What do you have on hand right now, and what do you wish you had? It’s time to take inventory and learn how to repurpose stuff and get creative.
One of the reasons that people go out on panic buying sprees is that they don’t have a solid grasp on what they need or how long their supplies will last. We’ve already seen instances where people went to Costco to buy up everything they could see… then changed their minds, tried to return it, and got sent away. This can be a real problem for people who spend all their liquid cash and still fail to buy things that they would have actually used.
Learning basic inventory standards and practices can help with this.
My first inventory job was at a 7-Eleven. I was assigned the cereal aisle, because there was a big markup on that product category and not much turnover. Once a week I would go down one side and up the other with a clipboard in my hand, tallying how many of each item were in stock. Then I would make an executive decision on what to replace and what not to. If something like Cool Ranch Froot Loops sat on the shelf for eight months, maybe we didn’t need any more.
The basic concepts that I learned, over the two months I spent on that job, could be mastered by any ambitious 8-year-old:
Shelf by category. Put all the matching stuff together. All the beverages go in one section, then divide by alcohol vs. non-alcoholic, then by brand, then by flavor, etc.
Face outward. A big part of our job was to continually move products to the front edge of the shelf and adjust them so that the labels lined up.
Standard Rotation. Put the oldest stuff in the front and use it up first.
Another thing we did all day, every day, was to wipe down the counters. People were constantly spilling everything from nacho cheese to pickle relish to coffee and malt liquor. This is where many of us develop the keen eye for splotches and smears.
When I went on to work with people who live in squalor, it amazed me how quickly everything can turn to chaos without those few constant daily habits. My people don’t generally have daily tidying habits, partly because they don’t see things in categories. This is why they may not notice that they have 55 cans of green beans in the cupboard, five pounds of black bananas on the dining table, but nothing to make for dinner.
Some of my people have a lot of everything. Others have a lot of certain types of things, but none of other categories. As an example, one person might have cases upon cases of canned foods, soda, laundry detergent, etc. stacked up in the garage due to compulsive accumulation. Another might have a lot of books or craft supplies, but very few clothes or groceries, because they are deeply interested in a hobby but absent-minded about self-care. Some people are just low in situational awareness, and their surroundings tend to blur in their mind, so that they don’t really notice what’s around them. That’s called ‘clutter blindness.’
Taking inventory, or trying to do a little bit, is a great way to start to pick up these skills of sorting things into categories.
We can skip entire categories of stuff right now, as we take inventory, because we’re really focused on just a few things:
When we take inventory of the food, we want to start with the stuff that goes bad quickly. Bananas and avocados are top on that list, and canned foods are last.
Start with what is out on counters, the dining table, the top of the fridge, and anywhere else in the house where someone might be storing food. Throw away anything that is too scary to eat, so that any mold or insects don’t spread to the fresh food.
Next, look in the fridge. It’s a good idea to throw away anything that is spoiled in there, too, partly so it doesn’t affect any more of your groceries and partly to make space when you need it.
If the freezer needs to be defrosted, this would be a good time to do that.
There might be stuff in your supplies that was put there by someone else, like a guest or former roommate, and you know you are not going to use it. Throw it away or, if it’s still edible and sealed, pass it on to someone else.
You might have stuff that you bought and didn’t like. Get rid of that, too. Don’t feel guilty. Space is at a premium now and you don’t have to apologize for prioritizing.
Usually there will be containers that only have a tiny amount of something, like a teaspoon of jam. Focus on using up these foods first, so you can get rid of the containers and make room for fresh food. There may also be several open containers of the same thing, like juice or mustard. Check the expiration dates, throw out any that are suspicious, and then use them up one at a time.
After taking inventory of the food we have on hand, we check our supplies of any medications, including prescriptions, pain relievers, ointments, saline solution, or anything else we might need in the next couple of months. We also want to take care to throw out expired medication, because it can undergo chemical changes over time that make it ineffective or dangerous.
Then we check our inventory of soap, shampoo, toothpaste, deodorant, and anything else we need to feel clean. This is the time to look at all those shampoo bottles with only a quarter cup left. Shampoo that nobody likes is still perfectly good for washing hands or cleaning other things, like a muddy bike.
The reason we take inventory is so that we can delay shopping trips, save money, and take note of stuff that nobody in the household will use. We focus on buying only what we need and like, and then using it while it is still fresh.
If we’re confident that we have enough food, soap, and other essentials, we can then focus on taking inventory of other things, like books and hobby supplies, reminding ourselves to spend at least a little time relaxing.
I've been working with chronic disorganization, squalor, and hoarding for over 20 years. I'm also a marathon runner who was diagnosed with fibromyalgia and thyroid disease 17 years ago.
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