Upstairs Downstairs

Upstairs Downstairs. . Servants were essential to the successful operation of large 19th century households. Smaller homes would employ 1 or 2 servants who performed a broad variety of household tasks. The largest homes had a staff of 12 or more each with specific duties. , , Those employed in domestic service tended to be young, unmarried and foreign born, with the majority having immigrated from Scandinavia, Ireland and Germany. A small number of African-Americans were also employed, almost always as coachmen. , , Although some servants would remain with one family for many years, turnover was high, with a typical stay in a household of less than 18 months. Workdays were long, typically 14 to 17 hours, and free time was minimal, usually one evening per week and every other Sunday. There was a clear separation of space for servants, with their sparse quarters normally located near the kitchen or stable, with a separate entrance, stairway and dining room. , , The lady of the house was in charge of the household staff, although in the largest households, a housekeeper (always referred to as Mrs.) would assume many of these tasks. Those under her supervision would include the parlor maid, chambermaid, ladies' maid, cook, waitress, laundress and seamstress. For households with children, a governess or nurse would be hired; nurses would also be brought in to care for ill family members. , , The first male servant hired was almost always the coachman, who might be assisted by a groom or stable hand. Large households would employ a butler who would perform supervisory functions and possibly handle household accounts. Footmen would assist with multiple functions, including heavy lifting, as needed. , , Increased opportunities in factory and office work, combined with improved household technology reduced the size of the staff in most households after 1900.