Many plays indicate that food should be present, and sometimes consumed onstage. This creates several issues for groups, some logistical, and some which could affect the health of your performers. The safety and comfort of your actors should always take precedence over “effect.”
Beverages are fairly easy to deal with onstage. In many cases, the pouring and consuming of drinks can simply be mimed. A clever way to make a container appear to contain a liquid is to line the inside of the glass with plastic gel (used with lighting instruments). You can get this gel in various shades of red and amber (for wine, beer or whiskey). A paper lining can look like milk.
Be extremely careful when using glass containers and glasses. Whenever possible, use unbreakable cups, mugs, bottles, etc. If you are using plastic champagne glasses, apply a dab of hot glue to secure the base to the stem, or the base could disconnect and fall to the floor with a clatter during a key “toasting” scene. Any bottles that are not actually used should be secured to the bar or shelf so they won't wobble or topple over.
In Pioneer’s “Sir Nose the Burger Rat,” the entire cast receives milk shakes. Use paper cups with lids and straws. A little plaster of Paris or gravel in the bottom of the cup will give it weight so the cups won't tip off the tray, and you won't have to worry about actors playing around with them, slurping or becoming distracting
Never, never use real alcohol onstage. You can use apple juice to simulate beer, substitute tea for whiskey, etc. If a character needs to open a can of beer onstage, use non-alcoholic “near beer” or root beer. The stage manager should open the tab just a little to let out the excess carbonation backstage so it doesn't overflow when the actor opens it the rest of the way onstage. As much as possible, avoid using carbonated beverages, as they are seldom predictable and can cause great embarrassment.
In shows that require constant trips to the bar (like most Agatha Christie murder mysteries), it’s important to make sure the cast has access to a restroom between acts. It’s just one of those precautions you need to anticipate.
The stage manager must have access to a refrigerator, or at the very least, a cooler. The refrigerator should be secured in some way to make sure beverages can't be tampered with. The stage manager or property master/mistress should make sure that faux-beverages are prepared fresh for each performance. You'd be surprised how fast mold grows on top of un-refrigerated tea or juice. The stage manager should also have cloths and a wet mop handy, to clean up any spills. Spilled liquid onstage can be very hazardous.
Directors will need to work with actors so they can swallow onstage without choking. Sips are best, even if the character appears to be gulping. For “guzzling” scenes, most of the liquid can run down the actor’s chin and chest.
Properly handled, beverages onstage can add to the realism of a scene, but they can also spoil the moment very quickly if something goes wrong. Be ready for anything.
So cheers, good luck, and bottoms up!
