Where they make the biggest difference
- Next to every cluster of restrooms
- Near food trucks, buffets, and concession areas
- At construction and landscaping sites for crews that handle materials
- At farms, markets, and community gardens
- Anywhere a crowd or young children are present
Things to ask when you rent one
Stations differ in size, sink count, water capacity, and whether they use foot pumps, hand pumps, or other mechanisms. Ask whether soap and paper towels are included, how often the water and supplies are refilled, and whether the unit has a hot-water option for cold weather.
In winter, an ordinary water tank can freeze. If you need handwashing from November through March, ask us what options exist for cold-weather use. See our winter rental guide.
How many do you need?
It depends on the event. A good starting point is one station per restroom cluster, with additional stations at food service. Larger events should consider more stations than they expect because washing hands takes longer than using the toilet, and queues form quickly.
Why the setup matters more than the sink
A handwashing station is only as good as its location and upkeep. People wash their hands when it's easy and obvious, and skip it when the sink is hidden behind a restroom or has a long queue. Put the station where people will see it as they come out, or in the natural path to the food, and give it room so a line doesn't block the exit.
Think too about the ground under it. A station is usually used by several people at once, and water splashes, so a muddy lawn quickly turns into a puddle that people avoid. A gravel patch, a mat, or a paved area near the unit works better than bare turf.
Supplies and refills
- Ask who is expected to top up soap and paper towels between visits, and how you'll know when they're low
- Check how long a full tank is likely to last for your crowd, since a busy lunch break can drain it
- Plan for used-towel disposal with a nearby bin, and be sure it's emptied
- Ask what happens to wastewater from the station and whether anything about the placement matters
- For events with children, look at height and ease of use
Seasonal and site situations
Summer markets and farm stands in New Jersey get hot, and cool water is welcome, but standing water in sun needs attention. At food events, stations placed too close to the cooking area can become a splash and trip hazard. On a construction site, crews with dirty or chemical-contaminated hands may need more than a basic sink, so describe the work when you call. In colder months, see the winter guide and ask about options.
If you're comparing options, remember that a restroom with a built-in sink, such as a deluxe unit, doesn't remove the need for a separate station when many people are eating or working. For food service rules specifically, confirm what is expected with your local health department.
Questions to ask before you book
- How many sinks does the station have, and how long does the water last?
- Are soap and paper towels included, and can they be refilled?
- Is there a hot-water option or a cold-weather option?
Have your answers ready and call (201) 555-0142 to rent handwashing stations.