Fireplace Butler: At the Taj Boston, guests can call this butler to ensure that their wood-burning fireplace is properly ablaze. The butler will help the guests choose the type of wood they prefer from the hotel's "firewood menu." For instance, pick cherry wood to scent the room, or birch for a quick-burning fire.
Pigeon Chaser: The Oberoi Rajvilas in Jaipur, India, has a designated pigeon chaser armed with a flag on a long pole to ensure guests and the temples don't get, well, covered in pigeon droppings.
YouTube Concierge: The San Juan Marriott Resort & Stellaris Casinoin Puerto Rico helps guests share their vacation experience with those back home via free online video postcards. The YouTube concierge spends time each day around the resort offering guests the chance to record a quick 30-second video which can be sent to friends, family or co-workers back home.
Peacock Manager: Kirkland Johnson has been the head groundskeeper at Royal Plantation Ocho Rios in Jamaica since the resort reopened in 2001, and is also responsible for managing the on-site peacock population. Kirkland is responsible for feeding all 18 peacocks once a day (they get high-protein organic birdseed) in addition to nest upkeep and monitoring peacock eggs and chicks (who are often targeted by the local mongoose population. )
Water Sommelier: In Germany, the restuarant at the Regent Berlin has two Michelin stars and one water sommelier. Arno Steguweit offers guests a water list. He pairs menu items and meals with certain mineral waters, based on guests' "palates." His decision to pursue water sommelier service actually stemmed from attending whisky tastings, where he noticed that minerals in certain waters would actually fortify the spirit's flavors.
Beekeeper: David Garcelon, executive chef at the Fairmont Royal York in Toronto, is also the hotel's beekeeper. Three rooftop hives are a natural extension of the decade-old rooftop herb garden. And the bees deliver irresistible honey for guests.
Candle Lighter: Lighting the 450 candles in the dining room at Le Sirenuse hotel on Italy's Amalfi Coast might seem a rather simple and menial task. Yet it is one that entails patience, a firm hand and equilibrium. This delicate task has been assigned to Raffaele, a charming waiter from the nearby village of Praiano who has been with Le Sirenuse for more 40 years.
He starts but climbing a ladder and lighting each candle from above (each is held in a transparent handmade glass container to protect them from a sudden gust of wind.) Then he goes from table to table lighting all of those candles. At the end of the night, the remnants of each candle must be removed so the glass containers can be cleaned.
Director of Elephants: John Roberts is the director of elephants at the Anantara Golden Triangle Resort & Spa's elephant camp and conservation center in northern Thailand. The camp helps the government's preservation efforts and offers employment for local elephant drivers (mahouts). Roberts also organizes an annual elephant polo tournament on the resort's grounds.
Running Concierge: Westin Hotels & Resorts has a program at some of its hotels where a staff member leads guided runs through the neighborhood. Through the RunWESTIN program, the concierge leads warm up sessions, distributes water and towels and then highlights distinct points along the three-mile route.