At Studio One (London, England), we have a fridge, microwave and a toaster in each kitchen. People tend to clear up after themselves, with occasional prompting. We have 135 full-time residents, so it is possible to encourage people to be aware of the group even in a larger coworking collective.
Someone comes in at lunchtime from the local sandwich store, with a basket full off goodies. This is also proving popular. BEN NOAKES [EMAIL PROTECTED] STUDIO ONE Utopia Village 7 Chalcot Road Primrose Hill London NW1 8LH On 25 Nov 2008, at 19:07, Matthew Wettergreen wrote: > At Caroline we have a kitchen with sink, two electric burners, a > coffee machine and a full sized refrigerator. The refrigerator is > cleaned out every Saturday unless marked. > > We've never explored having food in the space regularly other than > leftovers from events or conferences like HeroCamp. I agree with > Alex that food around = constant mess. That being said, a culture > of cleanliness is extremely important in the kitchen and coworking > space. Something that we're grappling with is enforcing that and > instilling proactivity on that front. > > > On Tue, Nov 25, 2008 at 12:58 PM, David Kominsky > <[EMAIL PROTECTED]> wrote: > At CubeSpace, we do a variety of things. We have snack dispensers > filled with cheerios, m&ms, peanuts and goldfish. These are > included in the cost of using the space. We also have coffee, tea, > espresso and soda fountain, all included in usage. Additionally, we > will sometimes put out bagels and cream cheese for an additional > charge (1.50). When there are leftovers from events, we will put > those out free. > > The more important part is that we have a fridge people can put > their lunch in, a microwave for reheating food, and a toaster oven. > This lets people make their own choices about how healthily they > want to eat. > > --David > David Kominsky > CubeSpace > Portland, OR > > On Tue, Nov 25, 2008 at 8:22 AM, Tony Bacigalupo > <[EMAIL PROTECTED]> wrote: > Hi coworkers! > > Four weeks in here at NWC, and things are going swimmingly. We're > adding bits and pieces along the way as we go, and everyone seems > to be having a good time. > > One thing I noticed: we all eat out, every single day. It's > expensive and not super healthy. > > Have any of you out there set up a members' FreshDirect order that > people opt into? Any caveats / lessons learned / wisdom to share? > > As I recall, Alex said once that food in the space = constant mess > to maintain. > > Any other thoughts? > > Thanks! > Tony > > > > > > > -- > David Kominsky > [EMAIL PROTECTED] > 503-206-3500 > CubeSpace > 622 SE Grand Avenue > Portland, OR 97214 > > > > > > -- > Matthew Wettergreen, Ph.D > coFounder - Caroline Collective > http://carolinecollective.cc > > cell: 713.825.4613 > email: [EMAIL PROTECTED] > twitter: organ_printer > http://matthewwettergreen.com > -- > > > > --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Coworking" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [EMAIL PROTECTED] For more options, visit this group at http://groups.google.com/group/coworking?hl=en -~----------~----~----~----~------~----~------~--~---
