Anybody with restaurant on septic system?

Any of you currently hooked up to septic? ST’s are fairly common in the southeast especially away from the coastal areas. Many restaurants are on them here but the land requirements are significant.

Any problems associated with yours, occasional pump-outs, repairs, capacity, seating capacity, limitations on dishes, dishwasher, etc.

Trying to build a little knowledge prior to meeting with “the man” :wink: