Scoping questions
This guideline applies if you answer yes to either:- Aside from water fountains, will any beverages be available?
- Will any food be available?
Implementation guidelines
Food
Dietary restrictions and requirements- Ask for dietary needs at registration and ensure suitable options are available.
- Review every dietary request with catering as early as possible. Provide multiple options and eliminate cross-contamination between foods.
- For pre-packaged or pre-ordered meals (steak vs. fish, for example), keep a few extras of any specialty meal in case of accidents.
- For severe allergies, keep foods physically separated.
- Provide a menu at the start of a buffet line so guests know what’s available.
- Menus and food labels: large, high-contrast (7:1) text on non-glare surfaces.
- Offer a variety of utensils — spoons for loose nuts or trail mix, forks and knives for sandwiches — even when a food doesn’t typically call for it.
- Where chopsticks are the primary utensil, provide forks as well.
- For severe allergies, use dedicated serving utensils for each food.
Beverages
Straws- Provide plastic straws (bendable-top ones are most accessible). Eco-conscious events can offer a choice, including biodegradable options.
- Provide soda-can tab openers if serving cans.
- Provide both mounted and loose bottle openers. Large, easy-to-grasp openers are best.
- Where possible, have a staff member available to open beverages, place straws, and set drinks on wheelchair tables.
Layout
Grouping and consistency- For multi-day events, keep food laid out in the same place and order each day.
- Group items sensibly — sodas by flavor, main courses together.
- Tables must be reachable by wheelchair — no higher than 36 inches, able to roll up to and under.
- Food and beverages placed no higher than 48 inches from the ground.
- No more than 20 inches of reach required.
- If alcohol is served, non-alcoholic options should be available too.