You really can't have all permitting in one place. And people don't understand but in restaurants in particular there is a requirement by the Health Department that doors to kitchens open in one direction and by L&I in the opposite direction.
Originally Posted by Dave
The people at the intake counters could be more helpful, but the reality is that most only know, if we're lucky, their particular aspect of work. When you reach mid-level Health Department and L&I people, they're generally *extremely* knowledgeable and helpful.
Some of this, from my own experience in mapping the process, comes from people not informing themselves before they start, as fully as possible. There is information available, and should be part of business planning, but not everyone avails themselves of it.
I am in the process of downloading the report and will look at it and make comments later.
I am not the Jackass Whisperer.