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.