If you work in an office, school or any sort of institution where there are many staff members, you will know what I mean when I say with dread, “the work fridge”.
That hive of half-bottles of sour milk, lunches from last week forgotten when a last-minute invitation to eat out came along, plastic containers of mouldy left-overs put there by an employee who left three months ago…ugh!
I try to use the work fridge as little as possible. But yesterday, I had cause to store a sandwich there.
I noticed a patch of spilt milk on one of the shelves. What did I do? Nothing. I probably should have, but I rarely use the tea- and coffee-making facilities, so decided to ignore it.
But today, same bat-place, same bat-time, I had cause to open that fridge again. Da-dooooowwww! Same patch of spilt milk from yesterday. OK, it had to be me who cleaned it, but I wondered why no one else, including those who use the fridge three or four times every day, had considered wiping up that spilt milk.
Now, about 50 people use this staff kitchen regularly, most of them opening the fridge to get milk for their tea or coffee. On the bench is a notice, “Clean up after yourself”. And the bench itself is pretty clean, though someone used and discarded a teaspoon in the sink this morning (like, rinse it and put it in the rack already, it takes 3 seconds!).
I guess technically, no one actually spilt the milk. It probably came out itself through a lid not on tightly enough.
Or am I being too picky? People do call me a hygiene freak, after all.
But I wonder what their fridges at home look like inside.