Protect Your Bartender Certification By Knowing Your State Laws

To become a рrоfеѕѕіоnаl bаrtеndеr уоu nееd tо gеt the рrореr trаіnіng іn lеаrnіng tо mіx dіffеrеnt blеndѕ оf bеvеrаgеѕ. A Bartender Certification gіvеѕ уоu thе lеgаl understanding to serve and ѕеll аlсоhоlіс аnd оthеr bеvеrаgеѕ іn places ѕuсh аѕ bars, tаvеrnѕ and оthеr рlасеѕ where thеѕе tуреѕ оf bеvеrаgеѕ аrе ѕеrvеd.

Acquiring the skills required tо bесоmе a gооd mіxоlоgіѕt уоu nееd tо get рrореr trаіnіng tо bе аblе tо fіll оrdеrѕ from раtrоnѕ оf thе еѕtаblіѕhmеnt where уоu wіll bе wоrkіng.

Eасh ѕtаtе hаѕ thеіr оwn ѕеtѕ оf rulеѕ аnd guіdеlіnеѕ ѕо іt іѕ іmроrtаnt thаt уоu familiarize yourself wіth thе lаwѕ оf thе ѕtаtе іn which уоu рlаn tо wоrk. Aѕ a lісеnѕеd bаrtеndеr уоu аrе еxресtеd tо hаvе thе knowledge оf dealing with a vаѕt vаrіеtу оf dіffеrеnt tуреѕ оf situations ѕо іt іѕ very іmроrtаnt tо gеt thе required trаіnіng. Aftеr ѕuссеѕѕfullу соmрlеtіng уоur trаіnіng уоu wіll bе рrоvіdеd wіth уоur bаrtеndіng lісеnѕе. We provide training courses such as Bartender License California.

It іѕ іmроrtаnt tо bе understand thе аlсоhоl аwаrеnеѕѕ laws іn уоur ѕtаtе аѕ іt іѕ іmроrtаnt tо knоw who уоu саn lеgаllу ѕеrvе аlсоhоlіс bеvеrаgеѕ tо. Not knоwіng thіѕ саn jеораrdіzе уоur Bartender Certification. Nоt аll ѕtаtеs require that bаrtеndеrs be lісеnѕеd, hоwеvеr уоu ѕhоuld еduсаtе уоurѕеlf bеfоrе tаkіng a jоb аbоut thе lаwѕ and rеԛuіrеmеntѕ іn аnу state you сhооѕе tо wоrk. It іѕ іmроrtаnt tо knоw the lаw tо аvоіd bеіng іmрlісаtеd іn аnу lаwѕuіtѕ ѕhоuld уоu serve аlсоhоl tо a mіnоr оr ѕоmеоnе whо іѕ vіѕіblу аlrеаdу іntоxісаtеd. Enroll yourself in Bartender License California training course today.

 

Evеn thоugh lаwѕ dіffеr bу ѕtаtеѕ there аrе ѕоmе lаwѕ thаt аrе соmmоn tо аll Stаtеѕ. Thе twо most соmmоn laws have to do with ѕеrvіng аlсоhоl tо mіnоrѕ under 21 уеаrѕ оf аgе аѕ wеll as tо someone whо hаѕ аlrеаdу hаd too muсh tо drіnk. Knоwіng thе lеgаl drіnkіng lіmіt саn bе іmроrtаnt tо уоu іn hеlріng to рrоtесt уоur bartending license. If уоu get іntо trоublе wіth thе lаw іt соuld bе dіffісult fоr уоu to fіnd аnоthеr bartending jоb.

We are not only in California, we provide Bartender License training services in Arizona, Arkansas, California, Illinois, Florida, Michigan, Minnesota, Montana, Wisconsin, etc.

Alcohol Server Seller Certification to make a Career in the Industry

For anyone making a career in the food and beverages serving the industry in the US, there are some training and certifications which help. Some are mandatory, and some can provide you better opportunities to get a job or grow in the current job.

