Etiquette - Emily Post (english novels for students TXT) 📗

the dining-room is known as a useful man. The duties of the footmen (and useful man) include cleaning the dining-room, pantry, lower hall, entrance vestibule, sidewalk, attending to the furnace, carrying coal to the kitchen, wood to all the open fireplaces in the house, cleaning the windows, cleaning brasses, cleaning all boots, carrying everything that is heavy, moving furniture for the parlor-maids to clean behind it, valeting all gentlemen, setting and waiting on table, attending the front door, telephoning and writing down messages, and—incessantly and ceaselessly, cleaning and polishing silver.

In a small house, the butler polishes silver, but in a very big house one of the footmen is silver specialist, and does nothing else. Nothing! If there is to be a party of any sort he puts on his livery and joins the others who line the hall and bring dishes to the table. But he does not assist in setting the table or washing dishes or in cleaning anything whatsoever—except silver.

The butler also usually answers the telephone—if not, it is answered by the first footman. The first footman is deputy butler.

The footmen also take turns in answering the door. In houses of great ceremony like those of the Worldlys' and the Gildings', there are always two footmen at the door if anyone is to be admitted. One to open the door and the other to conduct a guest into the drawing-room. But if formal company is expected, the butler himself is in the front hall with one or two footmen at the door.

The Footmen's Livery

People who have big houses usually choose a color for their livery and never change it. Maroon and buff, for instance, are the colors of the Gildings; all their motor cars are maroon with buff lines and cream-colored or maroon linings. The chauffeurs and outside footmen wear maroon liveries. The house footmen, for everyday, wear ordinary footmen's liveries, maroon trousers and long-tailed coats with brass buttons and maroon-and-buff striped waistcoats.

For gala occasions, Mrs. Gilding adds as many caterer's men as necessary, but they all are dressed in her full-dress livery, consisting of a "court" coat which comes together at the neck in front, and then cuts away to long tails at the back. The coat is of maroon broadcloth with frogs and epaulets of black braiding. There is a small standing collar of buff cloth, and a falling cravat of pleated cream-colored lace worn in front. The waistcoat is of buff satin, the breeches of black satin, cream-colored stockings, pumps, and the hair is powdered. It is first pomaded and then thickly powdered. Wigs are never worn.

Mrs. Worldly however compromises between the "court" footman and the ordinary one, and puts her footmen in green cloth coats cut like the everyday liveries, with silver buttons on which the crest is raised in relief, but adds black velvet collars, and black satin waistcoats in place of the everyday striped ones. Black satin knee breeches, black silk stockings, and pumps with silver buckles, and their ordinary hair, cut short.

The powdered footman's "court" livery is, as a matter of fact, very rarely seen. Three or four houses in New York, and one or two otherwhere, would very likely include them all. Knee breeches are more usual, but even those are seen in none but very lavish houses.

To choose servants who are naturally well-groomed is more important than putting them in smart liveries. Men must be close shaven and have their hair well cut. Their linen must be immaculate, their shoes polished, their clothes brushed and in press, and their finger nails clean and well cared for. If a man's fingers are indelibly stained he would better wear white cotton gloves.

The Cook

The kitchen is always in charge of the cook. In a small house, or in an apartment, she is alone and has all the cooking, cleaning of kitchen and larder, to do, the basement or kitchen bell to answer, and the servants' table to set and their dishes to wash as well as her kitchen utensils. In a bigger house, the kitchen-maid lights the kitchen fire, and does all cleaning of kitchen and pots and pans, answers the basement bell, sets the servants' table and washes the servants' table dishes. In a still bigger house, the second cook cooks for the servants always, and for the children sometimes, and assists the cook by preparing certain plainer portions of the meals, the cook preparing all dinner dishes, sauces and the more elaborate items on the menu. Sometimes there are two or more kitchen-maids who merely divide the greater amount of work between them.

In most houses of any size, the cook does all the marketing. She sees the lady of the house every morning, and submits menus for the day. In smaller houses, the lady does the ordering of both supplies and menus.

How a Cook Submits the Menu

In a house of largest size—at the Gildings for instance, the chef writes in his "book" every evening, the menus for the next day, whether there is to be company or not. (None, of course, if the family are to be out for all meals.) This "book" is sent up to Mrs. Gilding with her breakfast tray. It is a loose-leaf blank book of rather large size. The day's menu sheet is on top, but the others are left in their proper sequence underneath, so that by looking at her engagement book to see who dined with her on such a date, and then looking at the menu for that same date, she knows—if she cares to—exactly what the dinner was.

If she does not like the chef's choice, she draws a pencil through and writes in something else. If she has any orders or criticisms to make, she writes them on an envelope pad, folds the page, and seals it and puts the "note" in the book. If the menu is to be changed, the chef re-writes it, if not the page is left as it is, and the book put in a certain place in the kitchen.

