Would it really be a bar sink or would it be a prep sink that you could use for prepping food as well?

Bar sinks are usually quite small & shallow and aren't very useful for much more than getting a glass of water. Prep sinks, OTOH, are bigger and deeper (but not as big, usually, as a main/cleanup sink) and can be used for a variety of tasks...peeling/washing/cutting up veggies & fruit, draining pasta, etc.

My kitchen is smaller than yours (10'6" x 21'), but I have a prep sink and use it all the time...well worth the expense!

What does the overall layout look like? We can better answer your question if we know what your layout is and what the workflow will be w/the layout. Have you read the "Read Me" thread yet? If not, check it out. It has a lot of great advice!

Good luck!

Here is a link that might be useful: Read Me If You're New To GW Kitchens!

Most houses in the neighborhood where I grew up have wet bars of varying sizes and complexities. Only one, which was basically its own room, got a lot of use. The wet part, that is. The wet, for bar purposes, was used mostly by the hired bartenders at big blowouts. Nowadays, a lot of disposable plastic cups are used instead of glasses, and even when glasses are used, the caterers usually bring dishwasher trays full of extra glasses rather than washing them as they're used. Everyone I know who used to have party glasses for hundreds, rents nowadays. No one would mix drinks with municipal water, they use bottled water for that.

Does any of this sound familiar? What would you use the sink for? Will you have cocktail garnish in the wine fridge for prep there at the bar?

If your use isn't related to drinks service, per se, then it's more of a question of how you will use it than how others do. Is it for getting a drink of tap water? Washing glasses? Alternative prep sink for cooking in the main kitchen area? Handwashing? Making hot beverages? Perhaps with an instant hot? And/or reverse osmosis?

I use mine all the time. And *not* for prep work.

I've essentially set up "beverage central" at the wet bar. My bar has a beer fridge, small cabinet (for various gadgets), wine fridge, ice maker and bar sink. The bar sink has two faucets -- one instahot and a second faucet that has chilled water and room temperature water. The water at the bar is filtered.

On a typical day, I'll use the bar water to fill the cats' water bowls, add chilled water to juice, make instant oatmeal and make coffee. Oh yeah, I drink the water from the bar, too.

We have a wet bar. I can't speak to the drink-making part, as my husband does all that. But the convenience of being able to use a damp sponge or towel to clean up, squeeze out the dirty water and small sticky junk it picks up, rinse it well, then add a bit of fresh, clean water to continue to clean is well worth of the cost of plumbing the area.

We have a wet bar, and in the almost 2 years we have lived here, I have turned the faucet on exactly twice. We have used the sink to hold a bag of ice, though. We don't entertain much and don't have kids who I might direct to the wet bar to keep them out of my way. Of course, our wet bar is not "in" the kitchen, as it appears yours would be. You might get more use out of yours.