Posts Tagged ‘servingalcohol’

Why We Need Bartenders And Servers To Care

What is an employee understanding of the “Duty of care?”  The duty of care is to “CARE”.  Bartenders and waitstaff must know the amount of alcohol in the drinks to serve alcohol safely.  It is so much riskier when patrons control their own drinking opportunity (self-serve).

When your staff receives patrons money increase the legal responsibility of the sale.  The staff must develop the ability to understand the needs of the patrons while controlling what they want.  The caring for the patron creates the opportunity for your staff to develop patron trust and safety. Your staff actions are always made in good faith by accepting the responsibility to care. “HAP” is the staff ability to help, assist, and protect patrons with preventative checks.

The trained SCAB  ability by your staff of patrons is used in fulfilling a legal duty to care. The managers and staff must all learn and develop preventative observation and intervention skills. The younger staff can learn from older experienced staff on how to interact in problem situations. Staff interactions prevent the opportunity of patron’s risk taking. Your staff attentive intervention skills create safer social environments. The use of house policies by all staff educates patrons to develop self-care. The patron immediate communication of observed risky behaviors stops patron problems from occurring. The employee’s ability to listen and use intervention skills prevents unwanted patron risk taking.  Patrons learn to trust bartenders acts and delivers care for all patrons.  The staff always reminds patrons to plan ahead for the safe transportation before the drinking of alcohol starts.  The patron’s preventative planning reduces hidden dangers.  The safety skills used by your staff are continual and ongoing with patron interventions, observations, and experiences.

The manager will operate in a manner of care as do other responsible hospitality managers.  Managers are always educating themselves, staff, and patrons about premises safety. The management will provide employees with a list of local house policy to be enforced by their observations. House policies can be posted and explained to patrons which agreed to them as conditions of entry. House policy can be stricter then state laws and city ordinances. Employees will state to educate patrons, ‘It is our house policy and a condition of entry.” The trained ability of servers to deal with unwanted possible problems reduces loss opportunity. Opportunity for problems the only thing that employees can try to control. Danger from alcohol use can always create sudden and unexpected patron acts. The education of patron’s instant communication with staff can create safer environments. When dealing with active drinkers remember that you may have to repeat everything!!!! Some patrons may become confused because they cannot understand what your house policy is for acceptable conduct.

People who are drinking alcohol can get confused because of the effect of “many poly impairments and alcohol.” Bartenders may fulfill their responsible of a duty of care, threw continual and ongoing checking the customer’s state of well-being by SCAB. The employee’s responsible observation and control of patron’s alcohol consumption is done by SCAB.  SCAB is the staff checking of patrons for changes in speech, coordination, appearance, and behavior.  Patrons that become possibly impaired will tend to show traits of unwanted customer behavior and misjudgment. Many patrons pregame and have a higher tolerance for alcohol are continually and ongoing revisited by staff “SCAB” during their time of service.  Some patrons never seem to show signs of possible intoxication or obviously impaired behaviors because of their tolerance.  Some patrons may possibly become a danger to themselves and society. Remember that people drinking alcohol will become confused.  Patrons may not be aware of the personnel changes that are occurring around them and possible dangers.  Safe drinking habits should be taught by bartenders and staff to keep patrons and society safer. Remember training experience drinkers to make safer drinking decisions helps servers make safe money and more returning patrons.

