We tend to assume that commercial kitchens are more complex in design than domestic kitchens but this is not necessarily the case. Whether commercial or domestic, any kitchen should have the basic work equipment of sink, or sinks, refrigerator and food storage, food preparation areas and oven and hob. A designer would need to proportion worktops for different kinds of food preparation. In a commercial kitchen, this decision is easy as the menu is known and each method of food preparation takes place in a well-defined area of the space. In a domestic kitchen, however, this can be more complicated as the menu changes on a daily basis and areas are used in different ways throughout the day. In a commercial kitchen most serving happens outside of the kitchen. In a restaurant, tables are already laid and serving utensils, cutlery and water are provided at outer stations on the serving floor. This is not the case with a domestic kitchen and utensils and plates are probably going to be stored in drawers and cabinets right next to a food preparation area. Therefore, when designing a home kitchen, we have to make sure that these items are not in a place where getting them will interfere with the person who is doing the cooking. In addition, consider the ingredients, garnish and finishing elements that go on to each serving of food. These are used constantly in a commercial kitchen and are therefore planned and prepared in advance. In a domestic kitchen, however, it is all too easy to put such items to the side while cooking and then forget to bring them out until the meal is finished!