1. Prepare as many cooking stations as you think you will need. For instance, a chicken station near the sink, a place to put dirty dishes before washing, a vegetable management station away from the sink and a place to drain and stage your newly-cleaned items. This will change depending on complexity, volume and timing of the meal, as well as how many people are fluttering about, but its essential when cooking in a non-commercial kitchen.
2. Try to keep the sink empty. Look at tools for tips on your sink.
3. Get a soapy sponge, a wet one and three clean dish towels before you start.
4. Clear at least one counter or more before you start.
5. Wash with soapy sponge, rinse with the other, dry with towel 1 and lay it down.