bartending license - AACEA

"Prohibition" Series Looks at Illegalizing Alcohol

From 1920 to 1933, the US 18th Amendment, or Volstead Act banned alcohol countrywide. Now, a new series on PBS titled "Prohibition", and produced by filmmakers Ken Burns and Lynn Novick shows the motives, methods, and melee that occurred when alcohol was banned in the US according to Zap 2 It.

Alcohol was considered one of the original sins of America, spurring the movement to ban the substance. Burns and Novick's series highlights the consequences of the Volstead act, including the criminalization of the alcohol industry and the rise of violent gangs as a result. Its prohibition gave rise to gangsters like Al Capone, and police were paid to look the other way. Speakeasies popped up, around the country, and in the more elite populations, cocktail parties became popular.

The support of and opposition to Prohibition represented competing strains of American thought. Where the "Roaring Twenties" introduced more progressive thought, the Temperance Movement which supported Prohibition, looked to take away certain American freedoms. The filmmakers note that while alcohol can cause social problems, it has also been a large part of human society for ages.

Says Novick, "There were many, many problems with Prohibition, but one was a fundamental misreading of the place of alcohol and also the fact that alcohol, inherently, is not bad for everyone."

"It coincided with this great liberation of the Jazz Age and the Roaring Twenties economically," Burns says. "The only thing that's going backwards is Prohibition. Everything else is going forwards; half the country becomes lawbreakers. It is a descent into hell paved entirely with good intentions."

At AACEA, we're committed to bring you news and reviews on events in the hospitality and beverage industry. AACEA provides online alcohol server training and certified bartending classes. To get your mandatory alcohol server training certificate today vist www.aacea.com. Each month, AACEA raffles off $100 to one of our MAST students.

AACEA Launches the First Washington State Approved Online Courseware for Alcohol Server Training.

Americas Alcohol Certified Education Association (AACEA) is the first online alcohol server training provider to be approved by the Washington State Liquor Control Board. The founder of AACEA, Len Riggs is the founder of Len Riggs Alcohol Server Training (LRAST) and has operated in Washington State since 2001. This online alcohol training and certification program has also been approved by the OLCC’s Alcohol Server Education Program. “When I first became certified by the WSLCB I can remember reading the approval letter and thinking “Now what?” I started out with a shoe string budget, rolled up my sleeves and went to work. I had one goal in mind and that was to become the number one provider in Washington. When I mentioned that goal I was met with a lot of skepticism.” said Len Riggs, founder of AACEA. “As I began my quest I found myself digging deeper into the culture of alcohol service and could see where I could make a difference by teaching those in my class with more than just enough information to pass the test and get their permit.” Riggs continued. Riggs submerged himself into the LCB Rule book and asked a lot of questions. He believed that if he was going to teach it, he should know what he was talking about. Then came the stories of the impact of DUI and the lives that drunk driving has shattered and continues to shatter. “When I teach a class or when I train a trainer for AACEA / LRAST, I do my best to get the fact across that they (the student) can make a difference and save lives. Many times I have been contacted by past students who either went through a class that I taught, or through one of our trainers to thank us for teaching us what we taught.” said Riggs. The AACEA Program was written with the same dedication. Wisdom from many years of working in the Hospitality Industry, humor and a basic understanding of the LCB Rules, make the AACEA Program what it is. A few years ago LRAST became the number one Provider in Washington State and issued twice as many alcohol server permits as the next closest Provider. It is with the same dedication that LRAST was built on, “Customer Service and Comprehensive Education” that AACEA will move forward with. To register online for an alcohol servers permit in Washington visit www.aacea.com.

