The Stewards' Department encompassed hundreds of crew in the kitchens, waiters in the dining rooms and lounges, and stewards who orchestrated hospitality. 

Chief chef Otto Bismarck supervised the SS United States kitchen for the ship's entire service career. He directed over 176 chefs and kitchen crew members, who could prepare up to 9,000 meals a day. All non-officer seamen, except Pursers, were hired through the National Maritime Union (NMU) in Hiring Halls in New York. The NMU offered training for the Deck, Engine, and Stewards departments at their large, eleven-story Service and Educational Center on West 17th St in New York City. 

The galleys, or kitchens, of the United States were the most racially and ethnically diverse parts of the ship, including many Black and Hispanic crew members. In 1954, out of the 134 Puerto Rican crew members aboard, over 85% of them worked in the kitchen. Only men were permitted to work in the kitchen. On the subject of women workers, Bismarck quipped to the New York Times, "We do not want them in the kitchen. They talk too much." Most crew were New York locals, coming from boroughs like the Bronx and Brooklyn. A number of kitchen crew were foreign citizens, mostly from Germany, but also England and Ireland. 

Waiters and stewards hailed from across the country, including New York, New Jersey, Massachusetts, and Connecticut. The ranks of the 1st Class waiters were the most international, including many British men, as well as some from Germany and Spain. Most of the Cabin and Tourist Class waiters were American, with some from Germany. A small number of women served as stewardesses, delivering food to ladies' rooms, but never working in the restaurant spaces.

Browse this gallery of crew photos in the Conservancy’s collections. Many of these photos were donated by crew member’s families.

THE CREW EXPERIENCE

Food was prepared in the First and Cabin Class galley (A Deck), Tourist Class galley (A Deck), and the Steward's galley (B Deck). Positions ranged from Chef, Saucier, Soup Cook, Roast Cook, Potato Cook, Fish Cook, Kosher Chef, Butcher, Pantryman, Coffeeman, among many others. 

Not all crew members had an easy time working in the fast paced, high energy kitchen. Dismissal reports reveal Bismarck's dislike for "lazy" workers who were "bad influences.” He demoted or fired others who were "incompetent" and could not perform in a "satisfactory manner."

Press outlets described him as a strict boss. Bismarck's high standards were evident in the highly commended food. 

When the kitchen closed, Bismarck blew his whistle to signal the crew to hose down all the surfaces. Before the cleaning could begin, the crew grabbed as many leftovers as they could. Though alcohol was strictly forbidden, drinking did happen. In the kitchen and pantry, this could lead to fights and a penalty of a day's wages, or even immediate dismissal. 

Crew members ate in a number of mess rooms on B Deck, schedules and locations specific to their departments. For example, the deck and engine department had breakfast between 7:30AM - 8:30AM, whereas stewards ate breakfast between 6:30AM - 9AM. 

albert w. durant

Before the SS United States was declared fit for service, the ship was tested in top-secret speed trials in Virginia. One of the VIPs present during these trials was Albert W. Durant, a prominent Black photographer from Williamsburg, Virginia. He took over twenty-two black-and-white photographs of African-American kitchen staff, porters and restaurant captains. Durant's photos are the most comprehensive photos showing crew life on the SS United States. When so many photographs focused on passengers, Durant paid tribute to the hardworking crew who brought the ship to life. 

These photographs were acquired by the SS United States Conservancy as part of a generous donation of over 600 artifacts from the ship made by the Mariners’ Museum of Newport News, VA, in 2016. The Colonial Williamsburg Foundation’s John D. Rockefeller Library also owns a set of the images, and was the original source of the donation.

(From the diary of William S. Deeming, passenger in the 1960s.)

“On the last morning the tips for the entire voyage must be distributed. I parceled money out into envelopes the night before and was all ready. I've forgotten exact amounts (I worked on recommendations of guide books and some friends). They work out something like this (for two people): 

Cabin Steward 20.00

Cabin Stewardess 15.00

Dining Room
Steward 20.00 

Deck Steward 05.00

Bellboy or boots 02.00

Total 62.00

Barbers, bartenders, etc are tipped at each service about the same as at home.”

Accounting for inflation, this would be equivalent to $629.45 in 2025.