Milk needs to be kept cold, so it should be stored toward the bottom of the refrigerator in the back. Same goes for yogurt, sour cream and cottage cheese. Butter and soft cheeses don’t need to be kept quite as cold, so they will be fine in the dairy compartment on the door.
Store eggs in their original carton (not in the egg storage on the door) and on the middle shelf – where the temperature is the most consistent.
Don’t worry about chilling these items: potatoes, tomatoes, and (whole) onions. So keep these out of the refrigerator to free up room for other items.
Use a color-coded basket in the refrigerator to hold items that will be expiring in the next week and need to be eaten ASAP. That way you will be reminded to use them up soon, and they won’t get shoved to the back and spoil.
Use square, stackable containers in the refrigerator; there is less wasted space than with round containers, and you can generally fit more food into each container.