新品：The House Planner 2027，把一整年的宅邸管理落在纸上。 查看计划本
关于把宅邸打理好的札记：职位与薪酬、日常流程、餐桌、四季。
每篇文章都归属宅邸里的一个房间。选一个吧。
从这里开始
大使、部长或枢机主教到访私宅时，这次来访由两个办公室同时筹办：来宾的，和您的。这些文章讲的是您这一半，按工作展开的顺序编排。
目前，我们的文章以英语、意大利语和葡萄牙语发布。
Why a steady temperature matters more than the perfect one, how much humidity a cork needs, light, vibration and smells, what to do without a real cellar, how to check the room and why every cellar needs a book.
Why it's the larvae and not the moths that eat your jumpers, where they hide, how freezing and cleaning deal with them, what traps and lavender can and can't do, and how we store wool so they don't come back.
The questions to ask before a guest arrives, why the bed comes first, temperature, darkness and quiet, the practical things nobody packs (plugs and Wi-Fi included), the bathroom, the small welcome and the last walk through the room.
Why a big house needs a rotation as well as a rota, the daily reset, the weekly round with a few rooms in turn, the monthly places that hide, the seasonal and yearly jobs, and the whole schedule on one page.
What a house manual is and isn't, what goes in it room by room, what must never be written down, how to write one in weeks rather than a year, and how to keep it true and hand it to someone new.
What to write down before the interview, the questions about the work and about discretion that show you who someone is, the questions you must not ask, how to take up references, and how the trial day and the trial period work in Italy and Switzerland.
Why marble marks so easily, how to tell an etch from a stain, how we clean marble floors and counters every day, how a poultice draws a stain out, and what sealing can and can't do.
Why silver goes black, how to tell solid from plate, how we wash and polish it step by step, what the baking soda and foil trick really does, and how to store silver so it needs polishing far less often.
The timeline we work to for a dinner at home: guests and invitations three weeks out, the menu and wine at ten days, seating, staff and silver in the last week, then the evening hour by hour and the notes the morning after.
An afternoon laying a table for twelve, hour by hour: where every fork, knife, glass and dessert spoon goes, how much room each guest needs, and what Italian houses do differently.
