Every commercial foodservice business requires commercial sinks and faucets, as health codes help maintain regulations on how many sinks each restaurant must have for ware washing, employee hand washing, and to perform their daily cleaning tasks. Restaurants are usually rated the letter "A" being a standard for rating for a restaurant. Each and every sink in a foodservice environment must be paired with a commercial faucet designed to optimize the usability of the sink station. Compartment sinks are vital for meeting health code requirements for proper dish cleaning and sanitation. These sinks have one to four compartments, with three-compartment sinks being the most common for washing, and sanitizing dishes.