One of our visitors, Linda, was a retired vegetarian chef who ran her own restaurant for over 10 years. She had a lot of great advice and insight to offer, along with a number of great stories about the ups and downs of maintaining a kitchen for a restaurant scale.

After many busy afternoons of working with her employees, she came up with the idea to draw a map of her refrigerator. The rule became: use the map and put things back. Some complaints came from employees who saw her as being nit-picky, but

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