The butler always goes into the kitchen shortly after the book has come down, and copies the day's menus on a pad of his own. From this he knows what table utensils will be needed.

This system is not necessary in medium sized or small houses, but where there is a great deal of entertaining it is much simpler for the butler to be able to go and "see for himself" than to ask the cook and—forget. And ask again, and the cook forget, and then—disturbance!—because the butler did not send down the proper silver dishes or have the proper plates ready, or had others heated unnecessarily.

The Kitchen-maid

The kitchen-maids are under the direction of the cook, except one known colloquially as the "hall girl" who is supervised by the housekeeper. She is evidently a survival of the "between maid" of the English house. Her sobriquet comes from the fact that she has charge of the servants' hall, or dining-room, and is in fact the waitress for them. She also takes care of the housekeeper's rooms, and carries all her meals up to her. If there is no housekeeper, the hall girl is under the direction of the cook.

The Parlor-maid

The parlor-maid keeps the drawing-room and library in order. The useful man brings up the wood for the fireplaces, but the parlor-maid lays the fire. In some houses the parlor-maid takes up the breakfast trays; in other houses, the butler does this himself and then hands them to the lady's maid, who takes them into the bedrooms. The windows and the brasses are cleaned by the useful man and heavy furniture moved by him so she can clean behind them.

The parlor-maid assists the butler in waiting at table, and washing dishes, and takes turns with him in answering the door and the telephone.

In huge houses like the Worldlys' and the Gildings', the footmen assist the butler in the dining-room and at the door—and there is always a "pantry maid" who washes dishes and cleans the pantry.

The Housemaid

The housemaid does all the chamber work, cleans all silver on dressing-tables, polishes fixtures in the bathroom—in other words takes care of the bedroom floors.

In a bigger house, the head housemaid has charge of the linen and does the bedrooms of the lady and gentleman of the house and a few of the spare rooms. The second housemaid does the nurseries, extra spare rooms, and the servants' floor. The bigger the establishment, the more housemaids, and the work is further divided. The housemaid is by many people called the chambermaid.

Uniforms

In all houses of importance and fashion, the parlor-maid and the housemaids, and the waitress (where there is no butler), are all dressed alike. Their "work" dresses are of plain cambric and in whatever the "house color" may be, with large white aprons with high bibs, and Eton collars, but no cuffs (as they must be able to unbutton their sleeves and turn them up.) Those who serve in the dining-room must always dress before lunch, and the afternoon dresses vary according to the taste—and purse—of the lady of the house. Where no uniforms are supplied, each maid is supposed to furnish herself with a plain black dress for afternoon, on which she wears collars and cuffs of embroidered muslin usually (always supplied her), and a small afternoon apron, with or without shoulder straps, and with or without a cap.

In very "beautifully done" houses (all the dresses of the maids are furnished them), the color of the uniforms is chosen to harmonize with the dining-room. At the Gildings', Jr., for instance, where there are no men servants because Mr. Gilding does not like them, but where the house is as perfect as a picture on the stage, the waitress and parlor-maid wear in the blue and yellow dining-room, dresses of Nattier blue taffeta with aprons and collars and cuffs of plain hemstitched cream-colored organdie, that is as transparent as possible; blue stockings and patent leather slippers with silver buckles, their hair always beautifully smooth. Sometimes they wear caps and sometimes not, depending upon the waitress' appearance. Twenty years ago, every maid in a lady's house wore a cap except the personal maid, who wore (and still does) a velvet bow, or nothing. But when every little slattern in every sloppy household had a small mat of whitish Swiss pinned somewhere on an untidy head, and was decked out in as many yards of embroidery ruffling on her apron and shoulders as her person could carry, fashionable ladies began taking caps and trimmings off, and exacting instead that clothes be good in cut and hair be neatly arranged.

A few ladies of great taste dress their maids according to individual becomingness; some faces look well under a cap, others look the contrary. A maid whose hair is rather fluffy—especially if it is dark—looks pretty in a cap, particularly of the coronet variety. No one looks well in a doily laid flat, but fluffy fair hair with a small mat tilted up against a knot of hair dressed high can look very smart. A young woman whose hair is straight and rebellious to order, can be made to look tidy and even attractive in a headdress that encircles the whole head. A good one for this purpose has a very narrow ruche from 9 to 18 inches long on either side of a long black velvet ribbon. The ruche goes part way, or all the way, around the head, and the velvet ribbon ties, with streamers hanging down the back. On the other hand, many extremely pretty young women with hair worn flat do not look well in caps of any description—except "Dutch" ones which are, in most houses, too suggestive of fancy dress. If no caps are worn the hair must be faultlessly smooth and neat; and of course where two or more maids are seen together, they must be alike. It