This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Under the modern hotel system the steward does not hire or discharge the storekeeper. The storekeeper is a clerk, he represents the proprietor in the storeroom, he is employed or dismissed from service by the same authority that engages the other clerks. If not ostensibly, he is practically a check upon the steward in the proprietor's interest, and is under the control of the proprietor direct He receives all goods purchased for the establishment, whether provisions or crockery, or other furnishings, or fuel or ice. He demands an invoice with every purchase from the smallest to the largest. He counts, weighs or measures everything that comes in, compares his tally with the invoice or bill, notes the quality and condition of goods as they come in, marks the discrepancies, if any, then enters the actual weight or number received in his book, lying always ready for the purpose, carries out the amount' according to the price per invoice to his cash column and files the invoice or bill away for future use. At the end of each day he foots up the total amount The hotel has a stated pay day for staple merchandise, usually twice a month, and the dealers on that day send in their bills.
The storekeeper takes each bill and compares it with his book, and if the amounts in each are the same he attaches his signature and "O. K.," and the dealer then takes it to the cashier in the front office who pays it and files away the receipt If the amount of the bill presented is not the same as that carried out in the storekeeper's book he turns to the invoice or former bill on file and finds what he wrote upon it when the goods were received, as so many pounds short weight, so many tubs of butter below the grade invoiced, fifty per cent, of eggs worthless, so many pieces spoiled, so many pieces broken, etc., and explains that much to the dealer. The storekeeper only records the facts and allows payment for what he actually receives. Any difficulties that arise in consequence are between the dealer and the steward, who must settle them. When the dealer is satisfied his bill as corrected is allowed and he takes it to the cashier to be paid. When transient marketing is bought by the steward, the amounts are weighed by the storekeeper, who makes a bill of each lot, signs it, and the farmer or huckster takes it to the cashier's desk and receives payment at once.