Crockery and cutlery: -You can start by ditching forks—these weren't used back then. Wooden spoons and knives will do just fine.
Customs varied, depending on the region: -Medieval feasts were not quite the same throughout Europe, or even within the same country.
Guest list: -Medieval feasts were not necessarily an elitist affair. Often the guest list would include people from different classes.
Medieval feasts were pretty extravagant: -Medieval feasts were lavish affairs. There was plenty of food, drinks, entertainment, and, of course, dancing.
Serving: -The host's table was the first one to be served. There would be several courses, arranged in a similar fashion as today’s formal dining.
Table manners: -According to medieval feast etiquette, guests would only sit after the host was comfortably seated at the table.
Seating arrangements: -The distinction would be made in the place where they sat. The higher the social rank, the closer they’d get to the host’s table.
Timing: -Medieval feasts could last a long time, and would often start around noon.
Host's table position: -Your table should be placed in such a way that you and your most important guests have a clear view of the room.
Groups: -Guest tables would be arranged in messes (a term still used in the military), and they would share the food placed on the table.