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Food and Supply Storage. Indicate unambiguous location.
For cold items, check the [[:space:kitchen:fridge]].
Cabinet positions are upper, lower; and position counting from left or right OR under sink.
Shelf positions (where shelves available) are given in
Examples:
Chips, cookies, snack cakes and other junk food.
Mac & Cheese, Hamburger Helper, bowl/packet ramen, M.R.E.'s and the like.
Spreads, breakfast cereals, etc.
Stock items; unopened bottles and cans not kept cold. All beverages, once opened, go to the [[:space:kitchen:fridge]] or will be disposed of before [[space:procedures:closing]] up.
High-use items like salt and pepper can be left on the counter.
These are sealed and unopened condiments, spare fast food packet sauces/condiments, as well as things like szechuan chili crisp, olive oil, and other condiments or dressings where refrigeration-after-opening probably isn't required.
We will dispose of (use all, or dump) all fast food packet sauces on January 1 of each year, to keep them fresh and prevent out-of-date or spoiled sauces from being used. January may be relatively sauceless, but this is the price to pay for food safety.
These are where we keep [[dishes]].