A strict daily routine and fixed mealtimes meant that the kitchens needed to provide a great number of meals in a very short window. They also depended on the ready supply of fresh water and needed to be located somewhere where waste water could be discharged. The monastery kitchen at the cloister cooked for the monks in the refectories. The infirmary kitchen supplied those who were ill as well as those in the abbey. An additional kitchen area was responsible for feeding monastery guests.