The obsonator bought in the markets the meat, fruit, and delicacies necessary for the repasts.[XXXIII_14]
The vocatores carried the invitations, received the guests, and placed them at table according to their rank.[XXXIII_15] These functions required a peculiar kind of urbanity and long experience on the part of the individual who fulfilled them.
The arrangement, the keeping in order, and adornment of the table-couches belonged exclusively to the cubicularii (valets).[XXXIII_16] These servants are mentioned in Suetonius and other ancient authors. The Cæsars had a great number of cubicularii who obeyed one particular chief.[XXXIII_17]
The dapiferi brought the dishes into the dining-room,[XXXIII_18] and the nomenclators (nomenculatores) immediately informed the guests of the names and qualities of the things with which they were going to be served.[XXXIII_19]
The structor arranged the dishes symmetrically.[XXXIII_20] The scissor (carver) cut up the meats to the sound of musical instruments, of which he followed the measure. Finally, young slaves (procillatores),[XXXIII_21] served the guests attentively, and poured out their drink. Those chosen for this employment were fine, beardless, adolescent youths, with a fresh complexion, whose long silky hair fell in curls over the shoulders. A wide riband which went twice round the waist confined their fine, white tunic—a light, graceful vestment, which descended in front to the knees, and behind hardly covered the hamstring.[XXXIII_22]
While the guests, softly reclining on their table-couches, were enjoying the agreeable surprise reserved for them by an amiable amphitryon, slaves (sandaligeruli) attended to their sandals, and fastened them on at the moment of departure.[XXXIII_23] Others, (flabellarii) armed with fans of peacocks’ feathers,[XXXIII_24] drove away the flies, and cooled the banqueting-hall.[XXXIII_25]
The banquet terminated, servants with torches and lanterns (adversitores) conducted their masters home, and pointed out to them the stones that might be lying in their path, and which repeated libations might have prevented their visual organs from discovering.[XXXIII_26]
We must not omit, in this nomenclature of the principal servants of a good house, the taster (prægustator), who tasted or tried the viands before the guests touched them;[XXXIII_27] nor the chief steward (triclinarches), and director of the repast, who had to occupy himself with an infinity of details in the kitchen, the cellar, the pantry, the buffet, and the dining-room.[XXXIII_28]
A living synthesis of these multiplied services, he performed them all himself. The least negligence, the slightest absence of mind on his part, would have ruined the reputation, utterly marred the sumptuous hospitality, of his master.
Never did the general of an army tremble under the weight of a responsibility so redoubtable.