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A Drink a Day May be Good For You

Recently Boston University Medical Center produced a study suggesting that alcohol use reduces the risk for coronary heart disease, even at consumption levels considered "hazardous". Hazardous levels were defined as more than 14 drinks a week for men, seven a week for women. A drink is considered to be 1-1/2 ounces of whiskey or other hard liquor, 5 ounces of wine, or 12 ounces of beer, wine cooler and similar beverages. Says the Times, "The researchers noted that if the risk of coronary disease does not increase despite heavier drinking, it may be that higher heart risks reported in some studies are actually the result of other kinds of heart problems, such as heart rhythm or structural defects, rather than clogged arteries." In the study, researchers found that the rate of heart disease among moderate and hazardous drinkers was about the same as those who remained abstinent; even when factoring in differences in lifestyle. Unfortunately, the study could not take into account differences in exercise or diet. The article notes, however, "Alcohol may help the arteries long-term, but a report published last summer by Harvard scientists found that the risk of stroke appears to double in the hour after consuming just one drink of any type of alcohol." "At this point, we don't have enough evidence to say that people who don't drink should start, or that people who drink in small amounts, on the order of one drink a day, should stop," said Dr. Murray Mittleman, senior author of the study and director of the Cardiovascular Epidemiology Research Unit at Beth Israel Deaconess Medical Center, Harvard School of Medicine. Though a drink may increase circulation, too much is never a good thing. 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

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 Sales to Minors in Washington State

Restaurants may not sell or serve alcohol to those under 21 years of age. While not required by law, checking identification is key to preventing sales to minors. Restaurants should have a policy that dictates when an ID should be checked and what forms of acceptable ID are permitted at the business. Acceptable forms of ID * A drivers license, ID card, or instruction permit issued by any U.S. state or Canadian province * A Washington temporary drivers license (paper license) * A U.S. Military ID * An official passport * A merchant marine ID * A Washington State tribal enrollment card A valid ID must show: * Date of birth * Signature (except U.S. Military IDs) * Photo * Note: If an ID has an expiration date, the ID must not be expired How to check ID: * Ask for identification. * Have the customer hand you the ID. Do not accept or handle a customer's wallet. * Check the expiration date. Do not accept expired ID. * Check the date of birth. For vertical Washington IDs, check the information to the left of the photo to make sure the customer has turned 21. * Verify the photo matches the customer. * Verify the IDs unique features (for example, on a Washington ID, a black state seal overlaps the photo). AACEA provides alcohol training in Washington. It is important to know how to properly check ID to protect yourself when serving alcohol. To take your alcohol server training class and get your alcohol permit in Washington visit www.aacea.com

Bartending Icons: Reggie St. Paul

As time passes, drinks change, styles change, tastes change, but one thing that never changes is the service that bartenders give their customers. Licensed bartenders through the ages - such as Reggie St. Paul - have always had to focus on responsible alcohol service. A bartender for more than 40 years, Reggie St. Paul of Cambridge, MA has poured drinks for celebrities like Miles Davis and St. Louis Cardinals Hall-of-Famer Bob Gibson.

St. Paul has watched people change, times change, and consumer tastes change over his bartending career. A former school teacher, who's served tens of thousands of customers, St. Paul says he still enjoys coming to work at The Blue Room’s ash bar in Kendall Square.

“I know every day is going to be different,’’ says St. Paul, “And I like it because I work with people who are young.’’

An article on Boston.com notes:

Through the decades, he has watched drinkers rediscover cocktails and seen smoke-filled rooms consigned to the ashtray of history.

... He remembers when drinking was serious stuff, when tastes were dramatically different, and a bar could go through eight to 10 bottles of whiskey and bourbon a night, compared with only one bottle of gin and one bottle of vodka.

Drinking habits have changed dramatically since then, often circling back to decades-old tendencies. Cocktails are popular once more, wine is nearly a given, and bartenders must learn or reacquaint themselves with the mechanics of an intricately mixed drink.

“We’re doing cocktails of the ’20s, ’30s, and ’40s,’’ St. Paul says. “It’s become exciting.’’ One big difference, he says, is that “to some people now, the glass is more important than what’s in it.’’