Alcohol Content in Wine

We found a great piece in the Seattle Times Wine Adviserwine alcohol level about alcohol levels in wines. Alcohol levels must be printed on wine labels according to Federal regulations. The Washington Wine Report notes that wines fourteen percent alcohol by volume (ABV) and under are allowed a 1.5% margin of error – provided the alcohol content does not exceed 14%. Wines over 14% are allowed a margin of error of 1%. In other words, a wine listed at 15% alcohol may be as high as 16% without running afoul of the feds. For this reason alone, there is a good chance that the percentage listed on the label is not entirely accurate. In this case, the printed numbers err significantly and still fall within the letter of the law. Wine Adviser, Paul Gregutt writes,
"So, what's too high? And what's wrong with high-alcohol wines anyway? "When a wine finishes with a burning sensation — that's too high. When the alcohol level is such that it must be masked by winemaking tricks such as massive amounts of new oak, or unwanted residual sugar — that's too high. When a wine loses all traces of varietal character or the more subtle elements that contribute to its aroma, complexity, texture and balance — that's too high. "Worst of all, when a wine reaches such ridiculous levels of alcohol that one glass makes you punch drunk — dry zinfandels pinning the meter at over 17 percent — that's waaay too high. "...When unfortified wines climb above 15.5 percent, they almost always lose subtlety and finesse. Nuances are gone, replaced by the dynamic trio of alcohol, fruit jam and lumber. Apart from the bludgeoning such wines give the palate, they are almost impossible to match with food."
In general, we've found the following to be a helpful guide: Table wine: 8 – 14% Sparkling wine: 8 – 12% Fortified wine: 17 – 22% Part of Responsible Alcohol Service is knowing how much punch a drink packs. It's important to pay attention to alcohol levels in various wines and liquors to avoid over-serving. AACEAprovides alcohol server training which promotes responsible service and sales of alcohol. To get your alcohol servers permit in Washington visit www.aacea.com If you're working in the Hospitality industry and are currently enrolled or enrolling in college, tell us what it means to you to be the first line of defense in drunk driving and you may win a scholarship for $500 through the Len Riggs and AACEA Scholarship to Save Lives Contest. Entries will be accepted until July 1st.

Become a Better Bartender: Know Your Customers

One of the best ways to become a successful bartender is to know your customers. Knowing your customers means using the customers names to build rapport, reading your customers, and anticipating their needs. Learn to remember names - if not long term, at least for the night. Pay close attention your customer when he walks in - and strike up conversation. The better you are at learning about and remembering your customers, the better you’ll be able to serve them. bartender When it comes to using and remembering your customers names, you might cringe; however, nothing captures your customer’s attention and confidence faster than hearing his own name. You don't need a stellar memory - just find a way that works for you and stick to it. You might try name association; for example, Stella likes Stella Artois, Jerry likes Jack and Cokes. You could also try repetition; such as, "Hi, Dave!" and later, "Is your drink okay, Dave?" "Dave, can I get you anything else?" It sounds sort of silly, but it definitely works. There's no way to remember every customer's name, but try either of these tricks and you'll be amazed when - a month later - you remember the name of that familiar face at the bar! Learning a customer's name is a great way to get them talking, and talking with your customers clues you in to a few things. Are they chatty or reserved? A quick chat will put your customer at ease. Are they grumpy or do they seem happy? Alcohol seems to exaggerate moods, so you might be more cautious about how much you serve a sullen customer. Are they easy to talk to? You'll be better able to assess when enough is enough - for example, are they slurring? Has their reaction time dropped drastically? Pay attention to these clues and you'll know when to pour and when to say, "No more." Paying attention to these clues will also help you remember to check back in with your customers and anticipate their needs. You want bright, smiling faces around your bar and striking up conversation is a good way to engage your customers. AACEA provides alcohol server training that promotes responsible alcohol sales and service. Get your Washington alcohol permit online. For more information on Washington alcohol certification and to take your class from the comfort of your home visit www.aacea.com. If you're working in the Hospitality industry and are currently enrolled or enrolling in college, tell us what it means to you to be the first line of defense in drunk driving and you may win a scholarship for $500 through the Len Riggs and AACEA Scholarship to Save Lives Contest. Entries will be accepted until July 1st.

