For your kitchen work aisle I would plan for 48" in a two cook kitchen, especially since it is a pass through galley of sorts.

I did 30" deep counters with 5ft aisle in between. In practice it is couple of inches less than 5ft with the countertop overhang. Ours is also a pass through galley and when we entertain, we have a lot of helpers and I wanted to keep the traffic moving. Our kitchen is not yet done but it feels good so far.

I like 60" +/- as well but some people think this is excessive and causes extra steps...

Great - As I have 115", that will leave 55" as a corridor. Perfect!

Any answers on the eating area?

Thanks

Space to get in and out of chairs, recommended is 3 feet. Space to assist someone (pushing in chair) 42"
Space for circulation behind chairs about 2 feet.

So you need about 3 feet around the table to get in and out of chairs. An occupied chair (pulled in) is about 18"-22" and to pass behind this occupied chair you need almost two feet so the total is about 4 feet from table edge to obstruction if passage is needed. 5 feet is probably preferable but for family eating it can be a little tight. I rarely even eat in restaurants that allow this much. They PLAN for it, for approval, but then squeeze in extra tables.

Thanks - Now it's confirmed, I have no space to steal from the eating area!

On the eating area ... check out the picture and the description for Rule #8 ...
http://starcraftcustombuilders.com/kitchen.design.rules.htm

Basically, Here are dining table clearance rules ...
Allow 24" for a seated dinner with no obstruction (wall, furniture, etc) behind.
Allow 32" from table edge to wall or obstruction for a seated diner with NO traffic passing behind diner.
Allow minimum 36" to allow someone to slide behind / edge past a seated diner when traffic passes behind a seated diner between the table and an obstruction,
Or minimum 42-44" to allow traffic to walk behind a seated diner.
And allow 60" from table edge for a wheelchair to pass.

To allow for a dining table right next to an island with barstools, add approx 18", assuming a fairly modest sized barstool. So ... you would need minimum 42 + 18 = 60" between the edge of the dining table and the island counter edge to allow traffic in between.

Understand, these are minimums and depend on the size of the furniture, a couple more inches could feel more spacious. We have 36" between the table edge and the wall for a dining table that seats 14 (6 on each side and 1 on each end) and it is pretty comfortable even getting to the seats in the middle. Also, be sure to use the measurements from the counter overhang edge (the cabinets may be 24", but have a 1-2" overhang) and know your table measurements. Our table is 40" wide, but tables can vary GREATLY from about 32" wide to about 48" wide. If you are unsure, try to plan for a wider width.

Thanks for the detailed response - This is really helpful since there is only one eating space in the house. I need to make sure a table, chairs and people will all fit!

If you have a round table you can fudge this a bit on the skimpy side because the table curves away from you immediately.

My old galley passthrough kitchen had 5.5" aisles, and it was one of the things I hated most about the kitchen. Maybe if the water and fire sources were on the same side it might not have been so bad. I wasted so many extra steps back and forth from water to fire. When we entertained, which is/was often, all the extra space did was leave more room for people to stand in my way while cooking making my journey across the aisle even more frustrating amd treacherous. If it was my decision, I'd go for 30" deep counters and cut back on the aisle. No question.

I have about 41" of aisle clearance on the sides of my large DR table. It's just enough IMHO. I've done smaller and thought it felt and also looked too tight.

The fact about water is correct. We have a prep sink and a possibly a pot filler on the same side as the cooktop.