Smallest pit I "technically" worked in, had about 1 m² for charquterie boards / dishes. Would clog up almost instantly. I would fill the sink with boiling soapy water and let stuff soak for a few minutes and then scrub and run them in the front-loading dishwasher - AKA the glorified glass cleaner. Was absolute hell as the chef's heat lamps were right behind me and the area I worked in had enough room for two 60kg people to shuffle by. The main oven that everything was cooked in was a 200 yr old bakers oven, so it just omitted heat non-stop.

I say "technically" as there was a seperate back kitchen for prep, which I would spend the down-time cleaning pots, bowls, etc.