Forgive yet another newbie question, but I'm massively uncertain about the order in which to add yeast and salt to the dough (after autolyzing flour and water.)

Every piece of expert advice I can find confuses me. Some say yeast, then poolish, then mix, then salt. Some say poolish, then yeast, then mix, then salt. Some say salt first, yeast later. Some say throw everything in together and mix away. Some sources say *never* let the yeast and salt touch one another without mixing first, some say it doesn't matter. Can anybody thriow some useful real-world light on this subject?

Thanx for any insights.