Our small sink is near the fridge but out of the main work area. It's a good secondary work area when someone is helping me. As my daughter got older I could start relying on her to make dessert while I cooked dinner for company. The baking area is right near the small sink and it allows us to work independently without ever getting in each others way. Our water sources get used for much more than just food prep...hand washing, filling a glass or pitcher, wetting a dish cloth for wiping down counters/tables, rinsing out recyclable yogurt/cottage cheese/juice/milk containers, adding water to leftover soups before microwaving, rinsing fruit from the fridge, and rinsing hands when making sandwiches. I love having easily accessible water at various places in the kitchen. It always seems like I'm getting something on my hands that I want to rinse off. Btw, I prefer standing at our peninsula for prepping than standing between sink and range. I love the openness, it's much more appealing than facing a wall (even a wall with a window.) The peninsula is the hardest working spot in our kitchen. If you eat a lot of salads, prepping them at the peninsula makes a lot more sense than trucking the veggies across the kitchen. It also looks like a great place to make sandwiches and pack school lunches. I would hate to give up the uninterrupted expanse of peninsula but I would find the second sink more important. You should take mental notes every time you or anyone in your family uses your kitchen sink, even if it's just to rinse a knife between sticking it into different jars. That's the only way to really know if a second sink makes sense for you (and keep in mind that your needs may change as your children get older and help out more.)

No, the difference b/w a prep sink and a bar sink is not location, the difference is size. Bar sinks are usually shallow, small sinks - sometimes as small as 9" or 10" wide and only 6" or 7" deep. Prep sinks, OTOH, are deeper and wider. They should be at least 15" wide - interior width, not overall width, and as deep as a larger sink - 8" to 10" or more (bottom of sink to top of counter). Mine is 15-3/4" square and 10" deep. Prep sinks should require at least an 18" sink base (for the sink to be big enough), and even better would be a 21" or 24" sink base. Bar sinks don't have to be that big b/c they're primarily used for filling/emptying/rinsing glasses and the like. Prep sinks need to be bigger b/c you're prepping food - which means there needs to be enough room for the food + your hands + any tools you use while prepping. Location, though, will determine how you use it, so even if you have a decent size prep sink, if you put in the wrong place it will probably not be used or it will be used for other uses (maybe even as a bar sink!) I'm chuckling at all the comments about how much space people have but adamantly refuse to put in a prep sink. Whether you actually need one or not, I cannot say b/c I don't know your layouts, but so many people put in large amounts of counterspace that is a waste of far more money than an extra sink will cost b/c the counters are located where they're useless - whether b/c there's no logical work zone in that location or b/c there's no water source to make it work. Those counters then become very expensive drop/clutter zones or maybe just dust collectors! I reiterate - just b/c you work a particular way today, doesn't mean you can't make it better with a better layout in the future nor does it mean that you will work the same way if you have a different layout. Yes, it may be all you know, and something that you've made do with for years - after all, human beings are very adaptive, we can make do with almost anything, regardless of how bad something it is. We're also resistant to change and new ideas and we often have a hard time seeing other ways to do things - even if they would be so much better! We hang on to what we know and either can't see the better or don't want to b/c we're convinced that we want can be had b/c someone has convinced us it will work when it really won't (like those islands that people cannot fit with adequate aisles & seating overhang b/c someone told them they could skimp on either or both and "it'll be fine" - those someones who often have a monetary gain b/c of that island or b/c they don't have to live with it, so talk is cheap and it makes you happy to hear them say it). That's why places like this Forum with people who can look at layouts objectively and give good critiques are so important and invaluable. There are several people here who can give you good advice and even do layouts for you. (No, not all advice is necessarily good advice and if you read enough layout threads you will learn which posters are better at layouts than others....ditto for aesthetic advice, while I will do layouts, I generally stay out of aesthetic threads b/c I'm not the best at aesthetics - others are far better!) Anyway, this whole prep sink discussion, while interesting in some cases, has brought out an interesting mix of people. Oh, and I don't recommend roughing in a prep sink at a particular location b/c you don't know where it might be needed in the future - so there's no point to it. If you know you are going to put one in in a particular location in the future, fine, but I wouldn't do it "just b/c".

I had a separate drinking water faucet, and while it is a second source of water, it had such a low flow rate that it really wasn't good for anything other than filling a glass. If you do get a second small faucet, I 'd make sure it has enough gpm to be useful for your needs. I *think* I remember reading awhile back,of someone who had a side spray as a faucet in their prep sink. I cannot find that post, but if someone else knows what I am talking about and can link the post, it might be an option for you.

I say go full on with the bath...I might even have made it larger with a second entry into it near the back patio door, if the porch is an area of use..... [just make sure the toilet is not on view from any doorway passage]....And put in an area with bench and hooks/etc [almost a drop zone]….Yes...at the expense of cutting back the kitchen a bit, but doubt you will do that......but you DO have to find the "sweet spot" with allocating space how it serves you best. In general a good full bath, with a bit of spaciousness, if permitted, would pay off, I do think. A large Half Bath with space inside to add shower later....might be OKay….Kitchen capacity would increase, but how much? I say work hard at your graph scale drawings and get everything you desire. Doesn't your dining room have space to store things...if nip and tuck must occur in kitchen. Does the rear patio door need to be the slider type. Have you calculated what would happen if you did a full lite glass hinged door...even 34 in wide ...with a screen door.....you can prop the door open in nice weather.....with a full panel screen door...or a 5 ft slider....the point is you have a corner that can become available...so skinnying the island if you have to reduce some drawers to get your overhang or whatever...….and shallow tall storage off in the corner is where you can compensate ….you have places you can adjust things.