Damp dusting is by far the best method, but when cleaning with water, don't use too much of it. Aim for less rather than more.

Vacuum once a week or more often in high-traffic areas.

Always lightly dampen cotton and linen shirts with water using a spray bottle before ironing.

Everyone should know how to sew on a button. It's a must-have skill that can come in handy in an emergency.

Anytime you have an item that comes stored in plastic——such as a shirt from the dry cleaners——remove the plastic immediately so that the fabric can breathe. Otherwise, the fibres will break down and the fabric will turn yellow——and that stain will never come out.