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Check-list for the tennis championship

1. Take into consideration the Union’s General Regulations, the Table-Tennis Regulations  and also     the Guidelines for the organisation of Union SCIPT championships.
2. Determine and communicate to the participating delegations:
   - the surface of the court (hard court, synthetic or other).
   - the brand of the balls to be used.
3. Ensure that a sufficient number of courts are available and make alternative arrangements in case of inclement weather.
4. Ensure that a sufficient number of balls is available.
5. Set up an office for the direction of the tournament (table, chairs, tournament schedule and stationery).
6. Prepare and update a schedule of fixtures, a score-board and a results list for the benefit of  players and spectators.
7. Appoint referees and a judge-referee who should be present at the site of the championship (if  necessary request the assistance of the National Federation).  Ensure that linesmen are present  for the finals in the Elite categories.
8. Ensure that the public address system functions well.
9. Appoint an announcer who is conversant with the languages and the sport
10. Mark and assign the players’ changing rooms.
11. Ensure that one or more courts are available for warming-up sessions.
12. Ensure that a first-aid post (including ice-packs and dermasprays) and medical facilities are available.
13. Ensure that service for the provision or sale of beverages is available.
14. Set up information boards at each court (players’ names and scores).
15. Establish the seeds and appoint the fixtures by drawing of lots together with the Union’s delegate.
16. Establish the exact programme after receipt of the definitive entries.
17. Organise a consolation tournament, if possible.
18. Make available a meeting room for the team leaders’ meeting.
19. Ensure that the national flags of participants are in place and that the national anthems are prepared.
20. Plan in detail, together with the official delegate, the opening and closing ceremonies.
21. Prepare a podium for the prize-giving ceremony and decide on the procedure to be adopted in the presentation of medals.
22. Ensure that the price of all meals (excluding beverages) is included with all other costs (accommodation etc.): an all inclusive price.
23. Ensure that the results list is issued promptly.  

Updated in June 2000