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, having to count the cost of meals, cannot make up his estimates, nor complete his accounts, without a daily house count from the office made up as is fully detailed in this book in another place. He therefore applies to the clerks for such house count, not as a favor, but as his right and their duty. Usually the night clerk makes the count before breakfast, if he fails the steward applies to the chief clerk to have the remissness corrected. It is the duty of the chief clerk or the proprietor, as the case may be, to notify the steward of the expected arrival of any unusual number of people to be entertained that he may provide accordingly, and in like manner to warn him of the departures that he may reduce his kitchen estimates in proportion.