Organisation : Kitchen

After trying to find many ways or systems in organising the kitchen - through books, magazines, whatever – I learnt it the hard way, and I’m still learning.
So, here’s a mantra when organising your space or area: a place for everything, and everything in place.

Things to consider for the kitchen, after taking the inventory of all items in your kitchen:
- Proper organization keeps the items you need visible, saving space and time and of course, money. Being able to quickly & easily locate items will keep money in your wallet because you won't have to run out to buy a replacement when an item ends up missing.

- Keep only kitchen items in the kitchen. Other household items should not clutter your kitchen space.

- Measure the length, width, and height of your most frequently used pots, pans, woks, bowls, appliances, and utensils. And pay close attention to how measurements change when particular items are grouped or stacked for storage. This will help gauge what you can store comfortably without cramming the kitchen cabinets, drawers, and shelves.

- Designate a specific place for each and every thing. Once you have done so, you will be more likely to put things back where they belong and less likely to lose or unknowingly duplicate items. For example, you realised that the number of teaspoons keep on decreasing over time and you know that you didn’t throw them out accidentally. And that your cup saucers did not match the same numbers of matching teacups that you have.

- Think logically and group like items together for easy retrieval.

- Save steps. Place items closest to their point of use. For example, store cups and glasses near the sink or fridge. Place pots, woks & pans near the stove/hob, and put spices and oils in proximity to the prep area. For easy retrieval, plates are generally stored in the upper cabinets nearest the sink or dishwasher; but to help youngsters set the table, consider drawer storage. Items for eating should be closer to the sink, fridge or even the dishwasher.

- Assign everything else a space based on frequency of use. Store seldom-used items such as extra place settings used only for special occasions in the dining room or elsewhere to avoid taking up valuable kitchen space. Put holiday/entertaining items in the back of cabinets, selecting an upper or lower cabinet location based on each item's weight. And store frequently-used and heavier items - be it small or hand appliances – near the relevant work areas within easy reach.