After this is completed, you should be left with foods that you use on a regular basis. Divide the foods that are left into three categories: Used Daily, Used Often, and Used Once in a While. The foods in the last category should go into the cabinets first, so that they are in the back. If you prefer, there are commercial products available to help you with this, such as racks for inside the cabinets to lift the food up so you can see what is in the back. The Foods Used Often should go into the cabinets next, in a space that is easily accessible but not the very front. The front of the cabinets should contain the items you use every day. Having a separate place for spices next to your stove would be ideal.
If you have enough space in your kitchen, you can assign a cabinet for each category, keeping all the items you need every day easy to find.
You are now done with Day Two
Day Three
Start with your cabinets and drawers closest to the sink/dishwasher. These cabinets should have those things that are washed each day such as dishes, cups, and silverware/utensils. If you have other items in these cabinets, take them out and place on the counter. Keep the cabinets clutter free so everything is easy to locate. Make unloading the dishwasher easy by keeping everything within an arm’s length from this area. Putting your dishes away should be a snap after this.
Day Four
Work on the cabinets containing the pots, pans and food storage containers. Take everything out and put on counter. Match all containers and pots with their lids. Any item that doesn’t have a lid (but should) put aside in a trash bag and set aside for now.
Divide your pots/pans/containers into the three categories of Used Daily, Used Often, and Seldom Used. Depending on how much room you have in your kitchen, you can either assign a cabinet for each category or you can put the least used items in the back of the cabinet and the most used up front. (Being short, I also use the top shelf of each cabinet for Seldom Used items)
