Hey guys! We are cutting lots of fresh veggies and lettuce. Nemco Tunapress have to be attatched to one of the sinks. I don't know what to prefer: Worktable with sink like https://www.webstaurantstore.com/ad...-steel-work-table-with-sink/109KMS11B306.html or worktable plus 1 comp sink with drainboard https://www.webstaurantstore.com/ad...sink-with-one-drainboard-45/109FC1242418.html I would like to go with the 1st option but i don't know these things in the real life. Actually i got a chinese 2 comp sink for dishwashing, handwash, prep... thats pretty uncool and only caused by space. Aditionally to this i want to buy a two or three comp sink for dishwash and a handsink as well. So many questions... I want to do it this time ONCE and RIGHT. I don't want to give the chance away to build the perfect work environment for me and my crew. I love this business so much but its tough anyway - so i want to make the workflow convenient as possible.