These are the tips I learnt when I did 6 months of a chefs apprenticeship:

If your bin is not right where you are cooking use a bowl (or 2 if you are composting) next to your work area to put your scraps in. Saves having to turn around all the time.

Don't rest until your area is clean and ready to go for the next step. So if you are baking and just waiting for the item to come out of the oven, clean down the kitchen and then get out what you need next (eg cooling rack, cutting board). Once done, then you can have your cuppa.

Powder milk is a cheap and convenient substitute for fresh milk in cooking, great when you need to use a lot. My best souffles were made with powdered milk.