FRANK GILMORE

A living legend at the Terra Nova, 64 year old Frank Gilmore has earned the reputation of “Maître’D Extraordinaire” during his amazing 35 years of service at the hotel. From his modest beginnings as a Breakfast Waiter in 1966, Gilmore quickly worked his way up the ranks to Banqueting Waiter then to Banqueting Captain and finally to Maître’D at the hotel’s five star Regency Room, a position he has excelled at for the past 25 years. Today Gilmore is an institution at the boutique hotel, reputed to remember each repeat guest by name, yes all 25 years’ worth, and for his penchant for making each guest feel completely at home.

Prior to his lengthy sojourn at the Terra Nova Hotel, Frank Gilmore spent 12 years at the Victoria Park Hotel in the UK and the Blue Mountain Inn in Irish Town. He attributes his success to both his training under industry icons such as Brenda Belding, Roc Pavesi and Mario Machado, as well as his personal philosophies of hard work, determination, loyalty, high standards and customer satisfaction. Gilmore is married to his wife Vivienne, and is the proud father of nine children.

RICHARD ALPHANSO SAMUELS

After an inspiring 33 years of dedication to the hospitality industry, 59 year old Richard Alphanso Samuels has accumulated a number of impressive accolades, not the least of which is the Jamaica Hotel and Tourism Association Award in 1994 and Service Recognition from the Optimist Club in 1993. Samuels’ extensive training under the auspicious guidance of the likes of Mike Bryan, Mario Machado, Barbara Pottinger and James Samuels, has seen his rise through the ranks at the Terra Nova Hotel over the past three decades. He began his career at the boutique hotel in 1983 as a busboy and quickly moved up to the position of Waiter and then Head Waiter in a matter of two years. His trek continued up the professional ladder as he was promoted to Banqueting Captain and then to Maître’D of Terra Nova’s Terrace Restaurant in 1990, a position he has held for the past 23 years.

According to Samuels, his greatest sense of fulfilment comes from a satisfied customer, a happy outcome of his enduring mantra to strive for excellence at all times despite the inevitable daily challenges. Samuels has proudly served customers from all walks of life during his illustrious career, from the Duke of Gloucester on one of his royal visits to Jamaica to the occasional family celebrating a milestone. Richard Alphanso Samuels has been married to Maudlin Samuels for 18 years, together they have five wonderful children.

The Keeper of the Mill

Not being afforded life’s luxuries and educational opportunities as a child did not deter Solomon Gardner restaurant manager at Half Moon’s signature restaurant the Sugar Mill, from realising his dreams.

Born in 1949 to a farmer and a housekeeper in Orange, St James, just six miles outside of Montego Bay, Solomon grew up with six siblings, of which he was the third eldest. He commenced his education at the Poppy Atkin Basic School and then moved on to the Irwin Hill All-Age School in his community. ”Back in those days, we only wore shoes to school on special occasions; during exams and when the Inspector was visiting,” he remembers. ”For me going to school was fun, we didn’t have it, but we made use of the little we had,” he continued.

Leaving all-age school in 1964 at the age of 15 and on the advice of one of his teachers, Solomon went in search of work in Montego Bay with her husband. ”My teacher, Mrs Forbes, encouraged me to go to work with her husband, Arthur Forbes, who was the chief bartender at the Half Moon Rose Hall Golf Club, now known as the Sugar Mill Restaurant,” he recalls.

Gardner worked behind the scenes during his first three weeks at the golf club washing the glasses for the bar. Little did he know that the manager of the club, Colonel Nickson was admiring his work ethics. ”You see in everything you do, do it with enthusiasm and good cheer,” he encourages. Colonel Nickson was so impressed that he increased his weekly pay by five shillings, making a coveted two pounds, five shillings for a young lad of 15.

A month later one of the waiters resigned and young Solomon was promoted to bar waiter. His first day as a bar waiter he was tipped. ”I remember serving the two guests one ice-tea and one Cola. They were so impressed with me that they gave me 30 cents. That made my day,” he beamed.

In 1974 Half Moon’s then managing director Heinz Simonitsch asked Gardner to visit his office. ”I was very nervous when I heard that Mr Simonitsch wanted to see me as I didn’t know what to expect, but I was sure I did nothing wrong,” he said. The news wasn’t dire! In fact it was the beginning of a rewarding career.

Simonitsch had called Solomon to advise him of his promotion to the position of maitre d’ of the newly expanded Sugar Mill Restaurant. ”When Mr Simonitsch informed me of my new position, I told him that I did not know anything about the job, but I remember him clearly saying, ‘Never say never, say you will try,”’ he said.

Since that day in 1974 until now, G, as he is called by his colleagues, had stood at the helm of the Sugar Mill Restaurant. Guests visiting the restaurant are met by his broad smile and warm eyes saying, ”Welcome to the Sugar Mill Restaurant, my name is Solomon.”

