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 in charge the furnishing of the table is responsible for the quality of the milk and for the furnishing of cream for the coffee, oatmeal and berries, etc., holding somebody else responsible to him. It is good for the hotel, its table and reputation when it has a regular dairy department in connection with the proper conveniences and a dairy woman to attend to it Where such is not the pleasant state of affairs the steward establishes rules of management of the daily supply of milk furnished to the hotel to such effect that the cream from it will be secured for the coffee, making the purchase of cream &o much the lighter expense, and allowing only the skimmed milk to be used for culinary purposes. Generally some hand can be found among those already employed who has a special aptitude for taking care of the milk." Sometimes it is the pantry girl, sometimes the coffee maker or the storekeeper.