The LEED controllability credits (EQc6.1 and 6.2) are based on the number of "workstation locations intended for individual use". Our project is a grocery store and the Owner is considering providing a higher level of lighting and temperature controls than is typical, in order to increase the comfort of individual occupants. We would like clarification on which areas should be counted as a "workstation" in a grocery store setting in order to obtain the LEED controllability credits. For our project, we believe that all cash registers should be counted as workstations since individual occupants will remain at these areas for extended periods of time. Our project also has a "wine expert" counter and "event planning" counter. These two spaces will also have individual occupants in the same small area for extended periods of time, so we believe these two areas are workstations. We believe the food prep areas (deli, bakery, meat department, produce workroom, etc.) should be treated as shared multi-occupant spaces by LEED. There shouldn\'t be any workstations counted in these spaces. In these spaces, there are several employees that all share several different stations (i.e. in the deli there will be multiple employees that shuffle back and forth between the same counter and meat slicer). We also do not believe there are any areas in the aisles that should count as workstations. These also seem to be shared multi-occupant type spaces. There are also several back of house offices, and it seems fairly obvious which areas qualify as workstations in these spaces. If we count the cash registers, wine expert and event planning counter as workstations, and treat the food prep areas and aisles as shared multi-occupant spaces in our LEED controllability calculations, could we be eligible for the controllability credits? Or are there other spaces in a grocery store setting that should be counted as workstations?