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Dish-Washing and Efficiency

There is almost invariably a waste of effort in both the washing and the drying of dishes. This may be due to:

(a) Poorly arranged dish-washing equipments.

(b) Inadequate utensils for dish-washing.

(c) Lack of forethought in preparing the dishes for washing and too many motions in washing and drying them.

Since dish-washing is one of the constant duties of housekeeping, efficiency methods, i.e. methods which accomplish satisfactory results with the fewest motions and in the least time, should be applied to it. The washing of dishes, invariably considered commonplace, may become an interesting problem if it is made a matter of motion study.

For thorough and rapid dish-washing, the following equipment is desirable:

A sink placed at a height that admits of an erect position while washing dishes, and equipped with two draining boards, one on each side of the sink, or with one draining board on the left side; dish and draining pans; dish-drainer; dish-rack; dish-mop; wire dish-cloth or pot-scraper; dish-cloths (not rags); dish-towels; rack for drying cloths and towels; soap-holder or can of powdered soap; can of scouring soap and a large cork for scouring; tissue paper or newspapers cut in convenient size for use; scrubbing-brush; bottle-brush; rack made of slats for drying brushes.

Source

School and Home Cooking (1920).

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