[Sca-cooks] A high table question

[Laura C. Minnick]

So, I have a question about feasts and the high table. I seem to 
remember a discussion about this, some time ago, and I'd like to know if 
anyone here remembers it and can confirm or correct my memory. Is it 
indeed _not_ ok to serve the high table more or different food than the 
rest of the hall, particularly if they have paid the same site/feast 
fee? I'm not talking about something special brought in as a gift, a 
donation not in the feast budget- I'm talking a planned two-level fare. 
I seem to remember that it had something to do with financial policy, 
but I can't remember what it was.

And I hate high table with seating on both sides. Makes the handwashing 
really difficult. :-P

Liutgard
-- 
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