THE REFECTORIAN (p. 76-77)
The refectorian had charge of the refectory, or as it is sometimes called, the frater, and had to see that all things were in order for the meals of the brethren. He should be “strong in bodily health,” says one Custumal, “unbending in his determination to have order and method, a true religious, respected by all, determined to prevent anything tending to disorder, and loving all brethren without favour.” If duties of this office required it, he might be absent from choir, and each day after the Gospel of the High Mass he had to leave that church and repair to the refectory, in order to see that all was ready for the conventual dinner, which immediately followed the Mass. Out of the revenues attached to his office, the refectorian had to find all tables and benches necessary, and to keep them in repair ; to purchase what cloths and napkins, jugs, dishes, and mats might be required. Three times a year he received from the monastic farms five loads of straw, to place under the feet of the brethren when they were sitting at table, and the same quantity of hay to spread over the floor of the refectory. Five times a year he had to renew the rushes that were strewn about the hall ; and on Holy Saturday, by custom, he was supposed to scatter bay leaves to scent the air, and to give a festal spring-like appearance to the place. In summer he might throw flowers about, with mint and fennel, to purify the air, and provide fans for changing and cooling it.
In preparation for any meal, the refectorian had to superintend the spreading of the table-cloths; to set the salt and see that it was dry ; to see that in the place of each monk was set the usual loaf, that no wood-ash from the oven was on the underside of the bread, and that it was covered by the napkin. The drink had to be poured into jugs, and brought in, so as to be ready before the coming of the community ; and on the table the cup of each monk was to be set at his place. In some houses the spoons also were distributed before the commencement of the meal ; but in others, after the food had been brought in, the refectorian himself brought the spoons and distributed them, holding that of the abbot in his right hand a little raised, and the rest in his left hand. Both cups and spoons were to be examined and counted every day by the refectorian, and he had to repair them when necessary, and see that they were washed and cleaned every day.
[Note: All information quoted from F. A. Gasquet’s English Monastic Life (1905, public domain, and transcribed by Richenda Fairhurst, July 2007).]