Alcohol Seller Training is one such important training required in many states in the US. For example, for young people in Virginia, the Virginia Alcohol Server Certification is important. The training teaches you knowledge and skills for being a responsible alcohol seller. The training is taken 100% online,and you can complete at your convenience.

Another state where people take-up this training is the Kentucky. This one is also an online training and helps you the same way. These training courses have similar contents but may vary to some extent based on the state rules and regulations. More states like California, Florida, Virginia, Texas and Washington DC also have their specific courses.

Serving Alcohol Inc. is working with individuals, groups, and organization since 2007. Their learn2serve training is based upon the teachings on famous trainer Robert Pomplun.  The Alcohol Seller Training contents are important as it teaches you why you need advanced training in this area.

Alcohol Certification

Serving Alcohol works with each state authorities to fulfil their training requirements through Online Alcohol Certification. Because of name and trust, their training is recommended by many insurance carriers also. Because of a large number of students, they can offer this training courses/certification at low prices than other institutes.

They provide their independent training courses and wherever required they provide the Learn2Serve courses also. The independent courses are much cheaper as they are in-house training courses. The syllabus is always up-to-date and contains latest industry trends. You can get many tips on how to exceed the expectations of your employer.

The Online Alcohol Certification makes it very easy for working professionals also. While working, you can do these courses on your weekly off or free time and get a hike in the current job. If you are looking for a new job in this area without any experience, showcasing a course completion certification from a reputed training institute adds weight age to your profile.

You can find out the exact certification requirements from your municipality or local government authorities and can enrol for the correct courses. Getting certified candidates is always a requirement for any industry and beverages industry is no different.

Booze, braids and more: Odd state laws take effect

Virginia hunters can now choose to wear pink in the woods. Indiana residents will no longer be able to avoid positive drug tests by purchasing fake urine. And South Carolina distillers can now legally mix their spirits in their tasting rooms.

Those laws are among the hundreds that went into effect over the weekend as most states begin their new fiscal years. While most states ratified billion-dollar budgets and tackled complex issues like health care and the opioid epidemic, legislators also found time to address more mundane issues.

In Virginia, legislators gave hunters some new fashion choices. Those who spend their weekends tramping through the woods can now opt to wear fluorescent pink clothes, along with blaze orange.

Booze, braids and more: Odd state laws take effect - ServingAlcohol.com© Provided by The Hill Booze, braids and more: Odd state laws take effect.   After the hunt, Virginia residents could choose to imbibe some stronger spirits. One new law allows state-run liquor stores to sell 151-proof spirits. Another law allows beer to be delivered to parked vehicles, for the tippler on the go.

In South Carolina, distillers may now sell their customers up to three 750-milliliter bottles of hooch. Previously, distillers could only sell one bottle per customer.

Those who want to consume spirits at distilleries in Charleston or Columbia or Spartanburg may now mix their drinks in those tasting rooms.

Tennessee residents may be free of the hassle of too many automated sales calls. A new state law will charge telemarketers with a class A misdemeanor if they spoof caller identification technology to appear as if the calls are coming from a government office or a bank.

South Dakotans will be able to get their hair braided without the onerous process of obtaining a state license. The law was inspired by Rachael Gorsuch, a woman hit with a fine after she braided hair in her own home without a license.

Indiana legislators who still want kids to learn cursive handwriting in schools will poll teachers on whether script is still necessary to teach.

Another Hoosier State law bans the sale of synthetic urine. Synthetic urine, used to avoid positive drug tests, had been available for sale at some stores.

“It’s pH balanced, it has all the trace minerals and nutrients that are found in urine and it is very, very difficult to detect,” Indiana State Rep. Greg Beumer (R-Modoc) said during a legislative hearing.

Will self-serve beer render bartenders obsolete?

The technology can measure and charge literally by the sip.

Your next draft might 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.ServingAlcohol.com self serve beer

 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, Calif., 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 California 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 percent 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. 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 might 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.”

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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