• BREAKFAST + LUNCH TO BE DELIVERED 45 MINS IN ADVANCE OF EATING TO ENSURE ENOUGH TIME FOR SET UP

• BREAKFAST NEEDS TO BE SET UP AND READY AT LEAST 15 MINUTES BEFORE THE CLIENT ARRIVES. HOT DRINKS SET UP FIRST - THIS IS REALLY IMPORTANT AS THE CLIENT WILL NOT ONLY BE HUNGRY AND THIRSTY ON ARRIVAL AND NEED A BOOST FROM THE EARLY START. IT LOOKS SHABBY AND DOES NOT GIVE A GOOD FIRST IMPRESSION IF THE FIRST THING THEY SEE WHEN THEY ARRIVE (OR DON’T SEE) IS BREAKFAST ALL LAID OUT.

• ALL JUICES IN JUGS / NO CARTONS

• EACH AREA TO HAVE A SMALL HEALTHY SNACK BOWL / CHEWING GUM / DRINKS / NAPKINS

• RAILS

• STEAMER

• HANGERS

• ROBE + SLIPPERS

• ACCESSORIES TABLE

• IRON + BOARD

• HMUP MIRROR

• STOOL

• TOWELS

• EXTENSION LEADS

• LIGHT

DIGITAL/DIT

• TABLE

• EXTENSION LEADS

• PRODUCER TO REFER TO SHOOT SCHEDULE AND MAKE SURE ALL IS ON TRACK

• AROUND HALF AN HOUR BEFORE LUNCH IS DUE TO ARRIVE - CHECK THAT IT IS INDEED GOING TO ARRIVE AT THAT TIME. IF IT LOOKS LIKE THE PHOTOGRAPHER IS NOT GOING TO BREAK FOR LUNCH, ASK IF THEY WANT TO PLATE OUT SOME FOOD FOR THEM SO THEY CAN EAT ON SET. MAKE SURE YOU DO THIS BEFORE YOU YOURSELF SIT DOWN TO EAT. AROUND AN HOUR OR 2 AFTER LUNCH MAYBE DO A COFFEE RUN

• BE ALERT, AWARE AND BRIGHT AT ALL TIMES, ANTICIPATING PEOPLE NEEDS BEFORE THEY ASK.

• MAKE SURE AREAS ARE CLEAN AT ALL TIMES, TIDYING AWAY EMPTY CANS, CUPS, WRAPPERS AND EMPTY BINS.

• DELEGATE JOBS TO STUDIO ASSISTANTS AND RUNNERS IF THIS IS NOT YOUR ROLE.

• IF DINNER IS NOT PART OF THE CATERING, CHECK WITH THE CLIENT IF THEY WANT DINNER RESERVATIONS TO BE MADE OR IF THEY WANT TAKEAWAY ORDERED IN.

• TOWARDS THE END OF THE SHOOT DAY, BE AWARE, KEEP AN EYE ON HOW THE SHOOT IS GOING, AND TRY TO ANTICIPATE THE ‘WRAP’ SO YOU CAN KEEP IN MIND ORGANIZING TAXIS. HAVING CREW WAITING AROUND FOR THEIR TRANSPORT HOME IS NOT AN OPTION!

• WHILE EVERYONE IS PACKING AWAY, TRY AND GET AS MUCH READY AND SET UP FOR THE NEXT DAY AS POSSIBLE.

• WHEN EVERYONE HAS GONE, CHECK EVERYTHING IS CLEAN AND THAT NOBODY HAS LEFT ANYTHING BEHIND. IF THEY HAVE, PRODUCTION SHOULD TAKE THIS AS IT IS PRODUCTION WHO WILL BE ASKED

• MAKE SURE ALL CARS/DRIVERS FOR THE CLIENTS/CREW THE NEXT MORNING HAVE BEEN ORGANISED AND CHECKED.

• BE AWARE OF THE BUDGET AT ALL TIMES AND MAKE SURE EVERY PURCHASE YOU MAKE AND ALL RATES YOU AGREE ON ARE WITHIN THIS. RUNNERS / PA’S MUST CHECK ALL PURCHASES WITH THE PRODUCER. EVERYONE TO KEEP ALL RECEIPTS AFTER EACH PURCHASE. AT END OF THE DAY SO AS NOT TO GET BEHIND (ESPECIALLY ON LONG SHOOTS) STAPLE ALL RECEIPTS ONTO A4 SHEETS GROUPED INTO CATEGORIES - MISC CATERING/CABS/MISC (IF POSSIBLE)