Читать книгу 1001 Ideas for Kitchen Organization, New Edition - Joseph R. Provey - Страница 20

Sometimes putting items in multiple locations makes sense, assuming the items are used frequently and won’t hog too much space. Put one set of measuring tools in your dinner-prep area and another in a baking center. Keep napkins with everything you’ll need for setting the table, but also keep some in a dispenser or basket near the microwave or out on the porch if you eat meals there.

In other cases, you may prefer an entirely different organizational logic just because it’s easier for you to remember. For example, some cooks prefer to keep all large utensils together in a big crock, regardless of their various uses. In a small kitchen it simply may not matter all that much whether you have to walk a few extra steps to grab the implement you need.

A few cleaning activities may also be excluded from the above logic. Cleansers and detergents are typically grouped under the sink or in a broom closet regardless of where they’re used. A cooktop cleaner, for example, needn’t be stored near the cooktop. In general, cleaning supplies are stored together, separate from food items.

The relationship between activity areas is key. It’s easy to dry items in the cleanup area and put them on the shelves—and just as easy to take them down and set them on the snack bar when needed.