Inside, the building is arranged into three sections. The first, and by far the largest, is the common eating area. This is the room which the main outer entrance opens into, and the smell of freshly cooked meats and vegetables greet new arrivals. The room is arranged with a dozen tables with benches to either side, the long tables running parallel to the walls of the room. The common area has space to easily seat two hundred, though on an average day, barely half that number are present. The furnishings are simple but in good repair, and the room is very clean.
The kitchen area takes up the smallest portion, and this is where the Rueth and her assistants (all volunteers) prepare the food for those who come. The side of the kitchen facing the dining area is open, allowing patrons to take food as it becomes available. In the kitchen itself are two large cauldrons to prepare soup and broth as well as a half dozen stoves to cook the various hot dishes that are prepared. The kitchen also holds the three sinks used to wash dishes. Because water is at a premium, it is not typically used to clean the bowls, plates and utensils. Instead, scrubbing clothes are used to remove food from the dishes, and then drying clothes are used to finish the washing cycle. A spacious stone and wooden cabinet holds the dishes once they are cleaned.
Behind the kitchen is the storage area. This area is divided into three distinct sections.
Closest to the kitchen is the cold storage area, where meats and perishables are held. The
room is partially below ground to keep the foods cooler with a short wooden staircase
leading into the area. The floor is packed earth and stone and, as there are no windows in
this room, a lantern hangs near the entrance to help would-be cooks find the required
supplies.
The second part of the storage area is the dry goods section, where bags of grain, spices,
and dried vegetables are kept. This is also where extra plates, trays, and miscellaneous
supplies are stored. Jugs of water are also held here for the soups and broths, as well as for
drinking. The last section is the firewood section, the wood being used to heat the
cauldrons and stoves. This is typically well stocked, with logs and tinder wood stacks
from six to ten feet in height. A small step ladder sits against the wall should wood from
the top of a pile need to be retrieved.
During the day, there are usually between six and ten cooks busily preparing food in the
kitchen, while between four and six assistants clean the common area, kitchen, and storage
area, as well as retrieve supplies and ingredients for the cooks. During the nighttime
hours, after the House of the Hungry has closed, a guard is on duty from dusk until dawn
to ensure that thieves and vandals do not damage or steal the goods meant for others. The
guard is either a retired caravan guard or an off duty soldier from one of the three major
merchant Houses. In addition to his martial gear, he also carries a whistle to gather any
help should he find himself overwhelmed.