Artist's impression of a banquet of the 14th century. The tables were narrow and movable, consisting of boards resting on trestles. The host occupied the seat of honour while the rest of the company sat on benches. At each place were set a spoon and a roll of bread. Forks did not come into general use till the 16th century. People at with the fingers, or with a private knife carried in a sheath at a belt. Soup was served in porringers, one between two guests who dipped spoons in alternately. Wooden platters, round (or more often) square, did duty for plates. On each platter was a pile of stale bread for absorbing gravy. Drinking vessels were mostly glass but silver gilt goblets were used by persons of consequence. Pages waiting at table took the guests' cups to the butler to be replenished.