Here are some hundred-year-old directions for how to wash dishes:
It is not difficult to wash dishes although many people make it a very disagreeable process. The necessary apparatus include a plentiful supply of hot water, a good soap, ammonia or borax to soften the water, a gritty soap or powder. Have a pan for washing and another for rinsing, and a tray for draining if there is no drainer attached to the sink.
Prepare the dishes by scraping and neatly piling articles of a kind together. Wash the cleanest dishes first, usually the glasses, next the cups and saucers, and the silver next.
Have the soiled dishes near the pan, and put in only one or two articles at a time. To pile in a number means the nicking of china, and scratching of silver.
Dip each dish in the rinsing water and then put in the drainer. Be careful not to use too hot water for delicate china and glass. Change the soapy water when it becomes in the least greasy.
Use dry towels to wipe the dishes dry.
Wash pots, pans, and utensils while they are still warm. Heavy pots and pans can be dried without wiping by placing on or near the stove. Do not put away until they are perfectly dry
When finished, wash out the towels and dish pan, and leave the sink and drain-board perfectly clean
Foods and Household Management: A Textbook of the Household Arts (1915)