The checklist is not intended to address the many details of planning a successful event. Please use the following to prompt your attention
to key areas of concern and lay a foundation for reducing liability if you decide to make alcoholic beverages available at your event.

+ Consult an experienced event planner about details. Decide if you should use a licensed establishment, your own facility, or a public setting.

+ For larger crowds, consult a professional security service to provide expert security.

+ Obtain necessary permits to serve food and alcoholic beverages.

+ Provide for adequate staffing to properly serve and supervise the event, including professional or experienced bartenders and food servers.

+ Announced availability of food, alternative beverages, and social activities in the invitation. Make the event appealing to all groups.

+ Specify, in the invitation, hours of beverage service and hours of entertainment.

+ When appropriate, mention on the invitation the requirement that all person under the age of 30 show an identification to obtain alcohol and that a person who appears intoxicated will not be served.

+ Make arrangements to have designated drivers or alternative transportation available.

+ Arrange for any event location that is adequate to accommodate the expected number of guests.

+ Ask a planning committee or hosting group to provide introductions and promote social interaction.

+ Arrange for a comfortable setting to encourage small group formation and socializing.

+ Plan alternative activities and entertainment. When youth are attending make appropriate activities available for them and closely monitor access to alcohol.

+ Use distinguishing glassware when serving non-alcoholic beverages to underage people to prevent transfer of drinks.

+ Arrange for food to be available and easily accessible throughout the event.

+ Allow only designated servers to pour alcoholic beverages.

+ Do not allow guests to bring their own alcoholic beverages.

+ Post signs announcing policies on age identification, intoxication, and alternative transportation.

+ Serve drinks in standard measures; 1.5-ounce spirits, 12 ounces beer, and 5 ounces wine.

+ Actively promote food and alternative beverages.

+ Offer coffee, tea, and desserts toward the end of the event.

+ Stop alcoholic beverage service at least one hour before the end of the event.

+ Identify potentially intoxicated guests and offer alternative transportation.

+ Document any interventions made.

+ Meet after the event to identify problems and make recommendations to improve the next event.