FIrst ye thust be diligent to know your Masters pleasure and to know the order , & custome of his house . For diuers maisters are of sundry conditions & appetites . And if thou be admitted in any office as Buttry , or Pantry , in some places they are all one . Then take an inuentory of all such thinges as ye take charge of , how it is spent . For it pleaseth a maister to haue a true reckening , them in your office of the pantry se that your bread be chipped & squared , & note how much ye spend in one day . Also se your napry clene , & sort euery thig by it self , the clene from the foul & kepe your house of office clene , & all that belongeth to it . When your master wil go to his meate , take a towel about your neck , them take a cupbord cloth , a basin & an ewer , & a towell to aray your cupborde , then couer your table , & set on salt , brede & trenchours , the salt before the bread , & trenchours before the salt , & set your napkins & spones on the cupbord redy , & lay euery man a trenchour and napkin and a spone : & if ye haue mo messes then one at your masters table consider what degre the persons are of , & thereafter you may serue them , & then set down euery thig at that messe as before , except your karuing kniues . If there be many gentlemen or yomen , them set on bread , salt , trenchours , spones , after they be set , or els after the custom of the house . Also son do vse to set before euery man a lofe of bread & his cup , & some vse the contrary , thus must you haue respect to the custom of your house , & in some places it is vse to set drink & a lofe or two . In some places the keruer dooth vse to sewe and set downe and goeth before the course , and beareth no dishe , and in some place , he beareth the firste dishe , and maketh obeysaunce to his Mayster , and setteth it down couered before the degre of a Knight , or els not vsed , & take of the couers & set them by . Also the karuer hath authoritie to carue to all at his masters mes in special , also vnto other that sit ioyning by them if he list , also ye haue voyders in a redines to auoid the morsels that they do leane on their trenchours . Then with your trenchour knife take of such fragments and put them in your voyder , and set them clean again . And whether youre soueraign haue trenchours or bread voyd the once or twise , specialy when they are wet , or geue him clean , and as ye se men leaue eating of the first and second dish : so auoyd them from the table . And then if that so bee ye haue any more courses then one or two : ye may make the more hast in voyding , and euer let one dish or two stand till the next course , and then take vp all and set downe freshe and cleane voyders withall , and let them not be to ful or ye empty them , and then set cleane againe and looke what sauce is ordeined for anye meat voyde away the sauce therof when ye take away the meate . And at the degree of a knight ye may set down your cup , couered , and lift of the couer and set it on again , and when he listeth to drink and taketh of the couer : take the couer in thy hand and set it on again , and when he hath dronken looke the cup of wine or ale be not empty , but often renued . Also the karuer shall breake his dish before his master or at side Cupbord with cleane kniues , and se there be no lack of bread nor ale , and when men haue wel eaten , and do beginne to ware wery of eating , or if ye perceyue by the countenaunce of youre mayster when ye shall take vp the meat and voyde the table : begin at the lowest mease , take away your spones if there be any , howbeit ye may auoyd them , after brothes and bake meates are past . Then take away your voiders and then your dishes of meate as they were set down so take them vp in order and then set down cheese or fruites , and that ended auoid your chese & fruits and couer your cup , Ale or Wine , first auoyd the Ale , & then the Wine , then set on a broad voyder and put therein the small peces of bread and small cromes , with trenchours and napkins , and with your trenchour knife or napkin make cleane the table , then set away your bread whole and also your voyder , and then take vp the salt and make obeysaunce , mark if your maister vse to washe at the table , or standing , if he be at the table cast a clene towel vpon your table cloth & set down youre basin and ewer before youre soueraigne , and take the ewer in your hand and geue them water , then auoyd your basin and ewer and folde the borde cloth together with your towell therin , and so take them of the borde . And when your soueraigne shall washe : set youre towel on the left hand of him , and the water before you at supper or dinner , if it be to bedward set vp your basin & your towel on the cupbord againe . And if your master wil haue any conceits after diner , as Apples , Nuts or creame , then lay forth a towel on the borde , and set theron a lofe or two , se that ye haue trenchours and spoones in a redines if nede require , and then serue forth your master well , and so take it vp againe with a voyder .