Put anything that may drip (raw meat especially) on the bottom shelf, and definitely not on top of the vegetable crispers.

Put your fresh vegetables in the door. If you can see them, your more likely to eat them before they expire.

Inside is the cold part. Arrange the food on the shelves then close the door. Provide an electrical source and watch as the magic of refrigeration takes hold.

Clear containers for anything that isn’t commercially labeled. My wife used to wrap leftovers (or anything, really) in aluminum foil. more than two thirds of the time I’d end up throwing it out after a couple of weeks because, since nobody knew what was in the mystery packages, nobody ate it. I bought some glass storage containers (the kind with the plastic, locking lids) so it’s obvious what is contained within. A lot less waste.

Also, I’ve got pull-out bottom freezer with one basket and one deep “bin” and shit got lost so I 3D printed dividers and organized it.