your name, when the maid gives you a warm "welcome back,'' then you realise that behind the pink walls and the bright flowers, Harmony Club has another vital asset -- its staff, many of whom have worked for the place for years.

Long service seems to have bred a real empathy with the arriving guests and the staff seem to know just how to make your stay the best it can be. We talked to a few of the Harmony Club personnel to see what made them the valuable asset that they obviously are.

Bobby Todd Bobby Todd is skilled at making first impressions, at putting the right foot forward. And that can be a valuable gift because his is the first face that the arriving guests see as they step from the taxi at the main entrance to Harmony Club.

He first came to this Paget hotel in 1965 and started as bus boy, ascending to waiter, bar tender and housekeeper. Indeed, today he doubles as bartender, as and when necessary. "I know that the guests have a good relationship with the staff and I think that is so important,'' says the soft-spoken Bermudian.

"Most of the guests love the all-inclusive idea -- it removes all financial worries. You know the sort of questions: `How much should we tip?' `Have we got enough cash left for the final bill?,' that sort of thing.'' "The Club has really expanded in the 26 years I've been here, but it has kept the family atmosphere and I think that is where it wins over one of those big hotels. Most of the staff are very versatile and can fill in anywhere. That would be hard to do in a large hotel. I fill in at the bar, too.'' "I do enjoy being the bar man when necessary, you meet all sorts at a bar.

I'm good at faces, I think I can recognise most of the repeat guests, but putting the name to the face, well we all have problems with that, don't we? It's odd but I kind of know people more by drinks than by anything else, like the guy that wants a `gin and tonic, no garbage'. He means just the gin and tonic -- no lemon, no lime.

"I have so many different jobs. I've got to make sure that there is chilled champagne in every room when new guests arrive. And while they are checking in I slip their luggage over to their rooms which surprises some of them. `How did you know which room?' I don't tell them that I plan ahead and make a point of finding out which rooms they will be in. I have to watch for the arrival times because they can clash. Early arrival and late departures means I need to do some thinking.

"The secret to this place? That's easy -- a nice welcome and a nice farewell.'' Peter Reubinson Peter Reubinson never eats out at a restaurant: "Too much like a bus man's holiday,'' he grins. Cooking and supervising all the meals for anything up to 170 mouths is a demanding job but Peter has eight staff and broad practical experience to assist him. A native of Gloucestershire, England, he has been in Bermuda just 15 months and came as a Forte employee after working his way up to executive head chef at the famed Imperial Hotel in Torquay.

All of Peter's training has been practical, and that is the sort of training that he prefers. Forte does not just leave its employees to find their own way, supervision is close and the results are demonstrated whenever people sit down at to a meal.

Peter's day is starts at 8:00 a.m. where you can find him in the stainless steel kitchen ensuring that his staff have produced the sort of breakfast that the residents have come to expect. "Then I make sure that we have all that we need in the way of supplies.'' So when does he start planning the evening meal? "The day before. I've got to plan ahead or I haven't done my job properly.'' Because the Club has a set menu on an 11-day cycle, the choosy diner can plan ahead and if a particular menu does not appeal to a guest, then Peter's staff will soon whip up another set of dishes for that circumstance. "We can please all types, vegetarians too,'' he says.

Harmony Club's policy of providing a hot meal at lunch time is this year's innovation in Peter's kitchen and he is pleasantly surprised at how well it has been received. "I thought that the guests might not want that sort of meal at that time of day, but they all say how much they appreciate it.'' Even though he heads home at noon that's just part of his day, as Peter works that awkward split shift which sees him at the Club from 5:00 p.m. until 9:00 p.m.

But when the days off do come, Peter is out on the water with maitre d' George Armstrong wondering, no doubt, if he can catch a main dish for the kitchen...

George Armstrong The title maitre d' comes from a French phrase that means master of the house but soft-spoken George Armstrong doesn't seem to be the master of the Harmony Club's dining room, rather the fatherly organiser of his staff.

