The servants' hall is a common room for domestic workers in a great house, typically referring to the servants' dining room. [1]
If there is no separate sitting room, the servants' hall doubles as the place servants may spend their leisure hours and serves as both sitting room and dining room. [2]
Meals in the servants' hall were sometimes very formal affairs, depending on the size and formality of the household. At dinner in a formal house, the butler and housekeeper presided over the table much as the master and lady of the house did 'above stairs' (i.e., in the rooms occupied by the employer). [3]
In Victorian England, the strict rules of precedence were mirrored by the domestic staff in grand or formal homes in the seating arrangements of the Servants' Hall. A senior servant such as the lady's maid took the place of honour but would have to "go lower" (i.e. take a place further down the table) if the employer of a visiting servant outranked the mistress of the house.
In architecture, a hall is a relatively large space enclosed by a roof and walls. In the Iron Age and early Middle Ages in northern Europe, a mead hall was where a lord and his retainers ate and also slept. Later in the Middle Ages, the great hall was the largest room in castles and large houses, and where the servants usually slept. As more complex house plans developed, the hall remained a large room for dancing and large feasts, often still with servants sleeping there. It was usually immediately inside the main door. In modern British houses, an entrance hall next to the front door remains an indispensable feature, even if it is essentially merely a corridor.
A pantry is a room or cupboard where beverages, food, (sometimes) dishes, household cleaning products, linens or provisions are stored within a home or office. Food and beverage pantries serve in an ancillary capacity to the kitchen.
A domestic worker is a person who works within a residence and performs a variety of household services for an individual, from providing cleaning and household maintenance, or cooking, laundry and ironing, or care for children and elderly dependents, and other household errands. The term "'domestic service" applies to the equivalent occupational category. In traditional English contexts, such a person was said to be "in service".
Service à la française is the practice of serving various dishes of a meal at the same time, with the diners helping themselves from the serving dishes. That contrasts to service à la russe in which dishes are brought to the table sequentially and served individually, portioned by servants.
A dining room is a room for consuming food. In modern times it is usually adjacent to the kitchen for convenience in serving, although in medieval times it was often on an entirely different floor level. Historically the dining room is furnished with a rather large dining table and several dining chairs; the most common shape is generally rectangular with two armed end chairs and an even number of un-armed side chairs along the long sides.
A maid, housemaid, or maidservant is a female domestic worker. In the Victorian era, domestic service was the second-largest category of employment in England and Wales, after agricultural work. In developed Western nations, full-time maids are now typically only found in the wealthiest households. In other parts of the world, maids remain common in urban middle-class households.
A butler is a person who works in a house serving and is a domestic worker in a large household. In great houses, the household is sometimes divided into departments with the butler in charge of the dining room, wine cellar, and pantry. Some also have charge of the entire parlour floor and housekeepers caring for the entire house and its appearance. A butler is usually male and in charge of male servants while a housekeeper is usually a woman and in charge of female servants. Traditionally, male servants were better paid and of higher status than female servants. The butler, as the senior male servant, has the highest servant status. He can also sometimes function as a chauffeur.
A great house is a large house or mansion with luxurious appointments and great retinues of indoor and outdoor staff. The term is used mainly historically, especially of properties at the turn of the 20th century, i.e., the late Victorian or Edwardian era in the United Kingdom and the Gilded Age in the United States.
A housekeeper is an individual responsible for the supervision of a house's cleaning staff. The housekeeper may also perform the cleaning duties themself.
In great houses, scullery maids were the lowest-ranked and often the youngest of the female domestic servants and acted as assistants to a kitchen maid.
A great hall is the main room of a royal palace, castle or a large manor house or hall house in the Middle Ages, and continued to be built in the country houses of the 16th and early 17th centuries, although by then the family used the great chamber for eating and relaxing. At that time the word "great" simply meant big and had not acquired its modern connotations of excellence. In the medieval period, the room would simply have been referred to as the "hall" unless the building also had a secondary hall, but the term "great hall" has been predominant for surviving rooms of this type for several centuries, to distinguish them from the different type of hall found in post-medieval houses. Great halls were found especially in France, England and Scotland, but similar rooms were also found in some other European countries.
