Kitchen & Shop Cleanliness

Kitchen

Food: Unlabeled food = up for grabs. Labeled food = don’t touch it!
- Personal Food & Drinks need to be clearly labeled with Name & Date  
- No Culinary Lab Experiments, please! (only food, no mold!).  
- Unidentified objects will be purged periodically.  
Clean up:
- If you use the microwave, use the splatter cover, then clean both MW and cover after use  
- If you use the toaster, clean out crumbs, residues.  
- If you use the coffee machine(s), throw out grounds/pods and clean the carafe after use.  
- Wash your dishes, dry, and put away. Please don’t leave things in the drainer.  
- Wipe surfaces after using/eating, including countertops and table.  
- Aim to help empty one trash bin out every 2-3 visits (share the load!)  
- We will happily take donations of paper towels, napkins, dish detergent, cleaning  products, trash bags, plates and cups, etc., as well as non-perishable foods and beverages such as coffee, tea, cocoa, sugar, creamer, soft drinks, ice, bottled water, etc.

All tables/workspaces are to be left completely cleaned off at the end of the night.  
If you use a table or any other kind of work-space, clean your area + 2 feet around it  before you leave.  
Plan to stop your work 15-20 minutes before leaving so you have time to clean up.  
If you use a tool or machine, clean/wash/wipe it off, dry it if wet, and put it back where  you found it. No tools should be left lying around -- all must be appropriately stored  where you found them before you leave.  
Sweep, vacuum or mop floors where you have been working before you leave.  
Check with the shop captain for specific cleaning tasks needed in each shop.  
This is a shared space and we all want to enjoy it without having to spend a lot of time  cleaning up other peoples’ messes. Remember the Golden Rule and be considerate of others!