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Great that you also have the courage to openly admit your goofs.. I could submit pics of some I have done over the years as well, some my fault, some not, and some, well 1/2 my fault.... I admire your honesty in criticizing your own work. So far I haven't been that courageous myself in here.

Some resturant/ fast food chains are pretty good at providing details on the drawings. I used to wire lots of those famous "yogurt" shops with the letters for a name. They went overboard on drawing out 3-D details on the soft serve electrical and plumbing hookups. It was great because the plumbers could not get away with the usual practice of ignoring the electrical stuff on the plans and just ramming in pipes anywhere they liked to. Resturants without a good game plan are the reason I started to get bald.

I know the run-around all too well myself. Earlier this year I finished up a large design/build restaurant. The stainless tables came with a 12" backsplash vs the 4" that was spec'ed, the dishwasher came with a 175A 3PH booster, 2 extra microwaves, and a used convection oven that required 480V(which wasn't even present). All this after I requested and received cut sheets of all the equipment.

As an aside, TRC Products does have 3 phase GFCI's. You can check them out at http://www.trci.net/products/shock_shield/
and no, I don't get paid by them to advertise.

About 3 years ago I turned up to do the fitoff in a restaurant to find just about the whole kitchen had been mirror reversed from the original layout. When the pizza oven arrived they discovered it was much larger than they thought it was going to be and all the electrical appliances had to be moved to make the kitchen workable.