Responsible alcohol drinking is educated by staff when developing more controlled patron consumption rates, especially when patrons behavior include eating food and drinking water, planning ahead to have safe transportation home, and drinking with friends when happy and not sad.  Servers are professional adult caregivers with a legal duty to assist patrons. Remember ‘two people got to go” when assisting possibly impaired patrons. Staff controlling of aggressive drinking at special the event are done by assigning a person to act a social lifeguard in the group. The lifeguard will help to control group behavior and patron drinking. The lifeguard will intervene when needed and arrange for their safe transportation if needed. The effects of alcohol on experienced patron’s behavior are hard to diagnose because of higher patron tolerances. Heavy alcohol drinking does not create smarter behaviors. Ten percent of the populous consumes 70 percent of the alcohol produced. Alcohol can affect the patron’s learning, memory, decision-making and social behaviors. Long-term alcohol abuse also causes possible changes in understanding, judgment, emotion, anxiety, and social reasoning.” Low levels of alcohol may improve blood flow to the brain, (making you think you are smarter) but that effect quickly does not last. “At some levels, there is a change where alcohol is aggressively put into your body can create greater dangers. While the effects of alcohol consumption differ with certain groups of drinkers. The majority of alcohol is consumed by ten percent of the populous. Responsible drinking can lower the risk of cardiovascular disease, depression, and help maintain cognitive function. Heavy drinking consumption can create the opportunity for dangerous effects on the brain which can affect thinking and reasoning.

Staff must repeat house policy often to patrons. Staff must be caring and observant of the needs of the customers. Problem drinkers come back to the caring servers and bartenders that they trust. Caring is a special duty. Serving patrons needs and caring can be a joy to your staff, “Be aware and always care”. The staff great experience of having returning patrons “that come back to revisit”, comes from their trust they have created. Staff must take the time to care for patrons needs, control their wants.

Be safe,

Robert Pomplun
www.ServingAlcohol.com


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Budweiser brewer will put kick into root beer

Best Damn Root Beer, hitting stores and taps Monday nationwide, is the first beer from the mega-brewer’s new unit, Best Damn Brewing Co. The new beverage, a sweet ale aged on vanilla beans will weigh in at 5.5% alcohol by volume — that compares to 5% for traditional Budweiser. It’s being positioned as a premium-priced product available in bottles, cans and on tap.

“We like to say this is an easy-drinking hard root beer,” said Kathy Sattler, brand director for Best Damn Brewing Co. and a 20-year veteran who has served as marketing director on global Budweiser and Corona brands. “It smells, it looks and it tastes like the root beer flavor you know and love, but in an adult version.”

As part of the launch, Anheuser-Busch will have Best Damn Root Beer available in bottle, cans and on draft nationwide. Some restaurants and bars will also offer root beer floats with the new beer served in special 20-oz mugs.

Anheuser-Busch’s Best Damn Brewing division has been working on the recipe since 2014. “We are seeing more and more consumers gravitate to different styles and different palates wanting things that are not just the traditional beer taste,” said Rashmi Patel, an Anheuser-Busch vice president within the brewers’ new “Share of Throat” team aimed at creating new alcoholic drinks beyond traditional beers.

Boozy root beers have been a hit this year, with Not Your Father’s Root Beer from Small Town Brewery of Wauconda, Ill., and Coney Island Hard Root Beer out of Brooklyn’s Coney Island Brewing, both infiltrating shelves across the nation.

Not Your Father’s Root Beer (5.9% ABV), which is distributed by Pabst Brewing, was launched nationally this summer;  Pabst CEO Eugene Kashper is also part of a group that owns an interest in the brands.  So far this year, consumers have spent about $111 million on hard root beers at retail outlets and convenience stores, according to IRI, a Chicago-based market research firm that tracks sales at supermarkets and other retail outlets.

Small Town’s Not Your Father’s Root Beer commands 80% of sales — and is the No. 3 ranked craft beer brand, according to IRI — while Coney Island Hard Root Beer has 18%, IRI says. “Alcoholic root beers quickly emerged to have a significant impact on beer category sales this year,” said IRI’s Dan Wandel. “Based upon the success this year of Not Your Father’s Root Beer and Coney Island Hard Root Beer and the significant number of additional hard soda brands expected in 2016, I would expect to see sales for hard sodas more than double in 2016.”

