The service wing of the house was designed for practicality and to be carefully hidden from public view. Workflow was a priority in the service spaces, and the design reflects that. Many modern conveniences were installed that allowed the domestic staff to complete their daily tasks efficiently.
“The kitchen by first right is the cook’s domain. The butler’s pantry–so called–and the dining-room are the field of the waitress’s operations.”
From The Up-to-Date Waitress, 1908