Exhibitor FAQ
When do we set up?
Friday 13 November, 7am to 12pm. Booth power is switched on at 9am.
What are the session times?
Saturday 14 and Sunday 15 November: 11am–2pm and 4pm–7pm.
When is teardown?
Sunday 15 November, 10pm to 2am. Everything must be out by 2am on Monday 16 November, when we hand the venue back to National Gallery.
Where do staff and deliveries come in?
Through the City Hall Loading Bay at National Gallery Singapore (loading bay code FSC).
Do my staff need a pass?
Yes. Everyone on site, including at setup and teardown, must be on our National Gallery work permit. For each person, send us their full name (as on ID), the last 4 digits of their NRIC/FIN, their designation and their mobile number.
On arrival, each person exchanges their ID for a vendor pass at the loading bay. Anyone not on the list may be turned away. Covered shoes please, no slippers.
How big is the service lift?
The lift car is 1.26 m wide × 1.40 m deep × 2.6 m high; the door opens 0.90 m wide × 2.4 m high. Long items go in standing on end. Anything that doesn't fit needs National Gallery's approval in advance, so please tell us early.
What comes with my booth?
A 3 m × 2 m booth space and festival booth signage.
Is there power at my booth?
Every booth has a 13 A supply (about 2.4 kW in continuous use). Please tell us in advance about anything that draws a lot of power, such as your own chiller.
No cables across the guest floor: cables run along walls and behind booths. If you tape anything down, use Le Mark or Pro Gaff gaffer tape only (a National Gallery rule).
Is there a sink?
Yes, there is a shared piped sink for the booths, as SFA requires.
What isn't allowed in the space?
National Gallery's house rules: no sawing, open flames or cooking; no spray paint; nothing dragged across the floor; no fresh plants or flowers unless approved by National Gallery. Any damage to the venue is charged back.
How does the tasting work?
Every guest gets a tasting glass to keep. Each ticket includes 18 pours of about 30 ml, and each included champagne can be tasted only once per guest.
Seconds, and premium or prestige cuvées, are paid with tokens and poured at about 50 ml.
How do tokens work?
Guests buy tokens at our token desks for $5 each. Each champagne costs a set number of tokens, as agreed with us.
Keep the tokens you collect. After the festival, count them and invoice Champagne People Pte Ltd at $4 per token.
What are the rules for serving alcohol?
No alcohol for anyone under 18; ask for ID if unsure. Don't serve anyone who is visibly intoxicated; call our crew instead. No serving outside session times.
What do my pouring staff need to carry?
Everyone pouring must carry their Food Safety Course Level 1 certificate, and foreign staff must carry a valid MOM work pass. SFA may inspect at any time.
Can we give out food at our booth?
No. All food is served from the Dining Hall under our SFA licence.
Do we get guest passes?
Yes, 6 complimentary passes per exhibitor: 2 for Saturday 11am, 2 for Sunday 11am and 2 for Sunday 4pm. These have been sent to you separately.
Is food provided for staff?
Staff meals aren't provided, but exhibitor staff get 10% off food at the Dining Hall on showing their exhibitor pass.
Who do I contact on the day?
Champagniac event hotline: 8128 0660.