Vivian Marlowe
Serving alcohol comes with a lot of responsibilities and legal obligations. For instance, in Texas, one of the legal definitions of intoxication is having a certain blood alcohol concentration. It is the responsibility of the person serving alcohol to decide whether the sale is legal or not, and to whom. In the case of serving minors, the server must ask them to leave the bar area. To serve alcohol, one must be certified and trained, and the Department of Alcoholic Beverage Control ensures that servers and their managers are effectively trained to curb the harm of alcohol overuse.
| Characteristics | Values |
|---|---|
| Alcoholic drink equivalent | 14 g/0.6 fl.oz. of alcohol per serving |
| Beer or cooler | 12 oz, about 5% alcohol by volume |
| Malt liquor | 8 to 9 oz, some beers greater than 7% alcohol by volume |
| Use of measuring devices | Mandatory to ensure standard drink sizes |
| Mixed beverages | May have multiple servings within one drink |
| Correct pours | Ensures profitability and helps calculate consumption |
| Serving minors | Illegal, ID checks are mandatory |
| Signs of intoxication | Talking louder, bumping into tables, resting head on the table |
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What You'll Learn
- Checking IDs: Servers must check IDs of those who look like minors
- Water service: Serving a glass of water with alcoholic drinks is allowed
- Standard drink sizes: Use measuring devices to ensure compliance with standard drink sizes
- Training: All staff must undergo effective responsible beverage service training
- Penalties: Administrative penalties are imposed on licensees for violations
Checking IDs: Servers must check IDs of those who look like minors
Checking IDs is a critical aspect of serving alcohol. It is the law in many places that alcohol can only be sold to those above a certain age, and the server or bartender is responsible for ensuring that this law is enforced. In the United States, for example, the legal drinking age is 21. It is illegal for alcohol servers, sellers, and bartenders to serve alcohol to anyone under 21, and they could face serious consequences, including jail time, for breaking these laws. The business could also face penalties, including fines, license suspension, or permanent license revocation.
To avoid these consequences, it is imperative that staff check IDs thoroughly and consistently. This includes checking the IDs of all customers who look under a certain age, such as 30, to reduce the risk of serving minors. It is a mistake to assume that a customer is of legal age based on their appearance or behaviour. Staff should also be aware of the common tactics used by minors to obtain alcohol, such as using fake IDs, using the ID of a different person, or trying to look older than they are.
There are several techniques that can be used to check IDs effectively. Firstly, the ID should be removed from any wallet or plastic holder to allow for a close examination. The ID should be checked for any signs of tampering or alteration, such as bumps or pinholes in the lamination, which could indicate that information has been added or removed. The thickness of the card should also be considered, as forgers often overlook the back of the card, which may not be as carefully reproduced. Other security features to look out for include anti-tampering features that are only visible under UV light and consistent fonts throughout the ID.
It is also important to establish a clear, uniform policy for ID checks that all staff must follow. This includes training staff on how to spot fake IDs and what to do when a suspicious or fake ID is identified. Having a consistent policy ensures that IDs are checked thoroughly, even during peak hours, and reduces the risk of accidentally serving minors.
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Water service: Serving a glass of water with alcoholic drinks is allowed
Water service, or serving a glass of water with alcoholic drinks, is not only allowed but also encouraged. This practice is a well-known act of hospitality and can help patrons moderate their alcohol consumption. It is a common custom in the United States to be served water before even seeing a drinks list, and this practice can easily be adopted elsewhere.
For example, Victoria Daskal, the founder of Cellar d'Or, expresses the importance of serving water with wine at her events. She mentions how it is standard in US restaurants to have water readily available, and this helps ensure that guests are enjoying their wine and not drinking it out of thirst. Similarly, Dickie Cullimore, the global brand ambassador for Bacardi Rum, highlights how being served a glass of water before ordering a cocktail sets a positive tone for the guest's experience.
From a health perspective, alcohol is a diuretic, which causes increased urination and dehydration. Therefore, serving water with alcoholic drinks can help prevent dehydration and reduce the chances of a hangover.
When serving water with alcohol, it is recommended to have a simple glass pitcher or water bottles filled with cold water. Adding lemon, fruit, or mint can make the water more refreshing and elegant. Alternatively, for stronger alcoholic beverages like whiskey, a splash of cool water or ice cubes can help reduce the burn of the alcohol and enhance the drinking experience by bringing out more subtle flavors.
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Standard drink sizes: Use measuring devices to ensure compliance with standard drink sizes
Standard drink sizes refer to the specific measure of alcohol served per portion, which is 14 g/0.6 fl.oz. of alcohol. This can be broken down into average drink sizes by type of alcohol and their average alcohol by volume (ABV). For example, a 12 oz beer is typically around 5% ABV. To ensure compliance with these standard drink sizes, measuring devices should be used. This guarantees that the correct volume of alcohol is served, and profitability is maintained. It also helps the server calculate how much a patron has consumed, which is vital for complying with policies against serving intoxicated customers.
