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When designating which sink in a kitchen is Milchig and which is Fleishig, is there any preferred method for which should side should be which. (Eg left meat and right milk, or vice versa)? What about for utensils?
Whatever makes the most sense for you and your kitchen.
Often times people make the Fleishige side the side closer to the oven - for practical reasons, as that is what is cooked most, however everyone can and should do what makes most sense for them.