• In the so-called decoy system, dirty tableware is placed on the stewarding dish table grouped according to size and type. This allows the machine operator to rack the dishes and glassware speedily when he has enough of the same size and type to fill a rack. It is called the decoy system. The waiters therefore need to follow that system, as they are the key people to ensure a smooth operation for stewarding takes place. Decoys are especially valuable when training new personnel. In addition to speeding up the racking of tableware, the decoy system greatly reduces breakage, which on average costs 19 cents out of every ware washing. .