Dishwashing Guidelines

Scrape dishes and utensils as soon as possible after using them. Soak mixing and cooking utensils before you sit down to eat.
Rinse dishes having egg, milk, or starch on them in cold water. Rinse or soak other dishes in very hot water. Wipe greasy pans with paper towels or newspapers before washing.
Arrange the dishes in the order that they will be washed: glassware, flatware, dinnerware, cooking utensils.
If you are right-handed and the sink has a drainboard on both sides, place the soiled dishes on the right side of the sink. Working from right to left uses fewer motions. Work from left to right if you are left-handed.

Immerse a few dishes at a time in a pan of hot water, with enough detergent to make the water sudsy. The usual order is to wash glassware first, then the tableware, the dinnerware, and finally the cooking utensils
Wash the dishes thoroughly with a clean dishcloth. Scour pans that have hard to remove food. If you have very many dishes to wash or if the dishwater gets cold or murky, pour it out and get fresh water for the remainder of the dishes.
Rinse all washed dishes and cooking utensils in very hot, even scalding, water. You may rinse dishes by dipping them into scalding water, by pouring scalding water over them from a teakettle, or by using a spray attachment on the faucet.
Drain the dishes in a dish drainer for a few minutes before drying them with a clean towel. If you have the time, you can let the dishes air-dry in the drainer
Wipe off and dry the table tops, drainboards, and counter taps.
Clean the range top.
Take care of all garbage.
Clean the sink and polish it dry.
Take dish towels to laundry area.

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