The best guest kitchen is spotless, intuitive, and fully functional—so guests can cook without questions and you can reset fast between stays.
Cleaning Order That Saves Time
- Empty fridge (discard items), start dishwasher with any found dishes.
- Appliances inside‑out: fridge shelves/drawers, oven racks, microwave, small appliances.
- Surfaces: counters, backsplash, cabinet fronts, hardware.
- Sink and faucet: scrub, descale, polish; run disposal flush.
- Storage reset: wipe cabinet interiors; reorganize to standard layout.
- Floors: sweep, then damp mop; wipe baseboards.
Standard Layout and Labels
- Upper cabinets: glasses, mugs, plates, bowls.
- Lower cabinets: pots/pans, bakeware, mixing bowls.
- Drawers: cutlery, tools, knives, miscellaneous.
- Place small interior labels so everything returns to the same home.
Par List for Hassle‑Free Stays
- Cookware: 3 pots, 2 pans, sheet, roasting, 3 mixing bowls.
- Tools: spatulas, wooden spoons, tongs, ladle, peeler, grater, can/wine opener, scissors.
- Knives: chef, paring, bread + honing steel; store safely.
- Dishes: service for 8–10; extras for breakage.
- Consumables: dish pods, soap, towels, sponges, trash bags, coffee filters, salt/pepper, oil, foil/wrap/bags.
Food‑Safe Practices
- Use separate cloths for counters vs. appliances; sanitize high‑touch handles.
- Set fridge to 3–4°C (37–40°F); confirm with a thermometer.
Quality Control
- Visual: clear counters, streak‑free stainless/glass, dry sink, empty trash.
- Functional: appliances on, lights working, drawers slide, ice maker checked.
- Supplies: pars met and neatly staged.
Seasonal Touches
- Winter: extra mugs, cocoa/tea, slow cooker.
- Summer: BBQ tools, cooler, reusable bottles.
Want a kitchen that consistently earns “spotless and well‑stocked” in reviews? We can set your layout, labels, and par system, then keep it that way. Request a quote.