Map facilities around use, not leftover space
Identify food lines, seating, entrances, and the route attendees use to reach restrooms. Review accessible-use needs and the approach together with the equipment selection. Keep the organizer responsible for the overall event layout. A rental request does not establish that an arrangement satisfies every requirement for a particular food operation or public gathering.
Give supply checks and service visits clear owners
Agree who checks the facilities between planned maintenance visits and who can request assistance. Describe when a service vehicle can enter after vendor setup, and avoid relying on a route that food queues or parked trailers will occupy. Include cleanup workers after the event closes. If attendance or hours expand, report the change before it becomes an unplanned sanitation demand.
Compare the guest and worker sanitation scope
Ask about toilet equipment, handwashing, planned maintenance, supplies, delivery, and collection. Clarify extra service and extended hours, and identify which responsibilities remain with the organizer.