Guest post by Tonessa (Isabella of York)
High table is where the Royalty and Nobility sat. It was at the "high" part of the hall or "top" of the hall or room. Usually meats were placed in sliced and hollowed out bread loaves "Trenchers" to soak up their oily juices. The tops of these breads were served to the High Table and the bottom soppy bases were served to the groundlings. This is where the expression the "upper crust" comes from.