Also hitting during the summer was Coney Island Hard Root Beer (5.8% ABV), available nationally from Coney Island Brewing, which is part of Samuel Adams’ parent company Boston Beer. Just this month, Coney Island Brewing added two new soda-inspired beers, Hard Ginger Ale and Hard Orange Cream Ale to roster.

“We launched our Hard Root Beer this summer, and the response was unprecedented,” said Coney Island Brewing’s operations manager Chris Adams. “We knew we would appeal to the tastes of craft beer drinkers if, like with Hard Root Beer, we created hard craft sodas that are both delicious and nostalgic.”

Small Town also has a Not Your Father’s Ginger Ale scheduled to hit 40 states in February.

“I just see this as another product that companies are offering in an attempt to quench the thirst of consumers who are trying new products and trying different styles in a lot of different areas,” said Chris Furnari, business writer for  Brewbound.com. “Some folks want a more hoppy bitter offering, some want a sugary sweet offering.”

For now, Anheuser-Busch is brewing the Best Damn Root Beer at its Los Angeles and Cartersville, Ga., breweries. It is likely expand its lineup, too. “We want to make sure that consumers who are experimenting, when they don’t want to have one of our core beers that they were coming to our portfolio,” Patel said.

SABMiller, which is the process of trying to merge with A-B InBev, also has hard soda drinks in the works, Furnari said. So the category could be developing into another arena in which Big Beer brands are competing with craft breweries. Craft beer’s share of the $32.6-billion beer industry  is expected to increase from 7.5% in 2010 to 15% this year, according to research firm IBISWorld.

“The other thing we’re curious to see is whether there going to be a craft version of this, something really high-end (or) organic,” Furnari said. “It’s certainly an evolving category. We don’t know where it’s going or how long it’s going to last.”

, USA TODAY12:25 p.m. EST December 16, 2015

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Bartenders debate level of responsible service

The best bartenders get a kick out of knowing they’re helping people have a good time – but what if it goes too far? Should bartenders be to blame if someone drinks themselves into injury or illness?

Bartending is a profession dedicated to the art of hospitality, but working with alcohol is not a position of power that should ever be taken lightly.

While the cocktail sector is exploding with boundary-pushing innovation, it is imperative the industry does not become detached from the dangers associated with what is, after all, an intoxicating drug. In numerous countries including the UK, the US and Australia, legislation has been put in place making it illegal to sell alcohol to a person who is obviously drunk, and similarly, to buy an alcoholic drink for someone you know to be drunk.

However, despite the foundation of such laws, questions abound over who is responsible for ensuring the industry is not plagued with a problem of over-consumption. During recent months the media has been awash with a string of high profile tragedies involving the apparent “over-serving” of alcohol, a handful of which have had calamitous consequences.

In April, Martell’s Tiki Bar in Point Pleasant Beach, Jersey Shore, US, was fined US$500,000 and had its licence revoked for a month after allegedly over-serving alcohol to a woman who later died in a car crash.

 

Tragic incident

The incident unfolded in 2013 after Ashley Chieco, 26, left Martell’s in another person’s car, which collided into an on-coming vehicle killing herself and injuring the other driver, Dana Corrar. The survivor suffered two broken legs, broken ribs and will “never work again, never walk again normally and never be pain free,” according to her lawyer, Paul Edelstein, a personal injury specialist. Martell’s pleaded “no contest” to the charge of serving alcohol to an intoxicated person in exchange for the fine.

“Businesses that profit from the sale of alcohol are well aware of its dangers, particularly when combined with people who then get into vehicles,” Edelstein says. “It is akin to a shop selling bullets and then allowing its customers access to a gun when they leave. Hopefully the attention alone will make a bartender think twice before continuing to serve someone and inquire as to how they are leaving a location that does not provide access to mass transit.”

So when it comes to alcohol consumption where does the responsibility of the bartender start and that of the consumer end? For some, all persons involved – the consumer, bartender and management – have a collective duty for the well-being of both patrons and staff.

