Marion O’Brien, a housekeeper at Rideau Hall, recalls the first time she met the Queen during a visit shortly after O’Brien started working at the royal…
The housekeepers were introduced to the Queen so the monarch would recognize them as they went about their work. O’Brien had never curtsied to anyone before and didn’t do so then, instead offering her hand and bowing her head respectfully.Sign up to receive daily headline news from Ottawa Citizen, a division of Postmedia Network Inc.By clicking on the sign up button you consent to receive the above newsletter from Postmedia Network Inc.
Lappa collected anecdotes from staff past and present. Her goal was not to write a history, but to preserve their memories and pay tribute to those who work behind the scenes. “Standards are very high. They want to make it perfect for the people who are visiting,” she said.Article content O’Brien’s tasks included making beds, dusting, polishing furniture and ironing. But she has often been reminded by fellow staff that she is one of the few people to keep the Queen waiting.
Just before the Queen arrived, the RCMP had gone through the suite with security dogs. One of the dogs put his paws on the bed, leaving paw prints on the coverlet. O’Brien saw the paw print on her final check. Her heart almost stopped.Article contentO’Brien knew there was a second coverlet, but didn’t know where it was. So she removed the coverlet, took it to be washed, dried and pressed before rushing it back upstairs. The Queen’s valet was in the room waiting for the Queen.
Dinners were black tie events. Late in the afternoon, everyone would gather for conversation and drinks served by the Queen and Prince Philip, then everyone would leave to prepare for dinner. Hood’s duties included briefing the Hnatyshyns at 4:30 p.m. Many staff have had long careers at Rideau Hall. Richard Legrand was 17 when he took a job as a footman for governor-general Roland Michener. He has worked at Rideau Hall for 35 years, including 18 years as the maître d’hôtel and spent time at Buckingham Palace, on the Royal Yacht Britannia and traveling with the Queen and Prince Philip on royal trains during their visits to Canada.
Chef with Charles and Camilla: Executive chef Louis Charest with TRH the Prince of Wales and the Duchess of Cornwall, now King Charles III and the Queen Consort, during a visit to Canada in 2009.A state dinner is an opportunity to show off Canada’s bounty. But for regular meals, the royals preferred something simply prepared, he said.
“All I could think of while I was up on that roof was the terrible newspaper headlines the next day if something went wrong.”
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