2.  To avoid polluting your sink of water, begin by scraping the dishes of excess food.  Stack the dishes in preparation for washing.  Tough stuck on foods may need to be soaked first before washing.

3.  Make sure you use the correct temperature.  Add dish soap and the water will be ready to begin dish washing.

4.  This usually includes glasses, cups, and flatware.  Washing these items first keeps your water fresher and ready to tackle bigger jobs.

5.  Remember to scrape these items before washing.  Wash gently.  Keep an eye out for when you should change the dish washing water.

6.  Any tough food should have been soaking already., making this dish washing go more smoothly.  Wash the pans thoroughly, and you’re done washing.  Don’t forget to clean the bottoms of pans.  Any oily residue left will burn onto the bottom of the pan at the next cooking session.

7.  If you have a double sink, dish washing is a snap.  Use the second sink to rinse off the dish washing suds from the dishes.  If you don’t have a double sink, you can use a dish pan filled with hot water to rinse/dip your dishes clean.

8.  If you’ve used the right water temperature, the dishes will dry quickly on their own.  In some instances, you may have to use a dish towel.  Make sure the towel is clean.  Change the towel when it become damp.

9.  Put all of the dishes away. Leaving them sitting out will expose your dishes to bacteria and germs that were just scrubbed off of them.

10.  Wipe down and dry sink, dish drainer, and dishpan. Wipe off counter, island and range.  Any rags, dish cloths, or sponges need to be left out to air dry, or thrown into the washing machine.  Remember to replace sponges and rags frequently.  Put away your supplies and you’re done.