This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The steward, being the chief carver, does not necessarily do all; in a large hotel there is a row of carvers, from three to six, or more, all at work at once, and there can be no rule about these assistants. They may be both inside and outside stewards, sometimes the second cook, for he is often set at liberty while the chef dishes up the entrees. Sometimes the roast cook or broiler, or the meat cutter. In some hotels one of the clerks Is an expert carver and assists, in others it may be a porter who regularly comes In. A very good combination is coffee maker and carver. The coffee man has plenty of employment at breakfast and supper making and serving the coffee, tea, chocolate and hot milk and slicing cold meats, but at dinner these things are unimportant and the coffee man finds employment at the carving table instead.