Common Liquor Law Violations in 2010

Restaurants play an important role in keeping their customers safe by selling alcohol responsibly and ensuring liquor laws are followed. It is just as crucial to check IDs carefully, watch for signs of intoxication and create an environment that discourages disorderly behavior as it is to provide excellent food and an inviting ambiance. Top 3 Violations in 2010 1. Sales to minors 2. Sales to apparently intoxicated persons 3. Employees drinking on duty Top 3 Complaints in 2010 1. Sales to apparently intoxicated persons 2. Sales to minors 3. Disorderly conduct "Restaurants can avoid common liquor law violations through training, clear business policies and diligence," said Chief Pat Parmer of the Washington State Liquor Control Board (WSLCB) Enforcement and Education Division. "For managers and owners, it is especially important to regularly review your expectations with your staff to avoid complacency or confusion." The WSLCB may find violations during compliance checks, premises checks, undercover operations, and complaint investigations. Complaints can come from the public, law enforcement and employees, and officers follow up with interviews and visits. "Public safety violations - such as sales to minors and apparently intoxicated persons, and disorderly conduct - are considered the most serious," said Chief Parmer. "From the first drink order to the final check, employees should be aware of the situation and ready to take action to prevent harm to their customers." Administrative violation notices can result in fines or liquor license suspensions for the restaurant. Employees involved in the violation could face criminal citations, fines and even jail time. Mandatory Alcohol Server Training permits - which allow employees to serve alcohol - could be suspended or revoked. The WSLCB also gives verbal and written warnings, which do not result in fines or suspensions. AACEA and Len Riggs provides server training and alcohol training in Washington. To get your alcohol server permit in Washington visit www.aacea.com to take the alcohol permit class from the comfort of your home!

In the Service of Care

Too many people all crammed into a bar, the sway back, rock forward, tipsy movements. There she comes again, that specimen of service, gracing everyone with smiles, gentle excuses, and spirits. She weaves through the crowd, never stopping, never dropping. Her heart beats to the rhythm of the music, her hand twitches through her tickets, and her mind keeps track of all the loose ends. In the corner, a dark space, far against the wall, she keeps an eye on those two love birds, filling the glass, or stopping to ask if the comfort is still there. Also, at arms length, she watches those bodies, all of those bodies, because her word is the law when it comes to making sure safety is upheld. Her service requires care for every individual, a blessing and a curse, as they beckon, are denied, yell and scream, blink and babble. Unexpectedly, righteously, she stands between that door. No one leaves with their breath on fire, or their track off kilter. A cab can be called, or a friend, and she knows just what to do, water and well wishing keeps this smile in service. -- The Author, Alexandra Erwin, is one of our runners up in the Scholarship to Save Lives competition. In addition to our $500 scholarship, we selected 3 recipients for a runner-up prize of $100. Thank you so much to Alexandra and to all of our entrants. AACEAprovides alcohol server training which promotes responsible service and sales of alcohol. AACEA is hosting a raffle for students enrolled in our alcohol server training classes – sign up today and you’re eligible to win $100 from AACEA and Len Riggs. To get your alcohol servers permit in Washington visit www.aacea.com.

Increased Menu Prices Could Mean More Money In Your Pocket

Restaurants may begin increasing menu prices next year without the fear of losing customers accustomed to deals and discounts, according to a recent report from Jeff Omohundro, a senior securities analyst at Wells Fargo Securities. Recent data from the Bureau of Labor Statistics shows inflation for food at home and dining out approaching the same rates. “With the rate of inflation for food at home increasing in recent months to 1.4 percent, in line with food away from home, we think restaurants may be better positioned to pass along menu price increases to consumers,” he said. We all know that increased menu prices leads to higher check averages, which leads to an increase in tips. Continuing to provide excellent service is key to taking advantage of increased menu prices. Add in an alcoholic beverage up sell and you are on your way! We all know the importance of server training in order to learn about responsible alcohol service. In order to get your bartending license or alcohol servers permit in Washington you must have an alcohol server permit. You can now take this class online at http://www.aacea.com. Len Riggs continues to offer this fun and informative class on alcohol server training and now from the comfort of your own home!

