The immense Stewards’ Department fulfilled Leviathan's food service and hospitality requirements, functioning much like the staff of a large hotel. At its core were the stewards themselves, men and women who assisted passengers in their cabins and in the ship’s public rooms. Bellboys, store attendants, barbers, lift operators, musicians, interpreters, and a gardener provided for passengers’ varied needs during the week’s voyage.

No group aboard outnumbered the ship’s food staff. In 1924, the United States Lines employed almost 300 waiters in Leviathan’s dining saloons—150 in first class alone. Behind the scenes, an army of cooks, assistant cooks, utility men, and pantrymen prepared three meals a day for everyone aboard. The first-class kitchen was particularly specialized, with multiple head and assistant chefs for sauces, the larder, soups, hors d’oeuvres, fish, roasts, entrees, vegetables, and the grill. In addition to 15 butchers, 20 bakers, and assorted plate washers, the ship had one bugler to call first-class passengers to dinner. Due to the federal prohibition of alcoholic beverages, the Leviathan put to sea with no bartenders or wine stewards.