I remember a quote by the Colman’s Mustard owner, to the effect that it was the mustard left on the plate that boosted his profits. These days it’s the inaccessible bits of comestibles in the jars. I’m a master at scraping out, cutting tubes open, etc to get at the remains.
As for inaccessible large coffee jars, I just decant them into a smaller one kept for the purpose.
Labels at the back of my neck are always removed, as they drive me mad. Some of them are stitched on so tightly, though, that it’s easy to damage the garment, even when using a stitch ripper.
As for sizing..........don’t get me started on THAT topic!