This week's dining section in The New York Times had an article with anecdotes about the potential complications of sharing a kitchen with friends/family/others in a summer rental and advice for easing the pain. In addition to aphoristic statements such as "hell is other people in the kitchen" and solid advice such as "sharing a kitchen should only be tried with companions whom you know to be conscientious and with deep reserves of good will", a key take-away point was the importance of a division of labor.
Owen and I have worked out a stable division of labor. I take the raw ingredients and turn them into something edible for us to eat and he takes the dirty dishes and makes them clean again. One of his favorite things to tell our friends and family is how while there wouldn't be a better system for us, there is nothing stopping me from using more dishes than may be absolutely necessary (or that I may have used if I knew I'd be the one cleaning them).
He'd probably show you the photo below to prove his point.
However, I argue that this isn't typical at all. In my defense, there had been five eaters at the meal.
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