It's Pimm's O'clock

On a hot day, there's nothing more refreshing (and British!) than a Pimms Cup to quench your thirst. We've found, though, that there aren't many out there who know what a Pimms Cup is. "Pimm's is a gin based liqueur favored by the British. Resembling tea in color, the flavor is reminiscent of currant and is both spicy and citrusy. It's one of the official drinks at Wimbledon, as well as polo matches and other upper crust, gentile sporting events. The drink varies from recipe to recipe, but generally includes sparkling lemonade and/or ginger ale and is garnished with refreshing slices of cucumber, oranges or lemon. " Pimm's is also sometimes mixed with champagne (or a sparkling white wine), and called a "Pimm's Royal Cup" We found a recipe - via Well Fed - for making your own Pimms Cups from scratch. Generally, we use bottled Pimms (whose recipe is apparently very secret). You can find Pimms at any Washington State Liquor Store. Classic Pimm's Cup Recipe:
  • 2 oz. Pimm's No. 1
  • 1/4 oz. fresh lemon juice
  • Ginger ale
  • Ice cubes
  • Tools: barspoon
  • Glass: highball
  • Garnish: cucumber
Pour Pimm's and lemon juice into an ice-filled glass, top with ginger ale, stir and garnish. Or to make a Pimm's Cup pitcher for your next garden party:
  • 2 oranges, cut into half-moons
  • 2 lemons, cut into half-moons
  • 1 Persian cucumber (see Notes) or one 3-in.-long piece English cucumber, washed and sliced
  • 2 cups Pimm's No. 1 (see Notes)
  • 4 cups Sprite or other lemon-lime soda
  • 6 to 8 large sprigs mint, crushed gently, plus a few loose leaves
Fill 2 pitchers 1/4 full with ice. To each, add a layer of orange slices, a few lemon slices, and a layer of cucumber slices. Repeat the layering. Pour in the Pimm's and Sprite, dividing between pitchers, and mix with a long-handled spoon. Poke mint sprigs and leaves down into drink. Divide drink among 8 tall glasses, with a few slices of fruit and cucumber in each glass, along with some mint leaves. We've found that bartenders who wish to make a Pimm's Cup without its main ingredient (the bottled liqueur) usually mix one part gin with one part red Vermouth and 1/2 part to 1 part of triple sec or Orange Curacao. Part of becoming a better bartender is being knowledgeable about your drinks. Thinking of becoming a bartender? AACEAprovides alcohol server training which promotes responsible service and sales of alcohol. To get your alcohol servers permit in Washington visit www.aacea.com

New Food Service Requirements for Restaurants That Serve Alcohol

While food service violations are not among the most common violations, restaurants should be aware of the food service requirements for their liquor license type.

The WSLCB this fall adopted new food requirements for spirits, beer and wine restaurants. Highlights: * Expanded items that are considered an entrée to include hamburgers, salads, sandwiches, pizza and breakfast items as long as they include a side dish. * Entrees do not include snack items, menu items which consist solely of precooked frozen food that is reheated, or carry-out items obtained from other businesses. * Increased the number of complete meals required from four to eight. A complete meal is an entrée (steak, fish, pasta, etc.) and at least one side dish (soup, vegetables, salad, potatoes, french fries, rice, fruit, and bread). * Restaurants must serve complete meals for five hours a day, five days a week between the hours of 8 a.m. and 11 p.m. Previously, the hours were between 11 a.m. and 11 p.m.

Restaurants having problems meeting their food service requirement should look into the new spirits, beer and wine nightclub liquor license, which is for businesses that primarily provide live entertainment and serve alcohol with main hours between 9 p.m. and 2 a.m. The license does not have a food requirement.

Available resources Restaurants should take advantage of the following resources: * Written business policies that describe expectations and how to handle various situations should be developed, and regularly shared with employees. * Mandatory Alcohol Server Training (MAST) is required by law for managers, bartenders and other employees who serve or supervise the sale of alcohol for on-premises consumption. * WSLCB Responsible Alcohol and Tobacco Sales classes are offered regularly around the state by WSLCB enforcement officers. Class schedules. * WSLCB website has information on selling responsibly and public safety laws, educational videos and more. * WSLCB enforcement officers are available to help you understand liquor laws. Enforcement Customer Service: (360) 664-9878

In conclusion, restaurants can contribute to public safety and keep their customers safe by carrying out their work in a way that supports Washington's liquor laws.

