Metering faucet for Ktchen sink

Have you reviewed the guidance on this that's contained in the Water Use Reduction Additional Guidance document from USGBC? (You can find this through Google, or on the Resources section of the USGBC site.)

I suggest documenting the credit as an alternative compliance path and following the Water Use Reduction Additional Guidance document by applying the same logic used for metered lavs to metered kitchen sinks. Table 1 of the document shows the design case duration for the kitchen sink. Be sure that the plumbing schedule states the fixture model, flow rate, and duration. Having the product cutsheet will also help clarify the issue with the review team and note if the default duration will be used. Also, clearly explain the conditions around why the faucet is metered and show your calculations.

It's important to let the reviewer know if the kitchen hand‐washing faucets are regulated for health codes (they likely will be in a restaurant). If it is NOT regulated by health codes, then it must be included as a lavatory faucet. If they are regulated by health codes, then they may be included as a kitchen sink and use the higher allowable flow rate as the baseline.