Every commercial design starts with one multiplication: the facility's unit count times its gallons per day from Table 13.J of the DPH Manual. The table is long, covering airports to veterinary offices, and it is blunt. It does not care that the office is quiet on Fridays or that the store is slow in January. Rule 511-3-1-.13 tells the health department to size on peak flow.
Here is how the arithmetic plays out for building types we get asked about, worked straight from the table and shown for scale only. A medical practice with six exam rooms comes to 1,200 gallons per day at 200 per room. A 20-room motel without kitchenettes lands at exactly 2,000. A shop with 30 workers and no showers is 750, and adding a break-room kitchen puts it at 900 because the table adds 5 gallons per worker. A strip of retail with 12,000 square feet of enclosed space is 1,200 at 100 per thousand square feet.
Mixed uses stack. The Manual's own note gives the case of a grocery store that also serves food: 200 gallons per thousand square feet of floor plus 50 per seat. A 10,000-square-foot market with a 20-seat deli therefore needs 2,000 plus 1,000, or 3,000 gallons per day, which moves the project into engineered design. A church with a weekday preschool, or a salon that shares a building with a dental office, is added up the same way.
The permit, not this page, sets your final design flow. An owner can also submit metered water records from an identical or similar operation, and the health department may weigh them, but it will not approve a design built on averages.