AACEAprovides alcohol server training which promotes responsible service and sales of alcohol. To get your alcohol servers permit in Washington visit www.aacea.com

Reader Question: My Friend is Underage and Uses a Fake ID

Every once in a while we receive emails from concerned or curious readers. We do what we can to answer every question; AACEA provides alcohol server training that promotes responsible alcohol sales and service. Recently we received the following email:
"I have a friend who constantly uses her older sisters ID to get in to clubs - how can I help to put a stop to this? I am concerned, since I know that not properly checking IDs can lead to more serious issues."
Len says: As long as there is a drinking age minors are going to do what they can to get into places where the age limit is 21 years of age or older. In other words, they want to go clubbing -basically, what your friend is doing. You can let her know that by using another person's ID she could be charged with a felony for identity theft, she can also be charged criminally for being under age in an establishment licensed for 21 years of age as well as be charged for a Minor In Posession. Let her know the consequences of her actions may even result in a server or bartender being charged criminally and sued in a civil case. Tell the older sister that she too can be charged with the same, if it is proven that she loaned her ID to her sister. If you know where she is going, let that bar know she is underage. Hope this helps, -Len A note for the bartenders: during your alcohol server training you learn the importance of checking valid identification so that you do not serve alcohol to a minor. In Washington State it is illegal for minors to be in a bar. As a bartender in Washington it is your responsibility to ensure that you check the identification of everyone frequenting the establishment in which you work. Get your Washington alcohol permit online. For more information and to take your class from the comfort of your home visit www.aacea.com.

Recipe: Use Your St Germain

cocktail splashThe history of the popularity of St-Germain liqueur isn’t long - it is by many accounts the “it” liqueur right now, and its popularity seems to have come out of nowhere. Made from elderflowers grown in the French Alps, St-Germain is refreshing and mixes well with many different ingredients. It’s slightly sweet and a bit floral, and the St-Germain cocktail could be called the thinking woman’s Cosmo. In other words, if you've got a client you want to impress, having a bottle of St-Germain stashed away will up your stock. A good mixologist will have St-Germain on hand. There is no denying its prominent place on the best cocktail menus from L.A. to London. This is also a high-quality liqueur is made from delicate flowers and is best when used in a simple recipe. This recipe is the most straightforward way to appreciate St-Germain’s flavor short of sipping it straight. St-Germain Cocktail Ingredients: 2 parts champagne or dry sparkling white wine 1.5 parts St-Germain 2 parts club soda Instructions: Fill a Collins glass with ice. First, add St-Germain, then champagne, then club soda. Stir well, and garnish with a lemon twist. If you haven't got a bottle of champagne open, there are a few other ways to enjoy this delicious liqueur: Elderflower Collins (Cocktail) - Gin, Lemon Juice, Soda, St-Germain Elderflower Liqueur French Apple Martini (Martini) - Lemon Juice, St-Germain Elderflower Liqueur, Vodka Part of becoming a better bartender is being knowledgeable about your drinks. Thinking of becoming a bartender? AACEAprovides alcohol server training which promotes responsible service and sales of alcohol. AACEA is hosting a raffle for students enrolled in our alcohol server training classes - sign up today and you're eligible to win $100 from AACEA and Len Riggs. To get your alcohol servers permit in Washington visit www.aacea.com. If you're working in the Hospitality industry and are currently enrolled or enrolling in college, tell us what it means to you to be the first line of defense in drunk driving and you may win a scholarship for $500 through the Len Riggs and AACEA Scholarship to Save Lives Contest. Entries will be accepted until July 1st.

Scholarship to Save Lives Runner Up Arieshia Watson

When I first began serving tables at eighteen, I was the youngest in my restaurant. I can remember going through the class learning about the dangers of serving alcohol to different types of people and being extremely afraid to take on the challenge. In my restaurant I trained for five days and at minimum three of those day involved liquor and its hazards. As I acknowledged the responsibility, I decided to take it on full force accepting the opportunity and the privilege that I was given. Now at twenty, I can recall many incidences where my authority has been questioned because of my youth. But, every time I ask for a person's ID I remember that I could be the direct cause of an incident involving alcohol. Not only is it important for me to properly serve alcohol, but it runs even more crucial when I legally can't drink it myself. The risk of a federal offense seems to be more of an incentive to work hard, keeping drunk drivers off of the road. Most people don't realize how serious over-serving alcohol or serving to minors truly is. I am proud to say that I know the risks and I work exceptionally hard to maintain a safe environment during my time serving. Giving this responsibility to young adults at my age can be very stressful because of the consequences that alcohol consumption can bring. I believe that my Liquor license is one of the most vital pieces of paper that I will ever have, and I feel rewarded as I can say that I earn it every day. -- Author, Arieshia Watson, is one of our runners up in the Scholarship to Save Lives competition. In addition to our $500 scholarship, we selected 3 recipients for a runner-up prize of $100. Thank you so much to Arieshia and to all of our entrants. AACEAprovides alcohol server training which promotes responsible service and sales of alcohol. AACEA is hosting a raffle for students enrolled in our alcohol server training classes – sign up today and you’re eligible to win $100 from AACEA and Len Riggs. To get your alcohol servers permit in Washington visit www.aacea.com.

