I am a slave, bought in the market in Chichester (Noviomagus). Although I have to work hard, I am lucky because I have a kind mistress, and a new tunic to wear. My job is to serve meals in my master's villa. Each morning I take breakfast to my master and mistress. They usually eat bread and cheese, and some fruit, and drink plain water. At lunchtime my master is usually away, but my mistress and her children eat a simple meal of bread, eggs, meat and raw vegetables.

The main meal of the day (cena) starts in the late afternoon, and if it is a formal dinner with guests, we put three couches in the dining-room (triclinium) in a C shape. I put three cushions and napkins on each couch, for the nine diners. The guests lie on the couches, and we bring in the first course on a table, putting it in the space between the couches. The diners drink from fine German glasses, and eat from smooth shiny red pottery called samian.

The first course (gustatio) is often eggs, shellfish, snails and raw vegetables served with spicy sweet wine (mulsum). I cut up the food and the guests eat it with their fingers.

The main course (prima mensa) is served on a fresh table, and usually there are roast meats and fish, and cooked vegetables. The last course (secunda mensa) is often fruit and nuts, or sometimes a baked custard.
If the weather is warm, dinner is served outside in the garden.
I have to make sure that everyone has enough to eat and drink, and do any jobs they require.

After the meal, entertainers play music, recite poetry or dance, and some of the guests drink too much wine!

When everyone has gone home, we clear up the mess - spilled wine, dirty napkins, chicken bones and oyster shells.