Maid - Types of Maid

Types of Maid

Maids traditionally have a fixed position in the hierarchy of the large households, and although there is overlap between definitions (dependent on the size of the household) the positions themselves would typically be rigidly adhered to. The usual classifications of maid in a large household are:

• Lady's maid — a senior servant who reported directly to the lady of the house, but still ranked beneath the Housekeeper, and accompanied her lady on travel.
• House-maid or housemaid — a generic term for maids whose function was chiefly 'above stairs', and were therefore usually a little older, and better paid; where a household included multiple House Maids they were often sub-divided as below.
  • Head house-maid — the senior house maid, reporting directly to the Housekeeper. (Also called "House parlour maid" in an establishment with only one or two upstairs maids).
  • Parlour maid — the parlour maids cleaned and tidied reception rooms and living areas by morning, and often served refreshments at afternoon tea, and sometimes also dinner. They tidied studies and libraries, and (with footmen) answered bells calling for service.
  • Chamber maid — the chamber maids cleaned and maintained the bedrooms, ensured fires were lit in fireplaces, and supplied hot water.
  • Laundry maid — the laundry maids maintained the bedding and towels, and also washed, dried, and ironed clothes for the whole household, including the servants.
  • Under house parlour maid — the general deputy to the house parlour 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, and reporting to the Nanny rather than the Housekeeper.
• Kitchen maid — a 'below stairs' maid who reported to the Cook, and assisted in the running of 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 mulitple kitchen maids were employed these were the staff who prepared vegetables, peeled potatoes, and assisted in 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 up cutlery, crockery, and glassware, and scrubbing kitchen floors, as well as monitoring ovens whilst 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, Cook) and were therefore answerable to all three department heads, often leading to friction in their employment.
• Still room maid — 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, Butler, Housekeeper, and Cook.

In more modest households a single Maid-of-all-work or skivvy was often the only staff.