There seems to be little difference between hard wood and plastic cutting boards from a safety standpoint, as long as they are properly washed and sanitized after each use. Personally, I like the feel of solid wood. One piece of advice--buy large cutting boards. Don't bother with these tiny boards that everyone seems to have in his or her kitchen. They are not user friendly. Once you get down to serious cutting or chopping, the small boards are always woefully inadequate and downright maddening!

While some may consider this a bit on the gadgety side, I think it is a must as dressings do not stick to water-logged salad greens.

Glassware and dishes should be stored in cabinets or shelves near the sink. Frequently used pots and pans could be stowed between the sink and cook top or from a hanging rack.