Word: stewarding
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...fulfill pre-arranged schedules or else take four days off, the union at once objected. Moreover, the very strength of some unions has created a well-recognized twilight zone of authority within plants: the foreman seldom dares discharge a man; the union's "shop steward" is himself powerless to discipline a worker because his own job is dependent on his popularity...
Piecing together the demands from the various separate units, the central office procures the food in one lot. In drawing up a menu, however, a steward must consider other factors in addition to the balance of the diet; he must now try to select foods which he knows will be available, and he must know the specialities of his chefs...
...best the system is working on a week to week basis, since a commodity available in quantity one week is priceless the next. Meat and butter have been the latest victims of war shortages. Recently a steward planned to have roast beef for a House dinner. The order was placed and the menu printed, when the dealer announced that he could only procure lamb. Even Boston's great staple, seafood, is becoming scarce as the war intrudes upon the activities of offshore fishermen...
Typical of the smaller units in the University food system and almost identical with Dunster House is Adams. This is a small but complete kitchen with its separate steward. Cartons of canned goods are piled up in the storerooms while refrigerated rooms of varying temperatures preserve the perishables. Opening the massive door to the sub-freezing meat storage room, an attendant tells of the steaks and whole animals which once filled the room where now hangs only a lonely side of lamb...
...greatest problem in the dining halls is that of obtaining choice food. This ranks above expense at the moment. Meat, especially, is the steward's burden. He must accept the cuts that are alloted him and be thankful for small favors. Last week, roast beef, most precious of edibles in the steward's eyes, was scheduled for all House Dinners. Yet, nowhere in Boston could this rarity be found in quantity. Last week, braised beef was served at the House Dinners. Equally elusive to the desperate steward, such commodities as perishable vegetables, shortening, cheese, canned goods, to say nothing...