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.