The four things that carry over
In practice the same items cause difficulty on every alternate-day site. Food waste is first, because it produces odour within a day in a small office with limited ventilation. Washroom consumables are second, since a dispenser that empties in the afternoon will not be attended to until the following day. Both are simple to manage and both are ignored surprisingly often.
The third is spills and marks in circulation areas, which are visible immediately and get attributed to the cleaning arrangement rather than to the person who caused them. The fourth is anything left by a visitor or a delivery. Each of these needs somebody nominated rather than a general expectation that people will deal with things as they arise.
