Make the visual plan workable.
Count it. Place it.
Name the handoff.
Connect each idea to real quantities and the people setting up, moving and collecting it. Start with your own unit: vessels, napkins, arrangements, printed pieces or another clearly named item.
The counts you are using
Use up to 500 item rows, including separate units from the same idea. These are your working quantities. They never change the guest list. Blank means unknown; zero remains zero. Food, drink, flowers and rentals require the provider’s confirmation of units, portions and actual supply.
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No quantities yet. Choose an idea, name exactly what you are counting, then add the agreed handling instructions.
Review the handoff
Download the current quantity and task plan, or add the reviewed tasks to your existing checklist. Adding tasks never replaces edited or completed checklist entries. Make later changes in the checklist itself.
New tasks only
Open the dated checklist → · Open the wedding-day run sheet → · Supplier handoff guidance →
A quantity is a question, until it is confirmed
First test one complete table or layout. Name the item and unit; “three vases per dining table” is clearer than “three flowers.” Multiply only across the areas using that design, then enter agreed extras separately. Check what the venue already provides before ordering.
Give each move enough time
Record where the item starts and finishes, the route, the access window and the person accepting it. A reused arrangement needs a separate move owner and a suitable support system. If no safe move is agreed, plan separate pieces or simplify the second area.
Collection belongs in the first plan
Keep packaging, water disposal, hired-item counts and the written handback window beside the collection task. Name the recipient and confirm what happens to owned, borrowed and hired pieces. Use the supplier’s actual instructions rather than the illustrative image as a handling method.