Solomon has contributed to many historic milestones at the now legendary Sugar Mill restaurant. One of Gardner’s most memorable moments at Half Moon was when Queen Elizabeth II visited in 2002 and his staff from the Sugar Mill was asked to provide service at the grand reception held at the resort’s conference centre. ”I felt good, to know that my staff was selected to serve The Queen,” he said. ”This was a joyous occasion for me. Think about it, me Solomon Gardner being in the same room with such royalty,” he recalls.

In 2010 Gardner was honoured at the resort’s end of year awards as one of the longest serving members of staff. ”I’m glad I came to Half Moon,” he said. ” I didn’t

have much, but I made the best of what I had and if I can excel, I don’t see why others can’t.

DALTON SMITH

As a youngster Dalton’s early dream was a career in construction. After two weeks on the construction site for Sandals Montego Bay however, Dalton’s hospitality bug bit and he became one of the first employees hired to open the flagship resort.

The resort’s opening was a grand experience for young Dalton who reminisces on the crisp new uniforms and the only one couple who arrived on that day. Back then as a young Trainee in the Dining Room, Dalton’s first order taking experience has been his life changing moment as he recalled forgetting the guests from whom he took the order! He made a vow to work harder at it and credits the training received from then F&B Manager, Pennicott for his years of development and love for the Food & Beverage Division.

Punctuality is one of Dalton’s main attribute and he feels is a trait which his peers tend to emulate as being early provides the opportunity to go the extra mile and exceed the guest’s expectations. Dalton feels blessed to be a part of the amazing Sandals family and proud to be among its long serving members. He proudly makes it known he believes wholeheartedly in this company and has enjoyed his position of working closely with Sandals Chairman Gordon ‘Butch’. Stewart through the years.

For Dalton, a world without Sandals cannot exist as he would not be able to function without his team and his family of guests.

Ian Morrison

“Started from the bottom…” Now he’s here — at the pinnacle of a brilliant career. Coming from humble beginnings, he grew up in the community of Dunkells District in St Catherine. As a child, he was short of many things, but vision was not one of them. His ability to adapt and plan ahead stand testament to his many successes to date. At 43 years old, Morrison, a freelance waiter, has built a solid career and reputation on the foundation of “quality service”, something he believes he was destined to do. “I was ordained to be in the Food and Beverage Industry and I love my job,” he said, proud of how much he has accomplished in two and a half decades.

Despite his love for waiting, this stalwart has had his ‘ups and downs’. “There were those days when I did not feel my best but I had to keep going,” he said. If there was one lesson he learnt as a waiter it was to “never let the customers know when you’re having a bad day”. Morrison is no ‘small fry’ as he has conjured up a pretty impressive resume. He has served countless ambassadors, presidents, prime ministers and princes but this father of two has managed to remain humble. “I don’t consider myself to be a cut above the rest, I just do my job to the best of my ability.” Indeed he does, and has for 25 years.

  — Shereita Grizzle

David Gordon

His career as a freelance waiter started by accident. Dissatisfied with his job as a hardware salesman, David Gordon set out to find another form of employment. It was then that he realised his newfound love for being a waiter. He abandoned his heavy blocks and cement for lighter wine glasses and trays. Now, 32 years later, many believe Gordon is one of the best in his field. He was trained at Desnoes and Geddes (now Red Stripe) where he completed a course in party services. Eager to test his knowledge and skill, Gordon waited his first event at the British High Commission. From then onwards, he has waited numerous events both big and small, and has learnt that his job is much more than merely waiting tables.

Gordon believes that as a waiter, you not only serve patrons, but you have to get to know your customers. He has learnt to read facial expressions, know when his services are needed and know when to take a back seat. “I use humour to break the ice …” said Gordon. He maintains that at any event his guests will have a “gastronomical seduction” where he will not only provide their meals but will ensure that the ambiance is set for an enjoyable event. David Gordon is easy-going, likes a challenge and gets satisfaction from a job well done.

— Tiffany Henry

Richard Douglas  

He started waiting tables as a ‘rookie’ with no formal training at the Pegasus Hotel in Kingston, but little did he know that 20 years later he would have served the likes of diplomats, world-renowned artistes and even a princess. Richard Douglas, or ‘RD’ as he is affectionately called by his colleagues, is a cut above the rest. With his ability to grasp concepts with immediacy and eagerness to learn, he has now positioned himself as a top-notch waiter working on his own. “I was nyamming while everybody else was eating,” he says. And it is that “nyamming” that landed him numerous jobs waiting tables for people such as former United States president Ronald Reagan, award-winning artiste Gladys Knight and many others.

RD banks his success on the love he has for waiting, but ultimately believes that it is the service he provides that keeps him employed. Service to him means more than carrying drinks and plates on a tray; it is how you present yourself, your smile, your attire, your body odour and how you handle people – making guests feel relaxed and being a people person. He says he would only trade it for a managerial position at the Pegasus, but even then he would want to come off of that high throne to the dining room and still serve his guests. “Mi jus love it!” he says.

— Kryss-Ann Richards