In the great houses, there were more wall hangings, and ornaments for the tables. The tables were lit with candles or torches made of wax. Plates were gold and silver. The lord, his lady, and their family and guests sat at the head table, which was raised on a dais. On this high table was a large and elaborate salt cellar. One's place in relationship to the salt cellar indicated one's status: above or below the salt. Also, those of higher status at the table ate a superior bread. The almoner [alms giver] said grace. Gentlemen poured the lord's drink [cupbearer], served his meat [carver], and supervised the serving of the food [sewer]. A yeoman ewery washed the hands of the lord and his guests and supplied the napkins, ewers [pitchers], and basins. A yeoman cellarer or butler served the wine and beer. The yeoman of the pantry served the bread, salt, and cutlery. The steward presided over the table of household officers of gentle birth. The marshall of the hall, clerk of the kitchen, or other yeomen officers supervised other tables. Salt and spices were available at all tables. Most people ate with their fingers, although there were knives and some spoons. Drinking vessels were usually metal, horn, or wood. A marshall and ushers kept order. Minstrels played musical instruments or recited histories of noble deeds or amusing anecdotes. Reading aloud was a favorite pastime. The almoner collected the leftovers to distribute to the poor. In lesser houses people ate off trenchers [a four day old slab of coarse bread or a piece of wood with the middle scooped out like a bowl], or plates of wood or pewter [made from tin, copper, and lead]. They often shared plates and drinking vessels at the table.