Meal etiquette existed only during large gatherings and ceremonies. The meal, usually meat, was cut up into small pieces. Guests were served their meat on skewers and the host determined the order of serving. People of different social classes were assigned to different parts of the meat and it was the responsibility of the server or the "ba’urchis" to know who was in each social class. The meat was eaten with fingers and the grease was wiped on the ground or on clothing.