So the New Year is upon us, and it is the perfect time to make some changes and adopt some new habits in the office.
Usually, resolutions involve people eating cleaner, being greener or simply, just being nicer to each other. However, there are other practical ways to make a difference and have a fresh start after the office shutdown.
One such way is to keep on top of office kitchen etiquette. Now, it is all very well relying on cleaning services like ours to do the dirty work for you, but to ensure a functioning and sanitary kitchen 24 hours a day, seven days a week, you need to take responsibility as a team.
So let’s take a look at three elements of kitchen etiquette you should encourage and adopt at your office, for the sake of both your colleagues and your cleaning company.
Now, there is no denying that of all the things in the office kitchen, the mug is the most important. Everyone needs their own mug; something to fill with caffeine, hold with love and act as a buffer against the mania of Monday mornings.
The key word here though is “a”, as in “a” mug – not three per person. There is no need for each individual to have a personal collection of mugs, unless they legitimately drink three drinks at a time. Having excess mugs hanging round will clutter cupboards and surfaces, often leading to various cracks and smashes, or it will clog up the desks and the draining board.
If your company supplies the kitchenware then only stock as many mugs as you need and if everyone brings a personal mug in then put a one-mug limit in place. Space is precious and mug hoarders should not be tolerated.
As important as it is not to clog the cupboards, countertops and draining board, you still need to do the washing up.
Leaving used plates, mugs and teaspoons in the sink (or worse, on the side) is unfair and entirely unnecessary. If each person takes care of their own washing up and drying, they would always have a clean something to use, a clean kitchen and a happy team.
The office washing up should not be left to one or two individuals; it should be a DIY job, or even part of a rota. That way everyone has to wash up at some point so it is fair and manageable. As and when you do wash up though, make sure what you have “washed” is actually clean.
A shared fridge or food cupboard sounds like a good idea in theory, but in practice it can become a complex and tense situation. Things left at the back to go mouldy, spillages and unfair hogging of shelves and drawers can cause contention between employees.
Keep on top of what is in said cupboards and fridge, and make sure everyone engages in regular (and if needs be, brutal) stock rotation. If something is past its use-by date then put it in the bin. If someone has bulk bought ridiculous foods and is hogging the limited space available, speak up, and make sure everyone uses and clears out what they bring in.
It is also important that everyone who uses the fridge and cupboards takes it in turns to clean and sanitise them, whether there are obvious spillages or not.
Now, these are just five points to address when it comes to keeping your office kitchen clean, tidy and easy to use. It is important to have sanitary and organised surroundings, not just for health but for practical reasons too.
So start with the big job of booking a professional cleaning service like Relkogroup and keep up the good work with positive tweaks and changes the whole team can get involved with. Come Monday morning, Friday afternoon or just about anywhere in between, you will be glad you did.