 

Know your limits

“It’s everyone’s job to make sure the guests are happy and safe at the same time,” comments Kate Gerwin, general manager of HSL Hospitality and winner of the Bols Around the World Bartending Championships 2014. “First and foremost obviously the customer should know their own limits, however we all know that is not always the case. Bartenders should make safe service of alcohol a huge priority in day-to-day business and the owner of the bar should take a vested interest in the education of the staff about over-serving and the dangers and consequences.”

But for others, the responsibility rests with those in a managerial position who need to step up to their line of duties. “Inevitably, the responsibility lies with the management chain – they are the licensees,” says British bartender and entrepreneur JJ Goodman, co-founder of the London Cocktail Club. “In the UK we have an inherent history of binge drinking, so customers aren’t very perceptive to being told they’re not allowed another drink. When that sort of situation occurs, someone more senior and experienced needs to come in to handle it and command control as quickly as possible.”

 

Diffusing the situation

Similar snippets of advice surrounding this irrefutably sensitive subject are echoed throughout the industry. Accusing guests of being drunk is deemed as the biggest faux pas, and a sure fire way to escalate an already testing episode. Avoiding embarrassment, ascertaining a first name basis and gaining the aid and trust of any peers who may be present are all recommended methods when it comes to diffusing any drama involved with this task.

Various initiatives have been instigated to curtail irresponsible service and consumption. At the end of 2014, the British Beer and Pub Association launched a poster campaign in the UK to drive awareness among consumers and on-trade establishments of the law surrounding serving people who are obviously drunk.

“It’s not about getting more prosecutions; it’s about raising awareness,” advises Brigid Simmonds, chief executive of the British Beer and Pub Association. “It’s important we don’t turn pubs and bars into fortresses – we want to encourage people to go to these socially responsible places. But we need to find a balance between staff responsibility and personal responsibility.”

 

Source: The Spirits Business
by Melita Kiely
5th February, 2016

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Will self-serve beer render bartenders obsolete?

Your next draft may be pulled not by a bartender — but by you.

A small but growing number of gastropubs and fast-casual restaurants are going self-serve, installing systems that enable drinkers to draw their own taps, similar to the soda fountain at McDonald’s but far more sophisticated.

Establishments in the notoriously low-margin restaurant industry say the technology not only cuts labor costs but also boosts revenue by encouraging customers to sample what can be a bewildering array of Belgian quads, India pale ales or oatmeal stouts on a menu.

The technology has another attraction: It can measure and charge literally by the sip — something not lost on Barrel Republic, a craft beer bar in Oceanside and San Diego’s Pacific Beach where there are dozens of craft beers on tap and no bartender.

Sean Hale, general manager of the recently opened Oceanside pub, said customers pay for what would be free samples at traditional pubs while making it simpler to try exotic brews.

“They love it,” he said. “It’s about tasting all these different beers and the fun of exploring.”

Fast-casual sausage joint Dog Haus is on board too. The chain has a four-tap self-serve system at its Santa Ana store, and a six-tap one is coming soon to a location near Cal State Fullerton.

Quasim Riaz, the chain’s co-founder, said that with customers charged by the 10th of an ounce, there is less waste. Customers tend to be more careful than a bartender who might be prone to spill, over-pour or give away a beer “on the house,” he said.

“In theory you get a 100% yield on a keg,” he said.

Both establishments installed systems from iPourIt, a Santa Ana company that is one of the leading providers of the technology.

“Our goal is to really redefine the concept of craft beer dispense,” said company co-founder Joseph McCarthy.

Its system, like others, requires drinkers to provide an ID to receive a wireless bracelet or card that enables them to operate the tap. Providers sell table- and wall-mounted systems, along with mobile units for fairs and sporting events.

But some labor is required to ensure that establishments are not selling beer to inebriated customers, which can pose a legal liability. After a customer drinks a certain amount — usually two full beers — an employee has to determine whether they are sober enough for more.

