Clean as you go. My kitchen is not commercial. This is not hard but it takes a huge amount of discipline. You must learn this discipline or your kitchen will be hell.
1. As soon as you are done with stainless steel bowls, knives or other implements, wash them immediately and stage them on the towel for use again. These include tasting spoons.
2. As soon as you are done with anything glass, wash it immediately, dry it with towel 2 and put it away as you probably won't need it again but can find it if needed.
3. As soon as you are done with pots and pans and they are cool enough, wash them immediately and stage them on the towel for use again, or, dry them with towel 2 and hand them for future use.
4. Presuming that you have staged your cutting on you cutting boards, immediately...you get the idea
5. And when done, release as many counters as possible by wiping towel 1 and then drying with towel 2 - the drying towel for implements is now for counters - and remembering to use towel 3 for only final drying at final cleanup.