During these dark days of financial uncertainty, we all have to make sacrifices and I'm no exception. I've had to let one of my butlers go. To be honest, I should have dismissed old Carruthers as well but it would have dampened his 80th birthday celebrations. Also, he had a lot on his plate trying to find accommodation for his wife after I evicted her from the staff quarters.
These are hard times. I've had to make drastic cuts to my kitchen staff. At weekends, I shall have only four pastry chefs on duty and three of them will have to double as waiters. My objective at Peep Towers is to cut costs to the bone. The extravagance of pheasant and quail for lunch every day has gone. These will now be served every SECOND day. Champagne is TOTALLY, UTTERLY BANNED before 9.30 a.m. The point I'm trying to make is that we all have to tighten our belts. Have you guys got any similar, useful tips?
