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 inuētory of all ſuch thinges as ye take charge of, how it is ſpent. For it pleaſeth a maiſter to haue a true reckening, thē in your office of ye pantry ſe yt 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 frō ye foul & kepe your houſe of office clene, & all that belongeth to it. Whē your maſter wil go to his meate, take a towel about your neck, thē 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 ye bread, & trenchours before the ſalt, & ſet your napkins & ſpones on the cupbord redy, & lay euery mā a trēchour and napkin and a ſpone: & if ye haue mo meſſes then one at your maſters table conſider what degre ye perſons are of, & thereafter you may ſerue thē, & thē ſet down euery thig at that meſſe as before, except your karuing kniues. If there be many gē tlemē or yomē, thē ſet on bread, ſalt, trēchours, ſpones, after they be ſet, or els after ye cuſtō of the houſe. Alſo ſō do vſe to ſet before euery mā a lofe of bread & his cup, & ſome vſe the cōtrary, thus muſt you haue reſpect to the cuſtō 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 thē cleā again. And whether youre ſoueraign haue trenchours or bread voyd the ōce or twiſe, ſpecialy whē 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 thē 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 ye 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 thē 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, & thē the Wine, then ſet on a broad voyder and put therein the ſmall peces of bread and ſmall cromes, wt 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 ſtāding, 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 thē water, then auoyd your baſin and ewer and folde ye 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 therō 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.