Scholarship to Save Lives Winner!

AACEA and Len Riggs want to send out a special thank you to everyone who entered our Scholarship to Save Lives competition. We picked a winner: Will Franz who wrote this original composition. Click to listen to: Send a Friend-Will Franz Verse 1 Just sittin' alone as I watch his expressions change Thinking only God knows if he's ever going to change his ways But he promised me it's the last time we'd be out on a school night A 34 old man should know what's right Verse 2 A couple hours in and he's stumblin' pretty hard He polished off his last drink as I guide us out to the car But he claims he's fine to drive us home I just wish he'd call a cab instead An eight-year-old should be in bed Chorus Oh lend a hand I know you hear me so please will you lend a hand Oh send a friend Please pretty Angel I need oh I need a friend Oh please don't forget me tonight Verse 3 My tired eyes stayed glued to all the passing cars We kept drifting left and right but we've made it out pretty far And I know we were so close to home, there couldn't be a mile left Just please hear my prayer to live Chorus Oh lend a hand I know you hear me so please will you lend a hand Oh send a friend Please pretty Angel I need oh I need a friend Oh please don't forget me tonight Oh please don't forget me Bridge The man before me now is not the man I held so high He's got to give it up and gain control And become the dad I've been waiting for Maybe then we can start another life Chorus Oh lend a hand I know you hear me so please will you lend a hand Oh send a friend Please pretty Angel I need oh I need a friend Oh please don't forget me tonight Oh please don't forget me tonight We're truly amazed to have such talented entrants! Thank you to everyone who participated, and remember, AACEAprovides alcohol server training which promotes responsible service and sales of alcohol. AACEA is hosting a raffle for students enrolled in our alcohol server training classes – sign up today and you’re eligible to win $100 from AACEA and Len Riggs. To get your alcohol servers permit in Washington visit www.aacea.com.