The technology runs about $25,000 for a wall-mounted, 20-tap system, plus a monthly maintenance fee. But if they prove profitable, the systems could become ubiquitous across an industry in which online ordering and reservations already are popular, said Brandon Gerson of restaurant data firm CHD Expert.

“A system like this didn’t even exist 10 years ago,” he said. “I don’t see why they wouldn’t have the potential to become just as standard as a booth.”

It’s unclear how many self-serve beer locations there are nationwide, but McCarthy said iPourIt is in 42 locations in 23 states and two Canadian provinces. Fourteen of those are exclusively self-serve with no bartender.

Josh Goodman of rival PourMyBeer in Wheeling, Ill., which previously sold and installed iPourIt taps, said his company has sold its own self-pour systems to about 80 locations since 2013.

“In a location with 50 taps, you typically have to have around 20 to 30 employees,” Goodman said. “With us, you can easily have 10 and not really be stretched.”

But the traditional bartender isn’t about to go the way of the elevator operator, not just yet anyway.

Tom’s Urban, a gastropub in downtown Los Angeles, offers self-pour, but those taps are at only two tables out of roughly 250 at the L.A. Live location.

Aaron Garisek, the pub’s director of operations, said its PourMyBeer taps are great for sports fans who don’t want to miss a play by ordering from a server or going to the bar. But he doesn’t foresee going completely self-serve because personal connections with bartenders and servers simply are too popular.

“I think it’s really important to have that smile,” he said.

Indeed, self-pour could prove to have limited appeal.

Nick Petrillo, a research analyst at IBISWorld, said the concept may seem cool, but in practice might complicate the experience for some customers. For example, drinkers may make bad pours, or spill more often than a trained bartender, leaving the tap areas sticky and unsanitary.

“This technology seems like a total buzz kill,” Petrillo said.

Chris Bright, president of Zpizza International, said that has not been his experience.

The franchise pizza chain recently opened a “Tap Room” location with iPourIt technology near Los Angeles International Airport and wants to sign leases for 20 new self-pour beer locations in Southern California by early next year.

Bright said the chain is eating the cost of bad pours, but the systems are still moneymakers because Zpizza can serve a lengthy beer menu, while not hiring an army of servers. And customers, he said, are more likely to order another beer if they don’t have to stand in line again and pay at the register.

Customers like Chris Scales, who on a recent afternoon sipped a pale ale he poured at the location near airport, seem to bear that out.

“I don’t like interacting with bartenders,” he said. “They are always too busy.”

One table over, Shawn Herbst was enjoying a round with two colleagues. In town for a conference near LAX, the 44-year-old Floridian said he liked the self-pour concept, in part because it seems easier to try a bunch of new beers by tasting only a little.

But to test that theory he first needs to break his habit: a full pint of King Harbor California Saison rested on the table in front of him.

andrew.khouri@latimes.com

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8 Medicines That Don’t Mix With Alcohol

An alcoholic beverage every now and then may be just what the doctor ordered — unless you’re taking certain medications. Downing a drink when you’re taking these drugs may produce dangerous side effects — and your risk increases as you age. Not only does the body get slower at eliminating medication, but the number of drugs you take also typically increases.

Drugs from hangover

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Prescription Medications

1. Pain meds, sedatives and sleeping pills

Such as: Demerol, Percocet, Vicodin (for pain); Valium, Ativan, Klonopin (for anxiety and epilepsy); Ambien, Lunesta, Prosom (for sleeping)

Potential reactions with alcohol: drowsiness, dizziness, slowed or difficult breathing, impaired motor control, unusual behavior, and problems with your memory, according to the National Institute on Alcohol Abuse and Alcoholism (NIAAA). In rare instances, interactions can also lead to serious harm or even death. Lewis Nelson, M.D., professor of emergency medicine at NYU School of Medicine and NYU Langone Medical Center, also points out that with extended-release meds there are concerns about a reaction called “dumping of dose,” which means drinking alcohol may cause an entire day’s worth of medicine to be released into your system at once, greatly upping your risk of side effects.

