Choose the location where you setup the chocolate fountain carefully.

Pick a location away from air conditioning ducts, swinging doors, dance floors, exterior doors, etc. If you are at a facility that dictates where you need to set up, be assertive if the location is bad. It will ruin the event. Being directly under A/C ducts is awful, as the cold air will actually cool the chocolate and it will start to harden and will flow terribly.

Never use a chocolate fountain outdoors.

I know you're tempted to, but take my word for it. DON'T use a chocolate fountain outdoors. There's nothing worse than a gust of wind blowing the chocolate all over you and your guests. Or, perhaps the unexpected rainstorm may put a damper on things, it definitely will cause the chocolate to seize (remember water & chocolate don't mix). And if there is no wind or rain, there's bound to be insects. Oh yeah, they love chocolate too.

Always setup and level your chocolate fountain on a sturdy level table.

Leveling your chocolate fountain is a really simple task that takes a minute or two. Don't think you can "eye" it, you can't, use the level provided to you. Before chocolate is in the fountain, lay the level across the edge of the fountain's bowl. Adjust the feet so the fountain is level. Repeat with the level at different sides of the bowl. The more accurate you are, the better the flow of the chocolate. A level fountain will allow the chocolate to flow evenly around the entire fountain making everybody in attendance say "ooh and awh." An unleveled fountain will have everybody saying, "ugh."

Always preheat the chocolate fountain before adding the chocolate.

If the room is cold, the metal bowl and tiers will also be cold and when the chocolate is poured in, it can harden and not flow properly.

All Auger style chocolate fountains have the same inherent problem of air getting trapped in the auger tube.

Everything's going great, everybody loves the chocolate fountain, the chocolate is delicious and after a little while, the fountain stops flowing properly. More than likely, you either need to add more chocolate, or your fountain has gotten air trapped in the auger tube, making the chocolate flow uneven or curtain open.

Simply turn off the auger for around 10-15 seconds.

As the chocolate flows back down into the bowl from within the auger tube, you'll probably notice air bubbles popping out of the chocolate.

Turn the fountain back on and the problem should be cured.

If that doesn't cure the problem, make sure that you leveled the fountain and are not setup under an air-conditioning vent or outside in the wind.

Always, Be Prepared!

Test your chocolate fountain before you put the chocolate in it, to make sure it's working properly. Bring (or have) plenty of paper towels, sponges, rubber spatula, extra chocolate and storage containers for leftovers. Wear an apron, so you don't get chocolate all over yourself.

Don't leave the electric cord exposed for people to trip over.

If you've ever had to clean up a spilled chocolate fountain, you won't make that mistake twice. Murphy's law guarantees someone will trip over the exposed cord or some other obstacle and knock over the fountain or the table it is sitting on.

Don't dip crumbly items or wet items in the fountain.

Wet items will cause the chocolate to seize and crumbly items contaminate the chocolate.

Never leave a fountain unattended with household pets (dogs & cats), kids or intoxicated adults.

A lot of people don't realize that chocolate is absolute poison to dogs. Or could you imagine the little kitty dipping it's paws in and playing in the flowing curtain of chocolate (how cute is that?). Or leaving young kids at a birthday party without adult supervision? Worst of all is a group of drunk adults getting a little crazy with chocolate.

A simple solution is to assign someone (it can be a responsible kid) to be the "guardian of the fountain." If you are the host or hostess, you may not be able to devote adequate attention to the task. I promise you, Chocoholics will cherish this responsibility. They can demonstrate how to dip items or use a plate to avoid drips or remind people not to double-dip or turn off the fountain when somebody's strawberry falls off the skewer and that person absolutely, positively has to have that chocolate drenched treat. Having an attendant at the fountain is a really smart idea.

The most difficult thing about a chocolate fountain is the clean-up.

If you're not going to have a place to clean the fountain, bring a few large plastic trash bags to put the emptied (but unclean) fountain in for transport home or to the kitchen. You can't believe how much chocolate an emptied fountain still has on it...and it can make one heck of a mess.

Don't leave chocolate in the fountain after you're finished.

When it cools, it will harden. If someone turns on the auger with hardened chocolate in the fountain, it will potentially burn out the motor.  Be sure to clean the fountain as soon as it is no longer in use.  Every part except the basin is dishwasher safe.  Be sure to wipe them off first so your dishwasher isn’t filled with chocolate.  A clean chocolate fountain upon return ensures a refund of the cleaning deposit.