New Zealander here. I also do not rinse. Sometimes I hand wash plates, sometimes they go in the dishwasher (which has a rinse cycle). I cannot discern any difference in taste between handwashed and dishwasher washed plates.
It makes me wonder if we wash our dishes with a lot less detergent than our US friends? Or perhaps the dishwash liquid formulations are different?
Amen Sandra, Amen. Exactimont.
I’ve never tasted dishwashing liquid on dish platter bowel or salver in all my years of innocently dining on dinner dishes. Non.
I can only assume that the American habit is to laver away with foam to the concubistibal elbows and then fight the leftover perfume with copious amounts of more hot water. A cultural habit perhaps and much encouraged by soap manufacturers everywhere.
Incidentally when I were a lad, there was no such thing as dishwashing detergent. Instead Mum had a wire basket on a handle. The basket contained Sunlight Soap which produced a satisfying lather after being whisked around in a sink of hot water.
We still use it in our laundry today which was always its main purpose. And tar soap.
Tish tish. No matter.
Well…stout yeoman, four ounces of Caerphilly, if you please. Fetch hither the fromage de la Belle France! Mmmwah!
n/m
I’m not sure what the difference procedures are.
Left hand sink has dished, hot water and soap suds.
Right hand of sink is empty.
Pluck a plate from the left hand side, scrub it with a sponge.
Rise said plate under running water in the right hand side, place in drain rack.
Lather, rinse, repeat. 
Most/many British kitchens don’t have double sinks…
I don’t. I rinse by pouring a jug of hot water over the items on the drainer.
Do you have the water running constantly for rinsing, or are you turning it on and off on demand?
I wash and rinse plate by plate, so I turn it off and on.
With a single sink I was all the plates, returning them to the sink. When done I drain the sink and rinse over it.
With a dishwasher, I just pile them up in both sinks and shove them in the dishwasher when there is no more room in the sink.
My routine tends to be something like:
Half-fill the plastic washing up bowl with hot water and a small squirt of detergent.
(while I’m waiting for the water to run hot, I use the water coming out of the tap to rinse the worst off the plates, pre-rinse the cutlery, and fill any dirty pots and pans so they start soaking)
Wash the glasses and cups
Wash the cutlery
Wash the plates
(setting all of the above to drain)
Rinse the above with a jug of hot water
Allow to drain, then start to towel dry with a clean cloth (or have my able assistant make a start on it).
By this time, the water in the bowl isn’t uber-clean any more (but it’s not soupy either - because everything washed so far was scraped and pre-rinsed)
Use the water in the bowl to wash the worst gunk off the pans and serving dishes, but set them back on the ‘unwashed’ side of the operation
Dispose of the water in the bowl, run some more
Wash the serving dishes
Wash the pans
each of the above, I tend to rinse under the tap (allowing the rinse water to fall down the side of the plastic bowl and down the sink drain)
I’ll usually leave pans to air dry, especially metal ones that have a sort of seasoned finish.
Caerphilly is not french.
For those who are confused by some of the cheese references - The Cheese Shop - Monty Python Scripts
Customer: Well its clearly not much of a cheese shop then!
Owner: Finest in the district sir due to its clean condition.
Customer: Yes, its certainly uncontaminated by any form of cheese - English, French, or Welsh. 
Sometimes frequenting this forum feels a bit like being at a party with your drunken parents and their drunker friends.
For other people, I suppose it must feel like being at a party with their kids and their kids’ friends.
Er… will cheese be served at those parties…?
Cheese? Funny you should ask -
I was, uh, sitting in the public library on Thurmon Street just now, skimming through Rogue Herrys by Hugh Walpole, and I suddenly came over all peckish. Esurient
And I thought to myself, “a little fermented curd will do the trick,” so, I curtailed my Walpoling activites, sallied forth, and infiltrated your place of purveyance to negotiate the vending of some cheesy comestibles!
I just saw a reference to ‘export quality’ in an advertisement here in Melbourne in 2014, and I think I’ve seen another reference here in the 'dope, wrt McDonalds beef.
In Aus, the association of ‘quality’ food with ‘export’ runs back to a period when the Brits were exporting anything of quality to pay off their war debts, and that meme has lasted, Lo, these many years.
In retrospect, the Vietnam war is now further away than WWII was when I was a kid, and the 1st Gulf war is approaching that status. The austerity of the war years and the post-war period wasn’t very far away for a lot of the people I knew back then.
Interesting, because export quality is a common phrase in New Zealand too, and I would tell you it’s because New Zealand exports so much stuff to overseas markets, and the exported items are often of a higher standard that you will find in the local shops. So export quality refers to top quality.
How do you approach an offended Welsh cheese maker? Caerphilly.*
*Not my copyright
That’s not how detergent works.
Powers &8^]
More actual magic is involved?
Come again?