# Cocktail Event Production Checklist: Blank

## Origin and use
Newly authored blank training template. Document-control, ownership, status, staffing, and timeline field structures are adapted from a read-only review of operating documents. Wording, examples, instructions, and calculations are newly authored. Original documents are not reproduced.
No real client names, contacts, recipes, commercial rates, or event details appear here.
This is an operations aid, not a legal form, safety certification, or approved event plan.

## Document control
- Event / project: [Enter]
- Event date: [Enter]
- Venue / location: [Enter]
- Client / producer / venue contact: [Complete only in a controlled working copy]
- Guest count / attendance range: [Enter]
- Service window and time zone: [Enter]
- Load-in / strike window: [Enter]
- Version / prepared by / last updated: [Enter]
- Status: [Draft | Pending confirmation | Confirmed]
- Reviewed by / reviewed on: [Enter]

Keep confirmed inputs, planning assumptions, open decisions, and internal-only notes separate.

For each line, record owner, deadline, status, evidence, and escalation.
Use [Not started | Awaiting confirmation | Confirmed | Hold].

## Brief and approvals
- [ ] Confirm scope, attendance range, menu, service windows, and approver.
- [ ] Separate confirmed inputs from assumptions and open questions.
- [ ] Record the current BEO, recipe, staffing, and run-of-show versions.
- [ ] Confirm responsible-service, legal, venue, insurance, labor, and accessibility review with accountable parties.

## Production and procurement
- [ ] Validate each recipe, batch/finish split, yield, and water calculation.
- [ ] Check allocations across the full menu, including zero-proof and water.
- [ ] Count usable stock and verify actual package sizes.
- [ ] Verify usable container capacity, handling, headspace, and transport.
- [ ] Set separate prep, service, display, and backup ice assumptions; check totals once.
- [ ] Plan glassware, garnish, sanitation, labels, measuring tools, funnels, and storage.
- [ ] Assign purchasing, receiving, storage, and replenishment owners.
- [ ] Review supplier timing and contingencies without putting private supplier contacts in public copies.

## People and capacity
- [ ] Test complete service cycles for the proposed menu and station.
- [ ] Calculate peak demand / tested throughput, then round active bartenders up.
- [ ] Assign support and relief separately; no generic barback ratio.
- [ ] Reconcile planned, confirmed, and backup counts with actual named shifts.
- [ ] Review breaks, meals, accessibility, training, attire, and labor requirements.

## Load-in and readiness
- [ ] Confirm access, receiving, cold storage, waste, power, and water.
- [ ] Label batches with recipe/version, ID, ingredients/allergens, quantity, preparation time, and handling instructions.
- [ ] Confirm approved use/discard decisions and temperature-control procedures.
- [ ] Brief the crew on service, holds, emergency procedures, and escalation.
- [ ] Verify queues and accessible handoff; run opening go/no-go check.

## Service
- [ ] Release service only through the named decision owner.
- [ ] Monitor actual demand and replenishment; adjust approved plan as needed.
- [ ] Confirm press/photo/speech holds and restart cues.
- [ ] Cover all scheduled rest/meal breaks.
- [ ] Record relevant deviations and decisions in the controlled event record.

## Close
- [ ] Confirm final service, guest transition, stock security, and breakdown route.
- [ ] Reconcile received / prepared / transferred / served / returned / discarded.
- [ ] Count rental equipment and record condition.
- [ ] Approve crew release and return handoff.
- [ ] Compare actual timing and quantities with plan; record next-time changes.

## Open decisions
| Item | Owner | Due | Status | Evidence / next action |
|---|---|---|---|---|
| [Enter] | [Enter] | [Enter] | [Enter] | [Enter] |