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The procedure at mealtimes

As soon as the monks heard the bell ringing to announce dinner (prandium) they made their way to the basins to the west of the warming house (the lavabo) to wash their hands. Thereafter they proceeded to the refectory where the tables were arranged in a U-shape around the walls; the monks sat facing inwards.(1) The food was already set on the tables, for the kitchener and cellarer, two monastic officers, were to place the dishes on the table before the bell announcing dinner was rung. The monks stood while a blessing was read in Latin and then took their seats; nobody was to commence eating until the prior, or whoever was presiding, had uncovered his bread. The monks usually drank ale and ate vegetables and bread, but on special occasions such as feast days they might receive fish, eggs or a similar treat. Meat was not to be eaten here but was later permitted in a separate building, the misericord.

The monks did not wear their cowls in the refectory and ate in silence, communicating essential information by making signs with their fingers and hands. Those who did not observe silence were punished.(2) The only voice to be heard was that of the reader, who stood in a pulpit and edified the monks with readings from the Bible or another holy book, for it was intended that the monks should feed their minds as well as their bodies during meals. It was important that the monks behaved appropriately in the refectory and had good table manners. For example, drinking cups were to be held with both hands, the monks were to reach out for the salt with the tip of their knives, and the used blade, like other dirty utensils, was to be wiped on a piece of bread rather than on the napkin.

‘Over-abundance makes allowances for silliness.’
The Cistercian in Idungus’ Dialogus complained that one bell in the refectory was sufficient yet the Cluniacs had three little bells in their dining-room. Two of these, he maintained, were superfluous, namely the bell to announce that second regulation dish was about to be served and the bell to announce the wine; citing Horace the Cistercian undermined this excess - ‘Over-abundance makes allowances for silliness.’
[Idungus, Dialogue II: 22, pp. 112-3.]