This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
These replies cover all the points raised by our correspondent except the statement that there are some hotels too small to employ a steward. Strictly speaking there are no such hotels. In every hotel the steward's duties are done after a fashion by somebody, it would be better if they were performed by a working steward who would fill up his time as some do by combining these with other duties. The proper combination is steward and head cook where there is not work enough to fully employ a steward. A very common combination is steward and headwaiter being oftenest the case where girl waiters are employed, perhaps from the fact that where male waiters find such an arrangement in force -the smartest one soon sets himself up as headwaiter, and the steward being late or otherwise employed allows it.