does anyone actually have a good rule of thumb for this because i'm just guessing at this point. setting up a new kitchen for a small restaurant and trying to figure out what trash bin size makes sense for the volume we're expecting once we're fully open, too small and staff end up emptying it every twenty minutes during rush which just slows everything down, too big and it becomes this awkward heavy thing nobody wants to move when it actually needs cleaning. asked a friend who runs a cafe nearby how he figured his out and he said honestly he just went through trial and error, bought two different sizes before landing on what worked for his space and staff flow, which wasn't really the clean answer i was hoping for. he did mention going with something actually built for commercial kitchen use made a real difference compared to the general ones he tried first, said the pedal mechanism and liner fit just held up better under constant daily use. so now i'm stuck trying to figure out the right capacity before ordering anything, has anyone else here set up a kitchen before and gone through this same sizing guesswork, and what size did you end up landing on that actually worked long term instead of needing constant adjustments after the fact