Start with what you use least
The good china, the seasonal serving dishes, and the appliances that only come out twice a year go first, since you will not miss them in the days before the move. This also gets a large volume of boxes out of the way early, which makes the last day feel far less rushed.
Glassware and dishes
Dish barrels with cell dividers are worth the extra material cost. Plates are packed on edge, never flat, with paper between each one, and glasses get individually wrapped rather than nested in a stack.
Cheap boxes soften in humid coastal air, and a shoreline summer move can sit in a truck for a while before it is unloaded, so materials matter more here than they might in a drier climate.
Pantry and refrigerator
Perishables and anything frozen get used up or given away in the week before the move rather than packed. Dry goods travel fine in boxes, but liquids and anything that could leak should ride in a sealed container or in your own vehicle rather than on the truck.
The refrigerator itself needs a day to defrost and dry out before it is moved, so plan to empty it at least twenty-four hours ahead.
The last box
Keep a small kitchen kit out until the very end: coffee maker, a couple of mugs, basic utensils, and paper plates. That box rides with you rather than on the truck, so the first morning in the new place starts with coffee instead of a search through unmarked cartons.
Small appliances and gadgets
Toasters, blenders, and stand mixers travel best in their original boxes if you kept them, or wrapped snugly with paper filling any gaps if not. Loose cords get bagged and taped to the appliance they belong to rather than tossed into a general box of wires, which saves real time on the unpacking end.
Knives are wrapped individually in thick paper or cardboard sleeves before going into a box, never loose among other kitchen items, both for the safety of whoever unpacks and for the edge of the blade itself.