A familiar shot from the film: if the bartender is not busy with a spill of drinks, then he stands quietly behind the bar and wipes his glasses with a towel. The harsh reality in the life of individual families: each unit of dishes, which a lot is gathered after a family meal, is first washed and then wiped dry. And what is most interesting, none of the described paintings gives an exact answer to the question "Why is this done?". To clarify the situation, it would be useful to get acquainted with the opinions of fans and opponents of this fascinating activity.
Arguments for
Since the main task is to clarify the appropriateness of wiping the dishes, those cases that are associated with a simple habit will not be considered. Among the rest, the following views are leading on the question of “why”:
- so as not to breed moisture in the closet;
- to prevent moisture spraying on work surfaces at the moment when the dishes go to the dryer;
- so that water does not accumulate in the pallets and does not go out;
- it is easier to wipe than then tear off the drier tray;
- so that it shone and there were no stains.
Another argument found on the forums: "Refusing to wipe the dishes with a towel is a lot of stupidity. Some types of contaminants (casein after milk, vegetable and animal oils) cannot be dissolved and washed off. Their complete removal is possible only by mechanical cleaning of the dishes, which is wiping ... In homes where the dishes are not wiped, it becomes noticeable immediately. Stickiness, greasy and cloudy stains do not cause any feelings, except disgust. "
Arguments against
Attempts to systematize the unacceptable point of view of this lesson led to the creation of the following top opinions:
- not aesthetically pleasing - the pile remains on the dishes;
- inexpedient - you wash your utilities;
- unprofitable - either constant washing, or serious costs for paper towels;
- not hygienic - in fact, the process leads to a uniform redistribution of residual pollution.
Regarding the last point: a very interesting note on the results of research by American scientists walks on the network. Here is an excerpt from it: "At the University of Arizona it was revealed that intestinal bacteria live on 89% of kitchen towels, 25.6% of which are E. coli. This means that wiping dishes with such a towel often causes food poisoning. After all, the microorganism from the towel penetrates the surface of cutlery, from there - into the food consumed by man. "
Where is the truth?
To find it, you need to mentally return to those times when people did not know about the benefits of a centralized water supply and various detergents. Then the dishes were washed in basins with clean water, and polished to a shine with ash, sand or cloth. Later, various soap solutions began to be used, which removed dirt better, but they themselves were washed off rather poorly and had to be wiped with towels.
Today, there are active and easily rinse-off detergents and centralized water supply with almost unlimited flow of running water. That is, fatty stains or the remnants of "chemistry" on the dishes could be forgotten. But ordinary water can leave its mark. Rather, the salts contained in it. It is they who form those unsightly, clearly visible spots on glass, metal or transparent plastic. And only for the sake of eliminating them does it make sense to wipe the dishes. But you need to do this correctly.
Practice tips
An ordinary towel made of natural materials will greatly facilitate the work. Having laid it near the sink, it will be possible to obtain a surface that absorbs moisture well, draining from freshly washed dishes. At the end of cleaning the kitchen utensils from a towel, it is recommended to rinse it in clean water and send it to dry - so you can not spawn germs.
After all the dishes have been washed, they are removed from the moisture-absorbing surface, sorting along the way. All that salt stains will not be noticeable can be sent directly to the dryer - there the remaining droplets will evaporate, and the tray will no longer be filled with “rotten” moisture. It is advisable to wipe the rest of the kitchen utensils (all transparent or metal).
For glossing, it is best to choose microfiber rags: they absorb moisture well, are stiff enough to remove salt deposits and do not leave fibers on the treated surface. Another of their advantages is the price, which allows, without much damage to the family budget, to carry out a weekly replacement of this piece of fabric. And so that during these 7 days of active use, microorganisms do not breed in a cloth, it is enough to rinse and dry it after each use.
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