Does your office have a refrigerator? A kitchenette? How do you handle the shared space?
As many of you may know, I currently work 12 hour days. This means that I eat breakfast, lunch AND dinner here at my office. It takes a little bit of planning and a lot of pre-cooking and measuring, but it's a very manageable situation.
Here's the rub: I work with 5 other people. These five people also eat a majority of their meals in the office. So, at any given moment let's assume that there are the fixings for roughly 13 meals in our office fridge. Which, I should point out, is an under-the-counter model.
Seeing as how we're awfully tight for space, I only bring one day's menu at a time (even though almost the entire week is already cooked and portioned out at home). If something needs to be in a hard sided container, I choose the smallest available. The only full sized items that I store here in the office are condiments. Some people, however, aren't so considerate. So most mornings I spend a good 10-20 minutes sitting on the floor in front of the fridge, rearranging everything so that my father's and my poor nutritional needs can be refrigerated.
Basically, I play Tetris with food.
In my new, improved Zen state of mind, I try not to judge people for their selfish fridge hogging, as in the past I too have been guilty of such. I strive to accept that they have no spacial conception.
I slide, stack, shimmy and stuff everything into tight little cracks and corners. I move them from my shelf, my corner (top right in case you're curious - don't mess with it, I'm very territorial), and into a more appropriate location.
Someone stole my drawer, but I'll get over it.