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Lane Cove NSW 2066

The shared kitchen on a Lane Cove floor that nobody claims

A kitchen shared by three tenancies is the most contested room on any floor. Everybody uses it, everybody has an opinion about it, and the party who decides how it is serviced is usually not on the floor at all.

In short

A kitchen serving several tenancies in a Lane Cove building is normally base building or common property, funded by the owner or the owners corporation. The occupiers using it hold no agreement with the cleaner and cannot vary the standard, however strongly they feel about the state of the sink.

Clean Best scopes shared kitchens explicitly, naming what is done, what is not, and how often. Personal items, crockery and food left by occupiers are treated according to a stated rule rather than the judgement of whoever attends. Occupiers are told the rule in advance rather than discovering it when something disappears.

The room where a shared standard is hardest to hold

A shared kitchen deteriorates faster than any other space of its size because the behaviour that damages it is invisible to the person doing it. Somebody leaves a cup, somebody else leaves a plate, and within a week the sink is full and nobody feels individually responsible. No cleaning frequency prevents that; it only determines how often the room is reset. The room is a collective action problem with a cleaning contract attached to it.

The honest position is that the room's condition through the day is a function of how the occupiers use it, and cleaning determines the baseline it returns to. Saying that plainly to the parties involved is more useful than increasing attendance, which is the response most buildings try first and which changes almost nothing about the experience at three in the afternoon. Setting the expectation honestly is cheaper and more effective than raising the frequency.

Crockery, food and the rule the scope needs

The most common dispute in a shared kitchen is what happens to items left out. A cleaner who washes everything creates an expectation and rewards the behaviour. A cleaner who touches nothing leaves the room unusable. A cleaner who discards items will eventually throw away something somebody cared about, and that becomes a complaint about the contractor. Every option annoys somebody, which is why the choice has to be made deliberately.

The scope has to take a position. Common workable rules include stacking items without washing, clearing to a designated area, or removing food from a fridge on a stated day with notice given. Any of those work provided the occupiers know the rule in advance. What does not work is leaving it to the individual attending to decide each time. An unstated rule guarantees a different answer every week.

Who to ask when the arrangement is not working

Occupiers with a complaint about a shared kitchen usually raise it with the cleaner, who cannot change anything, or with each other, which rarely improves matters. The party who can change it is the building owner, the owners corporation or the building manager, depending on how the space is held and funded. Both routes produce frustration and neither produces a change. The occupiers end up frustrated with each other and with a contractor who was never able to help.

A stated route makes the difference. Where the occupiers on a floor collectively want a different arrangement, a written request from all of them carries far more weight than three separate complaints. Clean Best can quote an alternative so the request reaches the decision-maker with a figure attached rather than as a general description of dissatisfaction. A specific request with a price attached is a decision; a complaint is not.

Shared kitchen points for a Lane Cove floor

  • The controlling and funding party identified in writing
  • A stated rule for crockery and items left out
  • A fridge clear-out day with notice given in advance
  • Attendance timing set against the floor's actual use
  • Consumables responsibility named
  • A route for occupiers to request a change collectively
Clean Best supervisor reviewing office and strata cleaning quality in Parramatta NSW

Working in Lane Cove and the Lower North Shore

Lane Cove on the Lower North Shore holds offices, retail, schools and mixed-use properties, with much of its commercial stock in buildings of modest size where facilities are shared across several tenancies rather than provided within each suite. A single kitchen serving three or four businesses concentrates the whole floor's use into one room with no redundancy and no occupier holding authority over it. The party who decides how it is serviced is usually off site. Clean Best services Lane Cove from Seven Hills and states the rules for shared kitchens in the scope.

Questions about Lane Cove

Will the cleaner wash up items left in the sink?

Only if the scope says so, and many buildings deliberately decide against it because it rewards the behaviour and creates an expectation that is hard to withdraw. Common alternatives include stacking without washing or clearing to a designated area. Whatever is chosen should be stated in advance so occupiers know the rule rather than guessing at it.

Can food be removed from the shared fridge?

Yes, where the scope provides for it, usually on a stated day with notice displayed in advance. Removing items without notice generates complaints regardless of how long they have been there. A regular published clear-out day resolves the problem permanently and gives occupiers no grounds to object when it happens. A notice on the fridge door a week ahead removes almost all of the objection.

Our floor wants the kitchen serviced more often. Who do we ask?

The building owner, the owners corporation or the building manager, depending on how the space is held. The occupiers do not hold the agreement and cannot vary it. A single written request from all the tenancies on the floor, ideally with a quoted option attached, carries considerably more weight than separate complaints. Collective requests are also easier for a building manager to justify upwards.

Who pays for the kitchen consumables?

Usually the party who funds the amenity, which is the owner or the owners corporation where the kitchen is shared. Some buildings ask the occupiers to provide their own. It should be stated either way, because an unstated arrangement means the supplies run out and everyone assumes somebody else was responsible for them. Unstated supply arrangements fail quietly and predictably.

Would more frequent cleaning fix the problem?

Rarely, because the condition through the day is driven by how the room is used rather than by how often it is reset. More attendance changes the baseline, not the experience at three in the afternoon. It is worth trying a stated rule about items left out before spending money on additional frequency. It is also considerably cheaper to try first.

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