I hate to open a can of worms, but with the much larger beverage center backing the pantry, I think it's feasible to have bar sink there, or at least a wall spigot and tray drain. Is plumbing for a drain in that spot an issue? Is it the expense, or is it the idea of having three sinks in a kitchen, when one is the standard for most of the country? (One is the standard for most of the people I know.) Do you have frequent guests, or more than one cook/helper in the family? If yes to either, then having a clean-up sink and a prep sink makes sense, and will give you a more functional kitchen. So, here's something to consider--leave the window where I moved it, which provides space for dish storage to the right of the clean-up sink and DW. Leave the prep sink on the far end of the island, so that the cook can scoop prepped items off the end closer to the range. Leave the trash pull-out on that end, since it's convenient to all the zones. Move the fridge closer to the corner, with a side pantry, 15-18" deep, to help make up for pantry space lost to the beverage center, and to get the fridge a little closer to the prep area. The side cabinet could instead store brooms and cleaning supplies. Include a bar sink and UC fridge in the beverage center. If a bar sink in that location is out of the question, you could put in a water cooler. ;) Counter top hot/cold dispenser on Amazon/3 or 5 gallon/$99.99.

Are you open at all to a prep sink in your island? I know you listed a desire to keep it clear, but I think the best layout would be as follows. Sorry I don't have the software skills to do a mock-up, but hopefully the description will be simple to visualize. The most helpful thing that I learned here when designing our kitchen was the joy of having a separate clean-up zone from the primary prep zone. The large expanse under the windows right now needs a function or it will be unused despite it's beauty. Move the cooktop down a little in its cabinet span so that it's centered on that run of counter space. The idea above of a small pantry closet beside the fridge is a good one; give some thought to where the daily things like cooking oil, peanut butter, cereal boxes, tea, etc are going to go. We have a large pantry too, but ended up with 2, 12", tall pull-outs in the kitchen, which have been perfect--and indispensable--for these daily supplies. Then what you want is your fridge, stove, and a sink in reasonable proximity to each other for the primary prep area. Right now, because you only have one sink, it's been brought closer to these other appliances to make a functional prep triangle, but that leaves that long expanse of counters empty. If you put a small prep sink in your island to create the triangle with your fridge and stove, you'll actually use your island as your primary prep space, and you'll have the opportunity to socialize with people as you do. With that sink and workspace dedicated to prep, then you can use your large counter run on the other side as your clean-up zone. Move the sink down to a more centered placement in that beautiful expanse of windows; add your dishwasher (or 2), and use drawers in these runs of cabinets for your dishes. The island and cabinets on the other side can be dedicated to cooking and baking supplies, and if you move the clean-up sink down enough, you could have room for an oven under the windows, too, closer to the stove/island (particularly if you don't need the second dishwasher). I would also put a bar fridge farther along in the run of cabinets under the windows, closer to the dining area. This would mean that traffic from the dining area (and island seating, if you're planning that) heads to the window wall for drinks, water, dishes, etc, and stays out of your cooking zone. Wouldn't that be lovely? You also mention your dogs; have you got a spot in your kitchen planned for their dishes and food? Or somewhere else in the house? This could also be something that goes in that window run, again, out of your primary cooking zone. Hope that makes sense! :)

"I thought this was meant to be a resource to help each other" It is. But the stuff on here is not of a business money making, profit oriented nature. And I find it odd that while you can write the above, you have not offered any comments or help for anybody else's building questions. Just two posts with questions on your money making projects. Not that that's a requirement to get help here. The profit oriented nature of your project aside, I find it odd that you highlighted the above.

Or could we just take the standard as is and upgrade the carpet ourselves a few years down the line? This. Take the standard carpet and pad. Replace it when you can't stand it anymore, lol. My husband and I upgraded the carpet 4 levels, in our first tract house. After the house flooded (4 years after closing), we went shopping at a local mom and pop flooring shop. We got *their* base level carpet, which was 10 times better than the builder's upgraded stuff, for *far* less money. We didn't repeat that mistake for the second tract house. :-D