Make washing available through the full schedule
Include early-arriving staff and the final clear-up team when describing station use. Check whether toilets already include sinks and where a separate station would be most useful. Place it with a clear approach rather than behind equipment that will arrive later.
Ask who handles supplies between visits
Review fresh water, soap, drying supplies and wastewater arrangements for the proposed station. Explain if the activity continues over several periods or days. Food-related use should be reviewed for its applicable requirements; a general washing station is not automatically suitable for every catering operation.
Keep a supply check on the event or work schedule
Choose who checks the station during use and who contacts the rental provider if water or supplies run low. A planned service visit and an on-site check are different responsibilities. Clarify replenishment and wastewater handling before an extended workday or busy guest period begins.
Agree responsibility for each part
- Initial water, soap and drying supplies
- Checks between the scheduled service visits
- What to report if the pump or dispenser stops working