Washing dishes can be one of those big bones of contentions, especially when it comes to shared living situations. So let's look at dishwashing.
Keep track of which pans get the most use by everyone. Those pans should be cleaned as quickly as possible in order to make sure that they are available for use. This doubly applies if the silverware and plates are limited in number. By the same token, make sure that all dishes are put in the sink soon after use. This ensures that the dishes get done and don't become part of a scary mess later on.
Debate soaking dishes. Soaking should only be done for dishes that are going to be an issue, and not for each and every dish. If the dish is just dirty, don't sweat it too much, but if it is covered in grime, crusty dough, or lots of grease go ahead. Not all pans need to be soaked, but if there is a lot of burn, grease, and crusty dough definitely go for it. Put it in hot, soapy water and you should be be able to clean it pretty well. Cast iron pots should not be soaked; they need to be washed without inserting them into water or even rinsing them while they are still hot in order to be cleaned.
Who should do them is always going to be up to debate, but this needs to be done equitably. If someone is doing them to pay rent then that settles the issue, but otherwise it should be part of the chore rotation. This is more a practical matter than anything else; one load of dishes saves a lot more water and soap than doing several. It also means that they dry at the same time rather than at different times, cutting down on potential infection as well (basically, if all the dishes dry at the same time they dry and don't drip onto other dishes, becoming places where bacteria can grow). So try to have one person do the dishes each day.
When the dishes should be done will always be the other major debate. In a sad attempt to help with this issue, they should be separated into two groups, dinner and others. Dinner dishes should be done within two hours of dinner, or before whoever is supposed to do them goes to bed. Dinner dishes tend to be the worst dishes to deal with, and so they can't sit around for too long. As for the others, they should be done either after breakfast or lunch, depending on relevant schedules. If there is only load a day that works as well, but try for two.
The water should be as hot as you can stand it and soapy. The hot water helps sterilize it, and the soap will break down anything in it. The rinse water should be even hotter to ensure that the dishes are sterilized. You can use a cheap dishwashing soap, as long it keeps the bubbles for at least half an hour. The only non-negotiable feature should be grease-cutting; any soap will cut through lipids, but grease-cutters are worth it. This does not apply if a dishwasher is used; if you need to wash and sterilize the dishes before you put them in the dishwasher, it's time to get a new dishwasher or fix the one you have. Dishes going into a dishwasher should be cleaned by it and not you.
Wiping the kitchen down should be considered part of doing the dishes, and should be done while the water is clean, or at least before the pots and pans. Otherwise, the order of dishes should be plates and bowls, cups, silverware, and then pots and pans. This should enable the water to stay as clean as possible for the longest time. If it gets too dirty, refill it. As garbage disposals tend to be debatable, use the one with the regular drain, but try to catch the larger debris before it goes down the drain.
The dishes should be inspected during the rinse, both visually and by touch, in order to make sure that they have been cleaned. Rejected dishes should be re-cleaned immediately. There may be some discoloration due to age and use, especially on pots and pans. Allow for it and don't stress out. You should not feel as if you need to get every burn mark out, or it will drive you nuts. They can be bleached later, but don't sweat during washing itself.
The dishes should be allowed to air dry, as even the driest towel and the driest dishes will eventually smear water on the dishes, and that becomes another possible bacterial breeding ground. They should also be put up, even though that can be done as part of the next load; you just don't want them to be in the rack long enough to collect dust.
That should help you do dishes better. With practice you should be able to do them quickly and efficiently, but it will take practice. Don't fear them and you should do okay.
Keep track of which pans get the most use by everyone. Those pans should be cleaned as quickly as possible in order to make sure that they are available for use. This doubly applies if the silverware and plates are limited in number. By the same token, make sure that all dishes are put in the sink soon after use. This ensures that the dishes get done and don't become part of a scary mess later on.
Debate soaking dishes. Soaking should only be done for dishes that are going to be an issue, and not for each and every dish. If the dish is just dirty, don't sweat it too much, but if it is covered in grime, crusty dough, or lots of grease go ahead. Not all pans need to be soaked, but if there is a lot of burn, grease, and crusty dough definitely go for it. Put it in hot, soapy water and you should be be able to clean it pretty well. Cast iron pots should not be soaked; they need to be washed without inserting them into water or even rinsing them while they are still hot in order to be cleaned.
Who should do them is always going to be up to debate, but this needs to be done equitably. If someone is doing them to pay rent then that settles the issue, but otherwise it should be part of the chore rotation. This is more a practical matter than anything else; one load of dishes saves a lot more water and soap than doing several. It also means that they dry at the same time rather than at different times, cutting down on potential infection as well (basically, if all the dishes dry at the same time they dry and don't drip onto other dishes, becoming places where bacteria can grow). So try to have one person do the dishes each day.
When the dishes should be done will always be the other major debate. In a sad attempt to help with this issue, they should be separated into two groups, dinner and others. Dinner dishes should be done within two hours of dinner, or before whoever is supposed to do them goes to bed. Dinner dishes tend to be the worst dishes to deal with, and so they can't sit around for too long. As for the others, they should be done either after breakfast or lunch, depending on relevant schedules. If there is only load a day that works as well, but try for two.
The water should be as hot as you can stand it and soapy. The hot water helps sterilize it, and the soap will break down anything in it. The rinse water should be even hotter to ensure that the dishes are sterilized. You can use a cheap dishwashing soap, as long it keeps the bubbles for at least half an hour. The only non-negotiable feature should be grease-cutting; any soap will cut through lipids, but grease-cutters are worth it. This does not apply if a dishwasher is used; if you need to wash and sterilize the dishes before you put them in the dishwasher, it's time to get a new dishwasher or fix the one you have. Dishes going into a dishwasher should be cleaned by it and not you.
Wiping the kitchen down should be considered part of doing the dishes, and should be done while the water is clean, or at least before the pots and pans. Otherwise, the order of dishes should be plates and bowls, cups, silverware, and then pots and pans. This should enable the water to stay as clean as possible for the longest time. If it gets too dirty, refill it. As garbage disposals tend to be debatable, use the one with the regular drain, but try to catch the larger debris before it goes down the drain.
The dishes should be inspected during the rinse, both visually and by touch, in order to make sure that they have been cleaned. Rejected dishes should be re-cleaned immediately. There may be some discoloration due to age and use, especially on pots and pans. Allow for it and don't stress out. You should not feel as if you need to get every burn mark out, or it will drive you nuts. They can be bleached later, but don't sweat during washing itself.
The dishes should be allowed to air dry, as even the driest towel and the driest dishes will eventually smear water on the dishes, and that becomes another possible bacterial breeding ground. They should also be put up, even though that can be done as part of the next load; you just don't want them to be in the rack long enough to collect dust.
That should help you do dishes better. With practice you should be able to do them quickly and efficiently, but it will take practice. Don't fear them and you should do okay.
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