Explanation of the hype

... then there is probably nothing worse than a host who is constantly walking around trying to clean everything up, THAT is a real mood killer for me!

For us, it is more like all the guests want to clean up the kitchen. The times when I could call the whole thing a "party" are over. Back then, not only the kitchen looked accordingly, and nobody was actually bothered by it. Today, it is more like family celebrations. It is not so common, for example, that we feed each other pudding with our eyes covered, which regularly ended in pudding fights. But maybe I should put that back on the agenda...

Apart from the discussion, I noticed once again that the routes etc. only become clear after moving in. Some processes are imagined nicely, but turn out differently.

Aside from the discussion, I have noticed once again that the pathways etc. only become clear after moving in. Some processes are imagined nicely, but turn out differently.

Yes, especially the path from the sofa to the fridge usually receives too little attention.

So parties go with us: In the kitchen, there’s a pot of turnip mash with cooked sausage/winter version or a tray of pizza/summer version or the grill is grilling outside/high-pressure weather version. Everyone helps themselves. Somehow, food gets eaten. Then the plates go away, the mix comes out, music on—and the rest has to be developed on its own. It works best if we then go a bit wild to Radar Love or something. The location of the kitchen is so irrelevant for a successful party..... Karsten

I am in favor of the second refrigerator in the living room.

Basically: I have a dishwasher. Awesome thing, I can only recommend it! And before I pile the plates on the counter, they go straight into this cool thing and disappear. Why should I touch them twice?

That made me laugh. I also don’t understand where these “mountains of dishes” are supposed to come from that people then say they see rotting in the kitchen.

The first load goes in during preparation, quick program, finished before the meal. Unloading takes 3 minutes.

The second load takes most of the dishes after the meal. Baking trays can stay in the oven, pots stay on the stove. A quick wipe over the surfaces and the kitchen looks really presentable.

Where is the fucking problem?

And honestly, if I have 20 or more people here, I do buffet and put out plastic dishes and cutlery, you can make life hard for yourself if you want.

I rather think the problem is not in the open kitchen, but in the organization before and during meal preparation.

Classic, acquaintances of mine: the dishwasher is done and clean and they start cooking without unloading first. Can’t work, they know that, but they’ve been doing it anyway for as long as I can remember. And they keep complaining about the kitchen after cooking. What do I do? I unload it for them first, “look here, you can pack everything away while cooking”. Yeah, fat chance. “I can’t, I have never done it that way and will never learn it.” Honestly, the word “learn” came up. Loading a dishwasher while things are in the oven.

They also only want a closed kitchen.

I can somewhat imagine that with some others too Has anyone recognized themselves?