How to wash dishes by hand

How to wash dishes by hand
Automatic dishwashers use large amounts of water (one load uses 1.5 to 2 times the amount of water in a standard sink) and toxic chemicals (including some that have been banned from use in Europe) so are to be avoided. They also damage your dishes, which is why glasses end up with those odd scratches on them.
Hand-washing uses four forces to clean dishes. The first is water, the universal solvent (on Earth). The second is heat, which loosens the bonds of organic molecules. The third is detergent, which does the same, but chemically. The fourth is friction, provided by you, which removes the organics by force.
There are four tools for applying friction. The first is steel wool, which should only be used on non-non-stick metal as it will scratch anything else. The second is the plastic brush, which should only be used on hard-to-reach cracks like like the rim of a storage container lid, and rinsing out bulky food, as from a saucepan of leftover mashed potato. The third is the rough side of a sponge, which should be used on anything which has been in contact with hot food or is opaque. The fourth is the soft side of a sponge, which should be used on anything else that is transparent.
Dishes should be washed in this order: crystal, glasses, plastic, ceramic, wood, metal.
Rinse your dishes and stack them on the bench as soon as you have finished eating. The longer you leave it, the harder it will be to remove the food. If required, soak in cold water for 30 seconds (don't soak wood as it can swell and crack). If the food is really stuck on or burnt, use hot water and detergent.
Fill the sink with water as hot as you can stand *then* pour in detergent. If you do it the other way around, you'll have a sink full of bubbles which don't do anything to clean the dishes. In fact, they will cover the dishes in detergent when you take them out of the sink.
Wash crystal one item at a time to avoid chipping it. Do not lie wine glasses on the bottom of the sink as they aren't strong enough.
Pile your cutlery on the side away from the plug and leave it there to soak, but not the really pointy, cutty, sharpy things like carving knives, microplanes and vegetable peelers as you're in danger of cutting your hand on them.
Put your glassware in the sink. While they soak, use the dish water to wipe the bench, table, stove, fridge, cupboards or similar (dishwashing liquid gets your plates clean enough to eat from so it should be good enough to clean the rest of your house); you can do this each time something needs to soak.
When cleaning concave dishes like glasses, bowls and pots, clean the rim first, followed by the inside then the outside and the bottom.
Do your plastics.
Now do your ceramics: mugs, cups, plates. When the plates are in the water, put your sharps on top to soak, then wash these individually.
Put your ceramic bowls in to soak as you wash some cutlery. Wash some bowls interspersed with cutlery.
Do your non-heated metals, such as graters and bowls.
Do your pots and pans.
The dishes are done.