Starting work at 7:30 a.m. and finishing at 11:00 a.m., he is back again at 6:00 p.m. and is on the scene until about 10:30 p.m. In that time he is the one who must ensure that everything, from the lighting in the dining room to the serviettes on the table, are just as they should be.

If there is one thing George would change about the club it is the fact that not many Bermuda residents know that they can dine there any night for just $55 a person. "Now, when you realise that that includes wine and tips, anybody would agree that is a good price for the sort of meal that we present.'' And a Royal Gazette reporter who dined there one recent Saturday evening found that the meal was tasty and well presented, the service quiet and efficient, and it was noticeable that there was no one in the crowded restaurant who was seen to be looking around for a waiter or a wine steward; the alert staff were ensuring that didn't happen.

The meal started witha choice of seafood mousse or crab and mussel soup, followed by a main dish of either sole in lemon sauce or chicken cordon bleu.

A choice of desserts and coffee rounded-off the meal. The house wine, while undistinguished, was plentiful and the vegetables fresh and tasty. Given that the cost of $55 per person included free drinks at the bar before and after the meal, and the right to enjoy the evening's entertainment, Harmony Club's claim for value for money is well made.

But it must be remembered that Harmony Club's unique rule of no-one under 18 years on the premises applies to local residents who choose to dine there of an evening.

And even if you can't always see him, somewhere George is hovering -- making sure that the organisation is as good as the meal.

Leonard Tumbridge Would you like a cocktail? Like to try something different? Then ask Mr.

Leonard Tumbridge. He can give you a different type of mixture: "I remember 2,000 different mixes'' he says with a flash of excusable pride.

Most of Mr. Tumbridge's 70 years ("I'm not over the hill, just over the hump'' he smiles) have been spent working at Harmony Club. He came in 1939 on a family connection.

"My brother Bill Tumbridge owned this place then. Of course, it was much smaller, no more than 12 or 15 guests but Bill expanded it.'' Mr. Tumbridge remembers the trains chugging along the edge of the property and the days when the Gombey Room had lively late-night shows. "Three nights a week we had the Wilson Gombeys. And upstairs people would dance in roof garden on the roof of the Gombey Room, now the Dining Room. I think that we were the liveliest night club on the Island at one time. And all the hotels should still have a dance band and anybody should be able to come and dance. It should all come back again.'' As for any bar man's most treasured secrets, Mr. Tumbridge is willing to share one or two recipes. N "Well, there's my Bermuda Triangle. You mix Black Seal, Bermuda Gold, orange juice and pineapple juice. Lot of people like that one.'' He warms to his subject: "Now, you might know a White Russian and a Black Russian, but what about a Grey Russian? Well, that's Midori liqueur, vodka, and milk. Nice little drink, that is.

"It's not true that customers at the bar confide in the bar man. Not with me, anyway. No, but they talk as if I wasn't there, as if I was invisible. I hear some things that I shouldn't, that's for sure.'' And the best thing about being a bar man? "Meeting new people all the time,'' says Mr. Tumbridge without hesitation, "now that is the best part of the job.'' Julie Paynter Mrs. Julie Paynter was a hotel worker before she left school, working for Bermudiana Hotel during the school vacation and employed there full-time from then on.

"Bermudiana was a very busy hotel,'' she recalls, "and when I moved here it was a real change of pace. This is so more personal, you see the guests all the time from the day that they move in.'' Having been here nearly 30 years, Mrs. Paynter notices the change that occurred when the Club introduced the `no children' rule.

Although her official title is concierge, Julie's day revolves around the social desk and coming to the aid of the guest who needs a simple or a complicated question answered.

The one change that she has noticed is the tendency to last minute booking.

