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Carpeting is allowed in dining areas because these spaces are primarily designated for customer use and do not require the same stringent hygiene standards as areas where food is prepared, stored, or washed. In dining areas, the risk of contamination is lower compared to food preparation or dishwashing areas, where spills, splashes, and food particles are more likely to occur.

The presence of carpeting in dining areas can also enhance the aesthetic appeal and comfort for patrons. However, it's crucial to maintain cleanliness in these areas, ensuring that the carpeting is regularly cleaned to prevent any accumulation of dirt or food particles, which could lead to pest problems or sanitation issues.

In contrast, carpeting is not suitable for food preparation, storage, or dishwashing areas due to the high potential for contamination, difficulty in cleaning, and water retention that can lead to mold and bacteria growth. These areas require hard, non-porous surfaces that are easier to sanitize and maintain.