Archive for September, 2012

High – Tech Butler Training

Posted on: September 28th, 2012 by Butler Academy 2 Comments

The Butler Academy focusses on modern and technology driven training. With Mr. Van Zyl who offers a unique and interesting subject at the Butler Academy. Our Butlers receives training on LCD, LED, PLASMA, Microsoft v/s IOS and much more….

 

One of the most important key notes in the training is House Automation, Butlers will work in modern homes who have computerized systems e.g.. lights and garden will be controlled by a single touch of a button!

 

What is Home Automation?

 

Home automation (also called domotics) is the residential extension of “building automation”. It is automation of the home, housework or household activity. Home automation may include centralized control of lighting, HVAC (heating, ventilation and air conditioning), appliances, and other systems, to provide improved convenience, comfort, energy efficiency and security. Home automation for the elderly or disabled can provide increased quality of life for persons who might otherwise require caregivers or institutional care.

 

 

Table Service – Four Seasons

Posted on: September 27th, 2012 by Butler Academy No Comments

 

The Butler Academy has a long standing affiliation with the “Four Seasons” Hotel in the USA; herewith  sneak a quick look into the world of Table Service or Table Etiquette.

 

 

Butler Training – Ultimate Butler Training School

Posted on: September 27th, 2012 by Butler Academy No Comments

The Butler Academy located in the heart of Cape Town is proudly the only Butler Training Academy in the world who offers unique modules as Jet Butler and Yacht Butler. We also give exceptional value to our candidates who train under the SABA umbrella. Herewith a unique video, join us – we will set your dreams alive.

 

 

Hotel Butler Training – Fancourt George

Posted on: September 27th, 2012 by Butler Academy 1 Comment

Hotel Butler Training

 

The South African Butler Academy offered a unique training butler program at Fancourt George – The Manor House! With the superior touch of our butler program we can definately see the results in “Butler Service”

 

Manor House

 

“Blanco House”, the 150 year-old original Manor House and National Monument set on the 613 hectare Fancourt Estate was meticulously remodelled to create a boutique hotel that offers old-world, new-world and out of this world beauty and elegance.  The Manor House offers a unique combination of classic opulence and the indulgent sophistication of a 21’st century boutique hotel.

luxury suites

 

Designed in a contemporary classic style, the décor features sensual metallic, cool hues of grape, moss and granite, and every modern convenience and luxury amenities.  Each 60-sq-metre room is decorated with furniture that instantly takes you to an era of beauty, timelessness and grace.  Each luxury suite has a separate lounge area and butlers reception to ensure absolute privacy, and the very best in understated elegance.

Trained by the South African Butler Academy  – Well done SABA

 

Concierge Service – Butler Training

Posted on: September 27th, 2012 by Butler Academy 9 Comments

Butler as a concierge

 

A personal concierge service runs on the most basic of premises. People want things done but don’t have the time to do them. But they’re happy to pay someone to take care of their business efficiently and with a touch of class. Why not let that someone be you?

 

 

Although personal concierge services are a fairly recent development, the number of companies that serve time-starved clients is mushrooming, right along with customer demand for such businesses.

A list of some duties may include:

  • Airline reservations
  • Booking Travel
  • Catering coordination
  • Dry cleaning pickup
  • Gift wrapping
  • Grocery shopping
  • Office assistance
  • Organisation services
  • Personal Shopping
  • Private Jet reservations

 

Use your imagination and artistic skills that come naturally to you. Not only will you stand out ” WOW FACTOR”  and be invaluable to your client, you will also find yourself beginning to 
undertake tasks and services you might never have considered in the 
past, as well as seeking out opportunities to impress your principle.

 

 

 

 

 

Butler Training – Portuguese Butler

Posted on: September 25th, 2012 by Butler Academy No Comments

 

Meet our Portuguese Butler Maria! As every international Butler enjoys every single moment at the Butler Academy and our Beautiful homes which encompasses of exceptional butler training!

 

 

Butler Training – Silver Care

Posted on: September 25th, 2012 by Butler Academy No Comments

 

Silver Care and Silver Care Training at the Butler Academy, The Butlers polish our silver which we as butlers are exceptionally proud of! Restoring the true art of Butling!

Butler Training – The photo shoot

Posted on: September 25th, 2012 by Butler Academy No Comments

Exclusive Butler Training, the Butlers always “religiously” go up to Rhodes Memorial for our final photo shoot and tour the Cape Gardens! Absolutely the “high” of our Butler Training Course.

 

How to set a Formal Dinner Table – Newton Cross

Posted on: September 25th, 2012 by Butler Academy 2 Comments

Formal table setting:

 

More than just an exercise in creating a fancy display or a tedious ritual, setting a formal table can be a sojourn into the past — to a time when a dining experience might be viewed as the height of refinement.

 

And like many traditions with detailed rules, it’s often easy to focus only on the how-tos at the expense of exploring the interesting.

