Keep guest sanitation distinct from catering arrangements
Ask what handwashing facilities are intended for attendees and what the caterer provides for its own operation. Do not assume a food-service station replaces a guest handwashing plan. Discuss accessible units and the route from seating areas, with enough usable space for assistance and queuing. Review the layout once dining tables and service areas are marked.
Plan the period after the meal
Guests may remain for music, speeches, or another activity long after food service finishes. Include the actual closing time when discussing use and cleaning. Confirm who controls access after caterers leave and how collection will avoid the equipment teardown. For a multi-day gathering, ask for a maintenance schedule matched to each day's activity.
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Ask about delivery, collection, handwashing, unit options, and planned servicing. Clarify extra visits or an extended rental if the reception schedule or teardown plan changes.