The Waldorf Astoria was the first hotel to offer room service and was the first major hotel in the world to hire women as chefs, beginning in 1931. An extensive menu is available for guests, with special menus for children and for dieters. The executive chef of the Waldorf for many years was John Doherty, following the Austrian Arno Schmidt who held the position for ten years from 1969 to 1979. Restaurateur George Lang was awarded the Hotelman of the Year Award in 1975. As of the early 1990s, the hotel served over three million dishes a year, and got through 27,000 pounds of lobster, 100 pounds of beluga caviar, 380,000 pints of strawberries annually. The hotel has gained significant renown for its lavish feasts. During one grand feast for Francis Cardinal Spellman, over 200 VIP guests, according to Arno Schmidt, devoured some 3,600 pounds of fillet, 600 pounds of fresh halibut, 1,500 pounds of potatoes, and 260 pounds of petit fours, eaten on gold china plates. One 1973 feast by the Explorer's Club devoured hippo meat, a alligator, a baby shark, an amberjack tuna, a boa, wild boar hams, 480 pieces of breaded-fried cod tongues and cheeks, antelope steaks, two boxes of Chinese rabbit, and 20 pounds of rattlesnake.