(1) Put away food.
(2) Gather teaspoons and put in a small pitcher.
(3) Gather up glasses.
(4) Gather up cups.
(5) Gather up saucers.
(6) Gather up pitchers.
(7) Gather up knives, forks, and tablespoons, and put in a pitcher of water.
(8) Gather the cleanest plates, or the sauce plates.
(9) Gather the dinner plates.
(10) Gather the butter plates.
Scrape all the fragments into a refuse pail as the dishes are picked up. Arrange dishes conveniently on the table where they are to be washed. When washing glassware of any kind, dip in such a way that water will enter inside and outside at same time, and it will be less liable to break them.
Have a dishpan with plenty of clean, hot, soapy water. Wash first the glasses, drain, and wipe on a clean, dry cloth, as they have thus a better polish. Cut glass should be cleaned with sawdust and a clean brush before washing. Next wash the silver, then the tinware, drying each immediately while still hot. Throw that water out, if dirty, and with clean, hot soapsuds wash first the cups, drain, scald, and wipe, or drain, if you have room to stand them up where the air can pass about them, and put away unwiped. Treat all other china in the same way, washing the cleanest first. If the washing water is not hot, the change of temperature may cause the china to crackle. Avoid putting the handles of steel knives, or the tops of egg beaters, in the water, as the handles may come off from the knives, and the egg beaters may refuse to turn, or may scatter oil when used.