Doors open in the late afternoon, timed so that dinner lands around sunset. You are greeted with a lei and a drink, and the first hour is usually a grounds experience: craft demonstrations, lauhala weaving, kapa making, ʻukulele, tattoo explanation, sometimes a chance to try poi and decide how you feel about it.
The imu ceremony is the set piece before dinner. A pig is wrapped and buried in a rock-lined pit with hot stones and banana stump early in the day, and around sunset it is dug out in front of the audience. The steam coming off it is real, the pork is genuinely cooked that way, and it is the oldest thing on the programme.
Dinner is typically a buffet, occasionally plated at the premium venues. Expect kālua pig, laulau, lomi lomi salmon, poke, rice, a green salad that is there for the tourists, poi, and haupia, a coconut pudding, for dessert. The drinks are usually an open bar built around mai tais and lilikoʻi.
Then the show, roughly an hour. A Hawaiian programme opens with an oli, a chant, and it is not a warm-up act; the room should be quiet for it. What follows is generally chronological: voyaging from Kahiki, the arrival of Western ships, the monarchy, the suppression and revival of hula, and the Hawaiian Renaissance of the 1970s. A Polynesian revue moves island to island instead and ends with the fire knife, which is the loudest and most photographed three minutes of the night.
Total running time is two and a half to three hours. Most end by about 8:30pm.