The open deck space reserved for steerage passengers is usually very limited, and situated in the worst part of the ship, subject to the most violent motion, to the dirt from the stacks and the odors from the hold and galleys. The only provisions for eating are frequently shelves or benches along the sides or in the passageways of sleeping compartments. Some ships have separate rooms, used for dining and recreation purposes, but these are usually wholly inadequate to accommodate all the steerage passengers. Frequently, too, they are planned without the least regard to cleanliness, as when the dining table, upon which the dishes remain set, is placed directly below an open grating, through which the filth and dirt may fall from the shoes of passers-by. Toilet rooms are wholly inadequate in number, are poorly designed, and often wholly uncared for during most of the voyage. The resulting conditions are almost unbelievable. Toilets are sometimes placed directly alongside the only passages leading to the steerage quarters, so that one must pass them, and breathe their horrible stench, every time he passes in or out. The law requires separate wash rooms for men and women, but this is a distinction which is frequently ignored, men and women using the same rooms promiscuously. The provisions for washing are wholly inadequate. There are only a few taps, and usually the only water provided is cold salt water, which must be used for all purposes, including the washing of dishes. The law requires that hospitals for steerage passengers be provided, but as they are not open to seasick passengers, they fail of their greatest usefulness. The arrangements for feeding steerage passengers differ on different vessels, but there are two main systems. In the first, each passenger is furnished a cheap set of eating utensils at the beginning of the voyage, which remain in his possession till the close, and sometimes permanently. At meal time the passengers form in line, and pass before stewards who have large kettles of food, and serve out the rations to each. Passengers may eat at tables if there are any and they can find places; otherwise, wherever they can. After the meal, they must wash their own dishes, and stow them away for future use. Under the second system, the women and children receive slightly better attention, being given first place at such tables as there are. The most essential utensils are placed by stewards, and washed by them afterwards. The food is served in large pans, one for each table, which are passed along a line of stewards from the galley, in the manner of a bucket brigade. This is all the table service there is. The men receive even less attention. They are divided into groups of six, and each group is given two large tin pans, and tin plates, tin cups, and cutlery enough for all. Each man takes his turn at going after the food, and in caring for the dishes. The men eat wherever they can find a place.