The Facilitation of Positive Experience in Food and Alcohol Service

I worked my way through my undergraduate studies in creative writing at Western Washington University through various jobs in food service, all of which included serving tables with alcoholic beverages: from aperitifs, to fine wines, to micro-brew beers. Jobs in the alcohol and food service industry allowed me the flexibility I needed as a student to balance work with studies, and without these jobs I wouldn’t have been able to support myself through school. I began with a job busing tables at Dirty Dan Harris’s Steak and Seafood Restaurant in Fairhaven just shortly after my twenty-first birthday, barely old enough myself to sample the fine wines we served, let alone know anything about how they paired with the offerings on our menu. Since then, my palate has come a long way. As a server, I can appreciate how good wine is paired best with good company. As a writer, I appreciate how great stories are told best over a drink shared with an intimate audience of friends. The best of these stories are the incredulous ones--the ones where you lean across the table and demand of its teller, “Did that really happen?!” As a server in the community of Bellingham, I had regular customers who I came to know and care for through their patronage of the restaurants in which I worked and served them drinks. We all have a need, on occasion, to be cared for. Through serving food to my customers with warmth and compassion, I could help meet a very basic and primal need for nutrition, and facilitate a positive experience for them to share with their friends and loved ones. Reckless alcohol consumption, however, does not facilitate a positive experience. And it is here that the importance of a server’s role as facilitator is fulfilled. Merriam-Webster Dictionary defines a facilitator as one who “helps to bring about an outcome by providing indirect and unobtrusive assistance, guidance, or support.” As far as I am capable, I have tried my best to ensure my patrons’ positive experience dining out carries through the meal, from the moment they get up to leave the table, all the way through arriving safely at home. Besides, there’s hardly a good story to tell when you can’t remember what happened in the first place. And like in any great story, a person (or a character) makes choices that have real outcomes they’ll carry with them through the rest of their lives (or narrative arc). As a student at Western Washington University, it was important to me that I bridged the gap between being a college student residing in the town of Bellingham, who is bound to come and go within a few years, and a community member who makes a positive impact on the people she encounters in her time here, however short or long that time may be. The jobs I held in food and alcohol service played a large role in this. I graduated from Western in 2009, and decided to stay in Bellingham a few years more to work on my writing and continue working in the service industry. But the time has come in which I must move on. In the fall I’ll be starting as a first-year graduate student at Ohio University in the Master’s in Arts in Creative Writing program in Athens, Ohio. As a graduate student at Ohio University teaching Freshman Composition courses, I will have the unique opportunity to reach out to entering freshmen as they begin their college experience in a new town--a small college town very similar to Bellingham. I view my objective as a graduate instructor in much the same light as that of a server: to facilitate a meaningful and rewarding experience, challenging my students and myself to bridge the gap between being a college student and being a community member. Many of my students will be pledging to sororities or fraternities while enrolled in my composition course. Through the instruction they receive in my classes, I hope to instill in them the knowledge, awareness, and sense of accountability that they are all responsible as individuals and as a community as a whole to facilitate positive experiences for themselves and their peers while at Ohio University and onward. -- The author, Melissa Queen, is one of our runners up in the Scholarship to Save Lives competition. In addition to our $500 scholarship, we selected 3 recipients for a runner-up prize of $100. Thank you so much to Melissa and to all of our entrants. AACEAprovides alcohol server training which promotes responsible service and sales of alcohol. AACEA is hosting a raffle for students enrolled in our alcohol server training classes – sign up today and you’re eligible to win $100 from AACEA and Len Riggs. To get your alcohol servers permit in Washington visit www.aacea.com.

The Vesper - James Bond's Signature Drink

Need to know how to make a Vesper Martini? We have the recipe for you!Vesper Martini
"A dry martini," he said. "One. In a deep champagne goblet." "Oui, monsieur." "Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large, thin slice of lemon peel. Got it?" "Certainly, monsieur." The barman seemed pleased with the idea. "Gosh, that's certainly a drink," said Leiter. Bond laughed. "When I'm . . . er . . . concentrating," he explained, "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink's my own invention. I'm going to patent it when I can think of a good name."
And thus the stuff of legends was born. In Casino Royale, James Bond pulls this drink out of thin air. Of course, a Vesper isn't Bond's usual cocktail of choice (the martini), in that it uses both gin and vodka, Kina Lillet instead of the usual dry vermouth, and a lemon peel instead of an olive. But the secret to the Vesper is the Lillet Blanc (Lillet has long since dropped the Kina as part of their name). Lillet is a citrusy, grassy, wine-like drink; in this case, used instead of dry vermouth. It's generally an apertif - in France, you might drink it on the rocks with a wedge of orange - but in the US it's commonly used as a cocktail ingredient. Lillet is aged much like wine and comes in red or white. For the Vesper, you'll need white. Vesper Martini/Vesper Cocktail: 3 oz London Dry gin 1 oz vodka 1/2 oz Lillet Blanc 2 dashes angostura bitters Of course, that's a fairly strong drink with approximately 4.5 oz of alcohol. In our Alcohol Server Training we teach our students how to look for signs of intoxication - one of the basics of responsible alcohol service and sales. AACEA promotes responsible alcohol service and sales and offers online alcohol server training in Washington. For more information about your alcohol permit visitwww.aaccea.com

There's still a chance to win $500 through the AACEA Scholarship to Save Lives!

We're giving everybody an extension, and a second chance to win $500!

Are you working in the Hospitality industry and currently enrolled or enrolling in college? Tell us what it means to you to be the first line of defense in drunk driving and you may win $500 through the Len Riggs and AACEA Scholarship to Save Lives Contest. Entries will be accepted until July 1st.

