Annette Holbrook - no, it does not assume a new build. It does, however, assume that you are willing to move plumbing, electrical, and venting to come up with a functional design. It's when people refuse to change the location of anything (or add something like a prep sink in many cases) that makes it difficult. There may be reasons, but then why ask for help when you're not willing to take the advice?
DW and dish unloading are part of the workflow and zone design. If you haven't already, read the Kitchen Design FAQs to find out what to consider, etc.
Also, be aware that cleaning up - clearing the table, loading the DW, wiping down the table & counters, unloading the DW - is only 20% of the time spent/work performed in the Kitchen. The majority of the time is spent prepping. The stats based on Kitchen work studies:
70% or more time is spent prepping [Prep Zone]
20% or less is spent cleaning up [Cleanup Zone along with dish storage]
10% is spent cooking (actually watching food cook and/or stirring/adding ingredients) [Cooking Zone]
Seriously, read the Kitchen Design FAQs. This thread is in addition to the FAQs; it does not replace them and it does not attempt to!
Kitchen Design FAQs:
Kitchen work zones, what are they?
http://ths.gardenweb.com/discussions/2767031/kitchen-work-zones-what-are-they
Aisle widths, walkways, seating overhangs, work and landing space, and others
http://ths.gardenweb.com/discussions/2767035/aisle-widths-walkways-seating-overhangs-work-and-landing-space-an
How do I plan for storage? Types of Storage? What to Store Where?
http://ths.gardenweb.com/discussions/2767036/how-do-i-plan-for-storage-types-of-storage-what-to-store-where
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Beautiful kitchen
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