Place washing beside the real pattern of use
Identify which groups need the station and where they spend time. Check whether the chosen cabins have sinks and whether indoor washing remains available. A separate station should be considered in the layout before seating, materials or vehicles occupy the convenient positions.
Keep replenishment in the ongoing plan
Ask about fresh water, soap, drying supplies and waste handling for the actual station. Describe peak use and recurring operating days. Food-related activities may have specific requirements for the responsible organiser to check; do not assume any station is suitable for every task.
Decide who notices when supplies run low
A station needs attention during use as well as whatever service is booked. Nominate the person checking water, soap and drying supplies, and clarify how replenishment is arranged. If building access changes during a repair, reconsider whether an indoor basin is still a reliable part of the plan.
Include supplies in the handover
- What is provided initially
- Who checks the station while people use it
- Who to contact about low supplies or a fault