1. The number one rule of an organized kitchen is to store

items where you use them. Put your plates near the table,

glasses near the fridge and cutting knives and board near

island or counter where you cut up produce.

2. If you do any baking, set up a baking section. Store

together all items you use when baking.

3. Clean and organize your fridge and freezer. Do a quick

upkeep once a week on trash day. If you don't use it, get

rid of it.

4. Move the excess clutter. For example, seasonally used

items such as platters and holiday dishes are better

stored in a basement or attic. Unless you have a very

large kitchen, it is best to remove items that are not used

on a regular basis.

5. How many glasses do you really use between dish

washings? Store only as many as you regularly use

(glasses, dishes, wine glasses), and place the extras

in storage.

6. Go through your cookbooks and keep in the kitchen

only the ones you use regularly. Seasonal cookbooks can

be stored with your holiday dinnerware, others can be

kept elsewhere or given away.

7. Here's a tough one. If you don't use it every day,

remove it from your counters. So many of us complain

about not having enough counter space yet we crowd the

counters with things we don't even use.

8. Check out all the racks and drawer units on the market

to more efficiently store all your kitchen items. You will

find a large selection at home stores around the country.

9. Set up a small pantry somewhere in your home for extra

cans of soup, coffee and other essentials. You'll save

money by buying in bulk or during sales and you'll save

space in the kitchen. A small closet can easily be

converted to a pantry. Once you have one you'll never

want to be "pantry-less" again.

Barbara Myers is a professional organizer and author.

Free tips booklet and e-zine to help you take control

of your time by organizing your life. Visit

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