Hi, we want to certify a restaurant and as described in the reference guide: commercial kitchen (food service) sinks and prep sinks, including pot filling sinks, wash-down, and cleaning sinks can be excluded from calculations. But my doubt is, if we want to know how much water consume these type of faucets because we want to reuse it as grey water, how many uses shall I take in count for these elements? The guide says 1 use per employee and day, but it seems to low for me for a restaurant, can I estimate my own uses per day or is there any reference to look for this data.

Thank you in advance for your help.