The days when bookings were firm three months ahead seem to have been gone and gone permanently. "People seem to be willing to pick up the phone at the last minute and change their mind at the last minute.'' And in the off season, when the club is closed Julie turns her hand to hairdressing and seamstress. "Well, it makes for a nice change.'' Jean Trott Jean Trott is the executive housekeeper and her most important job is to ensure that a guest's first impression of a room is a good impression. By 7:30 a.m. she has collected a list of those who are arriving at the Club and those who will be leaving. Check-out time is noon, but is that special group arriving early on a charter flight? And what about those guests taking the early flight? "I detail the girls and the house men and tell them their work, not that they need much telling.'' Jean supervises 12 people. "The men sweep porches, clean and collect the trash, all the heavy work, while the girls clean the rooms, make the beds and handle the linen change. I keep an eye on everything, I have to -- it's expected of me. Ordering stores cleaning supplies and all the little things too. The larger orders may have to come from Forte International in Florida and of course that means planning ahead. I am a great one for detail and I check every room. My maids work right through, we have what you might call a working lunch. Every room must be to my satisfaction.'' In her spare time Jean is a golfer and modestly admits to having represented Bermuda in ladies golf. "I've won a few trophies.'' But this year she decided to give the competitions a rest.

But back to Harmony Club: "Well, the Club is a really family affair. It really is like a large family. I love working here.'' Emma Conyers Emma Conyers is described on her name tag as administrative assistant but behind that title lies a whole gamut of responsibilities. At 8:30 a.m. you may find her checking all the faxes that have trickled in over the past day or so, and typing reservations, orders and everything else into her computer.

"It's always a varied day,'' she says. And at 9:00 a.m. she might be found taking dictation, typing letters, supervising the purchase orders, dealing with a guest's minor (or major) problems, and making some of the decisions that an assistant manager might make, if there was one at the Club.

The day races along in her small office and a working lunch is the common way to eat. Anticipating manager Billy Griffith and dealing with a problem before it reaches his desk is an unspoken but important role for this Spanish Point young lady.

And when the day finishes, expect to find her with her latest, precious acquisition -- her quarter-horse Jezebel, a recent arrival from the States and, as with any horse, a full-time commitment every evening and all weekends.

She sees Harmony Club as the ideal couples resort. The few enquiries that she gets from potential visitors about children, are easily answered. "I tell them that we don't accept anyone under the age of 18 and they accept that, provided I tell them politely. The no-children policy works well, here. We're not anti-children, but the whole Club is quieter and more organised when we deal just with adults.'' Claudine Burgess Claudine Burgess is George's right hand lady, and as assistant maitre d' is ready to step into the breach when the maitre d' has his days off. "But when we're both here we work as a team, dealing with everything,'' she says. As with a number of staff, she works the split shift and that eats into her day, and her outside interests. For, when Claudine is not at Harmony Club you will find her cooking or -- her real love -- dealing with old people. Visiting them at home, caring for their needs, cooking for them. "I just love dealing with people,'' she smiles.

AT the door to greet you -- Mr. Bobby Todd THE DINING ROOM STAFF -- Front row, left to right: Mrs. Marion Davis, Mrs.

Lucinda Hall, Mrs. Leanne Virgil, Ms Brenda Fleming and Mrs. Claudine Burgess.

Second row, left to right: Mrs. Selina Tankard, Mr. Otis Robinson and Mrs.

April Showers. Extreme rear is maitre d' Mr. George Armstrong.

THE KITCHEN BRIGADE -- Left to right: Mr. Gregory Smith, head chef Mr. Peter Reubinson, Mr. John Persighetti, Mr. Wayne Refell, sous chef Mr. William Spencer and Mr. Duarte Amaral. MR. Leonard Tumbridge.

KEEPING THE HOUSE CLEAN -- Left to right: Mr. Norman Graham, Mrs. Georgianette Robinson, Mrs. Cheryl Symonds, Mr. Steve Jones, Mrs. Phyllis Mallory, Mrs.

Sheila Swan, Mr. O'Neil Robinson, Mr. Ervin Hart and head housekeeper Mrs.

Jean Trott. MRS. Maria Amaral tends to some flower arranging.