5S is a workplace organization method originating from Japanese words that translate to Sort, Straighten, Shine, Standardize, and Sustain. The document analyzes bad 5S practices in a kitchen including unsorted items, unclean areas, lack of standardization and labeling, and failure to continuously improve processes. This results in over 100 hours of wasted time per month and over $12,000 in wasted food materials annually. The document recommends fully implementing 5S practices such as dedicated storage, cleaning, signage, safety protocols, and record keeping to reduce waste and increase efficiency.