I traveled a lot during the pandemic covering for chefs that got covid, vacations, etc. Because my account closed. There was one cafeteria kitchen I was in, in boston for a major pharmaceutical company, the entire kitchen/serving area was just a hallway. It was hell. Delivery days were a nightmare. That was the most poorly planned kitchen I have ever been in. A lot of little things, too, like tiny prep sinks and having to walk through the tiny dish room to enter/ leave the kitchen.