If you arrange the refrigerator properly, you’ll not only be able to find everything, but you’re also less likely to waste food.
Arrange perishable foods–like milk, yogurt, and other dairy products–where it’s coldest: on the lowest shelf towards the back of the refrigerator. Avoid putting these items in the door, because the temperature can fluctuate too much and lead to premature spoilage. This means even eggs and butter should be stored inside (and eggs should be kept in the original packaging, which helps preserve them), even if your fridge has specific compartments on the door.
Packaged raw meat should also go on the super-cold bottom drawer. And if juices drip, they won’t contaminate the whole fridge.
Use the door to store bottled food and condiments (think ketchup and pickles) that don’t spoil quickly.
Finally, store produce in the crisper drawer. Since the drawer tends to have a higher humidity level than the rest of the refrigerator, fruits and vegetables will stay fresher there.