"The real issue is handwashing, not toilet use. At many outdoor events, toilet use is the main need. At a crawfish boil, handwashing becomes the bigger need. People peel crawfish, touch seasoning, wipe their hands, grab drinks, use their phones, and help kids. Then they want to wash up and do it again. If the only option is hand sanitizer, guests get frustrated."
"Sanitizer does not rinse off grease. It does not remove spicy residue. It can even burn if someone has spice on small cuts. That is why guests start looking for real water. When there are not enough sinks or wash stations, lines form quickly. People stand in the heat just to try to clean up. That is when the event starts feeling rough, even if the food is great."
Portable toilets serve many outdoor events, but high-contact food events create different sanitation demands. Crawfish boils are hot, crowded, and messy, producing repeated handwashing needs as guests peel, season, and handle food. Hand sanitizer cannot remove grease or spicy residue and can sting cuts, so guests seek real water. Eating in waves creates simultaneous surges in sink demand, so toilet-based unit counts can still fail. Insufficient sinks or wash stations produce long lines, guest frustration, and people leaving. Event sanitation planning must prioritize multiple, accessible handwashing stations and adequate servicing to match actual use patterns.
Read at Social Media Explorer
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