Dedicated hand-wash sink

Gives the team a place to wash their hands that is theirs alone, reachable without leaving the station, and used for nothing else ever.

The mechanism is behavioural before it is plumbing. Hand-washing is a frequent, low-effort, interrupting task, and every unit of friction between the hands and the basin reduces how often it happens — not by intention but by arithmetic, because a barista mid-ticket weighs a walk against a wipe on a cloth and the walk loses. So the basin's position is the control, and everything else supports it: a supply the user does not have to operate with dirty hands, soap and a single-use drying method within the same reach, and a waste route for that drying material at the point of use rather than across the room. THE REQUIREMENT THAT IT BE DEDICATED IS NOT A REFINEMENT — IT IS THE WHOLE POINT. A basin also used for rinsing jugs, filling buckets, thawing, or dumping ice is a basin that receives food soil and then receives clean hands, and the moment it is shared the hand-wash control stops being a control at all and becomes a hopeful habit. That principle does not vary between jurisdictions. What DOES vary, and what is not this platform's to state, is how many basins a given layout requires, exactly where they must sit, what tap operation is acceptable, what the supply must deliver and what signage and provision must be present: those are set by the local food-safety authority and confirmed by them, in writing, against the actual drawn layout — and they are confirmed before the joinery is built, because a hand-wash basin added afterwards goes wherever the plumbing already is, which is exactly how it ends up somewhere nobody uses.

• TREAT DEDICATION AS NON-NEGOTIABLE. The basin is for hands. It is not a jug rinse, not a bucket fill, not an ice dump and not a mop point. Everything else on this list is a judgement; this one is the principle the fixture exists to serve, and a shared basin is not a hand-wash provision at all.
• Confirm the actual requirement in writing with the local food-safety authority, against the drawn layout, before the joinery is ordered. How many basins, exactly where, what tap operation, what supply and what provision must be present are all theirs to set — and confirming late means accepting whatever position the existing plumbing allows.
• Place it where a person mid-task can use it without leaving the station. Measure the decision in steps and turns, not in metres on a plan, and then watch somebody actually do it. Distance is the variable that decides frequency, and frequency is the entire benefit.
• Make the consumables part of the fixture, not part of the storeroom. Soap and single-use drying material within the same reach, and the bin for that material at the basin. A basin whose soap ran out at ten in the morning has been out of service since ten in the morning.
• Put restocking and a physical check of the basin on the opening checklist, and check the fixture rather than the record. This is the one item on the bar whose failure is silent, complete and invisible in every log.
• Do not let the basin be the item that absorbs a layout squeeze. It is the smallest fixture on the drawing and the one most often moved to the far wall to win counter length, which is a hygiene control traded for worktop and never recorded as such.
• Decide the tap operation early, with the same authority. Hands-free of any kind removes the recontamination step at the end of the wash; whether it is required or merely better where you are is not a question this platform can answer, and it is a question with a definite answer.
• Extend the same reasoning to any second station added later. A new prep point, a satellite bar or an outdoor counter raises the question again from the beginning, and the answer that was confirmed for the main bar does not transfer to it by default.