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One thing I learned from working in a restaurant kitchen is the "triangle rule"—basically, your sink, stove, and fridge should form a triangle. Sounds simple, but you'd be surprised how much smoother cooking gets when you don't have to zigzag all over the place. Also, open shelving near your prep area is a lifesaver...no more digging through cabinets with messy hands. Curious if anyone else has little kitchen layout hacks they've picked up?
