'Regularly occupied spaces' in LEED for Retail

I am part of a new construction supermarket project that intends to seek certification under the LEED NC for Retail rating system. Under the Retail rating system, projects must meet the daylight requirements (via simulation, prescriptive, or measurement options) in 75% of all regularly occupied spaces in order to earn this credit. Regularly occupied spaces are defined as areas where workers are seated or standing as they work inside a building. The Retail rating system lists the following examples of regularly occupied spaces for retail projects: sales floor, transaction counters, sales desks, workstations, offices, conference rooms, food prep areas, and other areas of administrative support. Non-occupied spaces include all rooms used by maintenance personnel that are not open for use by occupants; for example, closets and janitorial, storage, and equipment rooms. I am working through determining which parts of a supermarket should be considered regularly occupied. Below is a list of spaces that I believe should be included and excluded. As the rating system is new and relatively untested, I am wondering about others’ experiences or thoughts regarding categorization of spaces for this credit. Any input would be appreciated. Regularly Occupied Spaces: Main Sales Floor; Checkout Area; Offices (Security, Computer, Manager’s, and Cash); Customer Service Desk; Pharmacy; Café; Deli, Bakery, Produce/Salad, Seafood Prep/Sales Areas; Receiving Area; Stocking (Back Room) Area; Wash Room Excluded: Restrooms; Break Room; Walk-in Coolers and Freezers; Mop Closet