If you’ve had tea at Milwaukee’s Pfister Hotel, chances are Juan Rodriguez has served you.
He’s friendly, warm and inviting — just like the cups of tea the historic hotel serves year-round at Blu on the 23rd floor.
“In my 40 years of serving tea at The Pfister, I have formed so many relationships with loyal guests that enjoy our afternoon tea regularly,” says Rodriguez, tea butler at The Pfister Hotel. “Many of them are so loyal that they began coming as early adults and are now passing on the tradition to their children and grandchildren. Serving the next generation of tea timers is such a special experience and one that I hope makes them guests at afternoon tea for years to come.”
In recognition of his decades-long service and commitment to guests, Rodriguez was recently named a finalist for Ambassador of the Year for Historic Hotels of America’s Awards of Excellence.
“I was shocked and surprised to be nominated — it’s a big honor for me and our hotel that I’m part of this program,” he says. “People do care and appreciate the work that employees do at each establishment for a company. I think it gives people ambition to keep working and doing the best they can.”
An American Dream
Rodriguez wasn’t always a “tea sommelier.” He grew up in Mexico and arrived in the U.S. at age 20, residing in Texas and then Chicago and Indiana. While attending a church in Indiana, a family he was close to was moving to Milwaukee and invited him along. He loved the city so much that he decided to stay.
Upon attending church in Milwaukee, Rodriguez met a custodial supervisor at The Pfister who was able to get him a job. In 1975 he started as a custodian. From there, he moved his way up to be a busser in one of the restaurants, a server for room service, then a manager for the room service division and the mini-bar porters.
In a twist of fate, a food and beverage manager he worked with left Milwaukee to get his sommelier certification. “While he was still at The Pfister, he was infusing tea with liquor, which got me into the concept of afternoon tea. We were also serving tea in the Lobby Lounge before we moved it to Blu,” Rodriguez says. “Before he left, he told me I was going to be in charge of tea. I was really shy — most of my positions were behind the scenes. There was also a language barrier, and it made me afraid that I wouldn’t be able to communicate with people properly. But I said, ‘OK, if that’s what you want me to do, I’ll do it.’”
Paving His Own Path
Rodriguez says he wished he had the opportunity to become a certified sommelier, but at that time, he would have needed to uproot his life to Toronto and taken two to three years of school.
“I didn’t have the time or the money for that,” he says. “I tried my best to educate myself. My knowledge of tea came after I started buying books, reading and doing my own research on afternoon tea and the history of tea — like what infusers to use and what pairs well together.”
All tea comes from the same plant, which is similar to wine, Rodriguez explains. The differences come from where the plant is grown and the nutrients in the soil.
“I have such an ambition and passion for tea. Before I was shy, and now they can’t shut me up,” he says.
An Elevated Experience
In his role as tea butler, Rodriguez speaks to guests about the varieties of tea, the countries of origin and unique flavors, the ways that tea affects mood and health, and offers food and flavor pairing suggestions to go with the varieties of tea. The process of creating unique tableside tea blends provides a creative and personal experience.
“A lot of places that were doing tea in Milwaukee went out of business,” he explains. “The Pfister is the only one doing afternoon tea on a more upscale and formal level that’s more personalized. Instead of handing you a menu to read, we come to your table and talk about the tea blends and pass them around. No other venue does that. I’ve been to The Drake and The Peninsula in Chicago and they just hand you a menu.”
Rodriguez loves the diversity of their guests and serving everyone from toddlers to seniors.
Another thing that sets afternoon tea at The Pfister apart is that service is located on the 23rd floor with picturesque views of Lake Michigan.
“We take it for granted because we’re so involved in our jobs and serving our guests that we don’t always notice it,” Rodriguez says. “But people sure love it and comment on how beautiful it is.”
Guests sharing photos of the views and the tea and food itself via social media has increased the popularity of afternoon tea at The Pfister, so much so that it went from a seasonal offering to a year-round offering last spring.
On workdays, Rodriguez wakes up at 3 a.m. and takes the bus from the south side of Milwaukee to get to The Pfister. He supports room service, Café at The Pfister, Lobby Lounge and Blu in addition to his role as a tea butler.
Even after 48 years on the job, he still enjoys what he does and assisting guests and his colleagues. He hopes to make it to that 50-year milestone as long as he’s in good health.
Rodriguez recalls when they had a giant celebration for The Pfister’s 100-year anniversary. “I’m in a picture along with two other gentlemen who’d been there a long time, and they put it in a time capsule in the lobby. Even if I decide to retire, my spirit will be there at The Pfister.” MKE
How a Tea Butler Takes His Tea
During afternoon tea service, The Pfister offers 13 different tea blends — two of which are Rodriguez’s tea of choice when he’s off-duty.
“In the morning, I like our black tea infused with vanilla bean with cream or milk added. It’s a very flavorful blend,” he says. “Our cinnamon plum is so rich in color and flavor in the evening. If it’s really cold outside, I can come in a get a cup of that blend, and it gives me a nice, warm feeling. It doesn’t have caffeine, so I don’t worry about staying up all night. I take this one as is.”