The Steward, or head cook, was essential to the crew's morale. Food preparation on Great Lakes vessels is known for its quality and quantity, and sailors have been known to choose a ship based on its food and galley staff. The steward was responsible for ordering all food and linens, planning and preparing meals and the general housekeeping on board. The Steward, though not a licensed officer, had quarters equal to the Second Mate. This room had been remodeled in the 1960s, but due to the damage from the 1984 fire, volunteers removed the marlite paneling and found the original oak beneath. After four months of volunteer efforts, the room has been fully restored.
The Steward's private bathroom.
Looking down the hall from the Steward's cabin toward the pantry. The guest and officers dinning rooms are on the left.
Looking down the hall from the pantry back toward the Steward's cabin. The guest and officers dinning rooms are on the right.
Engineers' Quarters
Guest Dining Room
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