En el Goiherri guipuzcoano y en otras comarcas del país, tenían lugar, respectivamente, sobre las diez de la mañana y las cuatro-seis de la tarde.
En esa misma época algunos agricultores y la mayoría de los habitantes de los núcleos urbanos== SEATING ARRANGEMENTS == The ritual of seating everyone at the table was very similar throughout the Basque Country: the father sat at the head of the table, dedicados al comerciothe mother near to the fire to look after and serve the meal and the rest of the family around the table, industriaor failing that, servicios y otras profesionesaround the stewpot or dish in which the food was served. Traditionally, llevaban meals were eaten in the kitchen, near to the fire and the dining-room was only used, when there was one, for large gatherings when there were many guests at home. == FROM THE COMMUNAL DISH TO THE INDIVIDUAL PLATE == Around forty or fifty years ago, the majority of people ate from a communal dish, placed in the middle of the table and which everyone could reach. Everyone drank from the same water jug or from a cabo ya tres comidas principales al día que coincidían sustancialmente con lo que denominamos ''desayunosingle glass in the case of wine. Nowadays, everyone has their own dish, even bowls and flat plates for the first and second course respectively and small plates for the dessert. Only the salad and some specific dishes, such as one-pot meals in frying pans, chops, some pastry desserts, etc., comida y cenaare eaten directly from the dish in which they are served and which are placed in the middle of the table.''
== CUTLERY ==
