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Food and Supply Storage. Indicate unambiguous location.

For cold items, check the fridge.

Cabinet positions are upper, lower; and position counting from left or right OR under sink.

Shelf positions (where shelves available) are given in

• shelf position counting from bottom
• shelf side (left, center, right)
• shelf depth (back, behind, forward, front)

Examples:

• “Back of the third shelf, upper second left cabinet”
• “Bottom right cabinet, in front”
• “Under the sink, toward the front second shelf”

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 fridge or will be disposed of before closing up.

High-use items like salt and pepper can be left on the counter.

• Please refrigerate opened ketchup, mustard, and bottled sauces.
• Please refrigerate Dave's Hot Chicken sauces.

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dispose of (use all, or dump) all fast food packet sauces on January 1 of each year, to keep them fresh and prevent out-of-date or spoiled sauces from being used.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.

• Map to the realities of the space. I'm working from memory here.
• Indicate what needs regular replenishment, versus “nice-to-haves” to be occasionally or provisionally acquired as needed.