Life as the manager of the Ritz Hotel
Not many people are aware of what goes on behind the scenes in the hospitality industry, but former Ritz Hotel manager Arthur Yarham provided Rotarians with a pretty good idea.
The Rotary Club of Benoni Aurora hosted Yarham at their evening meeting on Wednesday, January 29, where he spoke about his most amusing and bizarre experiences, working as manager of the Ritz, in London.
Yarham, who was born in Ireland in 1929, joined the Ritz as a management trainee at the age of 18, but was called up for military service later that year and joined the Royal Air Force, where he was posted to MI3 Headquarters for training in preparation for service in special operations in the Middle East.
However, he was demobbed in 1951 and returned to the Ritz, where he became the youngest manager in the group and stayed on for some 12 years.
From the story of him messing sauce over a guest’s white stole when her Pekingese dog bit his wrist, to a hotel cleaner almost upgrading his lifestyle through an Irish horse race, to how Europe’s most famous chef “improved” an arrogant customer’s steak, Yarham kept everyone entertained and laughing to the end of his presentation.
“Ladies and gentleman; never ever send your food back to the kitchen,” he emphasised.
He remains convinced that the Ritz is the greatest hotel he has ever known, and he encouraged guests to visit the hotel if the opportunity presents itself.
“The Ritz restaurant has the most magnificent painted ceiling I have ever seen,” he said.
Yarham’s other experiences include him going to Basle, Switzerland, with Lyons Bros (Triang Toys), taking over the European market and, in 1972, coming to South Africa and taking over marketing for Avon Wire (copper).
He took the company from 4.3 per cent to 90 per cent of the Southern Hemisphere market.
He retired in 1986 and currently assists at the Rotarian Centre in Bedfordview.
New member Mike and his Ann Janet Bellingan were inducted to the club on the evening, sponsored by past president Kevin Norris, after which dinner and fellowship were enjoyed.
