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Best Posts in Thread: 3 die of typhoid fever

  1. KINGCOLE

    KINGCOLE DI Senior Member Highly Rated Poster

    Dec 1, 2015 #8
    You should only need a septic for the toilet,which usually has 2 chambers. All other grey water usually runs into the gulleys along the street or into a soak away .
     
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  2. DaveD

    DaveD DI Senior Member Showcase Reviewer Veteran Navy

    Nov 30, 2015 #6
    Maybe some do this to save money but I did not. Mine had a full concrete bottom and sides and one main pit with overflow pit next to it. like this
    [​IMG]
     
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  3. ShawnM

    ShawnM Living the dream, Plan B ★ No Ads ★ Highly Rated Poster Showcase Reviewer Blood Donor Veteran Air Force

    Dec 14, 2015 #14
    My septic tank is a large 3 chamber tank for the toilets, the third chamber goes out to the drainage ditch. Grey water and most downspouts go directly to the ditch. The kitchen sink goes to a grease trap before hitting the other catch basins.

    Shawn
     
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  4. hawk263

    hawk263 DI Forum Adept Blood Donor Veteran Army

    Dec 12, 2015 #13
    The houses we've built have fully cemented septic tanks for toilet waste and separate soakaways for grey water.
     
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  5. Rye83

    Rye83 with pastrami Admin Secured Account Highly Rated Poster SC Connoisseur Veteran Army

    Nov 28, 2015 #3
    Have you ever noticed that CRs here rarely have toilet paper or even a sanitary sprayer. You usually just find a bucket of water and a cup/small bowl nearby. There is only one of two possible outcomes I can think of with the buck-bowl combo being used as a means of cleaning up; a nasty butt or some nasty hands....and I'm almost certain it's not the one I'd prefer if I were to give a local a proper handshake. Let that soak in a bit and then try to remember if you saw any soap (that looks like it hasn't been sitting there since the Philippines gained its independence) in the sink of that cr.....and if you are feeling really brave, go to your favorite restaurant and find a seat that gives you a clear view of the cr and watch the hygiene practices of the people that are handling your food. If your favorite restaurant has some Western management involved with it just imagine how unsanitary a place fully operated at local standards could be. (I haven't been able to bring myself to do this last one. There are some things I'd rather just not know :cautious:.)
     
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