Master and servants ceased to eat together in the same hall, except for great occasions, on feast days, and for plays. The lord, and his lady, family, and guests took their meals in a great chamber, usually up beneath the roof next to the upper floor of the great hall. The chimney-pieces and windows were often richly decorated with panelled stonework, tracery and carving. There was often a bay or oriel window with still expensive glass. Tapestries, damask, and table-cloths covered the tables. There was much formality and ceremonial ritual, more elaborate than before, during dinners at manorial households, including processions bringing and serving courses, and bowing, kneeling, and curtseying. There were many courses of a variety of meats, fish, stews, and soups, with a variety of spices and elaborately cooked. Barons, knights, and their ladies sat to the right of the lord above the salt and were served by the lord's sewer and carver and gentlemen waiters; their social inferiors such as "gentlemen of worship" sat below the salt and were served by another sewer and yeomen. The lord's cupbearer looked after the lord alone. A knights table was waited on by yeomen. The gentlemen officers, gentlemen servants and yeomen officers were waited on by their own servants. The amount of food dished out to each person varied according to his rank. The almoner said grace and distributed the left-overs to the poor gathered at the gate. The superior people's hands were washed by their inferiors. Lastly, the trestle tables were removed while sweet wine and spices were consumed standing. Then the musicians were called into the hall and dancing began. The lord usually slept in a great bed in this room. The standard number of meals was three: breakfast, dinner, and supper. The diet of an ordinary family such as that of a small shopholder or yeoman farmer included beef, mutton, pork, a variety of fish, both fresh and salted, venison, nuts, peas, oatmeal, honey, grapes, apples, pears, and fresh vegetables. Cattle and sheep were driven from Wales to English markets. This droving lasted for five centuries.