eyden
Member
New to the forum and have read through old threads to answer some of my questions in the past. Couldn't find anything on this though.
I'm designing a bistro/bar and butcher shop in an existing building. The current space is is divided down the middle by a wall, with a 6'5" opening between the two spaces. The plan is to put the bistro/bar on one side of the wall and the butcher on the other so that the butcher can be closed at 6pm, and the bistro can stay open.
-For an occupancy calculation, can I count the butcher and the bistro as separate spaces as is, or would I need to put a door between them in the opening? I'm hoping to get each occupancy under 49 so I don't have to add an exit.
-If this doesn't work, the diagonal length of the space is about 81'. Can I move the existing doors so that they are more than 27' apart, even though they are both on the front wall? (the building will be sprinklered)
I'm in California, by the way.
I can't attach the image, so here's a link.
http://imgur.com/HOklXH9
I'm designing a bistro/bar and butcher shop in an existing building. The current space is is divided down the middle by a wall, with a 6'5" opening between the two spaces. The plan is to put the bistro/bar on one side of the wall and the butcher on the other so that the butcher can be closed at 6pm, and the bistro can stay open.
-For an occupancy calculation, can I count the butcher and the bistro as separate spaces as is, or would I need to put a door between them in the opening? I'm hoping to get each occupancy under 49 so I don't have to add an exit.
-If this doesn't work, the diagonal length of the space is about 81'. Can I move the existing doors so that they are more than 27' apart, even though they are both on the front wall? (the building will be sprinklered)
I'm in California, by the way.
I can't attach the image, so here's a link.
http://imgur.com/HOklXH9