Every few days, supper became a feast. On a rotating basis, everyone at the table was designated "Chief Steward." Marc Lescarbot reports:
This person had the duty of taking care that all around the table were well and honourably provided for. This was so well carried out that, though the epicures of Paris often tell us that we had no Rue aux Ours (this street, still in existence in Paris, was the street of the rotisseurs, or sellers of cooked meat). Over there, as a rule we made as good cheer as we could have in this same Rue aux Ours and at less cost. For there was no one who, two days before his turn came, failed to go hunting or fishing, and to bring back some delicacy in addition to our ordinary fare. So well was this carried out that never at breakfast did we lack some savoury meat of flesh or fish, and still less at our midday or evening meals; for that was our chief banquet, at which the ruler of the feast or chief butler, whom the savages called Atoctegic, having had everything prepared by the cook, marched in, napkin on shoulder, badge of office in hand, and around his neck the collar of the Order, ... after him all the members of the Order, carrying each a dish. The same was repeated at dessert, though not always with so much pomp. And at night, before giving thanks to God, he handed over to his successor in the charge the collar of the Order, with a cup of wine, and they drank to each other.
The men of the Order were those who dined together at Poutrincourt's table. They would have been key figures and/or at least congenial types with whom Sieur de Poutrincourt would care to dine. Thus the members of the Order of Good Cheer were likely prominent men in the colony. Membertou and Messamoet, Mi'kmaq chiefs in the area, were frequent guests.
Adding to the atmosphere and the air of festivity, Lescarbot writes, "we always had twenty or thirty savages, men, women, girls, and children, who looked on at our manner of service. Bread was given them gratis (free) as one would do to the poor."