There were 421 men and women assigned to the Victualling Department on the Titanic.
Of those, 322 were stewards who performed over 57 different task
in each class's dining saloon, public rooms, cabins and recreational
facilities. Around 60 of them survived. Stewards were what are today
referred to as waiters, waitresses, maids, attendants, the help, etc.
The engineers were responsible for keeping the engines, generators, and other mechanical equipment on the Titanic running. They were the highest paid of the crew and had the education and technical experience to operate, maintain, and repair the engineering plant. All 25 engineers as well as the 10 electricians and boilermakers were lost for most (if not all) of them remained below decks in the engine and boiler rooms fighting a losing battle to keep the ship floating by operating the pumps in the forward compartments as well as keeping the steam up in the boiler rooms and kept the generators running to maintain power and lights throughout the Titanic up until two minutes before the ship sank.
The à la Carte Restaurant was located on B Deck just below the fourth funnel. It was privately managed by A.P. Luigi Gatti, an Italian businessman who owned two other restaurants in London, as well as the à la Carte Restaurant on the Olympic. The restaurant was open from 6:00 am to 10:00 pm and was open only to First Class passengers. The staff were not paid by the White Star Line, but by Mr. Gatti himself, who was on the Titanic for its maiden voyage. The restaurant was self-sufficient with its own cooks, waiters, clean up crew and other staff. Most of the employees were Italian or French nationals. Of the entire staff of 66 people, only one male clerk and two female cashiers survived.
Bath Stewards were responsible for maintaining supplies in the bathrooms used by everyone except for a few First Class Passengers.
Bedroom Stewards were assigned to each class, the First Class Bedroom stewards not only cleaned the rooms and made beds, but were also there to serve food in the rooms or help the passengers get dressed. Most stewards were paid very little and dependent on tips from passengers for their income. Each First Class Bedroom Steward was responsible for three to five rooms, Second Class Stewards for up to 10 rooms, and Third Class Stewards for as many as 25 or more.
The engineers were responsible for keeping the engines, generators, and other mechanical equipment on the Titanic running. They were the highest paid of the crew and had the education and technical experience to operate, maintain, and repair the engineering plant. All 25 engineers as well as the 10 electricians and boilermakers were lost for most (if not all) of them remained below decks in the engine and boiler rooms fighting a losing battle to keep the ship floating by operating the pumps in the forward compartments as well as keeping the steam up in the boiler rooms and kept the generators running to maintain power and lights throughout the Titanic up until two minutes before the ship sank.
The à la Carte Restaurant was located on B Deck just below the fourth funnel. It was privately managed by A.P. Luigi Gatti, an Italian businessman who owned two other restaurants in London, as well as the à la Carte Restaurant on the Olympic. The restaurant was open from 6:00 am to 10:00 pm and was open only to First Class passengers. The staff were not paid by the White Star Line, but by Mr. Gatti himself, who was on the Titanic for its maiden voyage. The restaurant was self-sufficient with its own cooks, waiters, clean up crew and other staff. Most of the employees were Italian or French nationals. Of the entire staff of 66 people, only one male clerk and two female cashiers survived.
Bath Stewards were responsible for maintaining supplies in the bathrooms used by everyone except for a few First Class Passengers.
Bedroom Stewards were assigned to each class, the First Class Bedroom stewards not only cleaned the rooms and made beds, but were also there to serve food in the rooms or help the passengers get dressed. Most stewards were paid very little and dependent on tips from passengers for their income. Each First Class Bedroom Steward was responsible for three to five rooms, Second Class Stewards for up to 10 rooms, and Third Class Stewards for as many as 25 or more.