The sun. [volume] (New York [N.Y.]) 1833-1916, 1891-09-20
ONE OF THE "oLoRY HOLES"

beef stlfens:s stand six hours watch and
watch. Their busn.s, Is to RIM the . reerat.
commercial EurDo- es. Ths result OF their
Efforts can be best seen in the big refrigerator
Th.r wh; Ss on CT, p..
for whom liTs must BE- one long nishtmsre.
He is the chief steward. who. un Ter the gen:
work to do which makes men gray b aired
before they have re icned middle age Every
thing that .svs ssy waits to know Or o. Or
loon passenger. To begin With. tho chief stew.
ard keeps the stock list He knows when the
stor.rooms. Everything that is used every s
day Is taken from the storeroom on hi. order.
lis. q Tnf ID. ne anse
him. II anybody makes, a complaint to him
sSous q the stewards down i ssss h!s
when yoq, were At school. 4 your room
wanted boots iorsos to crawl unaer your our
berth and eatrica'e your shoes from behind
s'
IN your lap when the ship rolled, o. gave some:
body else your lamb che, chops a. breakfast aud
i-nsthsn out his sSsracteS list Then , here Is
aessed or r.. Sdle tWls,ed sket.le do opa Of
..hs handle go, comes on iork. down il g es in
sss Isl .n t 9Rss
. reau siiion shee; which Eeers tab on all the
working list. which is a marveilo IS work. 'A'
The chief steSard has a certain number Of
patton during the hours when they are not
serving 10 the sa Don. So he makes out the
~ a n a. n mn
Ing in the secoud cabin saloon and carefully
places them at work all day long. Two clean
one dusts and clean the chairs. ,tw:, WORK
hrooms; two look out for, the tabecloths. four
iioors. Four assist the storskeepers I. get out
a.. and another to he second cabin: One goes io
cpmpanionway dome and organ loft. while
four stand ~ the,, bells. su,! one is a.:
goes. Some are on the main deck. soms
in the port rantry. some in the starboard
TsS ont he IN hs
the crocSery.. and the glasses, and the emo
and everything else; Two men get salt and
sugar. me gets pickles another ice and water.
Then there is a watch III the saloon every
ard az. tue ,eE S saloon men stand b., and the
All these things tn. chief steward looks out
for In his working list. He has two assistants.
lock out for the serving OF the meals in the
saloon. acting in the capacity OF head watars
steward seats tho passengers al t the beeinniu s
Of each voyage and iscn duty daring the day
nigh the on nsh wsth
round. Of ~ ship enserine in bis iosboozk his
ters ali the stewards In the second .ahin sa.
loon and senSs them to their posts OF duty as
ThsTe are asrss nst Watches which the
t stewards have to stand from 10 10.
from Il 10 = ana S rom !io6 there are 80
sta d each watch but once in trip, but his
work is 30 arranged that when he stands the
on hour for sleep before he is called up again.
By 2 o'clock IN tho morning the work Of
ards are sxprnsed be be nsh
$ o: oeki The bedroom ,teward. carve in the
wash the othss dishes and tho "toots" s scoas
next meal ana the 5edroom Stewards iin In
their room work. The men who stand watch
fro 10 ~ in the ss even 60. change to ress
arc on the early watch from ~ 10 L get q few
hours Tor sleep In the evening.
the morning until ii o'clock at niaIt AT Ati
o,elock every morning they serve beef tea,
room steward and the barkeeper are also on
duty until n O'Clock IN the evening.
makes vut ths DALI biz q fare and makes two
regular Inspections q his department daily.
the next day and sent to the chef WHO ssti.
mates tho stores that Will be required and
On The day sfors tho ship rs"ehss port he
chile! steward takes stock OF the stores. A
o thu h. s assn H.r ana ns Ge he
q passsneers who are booked to to a SAT- on
the next voyage and yietuals ;he shin
IL. w9?G the mn, stev. s0mffi ha ens
stewart Is constantly teset with AL sorts OF re.
lh.lr tabe. or 81, deck. or in their room he ore
or after hours Tners is a. constant 8 ring OF
number q which are granted The IL ai.o
The usual nutnher Of com plants ne muat listen
There arc nine een cooks AMI asst .tants i,.
ciudlnS s"uilery boys and vegetable mes. The
chef himself nrepares al SOUPS and entr 'es.
cooks 60 70 work aoou. clock in the morn n.
Ing. when the galley closes they are constantly
at ~ W.rs oo The chief cGok Of The CT Of Paris
Isps s6iLs lIks his own face and hs sI boa A Is
bread board In your m lthSrr Kitchen used si
Ths butcher .hop, which adjoins the galley
liz anal. mssyi hS q sissnlinss; ts
Of meat are cut up there and prepared Tor The
cooSsi The i've bakers have a shop which
would 90 edit 10 many u small city. BaEiLr ,
fresh bread i.f, thousand peopis is NOT i,
snal TASK, hut they manage to acc lniplish IL |
In goo styl ever day. ~
II Is w"rth ynnr while to witt the refriyera,or
room Ga ito N'tyni Paiis. i = tro "Sr,rrt
IN room l. ~ cod that a h,a.y frost hnt
formed on all tie. pes. The meat AMI lows
stored mere are frozen stir. and the butter is
nat a American 6attsE and beef are .used al.