Two DW eliminated the mess for us. We can use one to load and one as the drainer for pots and pans that don't go in the DW. If it's a lot of dishes, they both get loaded to run. I don't even own a dish drainer anymore.

Also, a large cleanup sink with a sink grid. Just a few dishes can rest there to drain or until they get washed or loaded into the DW.

And if you get a VERY large sink like a 10" deep, 30" wide one, you can camouflage lots of dirty dishes when needed. Ask me how I know this. :)

Yup, big sink = plenty of hiding space. I have turned into a wasteful consumer. I often run the dishwasher even if it isn't full. If I'm planning a baking marathon I run the dishwasher before I start because I know I will have more dirty dishes left over than will fit and I'll be right back where I started. So I run it, dirty as many as I need and run it again. In the meantime I start piling the dirty ones in the farm sink so they're all in one spot and ready to load as soon as I unload.

I would add another dw and a go with a farmhouse sink.

Having a open concept, showcase kitchen regardless of the bells and whistles requires a certain amount of discipline and 'training' or change of habits.

Everyone has to do their fare share of putting dirty dishes straight into the dishwasher and other cleaning up chores. As soon as the dishwasher cycle is complete, it gets emptied so it's ready for the next round. Mom and Dad have to set a good example. :-)

I'm not so sure about having an overly large sink to 'hide' the dirty dishes as it could become the dump-and-run and then the mess could radiate out from that point. It would be one thing if it were just you and hubby but keeping three children wrangled could be a real exercise.

But as la_jan said, having two dishwashers would go a long way in helping keep the mess under control.

Pepper
~ Who learned to wash as I went...because I had such a teeny, tiny kitchen.

Those deep sinks are not ergonomic. Do some mock-ups before committing to one so you know whether your back and legs can tolerate any particular depth. Not sure why a "farmhouse sink" is any better than any other sink here. In fact, it can add visual complexity where you want simplicity.

Years ago in the New Yorker there was an article about Julia Child and her kitchen, 1970s I think. One thing I read really gave me a jolt--she had a cabinet or bin or something to hold dirty dishes when she was doing dinner parties, to camouflage the mess and allow her to proceed with other things.

There are two problems with undone dishes and unprocessed clean ones--one is the visual mess but the other is that they're in the way and are an encumbrance to proceeding with the cooking. The latter can be partly overcome by having the counter flanking the cleanup sink NOT also be the food prep area. I agree that having a window behind a mess can wreck the soothing effect of the window, from the pt of view of others more distant from the sink. That's the trade-off when doing an open architecture plan. (Frankly, I can't live in a wall-less environment, but that's psychological and personality-related so not worth more discussion.)

One way to address the visual clutter of accumulating dishes is to have very neutral colored dishes and glassware and pans, all in matched sets, so that it doesn't look like a colorful jumble when piled or in the drainer. Very different from a mound of Fiestaware and cartoon character plastic cups and multi-colored pans. If you buy high-end bright red or poison green enamel cookware and then try to camouflage it in the sink area--good luck!

For what it's worth, in a remarkably short time your kids will be grown and you'll romanticize these years of busy kitchen activities. Try to treasure them!

Add a prep sink to split your prep and cleanup areas and then add a second DW in the cleanup area. Then retrain everyone that dirty dishes go IN the DW immediately, NOT in the sink. Modern DWs don't need dishes to be rinsed, merely scraped, so that should be an easy thing to retrain to. Arrange chores so that the DWs are run last thing at night and emptied first thing in the morning, and you'll not have a messy cleanup area at all. If you'll also spit the chores for the kids and spouse to help during prep, with one kid designated to load the DW with dirty prep items, it'll also help ignite interest in meal prep and then your helpers can "move up the foodchain" to some actual prep activities.

I ageree a Big Deep sink at least 10-12 inches deep can hide
those dirty dishes. And get a top quality dishwasher. The
kind you do not need to clean dishes before loading.
I have a Bosch, and I can put a greasy grimy pan right into
the dishwasher along with a cake batter bowl and when the
the machine beeps clean they look brand new. Food particled
get burned off from the heated water and built in grinder.

This means dirty dishes can be put into the dishwasher
before ever being rinsed off. This keeps the clutter off
the counters. And in time your little children will learn
to put those dishes in the dishwasher.
~boxer

Well how about that: I never knew Julia Child had a cabinet to hide some dirty things! I have a similar secret area in our very open kitchen and thought it was a crazy idea to use such valuable cabinet space, but when we entertain I am REALLY happy I have it. Would love a butlers pantry or something fancy, but we don't even have room for a regular pantry, so this is the best I can do.

Dejavuagain, my only suggestion would be (if you can't put in a 2nd DW), just run the one you have all the time. Twice a day, or more if needed. Put everything in there except wood, and let it do more of the work for you (hopefully your kids can help!) As others have said, the new DWs can take just about everything now -- dirty pots, pans, etc., so put that to use and hopefully your clean-up will be cleaner/faster.

An open kitchen does force the issue, and what has happened for me is that I actually look forward to cleaning up quickly now so that I can get the mess out of way and admire the kitchen! Good luck in your planning.

we run the dw every night. pretty much if it's even slightly more than half-full, it's worth it. (although it's rarely that empty - family of 6). my son empties it every morning before school. (he's 10) I think this is the key: an empty dw. if is running/full, it is no good to me. if it's empty and available to fill, all the dirties go in it throughout the day.

I handwash knives, wood stuff, big bowls, and pots/pans. They are washed as we go... so no pile up.

Yeah. that's all in a perfect world. But honestly, it is getting more and more like this. kids are 3,6,8,10. Everyone has a job.

In my old house, I had one of the newer, bigger deep sinks. I MISS that sink. Now I have the 50/50 split shallow sink. ugh. I can't wait to remodel here.

I don't think I could justify the space for 2 dw. I need storage too much for that.

I don't know if my post helps or not. to sum it up, clean as you go. have the dw ready and available first thing in the morning. and get the kids putting their stuff in there as soon as possible. my 3 yr old will do it. (& yes, often not in the "right" place - but when I happen to open it later in the day, I can do some rearranging - at least it wasn't clutter on my counter in the meantime.)

Thanks for all the great suggestions. I think I may take all of the ideas on board. Our kitchen area is huge 18'x24', so we have lots of options.

- I have never had 2 dishwashers, but think it may be time to get a second one!
- I love the idea of having a "butler's pantry" or scullery just off the kitchen which would have a deep sink. I will then have an average size prep sink in the kitchen area.
- point taken about running the dishwasher at night/emptying in the AM. I could use a bit more self-discipline. We aren't slobs, just a bit of working clutter.

Now we have to figure out where to re-locate our lovely AGA in the kitchen. It is huge (82") but is like a member of the family. Everyone huddles around it - the dog sleeps in front of it.

I have to go clean the kitchen! :)

I don't think having the main sink outside the kitchen area is a good idea. Prep sinks aren't as handy (to me, anyway).

I agree with txpepper. Clean as you go while cooking, prepping. Those will be drying while cooking. Put up, then do after meal plates/pots, etc.