Taking Precautions
As the event planner you can take certain precautions to avoid mishaps. You also have a responsibility to provide a safe working environment for your staff as well as a safe facility environment for your guests. Contact your local health department for more information on food handling safety.
Sanitary Work Environment
With your staff clearing plates and serving food, you need to provide a hand-washing sink close to the kitchen area. This hand-washing sink needs to be separate from a kitchen prep sink where fruits and vegetables may be washed. All hand-washing sinks must be equipped with soap and paper towels. All employee restrooms should have signs posted instructing your staff to wash hands before returning to work. If your employees will be sharing the same restroom with guests, give each staff member verbal instructions on washing hands.
Fact
In cases where only one hand-washing sink may be available to your staff, provide bottles of hand sanitizers in workstations around the venue. Hand sanitizers do not require soap and work in a pinch when there's no sink nearby. Also teach your staff to wash hands frequently to prevent the spread of germs, especially during the cold and flu season.
Safety Measures
When serving food and beverages, floors can become quite slippery due to spills. Your staff should be properly outfitted in skid resistant shoes to avoid slips. Instruct your staff to clean spills and broken glass immediately to protect guests and other staff members from getting injured. For complete instructions on safe work environments, contact your local OSHA chapter.
Alert
During inclement weather, be prepared with mats and floor runners for entryways. Industrial mats can absorb some moisture and prevent hard surfaces from becoming slick. Mats are available through rental companies or linen services. If guests are traveling in severe weather, having a staff member appointed to show guests to the restrooms to freshen up is an added touch.
Overserving
As much as you want to make guests feel welcome with a glass of wine or a cocktail, it is important to be a responsible host. Take precautions with alcohol consumption and make water readily available. Switch passed cocktails to rounds of nonalcoholic beverages or sparkling water. If possible, try passing rounds of espresso shots, a classier option to coffee service.
After the initial cocktail, encourage guests to sip wine, which slows down alcohol consumption. Wine also tends to have a lower alcohol content than spirits. Before the event, train your staff on a proper wine pour. A guest will drink less wine if her glass is half full rather than three-quarters full. Pouring four ounces of wine is also proper service.
Getting Your Staff Home Safely
In the event-planning industry, late nights are part of the package. As an event planner, you have a responsibility to see that your staff gets home safe. Trains and buses are not a wise choice after a certain time of night. Arrange for transportation for your staff through carpools or taxis. Be sure employees are escorted to cars, especially if parked in parking garages or alleys.