But some things never change for bartenders, including their interaction with customers, the social psychology they develop, and their ability to defuse potential confrontations. And then there are the physical demands.

At America's Alcohol Certified Education Association, we tip our hats to certified bartenders like Reggie St. Paul, who continue to provide responsible alcohol sales and excellent customer service.

AACEA provides alcohol server training that promotes responsible alcohol sales and service. For more information on Washington alcohol certification and bartender licensing, or to take your class from the comfort of your home visit www.aacea.com.

Boozy Bears: Dangerous to Underage Drinkers

Responsible alcohol sales includes being aware of underage drinking. Certified alcohol servers are constantly on the look out for minors who are trying to buy or consume alcohol. However, it's not always easy to spot underage drinking. A recent report on KFOR.com says that a new trend in underage drinking is "Boozy Bears". The substance is a mix of Gummi Bears and vodka, and can be incredibly dangerous for teens looking to experiment with alcohol. Since the alcohol is clear, the bears don't change color - making this new craze an almost imperceptible way to imbibe. The danger lies in the way the bears are consumed - many students swallow them whole, letting these "boozy bears" disintegrate once they've hit the stomach. The result is not immediate - but the buzz does come on strong. Many teens have cited the substance as a "sudden effect" and "much more intoxicating than you ever thought it would be." In the article on KFOR, sources reported that vodka seems to the most common among teens because it's clear and doesn't give off strong odors. The Oklahoma teens cited in the article also mentioned energy drinks or soda as mixers for alcohol and beer. The report cites the internet as one of the prime ways that teens are gaining access to alcohol. In fact, an online survey conducted by Teen Research Unlimited for the Wine & Spirits Wholesalers of America, Inc. found that millions of teens across the country have bought, or know other minors who have purchased alcohol via the Internet. Specifically, more than half a million teenagers admitted to have purchased alcohol from online alcohol shops and more than 3 million minors said they have a friend who has obtained alcohol in the same way. Alcohol servers need to constantly be on the lookout for underage drinking - staying ahead of the trends helps. AACEA is committed to providing alcohol server training focused on responsible alcohol service. For more information, or to find out how you can become a certified alcohol server, visit www.aacea.com.

Cocktail Culture is Killing Bartending

An article on SeriousEats.com asks if cocktail culture is killing the art of bartending. The writer, Michael Neff, says that the nostalgia for vintage cocktails has birthed a "cocktail culture" where drinks like the Manhattan are king - despite whether or not anyone actually likes them. This nostalgia is alienating the only people who can tell us whether or not these drinks are any good. Those people are the consumers. Neff states:
"Much of the current cocktail trend is based on nostalgia, and it is difficult to say it, but many cocktails that we now call "forgotten classics" are forgotten for a reason. They have the shine of history, and we're told we are supposed to love them, but they're too sweet, they lack balance, and they kind of suck. The Jerry Thomas Manhattan (2-1 Whiskey to Vermouth, Angostura Bitters, with a dash of Cointreau) tastes like syrup. It certainly doesn't taste like whiskey. But it's the earliest written recipe of the Manhattan, and people are told that it's how a Manhattan is supposed to be made. Choke it down if you can, but don't dare say you don't like it. Who the hell are you, anyway? This is a big problem for all of us. The consumer feels judged (because they are), and walks away feeling smaller than they walked in."
That judgement, Neff notes, happens when bars push vintage cocktails on their menus. These heavy-hitting drinks taste much stiffer, are much stronger, and sometimes lack the balance of many modern cocktails. Bartenders who work primarily in cocktail bars serving these nostalgic drinks may forget that today's consumer has a different palate than the consumers of yesteryear. He goes on to say,
"The upside to this upswing in mixology is that we have the privilege to stand on the shoulders of giants and have taken the cocktail to a realm more respected than it has ever been before. We have more ingredients, better spirits, and the combined culinary history of the last hundred years to guide us in our current experiments. It's exciting, and I'm honored to be a part of it. The obsession with recreating cocktails in their original form stifles the creativity of people who want to push drinks to taste better."
What do you think, readers? Do you prefer the newer, more complex drinks? Or will you stand by the old standards? AACEA provides alcohol server training which promotes responsible service and sales of alcohol – 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.

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!

