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The nitrate concentration of rainfall was estimated to be 1 mg/L-N (H tzsche and Finnemore, 1992). Quantity and Quality of Domestic Wastewater The estimated sewage flow rates for various uses are avail- from a number of references. The uses presented below were guided by the San Joaquin County On-Site Wastewater Disposal Standards (2003), Crites and Tchobanoglous (1998), and EPA (1980). The references indicate that 13 gallons for each employee is typical for an office worker, gallons is typical for a bar customer, and 9 gallons is typical for a restaurant customer; ese rates were used for the tasting room, winery, and cafe (Crites and Tchobanoglou 98). For the special event customer, aintermediate flow rate of 5 gallons per customer wa9-selected. The estimated flow values discussed here should not be used for the design and sizing of the septic system. The design and sizing of the septic system should utilize the San Joaquin County Environmental Health On-Site Wastewater Disposal Standards which incorporate peak and surge flow factors. The estimates used in the On-Site Wastewater Disposal Standards may be greater than those discussed here. According to Kevin Phillips, at full expansion the facility may employ 30 office workers l five days per week, 12 to 18 restaurant workers seven days per week, 3 to 10 tasting room workers seven days per week, and 2 workers at the overflow tasting room three days per week. For the winery, 30 workers would be anticipated seven days per week during harvest (two months), and 12 workers would be anticipated six days per week the remainder of the year. Mr. Phillips estimates that up to 350 customers per day (Friday through Sunday) or 125 customers per day (Monday through Thursday) would be anticipated at the cafe, as well as 650 customers per day (Friday through Sunday) or 210 customers per day (Monday through Thursday) at the tasting room,- both of these facilities operate seven days per week. An approximate 20% of the customers may utilize both the cafe and tasting room on the same visit. Up to 100 customers would be anticipated at the overflow tasting room three days per week. Special events are expected to take place 25 times per year; up to 18 workers and 150 customers would be anticipated for each special event. The nitrate as nitrogen (N) concentratiQD of the employee, tasting room, and special event uses is estimated to a 85-mg/L. Because the cafe usage includes a considerable contribution from dish washing-,lits nitrate as N concentration is estimated to be 35, the typical concentra i mixed-source, untreated domestic wastewater (Crites and Tchobanoglous, 1998). LOGE 1508 Page 11