I have my journeymans license, I got a few months ago, but I am no longer in the field. I did some install work, some service and now do insurance. I know very little about commercial. I talked to my friend yest who mostly does PM on commercial equipment. I asked how was your week...he said busy doing PMs on a 10,000sq ft restaurant. Just for converstaion I asked how big were the units. He said they had 7 ten-ton carrier water to air heat pumps? I said 70 tons seems like a lot, he told me I didnt know what I was talking about, and I kinda dropped it. I was just thinking....Do restaurants really use that much tonage? Just seems crazy...but who knows? Anyone service restaurants...like a typical stekhouse type?