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LOGE 1726: Phillips/Michael David NLS Addendum Page 7 <br /> September 20, 2017 <br /> • Table 3. Average Daily Flow Calculation <br /> Use Units Rate Subtotal Reduction* Average Daily <br /> Flow <br /> Office Staff 30 13 gal/staff 390 gpd 5/7 278.6 gpd <br /> Restaurant Staff 18 13 gal/staff 234 gpd none 234 gpd <br /> Restaurant 350 9 gal/cust 3,150 gpd 3/7 1,350 gpd <br /> Customers <br /> (weekend) <br /> Restaurant 125 9 gal/cust 1,125 gpd 4/7 642.8 gpd <br /> Customers <br /> (weekday) <br /> Tasting Room 10 13 gal/staff 130 gpd none 130 gpd <br /> Staff <br /> Tasting Room 650 3 gal/cust 1,950 gpd 80% * 3/7 668.6 gpd <br /> Customers <br /> (weekend) <br /> Tasting Room 210 3 gal/cust 630 gpd 80% * 4/7 288 gpd <br /> Customers <br /> (weekday) <br /> • Overflow 2 13 gal/staff 26 gpd 3/7 11.1 gpd <br /> Tasting Room <br /> Staff <br /> Overflow 100 3 gal/cust 300 gpd 3/7 128.6 gpd <br /> Tasting Room <br /> Customers <br /> Winery 50 13 gal/staff 650 gpd 5/7 464.3 gpd <br /> Production Staff <br /> Potential Future 50 13 gal/staff 650 gpd 5/7 464.3 gpd <br /> Winery <br /> Production Staff <br /> Special Events 18 13 gal/staff 234 gpd 25/365 16.0 gpd <br /> Staff <br /> Special Events 300 5 gal/cust 1500 gpd 25/365 102.7 gpd <br /> Customers <br /> Total 4,779 gpd <br /> *Reduction factors convert calculated flow into average daily flow over a year: 3/7 and 5/7 convert for <br /> days of operation per week, and 25/365 converts for days per year. These reduction factors need to be <br /> taken into account since not all parts of the facility are in operation at all times. The 80% value reduces <br /> • the tasting room customers by the approximate number that have also eaten at the cafe on the same <br /> visit. <br />