Burlesque show checklist: what to arrange and when
A burlesque show needs more than performers and a stage. You’ll need to lock in the venue and program early, collect technical requirements from every artist, and leave time for ticketing, catering, dressing rooms, and lighting. Work backwards from showtime: confirm deliveries before doors open, print the ticket list and run sheet, and allow enough time to unload equipment and build the stage. This checklist keeps the planning sequence visible from the first booking to the final venue check.
The plan, step by step
Every task with its own sub-checklist, in the order you'll actually need them.
Preparations
Reserve venue
Set the date and program
2 people
Book performers
2 people
Request technical requirements
Check permits
Make reservations
Develop the run sheet
2 people
Send invitations
2 people
Open ticket sales
Send artist information
Process registrations
2 people
Collect dietary requirements
Confirm tech delivery
Order catering
Order decorations
Check artist list
Process final dietary requests
Do the shopping
3 people
Chill drinks
2 people
Prepare snacks
3 people
Print the ticket list
Print the run sheet
Event
Open venue
2 people
Unload equipment
3 people
Set up the stage
4 people
Connect sound equipment
2 people
Set up lighting equipment
2 people
Test microphones
2 people
Test music playback
Set up tables
3 people
Set up chairs
3 people
Set up the bar
2 people
Set out tableware
2 people
Hang up decorations
3 people
Set up changing rooms
2 people
Set up catering
3 people
Welcome performers
2 people
Give the artist briefing
2 people
Run the sound check
3 people
Program the light show
2 people
Set up the entrance booth
2 people
Welcome guests
4 people
Check tickets
2 people
Serve welcome drinks
2 people
Serve snacks
3 people
Announce the show
Support the show
2 people
Operate sound and lighting
2 people
Refill drinks
2 people
Collect glasses and crockery
2 people
Serve break drinks
3 people
Artist support
2 people
See guests off
2 people
Close the register
2 people
Aftercare
Switch off the equipment
2 people
Remove decorations
3 people
Tear down stage
4 people
Put furniture back
3 people
Wash dishes
3 people
Collect waste
2 people
Clean the venue
3 people
Sort inventory
2 people
Return equipment
2 people
Clear away leftover catering
2 people
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Cocktail tablesqty 8
- Dining tablesqty 6
- Chairsqty 100
- Bar
- Dressing room racksqty 4
- Changing room chairsqty 12
- Dressing room tablesqty 4
- Stage sectionsqty 12
- Red carpet
Tableware
- Wine glassesqty 120
- Water glassesqty 120
- Champagne glassesqty 100
- Coffee cupsqty 60
- Platesqty 120
- Cake platesqty 100
- Forksqty 120
- Knivesqty 120
- Spoonsqty 80
- Serving plattersqty 16
- Serving utensilsqty 16
Equipment
- Speakersqty 2
- Mixer
- Wireless microphonesqty 2
- Microphone standsqty 2
- Music player
- Extension cordsqty 8
- Power stripsqty 8
- Gaffer tapeqty 4
Lighting
- Stage spotlightsqty 6
- Light standsqty 4
- LED string lightsqty 6
- Battery lampsqty 10
Decorations
- Red curtainsqty 2
- Sequin backdrop
- Tableclothsqty 14
- Napkin ringsqty 100
- Theater masksqty 12
- Menusqty 100
- Name badgesqty 120
Kitchen
- Coolersqty 4
- Thermos flasksqty 4
- Corkscrewsqty 4
- Bottle openersqty 4
- Ice bucketsqty 4
- Serving tongsqty 12
- Cutting boardsqty 4
- Chef’s knives and bread knivesqty 6
- Storage binsqty 12
Cleaning
- Bucketsqty 4
- Mopsqty 4
- Broom setsqty 3
- Dustpan and brushqty 3
- Toilet brushesqty 3
- Cleaning glovesqty 8
- Waste binsqty 8
Catering
- Groceries
Tips
- Ask each performer for technical requirements as soon as they are booked. Confirm music format, microphone needs, lighting cues, stage dimensions, and changing-room requirements at least two weeks before the show.
- Set a firm deadline for dietary requirements, then check the final responses before ordering catering. Reconfirm any late requests 3–5 days before the event so the kitchen and serving team can plan accurately.
- Plan the room around both the audience and the performers. Allow space for cocktail or dining tables, clear sightlines to the stage, and a separate dressing area with racks, tables, and chairs.
- Build the run sheet with exact times for equipment delivery, stage setup, soundcheck, performer arrival, doors opening, and each act. Print copies for the venue team and performers on the day.
- Do not leave drinks and tableware until the last hour. Chill drinks several hours before doors open, prepare snacks in advance, and check glasses, plates, serving utensils, microphones, cables, power strips, and gaffer tape during setup.
Frequently asked questions
- How far in advance should I organise a burlesque show?
- Start at least 8–12 weeks before the show. That gives you time to reserve the venue, book performers, check permits, open ticket sales, order catering, and confirm technical requirements.
- When should I book burlesque performers?
- Book the performers 6–10 weeks before the event when possible. Send each artist’s information and technical requirements to the production team no later than 2 weeks before show day.
- How long does it take to set up a burlesque show?
- Allow at least 3–4 hours for unloading equipment, assembling stage sections, placing furniture, connecting speakers and microphones, and setting spotlights. Add a soundcheck and performer briefing before opening the doors.
- How many drinks should I plan per guest at a burlesque show?
- For the first hour, plan on 2–3 drinks per guest, then about 1–2 drinks per person for each additional hour. Order extra water and keep enough glasses available for wine, cocktails, champagne, and non-alcoholic drinks.
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