I. Organize table clearing
A. Save steps by using a tray to carry dishes from the table to the sink
II. Prepare dishes for washing
A. Soak pot and pans immediately after use
B. Use a rubber scraper to remove caked on food from dishes.
III. Washing Dishes
A. Use hot water (110 degrees Fahrenheit), as hot as your hand can stand.
B. Use enough suds to last until the last dish is washed.
C. Wash in the following order:
1. glassware
2. silverware
3. cups
4. plates
5. saucers
6. small dishes
7. serving dishes
8. baking dishes
9. pots and pans
D. Rinse with clear, hot water.
E. Air dry dishes whenever possible. Towel dry with lint-free towel. Return dry dishes
to storage location.
F. Wood handled utensils are not to be soaked in the dish water.
G. Sifter in not to be washed.
H. Hot utensils should cool before being placed into the dish water.
I. Heating units on electrical appliances should not be put into dish water.
