Take-down (in Italian, smontaggio) is what happens after the last guest leaves: suppliers collect tables, tableware, table linen, decorations and equipment, clean and hand the space back to the venue. It is a stage that is often forgotten, but it has times and costs.
The caterer usually cleans its own area, that is kitchen and service zones; full cleaning of the space has to be agreed. Rubbish has to be managed too: separated for recycling, with someone taking it away. It is the venue's departure time that sets the end of the party, not the other way round. If the venue has another event the next day, timings get tighter.
What to ask
Ask whether set-up and take-down are included in the service hours, who cleans what, who takes away the rubbish and by what time everything must be finished. Put it in the contract. The details are in the guide on cleaning and take-down and the one on additional services.
