Okay, I can (badly) figure this out based on the camp's kitchen and a few community centres I've been in, but does anyone who's done catering have thoughts about their dream kitchen they'd like to share?

I'm designing a banquet kitchen for Wayne Manor (because Alfred is NOT letting them into his!) and I have far too much space. This thing isn't even handling 100 people! But, as I try to shrink it - what would y'all REALLY like in a venue? You're catering hors d'oevres and a fancy dinner for rich nitwits, possibly getting micromanaged by a security and food obsessed snob - what features (other than the VERY generous pay) would make the experience tolerable?

I'm looking at things like:

number of stoves?

separate stations for different parts of the meal?

do you need a laundry room, or are the towels, etc. getting dealt with somewhere else?

how much space for plated dishes/trays?

specific gadgets that you covet?

in-flight breakfasts

“I gotta leave. I don’t want you to get your boomer on me.”