Joseph Bonaparte, king of Spain briefly, barely escaped from some British troops. They did capture his carriage and loot -- including his gold chamber pot.
The regiment kept the chamber pot, and they became known as "The Emperor's Chambermaids." After all, who would be holding the chamber pot but a chambermaid?
As a matter of fact, chambermaids had 2 major tasks in Regency days. They emptied the chamber pots, and they built the fires. (They also made the beds, but that was a minor task performed while the lords and ladies were out of their rooms.)
A log fire in the fireplace was set up and then lit an hour or more before the occupant was expected to go to bed. There was no central heat, and a fire took some time t get the room warm. Early in the morning, the fire had to be built and lit again, long before the occupant would awake, so that the room was warm enough to get out of bed.
Neither a gentleman nor a gentlewoman could dress himself/herself for a formal occasion.
A woman's corset was tied in the back, and sometimes her dress needed to be closed in the back, as well. A gentlewoman could not dress without a lady's maid. Few upper-level gentlewomen ever tried.
If a man's boots fit, then they needed another to take them off and -- probably -- to put them on. Anyone could remove a cravat, but a starched cravat would need to be starched again before it was worn again. It required a trained servant to put it on.
There were also parlor maids who took care of the public rooms and footmen who took care of any duties their masters assigned them. While there was an actual governmental post by the Regency, generally a noble in London would send any message to another in London via his footman.
The butler was officially the man who took care of the wine cellar. He came to be the officer of the house servants, which did not put him ahead of the personal servants.
The kitchen was another domain. The Butler was senior to the housekeeper, who was senior to the cook, but these were much less lines of command than parallels to their masters' lines of precedence. The kitchen staff was large, partly because they cooked for the rest of the staff as well as the family, partly because the food came into the house much less prepared than modern food does.
And then there was the stable. While a bachelor could get by with draft animals to pull his largest carriage -- say 2 for his coach -- a family might need those and another to pull another carriage if both were in use simultaneously. Each of the adult gentry would require a riding horse, and any children would need ponies or horses of their own -- depending on age.
And the coachman could hardly be expected to shovel out the stable; he drove horses, not cared for them. That was work for the grooms, if not assistant grooms.
In cases of dire financial need, a gentleman could get by with much less than the normal complement of servants. He could not, however, get by without any.