2. Arthritis meds

Such as: Celebrex, Naprosyn, Voltaren

Potential reactions with alcohol: ulcers, stomach bleeding, liver damage. Alcohol should be avoided if taking Celebrex, in particular, because the medication already causes a higher risk of cardiovascular side effects, such as heart attacks and strokes, and alcohol increases that risk.

3. Blood clot meds

Such as: Coumadin

Potential reactions with alcohol: Occasional drinking may lead to internal bleeding; heavier drinking may cause bleeding or may have the opposite effect, resulting in blood clots, stroke or heart attack, according to the NIAAA. “The liver makes proteins that help the blood to clot, which is why even social drinkers need to be careful when taking Coumadin,” explains Amy Tiemeier, associate professor of pharmacy practice at St. Louis College of Pharmacy.

4. Antibiotics

Such as: Zithromax (often called Z-Paks), Flagyl, Nizoral

Potential reactions with alcohol: fast heartbeat; sudden changes in blood pressure; stomach pain; vomiting; headache; and liver damage (with Nizoral). While numerous antibiotics don’t interact dangerously with alcohol, some do. Alcohol also can make common unpleasant symptoms of antibiotics (upset stomach, dizziness and so on) worse, as well as reduce your energy, so it takes longer to recover from whatever is making you sick, says the Mayo Clinic.

5. Diabetes meds

Such as: Glucotrol, Glynase, Micronase, Diabinese

Potential reactions with alcohol: Blood sugar levels fall to dangerously low levels; “flushing reaction” that involves nausea, vomiting, blood pressure issues, headaches and a racing heartbeat. “These medications can actually block the breakdown of alcohol,” explains Nelson.

Over-the-Counter Meds

6. Nonprescription pain meds

Such as: Tylenol, Advil, Aleve, Excedrin, Motrin

Potential reactions with alcohol: stomach upset, bleeding and ulcers; liver damage (acetaminophen, like Tylenol, and Excedrin); rapid heartbeat. “Tylenol at excessive doses can cause liver damage, and alcohol can make it cause that damage at lower levels,” says Rabia Atayee, associate clinical professor of pharmacy at UC San Diego Health. Also, many prescription meds, like Norco, contain acetaminophen, so it’s important to be mindful of taking them with alcohol. On the advice of an expert panel that reviewed new information about nonsteroidal anti-inflammatory drugs (NSAIDs) like ibuprofen and naproxen and their risks, the Food and Drug Administration in 2015 strengthened its warnings of heart attack and stroke risk increase even with short-term use, and warned the risk may begin within a few weeks of starting to take an NSAID. “Toxicities in both the heart and stomach lining can happen faster than we once thought,” says Atayee.

Such as: Benadryl, Claritin, Claritin-D, Dimetapp, Zyrtec, Sudafed Sinus and Allergy, Tylenol Allergy Sinus, Tylenol Cold & Flu

Potential reactions with alcohol: increased drowsiness, dizziness, liver damage from drugs containing acetaminophen. Another caveat: Many popular cold, flu and allergy remedies contain more than one ingredient that can react with alcohol. The NIAAA recommends reading the label on the medication bottle to find out exactly what ingredients a medicine contains, and asking your pharmacist if you have any questions about how alcohol might interact with a drug you are taking.

8. Cough Syrup

Such as: Robitussin Cough, Robitussin A-C

Potential reactions with alcohol: Drowsiness or dizziness. Remember that certain cough medicines contain up to 10 percent alcohol, according to the NIAAA, so imbibing in addition could greatly increase those side effects. “Patients who combine the two should never drive or operate heavy machinery afterward,” says Tiemeier. What’s more, if you’re taking a prescription cough syrup with codeine, it could result in double the trouble because the codeine (a narcotic) and the alcohol have many of the same effects on the brain.

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