"* * * Some in the bowls
Tempered the wine with water, some cleansed
The table with light sponges and set
The banquet forth and carved the meats for all."
A separate table was in those days usually provided for each guest, though the rule was not strictly observed.
In some cases, diners-out were accompanied and attended by their own servants. In a few districts in modern Greece this is still habitual.
Chairs and stools were generally used as seats, the custom of reclining on couches not being introduced until a later date.
As napkins were then unknown, the guests wiped their fingers on towels and in pieces of specially prepared dough, which were thrown under the table after being used.
There were spoons (of metal, often of gold—Athenaeus), but hollow pieces of bread were generally used in their stead.
The carver presided at a table and cut the meats into small pieces, as individual forks and knives were then unknown. The portions were usually of uniform size, although any very honored person was presented with larger or choicer morsels.