Having all those women on stage the whole time posed a bit of a problem, particularly for the actors with less stage experience: What were they to do the whole time? We broke the stage into three areas– or stations– with each area, SL, SR, UC, having a table and giving each table a main purpose. This allowed the women to be performing a variety of tasks during the show instead of just standing there waiting for their next line. All the women were stationed at one of the tables. They may have switched tables every once-in-a-while as the action dictated, but when on stage, they were always at a table, always working.

Table 1. Veggie-Table (SR) A. Slice veggies: carrots, cucumbers, olives (large green, Greek), eggplant, romaine lettuce, apples, almonds, etc. (see Deut 8:8) B. Wrapping stuffed Vine leaves. C. Bitter herbs (parsley?) picked from stems, washed, and placed on plate.

Table 2. Bread/Wine Table (UC) A. Diluting wine with water. Use wineskins and mix into pottery or copper cups? B. Wrapping unleavened bread (flat tortilla-like) in towels or cloth bags. C. Preparing uncooked rice (picking out raisins as “bugs, rocks, twigs”, etc).

Table 3. Lamb Table (SL) A. Cooking lamb (yes, I know they didn’t use ovens as we know them– however, to save us from having an open roasting pit or roaring fire on stage, we’ll assume there was some sort of a warming box where it could be kept after being delivered from the Temple ceremony and seasoned until time to serve. B. Adding cooked rice to the lamb. C. Dipping sauce “cooking” on stove top.

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