How to organise a percussion workshop

A percussion workshop works best when the room, instruments and timetable are ready before participants arrive. Start by confirming the venue and workshop leader, then set the session times and registration process. Build the participant list early so you can check instrument numbers, dietary requirements and catering. On the day, leave enough time to arrange instruments by group, connect the sound equipment and run registration before the workshop begins.

The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

  • 1

    Reserve venue

  • 2

    Assign workshop leader

  • 3

    Set the schedule and times

  • 4

    Send invitations

  • 5

    Process registrations

  • 6

    Collect dietary requirements

  • 7

    Create final participant list

  • 8

    Order catering

  • 9

    Send participant list to supervisor

  • 10

    Check instrument stock

    2 people

  • 11

    Work out the room layout

  • 12

    Do the shopping

    2 people

  • 13

    Prepare name badges

  • 14

    Set out workshop materials

    2 people

  • 15

    Test music and files

  • 16

    Fill coolers

    2 people

Event

  • 17

    Open venue

    2 people

  • 18

    Set up tables and chairs

    3 people

  • 19

    Set out instruments by group

    3 people

  • 20

    Connect sound equipment

    2 people

  • 21

    Set up registration desk

  • 22

    Set out coffee and tea

    2 people

  • 23

    Set up the reception desk

  • 24

    Register participants

    2 people

  • 25

    Hand out name badges

  • 26

    Welcome and safety briefing

  • 27

    Demonstrate basic techniques

  • 28

    Lead the first rehearsal round

    2 people

  • 29

    Refill drinks

  • 30

    Serve snack breaks

    2 people

  • 31

    Guide the second practice round

    2 people

  • 32

    Practice group rhythm

    2 people

  • 33

    Give a short demonstration

  • 34

    Set up buffet and drinks table

    3 people

  • 35

    Serve the buffet

    3 people

  • 36

    Refill drinks

  • 37

    Collect used dishes

    2 people

  • 38

    Lead the final rehearsal

    2 people

  • 39

    Perform the joint finale

    2 people

  • 40

    Handle thank-you moment

  • 41

    See participants off

    2 people

Aftercare

  • 42

    Collect the instruments

    3 people

  • 43

    Dispose of food and waste

    2 people

  • 44

    Wash dishes

    2 people

  • 45

    Clear tables and chairs

    3 people

  • 46

    Clean the room

    3 people

  • 47

    Switch off equipment

    2 people

  • 48

    Inventory materials

    2 people

  • 49

    Lock up the venue

    2 people

  • 50

    Return borrowed materials

    2 people

  • 51

    Send thank-you message

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

  • Chairsqty 36
  • Tablesqty 6
  • Buffet tablesqty 2
  • Coat racksqty 2

Equipment

  • Djembesqty 18
  • Cajonsqty 12
  • Shakersqty 30
  • Tambourinesqty 6
  • Clavesqty 15
  • Cowbellsqty 6
  • Frame drumsqty 6
  • Agogobellsqty 4
  • Music standsqty 2
  • Portable speaker
  • Microphone
  • Extension cordsqty 3
  • Power stripsqty 3
  • Instrument matsqty 30

Tableware

  • Water glassesqty 40
  • Coffee cupsqty 30
  • Platesqty 40
  • Cutlery setsqty 40
  • Serving spoonsqty 8
  • Serving traysqty 6
  • Small bowlsqty 8

Kitchen

  • Kettlesqty 2
  • Coffee maker
  • Coolersqty 3
  • Cutting boardsqty 3
  • Bread knivesqty 2

Workshop materials

  • Flip chart
  • Flip chart sheetsqty 20
  • Markersqty 12
  • Name badge holdersqty 36
  • Earplugsqty 36

Lighting

  • Atmosphere lightsqty 6

Cleaning

  • Waste binsqty 4

Catering

  • Groceries

Tips

  • Confirm the workshop leader and timetable before sending invitations. Include the registration deadline and the exact arrival time, so you can prepare a final participant list rather than estimating numbers on the day.
  • Check instrument stock against the expected group size at least one week before the workshop. Count djembes, cajons, shakers and other instruments separately, and decide which instruments each group will use.
  • Plan the room layout around movement and sound. Set out chairs and instrument mats in clear groups, keep the registration desk near the entrance, and leave a route for late arrivals without crossing the workshop area.
  • Finish catering numbers before ordering. Collect dietary requirements during registration, then prepare coffee, tea, water and food so the break does not compete with the workshop setup.
  • Arrive early enough for a full technical check. Test the portable speaker, microphone, music files, extension cords and power strips before participants register; troubleshooting after the welcome takes time away from the session.

Frequently asked questions

How far in advance should I organise a percussion workshop?
Book the venue and workshop leader at least 6 to 8 weeks ahead, especially if the workshop has a fixed date. Send invitations once the timetable and registration process are confirmed, then close registrations early enough to order catering and check instruments.
How many instruments do I need for a percussion workshop?
Plan one main instrument per participant where possible, plus a small number of alternatives for group exercises. Count the expected participants by registration deadline and compare that number with your stock of djembes, cajons, shakers, tambourines and other instruments at least 7 days before the event.
How early should I arrive to set up a percussion workshop?
Allow at least 90 minutes before participant registration. Use the first 45 minutes for tables, chairs, instrument groups and mats, then reserve 30 minutes for sound equipment, music files, coffee and the registration desk.
When should I order catering for a percussion workshop?
Order catering after registrations close and dietary requirements have been checked, normally 5 to 7 days before the workshop. Keep a small buffer for late changes, but do not wait until the event day to confirm food quantities.

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