Measuring devices can include marked pouring spouts, jiggers, and measured mixes. These tools help servers and bartenders accurately measure the volume of alcohol being served, ensuring it aligns with the standard drink size. For example, a jigger is a small, double-ended cup with measurements marked on it, allowing for precise pours of spirits and liquors. Marked bottles with fill lines can also help staff quickly identify the correct volume when pouring drinks.
Using these measuring devices is essential for responsible alcohol service. It ensures that customers are receiving the expected volume of alcohol in their drinks and helps to standardize the drinking experience. This consistency is crucial for customer satisfaction and safety. By using measuring devices, servers can also more easily identify when a customer has exceeded safe drinking limits and take appropriate action.
Additionally, accurate measuring can help manage customer expectations. For example, a "strong" cocktail may be expected to have a higher ABV, and customers may wish to consume it more slowly. By accurately measuring and indicating the ABV of such drinks, customers can make informed decisions about their consumption. This also helps to manage expectations regarding the effects of alcohol and can contribute to a safer drinking environment.
Standard drink sizes and measuring devices are important tools for any establishment serving alcohol. They ensure compliance with regulations, promote responsible drinking, and help to create a positive and safe experience for customers. By using these tools effectively, servers can play a crucial role in curbing the harmful effects of alcohol overuse and improving community health.
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Training: All staff must undergo effective responsible beverage service training
Training is an essential component of responsible beverage service, and all staff involved in alcohol service must undergo effective training to ensure legal compliance and customer safety. This includes servers, sellers, and deliverers of alcoholic beverages, who are responsible for deciding whether a customer is intoxicated and if serving them alcohol would be illegal.
Effective training should cover a range of topics to equip staff with the knowledge and skills to handle various scenarios. Firstly, staff should be able to identify customers who may be minors and understand the legal consequences of serving alcohol to underage individuals. This includes checking IDs and recognizing signs of altered or fake identification.
Secondly, staff should be trained to identify signs of intoxication in customers, such as loud and disruptive behavior, unsteady walking, or resting their head on the table. They should also be taught the steps to take when cutting someone off, such as offering a glass of water or asking them to leave the premises.
Additionally, practical skills such as using measuring devices to ensure standard drink sizes are poured can help staff calculate a patron's alcohol consumption. This is crucial for complying with policies against serving intoxicated customers. Staff should also be aware of the average sizes and alcohol content of different types of beverages to better monitor consumption.
Regular and comprehensive training helps staff stay certified and reduces the risk of penalties and suspensions for the establishment. It ensures that staff are confident in their ability to make informed decisions and take appropriate actions when serving alcohol. This, in turn, contributes to a safer and more enjoyable environment for customers and helps curb the harmful effects of alcohol overuse.
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Penalties: Administrative penalties are imposed on licensees for violations
When it comes to penalties for violations in alcohol service, administrative penalties are imposed on licensees, with the specific penalties depending on the nature of the violation and the jurisdiction. For example, in California, the Department of Alcoholic Beverage Control (ABC) oversees regulations related to alcohol service, and they have outlined certain penalties for non-compliance.
One such penalty is outlined in the Business and Professions Code § 25683, where an administrative penalty can be imposed on an ABC licensee for violations. In such cases, an administrative law judge will consider factors such as the percentage of employees without certification, the length of time employees have been working without certification, and any prior warnings given to the licensee regarding alcohol server certification requirements. The suspension imposed for this violation is served consecutively with other alcohol-service-related offenses.
Additionally, the department has the authority to deny, revoke, or suspend a training provider's approval under certain circumstances. These include instances where the training provider does not meet the approval standards, submits an incomplete application, misrepresents material facts in the application, or if an owner or officer of the training provider has committed specific crimes.
The department is also responsible for reviewing the effectiveness of training provider RBS training courses by analyzing data from alcohol server certification exams. This includes making exam data available to training providers through an online certification system. The department's role in overseeing and enforcing these regulations helps to ensure responsible beverage service training and curb the harmful effects of alcohol overuse in communities.
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Frequently asked questions
No, it is not allowed to serve alcohol to a minor. If a person looks like a minor, they likely are a minor, and servers must check the ID of anyone who appears to be a minor.
The standard drink, or alcoholic drink equivalent, is a specific measure of 14 g/0.6 fl.oz. of alcohol per serving. The average sizes by type of alcohol are as follows: 12 oz. beer or cooler (about 5% ABV), 8 to 9 oz. malt liquor (including some beers greater than 7% ABV).
No, it is not allowed to serve alcohol to someone who appears intoxicated. It is the responsibility of the server, seller, or deliverer to decide if a person is intoxicated and to refuse service accordingly.
One of the best practices for servers to adhere to the law is to offer or serve a glass of water with the service of alcohol. This helps the customer stay hydrated and can slow their consumption of alcohol.
