9 Traits of Organized Kitchens
by Barbara Myers
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
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.
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Saturday, April 25, 2009 10:15 PM