Kitchen storage should pay attention to the following points: first, access with minimal action; Second, things of all sizes and shapes should be packaged; Third, keep it clean. Even in a small kitchen, taking vegetables and condiments often makes people tired.
To do a good job, keep the distance between "refrigerator-cooking table-storage rack" 2-3 steps.
Put things where you only need to reach out or take a step.
Pay attention to what is placed outside the kitchen. Things that are often used should be placed where they are easy to take, and heavy things should be placed below.
Things that are easy to get wet should be kept away from water.
Specific placement suggestions: the kitchen cabinet above: because it is too high to take, it has put things that have been useless for a long time.
Where it is easy to get, put seasonings and other things that are easy to get wet.
Cooking table: it's easy to take, but because of the lack of space, the commonly used condiments, detergents and sponges are all put in it.
Drawer: the second easiest place to take things.
Put away spoons, measuring cups, scissors, bottle openers and other common things.
Lower shelf: There may be no fixed shelf because there is a drainage pipe. You can avoid the drain pipe and use some shelves to put trays and the like.
Where you can easily get it without squatting, you can put commonly used tools and large plates.
The bottom is very wet. Put things that won't get wet, such as bottles, or heavy tools that are not used very much.