RMS Titanic Plans - Handbook of Stewards' Tips

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	Useful Hints for Stewards The images on the left are taken directly from the booklet, with a summary of contents and comments on the right.
	Frontpiece Table layout Notes: “China plates must be used for fruit.” The acid content of some fruits was hard on the silver and risked imparting a taste to the food.
	Page 1 Forward
	Page 2 Section One: Instructions for Dining Room Stewards Spirit of Service Personal cleanliness
	Page 3 Hours of service Hierarchy Cooperation
	Page 4 Personal conduct Management of unused tableware and condiments Instructions on handling unusual requests Notes: “Elecro-plate and cutlery must not be carried on one’s person.” This provision was to protect the dining room stewards from the appearance of theft. Stewards are reminded on page 5 to use caddies
	Page 5 Attentiveness to temperature and cleanliness of table service Condiment allotment Familiarity with menu Condemnation of damaged tables service Note: “…condiments [to be] properly trimmed for second service…” Waiters are instructed to check and replenish table condiment containers for the second seating of passengers. “All condemned gear should be set apart…” Table service that was felt to be too damaged for presentation needed to be inspected by a more senior staff member. Only with his approval could the items then be condemned. This prevented crew taking away perfectly good service under the pretence of disposing damaged goods. “Make full use of the dumbwaiters.” “Dumbwaiter” is a British term for a side table from which dishes could be served or removed. An elevator used for the delivery of meals is a “food hoist”, or “food lift”. "The dumb waiter is often referred to as the table steward’s best friend, the reason being that if it is looked after, kept clean and tidy during and after meals, it will assist greatly in carrying out his job in an efficient manner." - From "Ship Steward’s Handbook" (c) 1958, J.J. Trayner & E.C. Plumb
	Page 6 Management of Beverages and Wine Notes: “Carry a … Crown opener”. British term for a bottle opener designed to remove stamped metal bottle lids. “Cut the capsule neatly off [the top of the wine bottle]". Lead foil was traditionally wrapped around the neck of a wine bottle to protect the cork from rodent and insect attack. The foil is called a capsule.
	Page 7 Management of wine Presentation of bills and change Garnishes and equipage for shellfish, duck, and fingerbowls. Notes on the use of a salver: In fine service, nothing is handed to the passenger. Serving glasses, bills, and cash change are presented to the passenger on a salver (tray).
	Page 8 Handling of tableware Service notes for private dinners Spills
	Page 9: Demeanor and conduct in presence of passengers Clearing away used tableware and linens Avoidance of accepting letters or telegrams Note: Stewards were advised not to accept letters or telegrams from passengers because this would make the steamship company responsible for custody of these documents until they were turned in to the post or telegraph office. There could be serious problems if letters were reported as "not received". In addition, mailing letters took the steward away from his legitimate duties.
	Page 10 Asking in cases of uncertainty Taking and transmitting orders Table of condiments and garnishes supplied with popular dishes
	Page 11 Table of condiments (continued)
	Page 12 Table of condiments (continued) Instructions on receiving comments or complaints
	Page 13 Instructions for à la carte orders Table showing preparation time of à la carte orders Notes: Orders à la carte: In ordinary Dining Room service, passengers were presented with a menu from which to select a meal. This style of service is called table d’hôte. Cunard passengers, however, had the option of placing a special request for items not specifically listed on the menu, but still available (service à la carte). Because these dishes were specially prepared, the orders for many of the dishes had to be placed with the kitchens well in advance of seating to accommodate the cooking time. This chart cites the preparation time required.
	Page 14 Table à la carte (continued) Section Two: Instructions for Bedroom Stewards and Stewardesses Daily duties Meals taken in staterooms Note: Serviette: Cloth napkin.
	Page 15 Valet duties Steps taken at end of crossing Illness at sea Morning and Evening inspections of cabins Instructions on receiving comments or complaints Note: Valet duties: Stewards and Stewardesses could be called up to assist passengers of their respective genders in dressing, usually for dinner. “Toilet receptacles and cuspidors … [to be cleaned regularly]”. In this instance “toilet receptacles” are plastic trays arranged in the Bathrooms of Cunard liners of the period to hold soaps, wash cloths, personal effects etc. "Cuspidors” refer to the chamber pots.
	Page 16 Passenger's requests for open ports Extinguishing unnecessary lights Closing notes on private parcels, gambling, smoking, and loud voices Note: “Private parcels if carried must be manifested.” In an attempt to prevent theft and smuggling under the camouflage of mailing packages, crew members were expected to register any parcels brought on board with a superior officer.