The Office Kitchen

January 14, 2010

There are many items in an office setting that are there for your convenience: a coffee maker, a microwave, plastic utensils. I’ve found that many people treat these items as they would in their own home—with little respect. After soup explodes in the microwave, the splatters are left to coat the walls and flavor every other dish that later makes its way into the machine. Empty utensil boxes litter the counter, with no one bothering to throw them into the nearby trashcan. And crumbs that could easily be removed with a single swipe of a sponge fill every crevice.

The worse offender, however, tends to be the office fridge—it’s convenient, packed full of month-old goodies, and emitting a landfill-like odor. Items sit in the fridge for eons with no one claiming their now moldy contents. Sauces drip, cans explode, and no one bothers to clean it up—they only want to complain about it.

It’s pretty disgusting and easily avoidable: Clean up after yourself, and be considerate of others. If you left a sandwich in the fridge for more than a week, it’s probably a good idea to throw it away. If you notice a food item that looks more like a science experiment, you can probably throw that away, too.

So, the next time someone opens the office fridge, and you get a nice whiff, instead of whining about how bad it smells, do something about it.