When the second signal had been sounded by the president’s bell, the brethren uncovered their loaves, which had been placed under their napkins, arranged the latter, and broke their portion of bread. At the second signal, too, the servers began their ministrations. In some of the greater houses, at the beginning of the meal, two juniors, one from each side, took their goblets and spoons and came to the table of the presiding superior. Here they took up their places, standing at either end of the table, unless the superior should invite them to sit. These junior monks were to act as the special servers of the religious presiding in the refectory. They were to assist him in his wants, to anticipate them if possible, and to act as his messengers should he require them to do so. On first taking up their position, the senior of the two was directed to cut the superior’s loaf in two for him, the other was to fill his goblet with the beer or wine served to the community. These two assistants at the president’s table had to eat their meals as they stood or sat, as the case might be, at the ends of the high table, and were to be helped immediately after the president himself. When the sign for beginning the meal had been given, two other juniors, one on each side of the refectory, rose from their places, and, receiving the jugs of beer or wine from the cellarer or his assistant, proceeded to fill the goblets set before each of the religious. When this was done they asked permission from the superior, by a sign, to fill the measure of drink intended as the convent’s charity to the poor. Meanwhile the servers had gone to the kitchen-hatch to bring in the dishes. These were taken usually first to the superior, and from this dish the two juniors serving at his table were helped; then, should there have been any one of the brethren lately dead, his portion, to be given to the poor, was served out into a special dish. Finally, in many places, two dishes were taken by the servers to the tables on each side of the refectory; one to the top and the other to the bottom and so passed along the tables, the monk who passed the dish, and he to whom it was passed, bowing to each other with ceremonial courtesy. In some houses the method of serving was somewhat different: the portions were served separately, having been previously divided under the direction of the kitchener or refectorian. When the first dish was pottage, the serving always began with the youngest member of the community, the superior receiving his last; in other cases the first dish was always taken to the superior’s table. The servers were exhorted always to attend to their work, not to keep standing about the kitchen-hatch, and much less to stop gossiping there; but to watch carefully and even anxiously for any sign that might be made to them by the brethren.