To enter: Like the AACEA Facebook page and read the complete contest rules (find them here). Submit an essay, poem, song, or other piece of creative writing explaining what it means to you as a hospitality worker, to be the first line of defense in keeping drunk drivers off our roads. Send your submissions via email to scholarshiptosavelives@aacea.com.

Need an example? Here's a Sample Entry From Len Riggs, founder of AACEA:

"When I first became certified by the WSLCB I can remember reading the approval letter and thinking "Now what?" I started out with a shoe string budget, rolled up my sleeves and went to work. I had one goal in mind and that was to become the number one provider in Washington. When I mentioned that goal I was met with a lot of skepticism.

"As I began my quest I found myself digging deeper into the culture of alcohol service and could see where I could make a difference by teaching those in my class with more than just enough information to pass the test and get their permit.

"When I teach a class or when I train a trainer for AACEA / LRAST, I do my best to get the fact across that they (the student) can make a difference and save lives. Many times I have been contacted by past students who either went through a class that I taught, or through one of our trainers to thank us for teaching us what we taught."

Find out more about AACEA at: https://aacea.com/.

Tips to Spot Someone Who is Intoxicated

In the bartending industry, a part of responsible server training is being able to tell when a client is intoxicated, and therefore must no longer be served. In this post on how to cut someone off at the bar, we gave you advice on how to do this in a way which minimizes the potential for aggression or upset. But how do you spot the signs of intoxication in the first place? It may seems simple, but for young bartenders, or those just starting out, it can be difficult to know where to draw the line. If we take as a guideline, the fact that a person's body can usually only process one alcoholic unit per hour, then during quiet periods, it should be simple to notice when someone is attempting to process more than this amount. Of course, body mass affects this process, so a larger person will take longer to get drunk. When it's busy, however, it might be harder to take notice of how often a person is approaching the bar, especially if people are buying in rounds. Luckily, intoxication presents itself in numerous ways. The most common symptoms of intoxication are slurring one's speech, swaying and bumping into things. In a crowded and noisy bar, however, these could be overlooked. Something else to take notice of would be a previously mild patron who becomes aggressive, a social person who becomes withdrawn or a quiet person who decides to buy the whole bar a drink. AACEA’s certified bartenders gain valuable experience like spotting inebriated customers at our mandatory alcohol server training classes. We provide online alcohol server training, while promoting responsible service and sales of alcohol. To get your alcohol servers permit online from home, visit www.aacea.com.

Washington State Alcohol Service and Acceptable Identification

What are the forms of acceptable identification when working in the State of Washington as a server?

According to the Revised Code of Washington (66.16.040), the following are the forms of identification that are acceptable to verify a person's age for the purpose of selling, serving, or allowing a person to possess or consume alcohol:

• Driver's license, instruction permit, or identification card of any state or province of Canada, or "identicard" issued by the Washington state department of licensing per RCW 46.20.117 • United States armed forces identification card issued to active duty, reserve, and retired personnel and the personnel's dependents, which may include an embedded, digital signature in lieu of a visible signature • Passport • Merchant Marine identification card issued by the United States Coast Guard; and • Enrollment card issued by the governing authority of a federally recognized Indian tribe located in Washington, if the enrollment card incorporates security features comparable to those implemented by the department of licensing for Washington driver's licenses.

If the identification document has an expiration date, a person may not use the document after the expiration date to verify his or her age. Some examples of valid identification are listed below.

Washington State Alcohol Service Valid ID

Tribal ID for valid alcohol service

Louisiana Bar Card and Washington State MAST permit. Arizona Title 4 Basic Training Online AZ DLLC Alcohol Server Approved Certification Course California Responsible Beverage Service RBS TIPS Certificate Program On Off Premises ABC Florida Vendor State Compliant Montana Ohio Seller For Sellers Servers Bartenders and Managers Get your TABC Certification for selling serving alcohol in Texas Your official can be printed online upon completion Utah Mobile Friendly valid Bartender School on off premise server training permit classes by Len Riggs

© 2016 America's Alcohol Certified Education Association All Rights Reserved
www.aacea.com | Email Us | TF: 888.865.1900 | P: 425.335.3672