Page 21 - 48HrBooks Template 5.5x8.5

Chapter 3.

THE KITCHEN
Stock your carryall tray with the following items:
1 can of liquid or powdered cleanser
1 spray bottle of Blue Juice
1 spray bottle of Red Juice
1 white scrub pad/sponge combination (white pad)
1 pad of No. 000 steel wool (optional)
1 feather duster and/or microfiber duster
1 whisk broom
1 bottle of floor cleaner (or ammonia)
10 cleaning cloths (folded)
3 terry cloth Sh-Mop covers

Stock your cleaning apron with:
1 scraper
1 toothbrush
1 razor-blade holder with blade (optional)
2 plastic bags (as pocket liners) with clips

Hand-carry:
Sh-Mop or your choice of mop

This chapter is designed to teach you how to clean any kitchen
quickly, easily, and efficiently.

The Starting Point
Lean your Sh-Mop just inside the door. Put your carryall tray on
the countertop just to the right of the sink. The strategy for
cleaning this room is to work around the room clockwise,
cleaning as you go—never backtracking, carrying all the tools
and cleaners necessary in your apron.

This room is cleaned with lots of "pick up and replace" motions.
For example, pick up your feather duster, use it, replace it; pick
up the Red Juice, spray and wipe, replace it; pick up your
toothbrush, etc. And when we say "spray and wipe," we mean
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