The kitchener needed to be well instructed in the details of his office. He had to know, for example, how much food would be required for the allowances of the brethren, in order to know what and how much to buy, or to obtain from the other officials. He was to have what help he needed, and, besides the cooks, he had under him a trustworthy servant, sometimes called his _emptor_, or buyer, who was experienced in purchasing provisions, and knew how and at what seasons it were best to fill up the monastic store-houses. It was obviously of great importance, in order to prevent waste, that the kitchener should keep a strict account of what was expended in provisions and of what amounts were served out to the brethren. Each week he had to sum up the totals, and at the end of the month he had to present his accounts for examination to the superior, being prepared to explain why the cost of one week was greater than that of another, and in general to give an account of his administration. As his name imported, the kitchener presided over the entire kitchen department. He was directed to see that all the utensils made use of were cleaned every day. He was to know the number of dishes required for each portion, and to furnish the cook with that number; he was to see that food was never served to the community in broken dishes, and was to be particular that the bottoms of the dishes were clean before allowing them to leave his charge, so that they might not soil the napery on the refectory tables. Whilst any meal was being dished, he was to be present to prevent unnecessary noise and clatter, and he was to see that the cooks got the food ready in time, so that the brethren might never be kept waiting. If the High Mass and Office, preceding the dinner, were for any reason protracted beyond the usual time, the kitchener was to warn the cooks of the delay. In the refectory his place was opposite to that of the prior on the left, but if there were need, he could move about during the supper to arrange or change the portions. In a special manner he was to see to the sick, and serve them with food that they might fancy or relish or that was good for them.