That, and another served as the “pantry man”, maintaining supplies, condiments, polishing silver and glassware, etc. Each waiter not only took orders from patrons, but served sometimes as many as 5 or 6 courses. And they also prepared salads and soup orders at the pantry.Some waiters were probably kept busy carrying food trays to private bedrooms and drawing rooms.
The chef was assisted by a second and third cook. Occasionally, a fourth. The 3rd and 4th washed the dishes and pots and pans, as well as scrubbing the complete galley after each meal. Just about everything served was prepared on board from scratch.
The steward supervised everything. He also collected the payments, seated the patrons, prepared cocktails, and with the help of the chef, maintained inventory, and resupply orders.
Between meals, waiters polished silverware. One waiter would walk thru the train, play a chime instrument, and announce the first and subsequent calls for each meal.
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