"Trues and lies" (Lams)

not a part of the story

For who doesn't know how the hierarchy of the maids and butlers work, I will put here something I found on the internet. Enjoy.

Ladys' maid: a senior servant who reported directly to the lady of the house, but ranked beneath the Housekeeper, and accompanied her lady on travel. She took care of her mistress's clothes and hair and sometimes served as a confidante.House-maid or housemaid: a generic term for maids whose function was chiefly "above stairs", and were usually a little older, and better paid. Where a household included multiple housemaids the roles were often sub-divided as below.Head house-maid: the senior housemaid, reporting to the Housekeeper. (Also called "House parlor maid" in an establishment with only one or two upstairs maids).Parlourmaid: they cleaned and tidied reception rooms and living areas by morning, and often served refreshments at the afternoon tea, and sometimes also dinner. They tidied studies and libraries, and (with footmen) answered bells calling for service.Chambermaid: they cleaned and maintained the bedrooms, ensured fires were lit in fireplaces and supplied hot water.Laundry maid: they maintained bedding and towels. They also washed, dried, and ironed clothes for the whole household, including the servants.Under house parlor maid: the general deputy to the house parlor maid in a small establishment which had only two upstairs maids.Nursery maid: also an "upstairs maid", but one who worked in the children's nursery, maintaining fires, cleanliness, and good order. Reported to the rather than the Nanny Housekeeper.Kitchen maid: a "below stairs" maid who reported to the Cook, and assisted in running the kitchens.Head kitchen maid: where multiple kitchen maids were employed, the "head kitchen maid" was effectively a deputy to the cook, engaged largely in the plainer and simpler cooking (sometimes cooking the servants' meals).Under kitchen maid: where multiple kitchen maids were employed these were the staff who prepared vegetables, peeled potatoes, and assisted in the presentation of finished cooking for serving.Scullery maid: the lowest grade of "below stairs" maid, reporting to the cook, the scullery maids were responsible for washing cutlery, crockery, and glassware, and scrubbing kitchen floors, as well as monitoring ovens while kitchen maids ate their own supper.Between maid: roughly equivalent in status to scullery maids, and often paid less, the between maids in a large household waited on the senior servants (butler, housekeeper, and cook) and were therefore answerable to all three department heads, often leading to friction in their employment. Sometimes known by the name 'tweeny'.Still room mid: a junior maid employed in the still room; as the work involved the supply of alcohol, cosmetics, medicines, and cooking ingredients across all departments of the house, the still room maids were part of the "between staff", jointly answerable to all three department heads.