 

The formal setting — seen in five-star restaurants, the dining rooms of upscale hotels, and your best friend’s wedding — was first developed in Europe as early as the 1700s, but it really took hold in the Victorian era.

 

Back then, the setting was actually a middle-class affectation of aristocratic medieval cultures and traditions, said Daniel Post Senning, co-author of the 18th edition of “Emily Post’s Etiquette” and the great-great-grandson of Emily Post, the doyenne of modern American etiquette.

 

IMPORTANT POINTS TO REMEMBER BEFORE THE DINNER!

 

1.    CLEAN DINING ROOM

 

2.    AIR THE ROOM

 

3.    VACUUM AND CHECK CURTAINS

 

4.    POLISH TABLE

 

5.    CHECK CHAIRS:  EXTRAS AND STURDINESS

 

6.    REMOVE PETS

7.    CHECK LIGHTING AND BULBS

 

8.    PREPARE SERVICE STATION

 

9.    LINEN:  TABLE CLOTH AND NAPKINS:  IRON AND FOLD

 

10.  CHECK CUTLERY:  POLISH SILVER

 

11.  CHECK AND STEAM/POLISH GLASSES

 

12.  CHECK AND CLEAN CROCKERY:  WHITE VINEGAR CLOTH

 

13.  CRUETS:  FILL AND CLEAN

 

14.  CO-ORDINATE WITH CHEF/CATERERS RE MENU

 

15.  PREPARE TABLE DECORATIONS

 

16.  LAY THE TABLE

 

17.  REMOVE CANDLES FROM FRIDGE AND TEST LIGHT

 

FORMAL SETTINGS

 

When you want to pull out all the stops and serve a number of courses, laying a traditional table is simple:

 

 

Working inwards from the right:       –  Soup Spoon  / Fish Knife or Knife for First Course /  Meat Knife

 

Working inwards from the left:    –  Fish Fork or Fork for First Course / Fork for Main Course

 

This is the most formal method of laying place settings.  The cutlery being suited to each course in turn.  Knifes and forks for fruit or a savoury offering at the end of the meal may be brought in when the course is served.  If the dessert is eaten with a spoon only, it is usual to lay this on the table for formal settings.

 

 

 

FINGER BOWLS

 

These are provided one to each guest when the food has to be eaten with the fingers.  For example, when peeling prawns (shrimps), cracking and cleaning lobster, eating globe artichokes and serving whole fruit at the end of the meal.

 

The bowls should be fairly small and wide-topped; glass is ideal.  The bowls are placed on small plates, saucers or delicate cotton mats.  The water should be warm and a slice of lemon, rose petals, or other suitable decorative ingredient, may be added.

 

SERVING SPOONS

 

Serving spoons and forks may be laid at intervals on the table and there may be heatproof mats ready for hot dishes.  At formal meals where food is served to the diners by the butler, serving spoons are unnecessary.  Any special serving implements for the host or hostess should be laid near his or her place or brought in with the food.

 

CRUETS AND CONDIMENTS

 

Traditionally, salt and pepper sets are placed on the table and several are laid for large gatherings.  If the cook has carefully prepared and tasted the food for seasoning, however, then he or she may not provide salt.

 

Pepper can be another matter as there are times when freshly ground pepper enhances an ingredient.  A pepper mill for table use should be presentable.

 

Condiments such as mustard are laid to one side and several containers should be placed on a large table.

 

PREPARING FOR TABLE SERVICE

1.    CLEAN DINING ROOM

 

2.    AIR THE ROOM

 

3.    VACUUM AND CHECK CURTAINS

 

4.    POLISH TABLE

 

5.    CHECK CHAIRS:  EXTRAS AND STURDINESS

 

6.    REMOVE PETS

 

7.    CHECK LIGHTING AND BULBS

 

8.    PREPARE SERVICE STATION

 

9.    LINEN:  TABLE CLOTH AND NAPKINS:  IRON AND FOLD

 

10.  CHECK CUTLERY:  POLISH SILVER

 

11.  CHECK AND STEAM/POLISH GLASSES

 

12.  CHECK AND CLEAN CROCKERY:  WHITE VINEGAR CLOTH

 

13.  CRUETS:  FILL AND CLEAN

 

14.  CO-ORDINATE WITH CHEF/CATERERS RE MENU

 

15.  PREPARE TABLE DECORATIONS

 

16.  LAY THE TABLE

 

17.  REMOVE CANDLES FROM FRIDGE AND TEST LIGHT

 

THE DIFFERENCE BETWEEN AN AVERAGE AND A HIGHLY SUCCESSFUL EVENT IS THE SERVICE OF A BUTLER!

Become a Butler here at the Leading Butler Academy of the World! We appriciate excellent service!

House Gods by Lin Sampson

Posted on: September 25th, 2012 by Adriaan Coetzer No Comments

Butler_Sunday_Times_Article

What a wonderful read. Article that was printed on the 9th September 2012 in the Sunday Times