Under this head she was told what rooms, halls, stairs, etc., she had charge of (so that there could be no discussion between the maids); also, if the vestibule was under her charge, she was reminded that, as the entrance is the first impression people get of a house, nothing will make them think the waitress incompetent so quickly as an untidy vestibule and front hall, and that every morning the doormat should be shaken, the floor brushed clean, and the woodwork dusted; also the brasses rubbed up if they have become dull in between the weekly cleanings. It was made clear to her whether she made up her own room, washed her own clothes and bed-linen or aprons, or had any part in the family washing and ironing. Neatness in her work and person was spoken of—wearing checked gingham apron over her white one when doing such work as cleaning brasses and silver, so that if she had to go to the front door or answer any bell, she could slip it off easily and appear properly dressed with clean white apron; how necessary it was to have clean hands when waiting on the table and handling food; also about what she was expected to wear and what her mistress provided for her, and about asking her mistress for anything that she needed to do her work well.
Doing her work noiselessly was emphasized, especially opening and shutting blinds, windows, and doors, and how the windows should be opened top and bottom when airing to insure good ventilation, and that the door of the room should be kept closed during this airing in order not to chill the rest of the house. She was reminded that the dining-room needed more airing than any other room and should be aired a few moments after every meal, and also that the crumbs under the table should be brushed up after each meal.
The use of a tray was explained to her: that only small articles should be handed and removed on a tray when waiting on the table, and that at other times she should always hand things on a tray, if it were only a paper of pins. That promptness was necessary in answering bells, especially the front doorbell, cautioning her as to whom she should let in and who should wait outside the door, and that when any workmen, inspectors, and such people had any work to do in the house she should accompany them around wherever they go in her part of the house, and if they should go to other parts of the house call the chambermaid or cook to accompany them; also that she should not allow anything to be taken out of the house unless she had been told to do so by some member of the family.
It was impressed on her that she must find out, before going to the door, whether her mistress was in or out, so as never to keep any one waiting, and that she should open the door wide to let visitors in and then stand back to allow them to precede her, carrying a tray to the door for the cards, and, if they have no cards, offering a pencil and pad, which should always be kept in the front hall, for name or message.
It was also impressed upon her that when waiting on the table she should not speak unless spoken to, except when having a message to deliver; and in case of an accident, such as dropping a knife, fork, or plate, she should pick it up and take it into the pantry, immediately replacing it with a fresh one. She was directed, should anything be dropped on the carpet to wipe it up at once, or if water or wine should be spilled on tablecloth, to dry it without a word, covering the spot with a fresh napkin. She was told that in case of a wine or fruit stain on tablecloth or napkins she should draw the spot tightly over a bowl, as soon after the meal as possible, while the stain was fresh, and pour boiling water through it and thus remove the stain at once, and that the water must be really boiling, as hot water would only set the stain. She was also told how particular she should be when setting the table not to get finger marks on china, silver, or glass, and that if she should see holes in tablecloth or napkins she should call her mistress’s attention to it before letting them go to the wash; that when the table was set she should see that no drawers or doors of sideboard or china closet were left open, to look disorderly, and also that it was her duty to see that the carving-knife was sharp and that plates used for a hot course should be warm, and for a cold course, cold.
Leaving her pantry in nice order after every meal was mentioned, and that she should not let soiled towels collect there, but every day wash out the towels, dish cloths, and mop and hang them up to dry, once a week thoroughly washing, scalding, and ironing them, always keeping fresh ones on hand to take the place of soiled ones.
The importance of letting the chambermaid know when she went upstairs to get dressed for the afternoon or to go out, and also of telling her at the same time what message was to be given at the door, so as not to keep any one waiting, was impressed on her.
She was told that she should rise when spoken to by any of the family or guests; also it was explained to her that she was to do the duties of the chambermaid when the chambermaid was out.
Her daily work
Be up early, throw mattress and bedclothes over the foot of your bed to air.