Quote Originally Posted by Arcana
I think this is where you probably want to start looking...OSHA pretty much handles teh standards and stuff.

http://www.osha.gov/pls/oshaweb/owas...rt_number=1910
Thank you. I now know that the two washrooms are sufficient for the normal staffing of an office level (30 employees). Unfortunately, the guests of the restaurant are not employees, so the standards of the OSHA do not apply. Also, there would be a significant difference between recommended and legal minimum facilities, one that could seriously effect the restaurant's reputation and financial health. Are there any standard reference sites for the hospitality industry?

EDIT: Added attachments showing the Office and Restaurant levels to date. I'm not happy with the Entry level yet.

EDIT 2: Removed attachments at the request of the publisher and authors of the "Modern Floorplans: Average High-Rise Building" which I based my plans on. See below for the reduced resolution versions of my modifications that they suggested.

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Dalton "who wants information, even if he isn't the new Number 2" Spence