20. BEFORE AFTER Nobles were carefree, lacked loyalty, and were known to have bouts of violence Proper gentlemen had manners and personal aspirations A hierarchical seating arrangement was used when people were placed far apart from each other Both men and women sat close together (not only in alternating chairs, but also in a circular pattern Long, narrow trestle tables were common Oval, rectangular, round, square, and triangular tables were introduced Servants stood behind chairs to get food from one end of the table to the other Servants stayed by the perimeter of the room, for they were no longer required to bring the food When planning a meal, one dish per person per course was expected to be used. The selection of food was small because guests would serve themselves only from the dishes closest to them In light of the circular seating arrangement and smaller tables, guests were able to reach more food. Less plates were thus needed
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