A triclinium is a formal dining room in a Roman building. The word is adopted from the Greek triklinion (τρικλίνιον)—from tri- (τρι-), "three", and klinē (κλίνη), a sort of couch or rather chaise longue. Each couch was sized to accommodate a diner who reclined on their left side on cushions while some household slaves served multiple courses brought from the culina, or kitchen, and others entertained guests with music, song, or dance.
Oakwell Hall is an Elizabethan manor house in Birstall, West Yorkshire, England. The Grade I listed hall is set in period gardens surrounded by 110 acres (0.45 km2) of country park.
A lady's companion was a woman of genteel birth who lived with a woman of rank or wealth as retainer. The term was in use in the United Kingdom from at least the 18th century to the mid-20th century but it is now archaic. The profession is known in most of the Western world. The role was related to the position of lady-in-waiting, which by the 19th century was applied only to the female retainers of female members of the royal family. Ladies-in-waiting were usually women from the most privileged backgrounds who took the position for the prestige of associating with royalty, or for the enhanced marriage prospects available to those who spent time at court, but lady's companions usually took up their occupation because they needed to earn a living and have somewhere to live. A companion is not to be confused with lady's maid, a female personal attendant roughly equivalent to a "gentleman's gentleman" or valet.
A state banquet is an official banquet hosted by the head of state in his or her official residence for another head of state, or sometimes head of government, and other guests. Usually as part of a state visit or diplomatic conference, it is held to celebrate diplomatic ties between the host and guest countries. Depending on time of the day, it may be referred to as a state dinner or state lunch. The size varies, but the numbers of diners may run into the hundreds.
Servants' quarters are those parts of a building, traditionally in a private house, which contain the domestic offices and staff accommodation. From the late 17th century until the early 20th century, they were a common feature in many large houses. Sometimes they are an integral part of a smaller house—in the basements and attics, especially in a town house, while in larger houses they are often a purpose-built adjacent wing or block. In architectural descriptions and guidebooks of stately homes, the servants' quarters are frequently overlooked, yet they form an important piece of social history, often as interesting as the principal part of the house itself.
The Family Dining Room is a dining room located on the State Floor of the White House, the official residence of the president of the United States. The room is used for smaller, more private meals than those served in the State Dining Room. Used in the 1800s as a space for the First Family to have their meals, the Family Dining Room was used less for family meals and more for working lunches and small dinners in the 20th and 21st centuries.
The Executive Residence is the central building of the White House complex located between the East Wing and West Wing. It is the most recognizable part of the complex, being the actual "house" part of the White House. This central building, first constructed from 1792 to 1800, is home to the president of the United States and the first family. The Executive Residence primarily occupies four floors: the ground floor, the state floor, the second floor, and the third floor. A two-story sub-basement with mezzanine, created during the 1948–1952 Truman reconstruction, is used for HVAC and mechanical systems, storage, and service areas.
In a building or ship, a room is any enclosed space within a number of walls to which entry is possible only via a door or other dividing structure. The entrance connects it to either a passageway, another room, or the outdoors. The space is typically large enough for several people to move about. The size, fixtures, furnishings, and sometimes placement of the room within the building or ship support the activity to be conducted in it.
A buttery was originally a large cellar room under a monastery, in which food and drink were stored for the provisioning of strangers and passing guests. Nathan Bailey's An Universal Etymological English Dictionary gives "CELLARIST – one who keeps a Cella, or Buttery; the Butler in a religious House or Monastery." As the definition in John Stevens's The History of the Antient Abbeys shows, its initial function was to feed and water the guests rather than monks: "The Buttery; the Lodging for Guests". In a monastery a buttery was thus the place from which travellers would seek 'doles' of bread and weak ale, given at the exterior buttery door. The task of doling out this free food and drink would be the role of the butterer. At larger monasteries there would also be a basic hostelry, where travellers could sleep for free.
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