Welcome to Intel Mixx Blog ..
Letting underage drinkers into your establishment can have serious repercussions for your business. Checking IDs is a no-brainer. Unless you are certain that someone is over 21, it is best to check the ID—to be on the safe side, you should do this for anyone who looks under 30. Some red flags include mismatched fonts or the appearance that information was transferred onto the license. Always check for any seals or holograms and that the description and picture matches the owner. It would also be a good idea to invest in anID scanner.
Research has found that the presence or absence of certain elements may be linked to problems in bars, such as excessive drunkenness and violence. Protective factors included lack of congestion, not being overly crowded, visibly intoxicated people or other potentially problematic persons being denied entry or service, friendly staff, quick service, ample time given for last orders, managing exit of patrons, monitoring of patrons, availability of full meals and snacks, majority of customers being seated, good staff training in responsible service, good selection of reasonably priced soft drinks and good communication between the staff.
Factors linked to increased risk of problems included unsupervised pool tables, television showing aggressive, offensive or sexual-images, music with offensive or sexually explicit lyrics, congestion, larger numbers of customers standing, vomiting, drug use or drug dealing, staff acting aggressively or hostile towards patrons, later intervention into problem situations by the staff, patrons being served double at closing time, smokiness, lack of ventilation and lack of cleanliness.
There may be times when you need to refuse service to someone. Perhaps the person cannot produce adequate proof of age, or he is visibly intoxicated and you do not want to serve him anymore alcohol. It is important to talk to the person respectfully. First and foremost, you should approach the person as early as possible. State the law and apologize; let them know they are more than welcome to come back to your establishment at another time when conditions are more suitable. There may be times when the person gives you a problem and it is important to have an escalation plan in place for such situations.
‘’Closing time’’ is not just the time the bar closes—it begins well before this. Depending on how busy the bar is, you want to make a clear call for last orders between 15 and 30 minutes before the bar is set to close. Play slower, calmer music to help everyone wind down; if applicable, close off certain sections of the bar to keep the crowd more contained. Let everyone know intermittently how much time they have to finish their drink. As you are making the last few drink sales, start turning the lights up. It may be a good idea to have staff at the door to ensure that people are not bringing alcohol outside with them—they can also help guide people to transportation, late-night eateries and anywhere else they may be heading.
About the Author: Kelli Cooper writes on various topics related to running bars and restaurants.
May 3, 2017
March 22, 2017
January 19, 2017
January 10, 2017
November 23, 2016
November 3, 2016
October 15, 2016
October 3, 2016