Hộp thiếc trên kệ trên cùng

Tuan Nguyen: Yumi, welcome to my kitchen.
Tuan Nguyen: I need that tin, but it is too high for me.
Yumi Nakamura: It's on the top shelf, right above the stove.
Tuan Nguyen: Could you pass it to me, please?
Yumi Nakamura: Here you go.
Tuan Nguyen: Thanks, Yumi. That's very kind.
Tuan Nguyen: Let's stay in the kitchen while we cook.
Yumi Nakamura: We can stay right here in the kitchen.

Heavy tins should always go on lower shelves. A heavy tin on a high shelf can be dangerous, and lower storage keeps the kitchen relatively safe.

Food you use every day belongs within easy reach. If you must stretch or climb, the item is too high. Meanwhile, keep spices you often use close to the stove.

Opened packets need sealed containers. Air and oxygen can enter a loose packet and ruin the food. Sealed containers also protect nutrients.

Older food should stand in front of newer food. In that way, you use old items first and throw away less. A rotten item can be noticed before it spreads.

Shelf labels make ingredients easier to find. Write the name of each food on a small card, and then proceed step by step. Bakery items, for example, are easy to spot when they are labeled.