~HOW TO SERVE~

There are several ways to serve. Each slave should do their own thing and NEVER copy something from another slave. Serves should Never be copied and pasted...they should all be as original as the slave themselves. The steps should be followed to a serve, be it a quick serve or a full serve.

1. kneeling before the Master/Mistress to offer the serve.
For a Master you kneel in Nadu pleasing to the eye, your body should be alluring to the Master in every sense you should be desirable and as sexual as possible be descriptive
For a Mistress you kneel in Tower remember to be modest and graceful, your body should not be sexual at all. Offer the serve, and repeat back the wish of the Master/Mistress, making sure You know the proper way They wish it, paying attention to details such as the vessel to use, Never offer to sweeten a drink if a Mistress is present in the room

2. rise and move away taking three paces back moving to the kitchen
 Gorean kajira counts three steps for the three vows of her service to Men; love, devotion and trust.
When serving make sure to include where you are in the Hall, be descrpitive as possible paint a picture for the reader Tthey cant see what we do were Ttheir eyes.. paint a picture of beauty and grace show that you are worthy of being a slave

3. the vessel.
There are many many  different vessels to use depending on the drink or meal you are preparing.
If you do not know which to use, stop and ask a trainer in PM's or ask  the Master/Mistress you are serving...it is better to ask, then be wrong

4.always wash your hands first before touching the vessel cleaning and checking for flaws
all vessels are washed and placed upon the shelves, but you just never know for how long they have been there. clean the vessel with a clean rep cloth, inside and out. Roll the rim upon a body part, not a part that could kill you if it was chipped like your neck. Please make sure when serving a Mistress that you do notuse a sexual area such as a nipple, lip or petal. Usually a full turn of the vessel is used, but be creative here.

5. know your way around the servery, know your drinks and foods what can go in a vessel that wont poison the Master/ Mistress. if your not sure repeat the order in the first place ask which they would prefer if you do not know .. chilled , warm or room tempature on somethings

6. Offering the drink
beg permission to approach, bring the vessel to your heart for five beats then place a kiss to the side of the vessel never touch the rim with your lips then extend your arms offering the drink

7. Speaking
when finished you are allowed to say she prays the serve was found pleasing and that you pray the drink / food quenches Their thirst or hunger.. be respectful and pleasing at all times

8. Waiting
when a slave is finished serving, they settle back and wait. If the Master or Mistress do not speak, a slave should wait a respectable amount of time before asking if they can be of any further service. A slave remains at the feet of the Free until released. A slave does not greet or
speak to others till their  released. If You can clearly see that the Free is busy it is permitable to place the drink or meal on a table and slip back respectfully

Final note: Remember not all Masters and Mistress know what the Port looks like, you wish to paint a clear picture of what's around you and what you are doing. And importantly try not to make your serves last more than four posts....the attention of serving a Free is critical...try not to bore Them.

The Servery

· Items used to serve beverages are stored high upon the top shelf in the servery. You will need to stretch to reach goblets, mugs, cups, bowls and horns.

· Platters, plates and bowls for stews are also kept on a high shelf.

· There is a counter below the shelves to lean against as you stretch for the items on the upper shelves. This is also used in food preparation and assembly.

· Lower shelves, below the counter, contain large trays, basins for dishwashing, extra kettles, etc. Trays are stored separately from the basins.

· Botas hang on pegs near the servery hearth and in the chillery.

· The chillery is a large chilled chamber. There are bottles and botas of wines, juices and paga there. Other items kept on shelves in the chillery include: butter, cream, milk, meats, vegetables, cheeses….

· Cool water is drawn from the springs. Heated water is kept in a large kettle about the hearth and fresh water must be added to this regularly.

· Brooms, pails, buckets, cloths and soap chips are kept in the storage closet.

Quotes Describing Serveries and Cooking Items
"There were several yards of sausages hung on hooks, numerous canisters of flour, sugars, and salts; many smaller containers of spices and condiments. Two large wine jugs stood in one corner of the room. There were many closed pantries lining the walls, and a number of pumps and tubs on one side. Some boxes and baskets of hard fruit were stored there. I could see the bread ovens in one wall, theh long fire pit over which could be put cooking racks, the mountings for spits and kettle hooks; the fire pit was mostly black now, but here and there I could see a few broken sticks of glowing charcoal, aside from this, the light in the room came from one small thalarion oil lamp hanging from the ceiling..."
Assassin of Gor, pages 271-272

A cooking rack:
"She built up the fire. I watched her. She unfolded and adjusted a single-bar cooking rack, placing it over the fire. From this she suspended a kettle of water. The single bar, which may be loosened in its rings, and has a handle, may also function as a spit."
Renegades of Gor, page 150

No refrigeration!:
"My house, incidentally, like most Gorean houses, had no ice chest. There is little cold storage on Gor. Generally food is preserved by being dried or salted. Some cold storage, of course, does exist. Ice is cut from ponds in the winter, and then stored in ice houses, under sawdust. One may go to the ice houses for it, or have it delivered in ice wagons. Most Goreans, of course, cannot afford the luxury of ice in the summer."
Guardsman of Gor, page 295

One way to cook meat:
"The suspension of the meat reminded me of the way peasant women sometimes cook roasts, tying them on a cord and dangling them, before a fire, then spinning the meat from time to time. In this way, given the twisting and untwisting of the cord, the meat will cook rather evenly, for the most part untended, and without spit turning."
Renegades of Gor, page 120

Cooking on the rence islands:
"Before the feast I had helped the women, cleaning fish and dressing marsh gants, and then, later, turning spits for the roasted tarsks, roasted over rence-root fires, kept on metal pans, elevated above the rence of the islands by metal racks, themselves resting on larger pans."
Raiders of Gor, page 44

Using knives in the servery:
"The ulo, or woman's knife, with its semicircular blade, customarily fixed to a wooden handle, is not well suited to carving. It is better at cutting meat and slicing sinew."
Beasts of Gor, page 262

Serving utensils:
"She carried a tray, on which were various spoons and sugars. She knelt, placing her tray upon the table. With a tiny spoon, it's tip no more than a tenth of a hort in diameter, she placed four measures of white sugar, and six of yellow; with two stirring spoons, one for the white sugar, another for the yellow, she stirred the beverage after each measure."
Tribesmen of Gor, page 89

"With a serving prong she placed narrow strips of roast bosk and fried sul on my plate."
Guardsman of Gor, page 234

Eating utensils:
"I shot the spiced vulo brain into my mouth on the end of a golden eating prong, a utensil, as far as I knew, unique to Turia."
Nomads of Gor, page 84

"The horn spoon snapped in his hands, and he angrily threw the pieces into his bowl."
Assassin of Gor, page 120

Seems that slave girls mostly ate their gruel from troughs or from bowls, using their fingers.
"I shared breakfast with Elizabeth who informed me that it was better than the porridge below in the trough in the feeding room for female staff slaves,..."
Assassin of Gor, pages 106-107

This quote mentions the use of a ladle, and bowls...
"The slender blond girl, who had been giving men water from the skin bag, was now given the work of filling small bowls from the large wooden bowl, for the bond-maids. She used a bronze ladle...The girls, including the slender blondish girl, emptied their bowls, even to licking them, that no grain be left..."
Marauders of Gor, pages 64-65