How do you handle keeping the kitchen clean?
I'm a manager at a large research lab, in a building with about 200 people per floor. The building is overcrowded and we are having a problem keeping the first floor's kitchen clean. I'm dumbfounded that this problem is taking away any attention from other work.
Kitchens (refrigerators, sinks, toaster ovens, etc) aren't covered by our janitorial contract. The solution that has worked on the other floors is to rotate the responsibility for Friday cleanings among the various units on the floor.
The first floor has been pushing back against this, pointing out that our scientists and engineers have better things they should be spending their time on. They also protest that a number of people don't use the kitchen at all and it seems unfair to require them to clean it.
Anyone have a better solution? Thanks - Sam