Style Guide

This is the style guide for the whole logistics Doc. The options and structure of each paragraph is organized semantically/structurally. Please refer to this guide when in doubt about structure and layout of sections.

WHOLE PAGE OPTIONS

<Cover photo:no>
<Subtitle: no>
<Author: no>
<Outline: yes>

<Section Titles><h1>
<collapse>

<line_separator>
To-Do List
<Section Title><h1><collapse>
<checklist>

Hr-by-Hr
<Section Title><h1><collapse>
<table>
Day nr.<table title><h2>
<table columns: Start - Finish - Activity - Notes><filter: none><Sort: none>
<hidden columns: none>


NOTE: Cell content: Keep the title short with simple description of the activity for that time slot. If need to expand, include @mention link to a page with activity mentioned in more detail.


Vendors to Call / Payment
<Section Title><h1><collapse>
<table><
<table title: name of the day, not number><h2> (Note: table is a view of “All Vendor Contacts” Master Table)
<table columns>
<Vendor Name: for ex. “Ristorante La Croce”><text>
<Contact Person: the name of the person to talk to><text>
<Call Mobile:phone number><"+39 0000000000”, multiple separated by comma>
<Call Landline:phone number><“+39 0000000000”, multiple separated by comma>
<Email: email address, multiple separated by comma><text>
<Payment:include payment information, for example “Voucher + 10€ tip”><text>
<Notes: any other relevant information, for example timing and when to call ecc.><text>
<Table options><filter: yes, filter to show only the contacts of the selected day, from the “Day” Column in the “All Vendor Contacts” master table><sort:none><Conditional Formatting: When nothing selected in "Day" column,color all row grey><hidden columns: Location, landline, mobile, day>


NOTE: Do not insert new phone numbers here, but in Master list on “All Vendor Contacts”. This is only a view of master table.


Setting Expectations
<Section Title><h1><collapse>

Weather / What to bring: <Title><h3>
<bulleted list><text>
Distance / Terrain / Physical Requirements:<Title><h3>
<bulleted list><text>

Timings:<Title><h3>
<bulleted list><text>

Be aware of:<Title><h3>
<bulleted list><text>



Hotel Presentation



Hotel<Section Title><h1><collapse>
Hotel Name 1 <Title><h2>
Story / Description:<Title><h3>
<text>

Location:<Title><h3>
<text>

Facilities<Title><h3>
<bulleted list><text>
<bulleted list><text>
<bulleted list><text>
Rooms<Title><h3>
Size:<bulleted list><text><Bold>
Amenities:<bulleted list><text><Bold>
Quirks:<bulleted list><text><Bold>
Be aware of:<bulleted list><text><Bold>

Top 3 Highs:<Title><h3>
<numbered list><text>
<numbered list><text>
<numbered list><text>

Top 3 Lows:<Title><h3>
<numbered list><text>
<numbered list><text>
<numbered list><text>

Restaurant

Restaurant<Section Title><h1><collapse>

Restaurant Name<h2>

Story/Romance<h3>

<text> Why are we taking our guests here? What is the magic of this place? What is the story, of the owner and family. What gives character to this place? Any outstanding recipes and/or traditions?

Description/Expectations<h3>

<text> How is the place set up? What are the seating arrangements (comfortable/squishy)? Is it quiet or noisy? Where are the bathrooms? Any tables/areas to avoid? Are there long wait times? How is the staff and service? How flexible/accomodating are they? Any concerns or thing to be careful about?

Menu<h3>

ANTIPASTO:<text><AllCaps><Bold>
MAIN: <text><AllCaps><Bold>
DESSERT: <text><AllCaps><Bold>
DRINKS: <text><AllCaps><Bold>


<line_separator>

REPEAT SAME STRUCTURE FOR ALL FOLLOWING RESTAURANTS





Red Flags

PLAN B

To-Do list: (Include to-do list of the day and also calls that need to be made on this day regarding the future)


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