There were fewer servants and they were of a lower social status
than before. They were often sons of merchants, clergymen, and
army officers. Gentlemen no longer advanced by service to a great
man, but instead through grammar school and university education,
commerce, the law, or the armed services. This change came about
because the state now maintained reasonable law and order. There
were more female servants, who were paid less to cook and to clean
as well as doing laundry and nursing. Servants were kept more in
the background, preferably out of sight. The elaborate ceremonial
ritual with sewer, carver, and cupbearer was gone. A butler
replaced the yeomen of the buttery, ewery, and pantry, and footmen
began to wait on the table at which the lord, his lady, and other
couples sat. Servants no longer had meals in the hall, which now
had a grand staircase up to the dining chamber. The highest
servants, the officers: clerk of the kitchen, clerk of the check
[comptroller], head cook, butler, and groom of the chambers, and
female housekeeper ate in the gentleman-of the-horse's room,
although at a separate table. The kitchen staff ate in the
kitchen. The footmen, underbutler, porters, coachmen, grooms,
stable-boys, gardeners, maids ate in a servant's room. The steward
was no longer the chief household officer, but had a room near the
kitchen. The bulk of the servants slept in the basement or
subordinate wings of the house.
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