There are two types of dishwasher people

Modern vs. old dishwashers & the pre‑rinse debate

• Many argue modern machines and detergents clean fully dirty dishes; only scrape off large chunks.
• Others insist their (usually older or rental) machines require substantial pre‑rinsing and still leave residue or poor drying.
• Several note that if you must handwash before and after, the dishwasher or usage is broken. Some advise simply buying a new machine.
• Dishwashers with built‑in grinders/“masticators” are praised; newer filter‑based models need regular filter cleaning, which many people neglect.

Detergent, water temperature, and technique

• Enzyme detergents reportedly work best with some food left on, especially proteins; “over‑rinsing” is said to reduce effectiveness.
• Powder + a small pre‑wash dose is highly recommended in one camp; others are happy with pods or liquids and no pre‑rinse.
• Strong emphasis on: hot incoming water, using rinse aid, cleaning filters and spray arms, not blocking spray paths, and avoiding concave‑up bowls.
• Some users see huge improvements after running the faucet hot first; others say their built‑in heaters make this unnecessary.

Handwashing vs. dishwasher: time, water, and psychology

• One group finds dishwashers transformative: less active work, less water, more willingness to cook, and better sanitization.
• Another group finds handwashing “pleasant,” faster in practice, and simpler—especially when they already pre‑rinse or have small households.
• Several note childhood experiences with bad 1970s–80s machines or critical parents as shaping lifelong anti‑dishwasher attitudes.

Organization, loading strategies, and safety

• “Tetris engineers” try to maximize capacity; “raccoon on meth” loaders throw things in. Many report cleanliness is similar; capacity and chipping differ.
• Knife orientation is contentious: some insist on blades down for safety; others load point‑up for stability, especially butter knives. High‑end top cutlery racks reduce this issue.
• Some keep minimal dish sets (one bowl/spoon/fork per person) to prevent buildup; others advocate many duplicates plus one daily run.

Edge cases, hacks, and health concerns

• Ideas floated: two dishwashers (clean vs dirty), using the dishwasher as a permanent dish cabinet, or as a drying rack only.
• Commercial dishwashers are described as extremely fast, very hot, loud, and better at sanitizing than removing stuck‑on food.
• There’s disagreement over rinse aids: some cite research on gut barrier damage (mostly in fast commercial cycles); others think long home cycles and extra rinses make risk minimal.