The management of a house of greatest size, is divided usually into several distinct departments, each under its separate head. The housekeeper has charge of the appearance of the house and of its contents; the manners and looks of the housemaids and parlor-maids, as well as their work in cleaning walls, floors, furniture, pictures, ornaments, books, and taking care of linen.
The butler has charge of the pantry and dining-room. He engages all footmen, apportions their work and is responsible for their appearance, manners and efficiency.
The cook is in charge of the kitchen, under-cook and kitchen-maids.
The nurse and the personal maid and cook are under the direction of the lady of the house. The butler and the valet as well as the chauffeur and gardener are engaged by the gentleman of the house.
The butler is not only the most important servant in every big establishment, but it is by no means unheard of for him to be in supreme command, not only as steward, but as housekeeper as well.
At the Worldly's for instance, Hastings who is actually the butler, orders all the supplies, keeps the household accounts and engages not only the men servants but the housemaids, parlor-maids and even the chef.
But normally in a great house, the butler has charge of his own department only, and his own department is the dining-room and pantry, or possibly the whole parlor floor. In all smaller establishments the butler is always the valet--and in many great ones he is valet to his employer, even though he details a footman to look after other gentlemen of the family or visitors.
In a small house the butler works a great deal with his hands and not so much with his head. In a great establishment, the butler works very much with his head, and with his hands not at all.
At Golden Hall where guests come in dozens at a time (both in the house and the guest annex), his stewardship--even though there is a housekeeper--is not a job which a small man can fill. He has perhaps thirty men under him at big dinners, ten who belong under him in the house always; he has the keys to the wine cellar and the combination of the silver safe. (The former being in this day by far the greater responsibility!) He also chooses the china and glass and linen as well as the silver to be used each day, oversees the setting of the table, and the serving of all food. When there is a house party every breakfast tray that leaves the pantry is first approved by him.