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into a waterway which has been designated as high-quality, a trout stream or water supply source, for example, “the treatment limits may be so stringent that it’s economically unfeasible.*"'
Both the Health Department and the State Water Control Board use per room and per seat usage tables to project the amount of effluent which will be discharged from a commercial use. The values cited by both Mr. Shepherd and Mr. Willett were the same: for restaurants, 50 gallons per seat per day; and for hotels, 65 gallons per person, per room, per day, which is usually calculated as 130 gallons per room, per day.
Using rough figures based on The Inn’s proposed 22 additional rooms and 40 extra seats in the dining room, Mr. Shepherd calculated that the drainfield would need a capacity of at least 5,000 gallons per day.
After plugging those figures into the equations used by the department to estimate septic field re
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