Four Loko Cans Now Required to Show Alcohol Content

Four Loko - a caffeinated malt beverage - has been banned by Washington State Liquor Control after many college-age students were hospitalized because of the drink. The contrasting effects of caffeine and alcohol are said to somewhat cancel each other out, leading to higher consumption of the product. Those who are not used to drinking alochol may over-consume, causing alcohol-related injury. As an alcohol vendor, and as a part of being a responsible alcohol server, it's important to know that products like these have been banned. It's also important to know the effects of what Four Loko can do, and the average alcohol content in a can. Known among college students as "blackout in a can" this controversial product has been banned in other states, including Michigan for the same reason. A push is currently underway in New York and Oregon for a statewide sales ban. In one report, Four Loko manufacturer Phusion Projects defended its product, saying that can that warned of the drink's contents and called attention to the need for identification to purchase it. "The unacceptable incident at Central Washington University, which appears to have involved hard liquor... and possibly illicit substances," the statement read, "is precisely why we go to great lengths to ensure that our products are not sold to underage consumers and are not abused." Now, in a push from the FTC, Four Loko cans are required to state just how much alcohol the beverage has in it; a whopping 12%, which shows one can of Four Loko has approximately the same alcohol content as 4-5 cans of beer. The FTC alleges that Phusion misrepresented the amount of alcohol in those cans. Phusion has been known to state that one can of Four Loko is the equivalent of one to two regular cans of 12-ounce beers – instead of four to five cans. Phusion also has marketed these cans as a single serving, and the cans are not resealable, which encourages the drinker to consume the product all at once. Phusion considers it safe to consume a whole can of Four Loko, while the FTC considers consuming an entire can on a single occasion equivalent to “binge drinking.” Four Loko spokesperson and lobbyist Jim Halstrom says, "No one is more upset than we are when our products are abused or consumed illegally by underage drinkers, but we also believe curbing alcohol abuse or underage drinking will not be accomplished by singling out a lone product or beverage category. We think the true answer lies with increased education and awareness by all and with respect for the law." It seems as if the answer is two-fold. On one hand, the makers of Four Loko should be required to disclose information about the content of what's in their product. On the other hand, there is a responsibility by the vendors to check ID's - to make sure alcohol isn't being sold to minors, and to ensure products are not being sold to those who are intoxicated. Part of responsible alcohol service is knowing your part in matters like these. To get your mandatory alcohol servers permit, and take alcohol online classes from the comfort of your own home, visit www.aacea.com.

From Cava to Prosecco; A Primer on Champagne, Part 2

You may have read our first champagne primer and wondered, "Well what about all the OTHER types of sparkling wine." You've asked a great question. There are many types of sparkling wines hailing from around the globe that are often more affordable than champagnes, and just as delicious. wikipedia.org Like champagne, these sparkling wines carry a carbon dioxide content that make them fizzy. Like champagne, carbon dioxide can be added through a methode champenoise- a second in-bottle fermentation that gives the drink its bubbles. It can also be added during a second fermentation in large tanks that will withstand pressures (Charmat method) or by carbon dioxide injection. Some of the most popular alternatives to champagne are Cava, Prosecco, Asti, Spumante, or just plain, "sparkling wine". A white Italian sparkler, Asti is often made from the Moscato grape, and is a low-alcohol, sweeter, dessert-style sparkling wine. Asti often has a peach-flavor, a floral aroma, and just enough acidity to balance out the sweetness of the wine. It's great as an apertif, but can also be paired with hors d'oeuvres or salads. Lambrusco is another type of sparkling Italian wine, produced from a red wine grape. Traditional Lambrusco is almost entirely a dry (secco) red wine, however there are varieties of amabile (slightly sweet) and dolce (sweet) that are imported to the US. It's mostly made through the Charmat method. Prosecco is another Italian sparkling wine, generally produced as a Dry or Extra Dry sparkling white. It has recently become one of the most popular substitutions for champagne in the US, and is one of the main ingredients in Bellinis. Prosecco is also an ingredient of the Italian mixed drink Sgroppino, in which it is mixed with vodka and lemon sorbet. This Italian sparkling wine is made using the Charmat method of secondary fermentation (which takes place in stainless steel tanks) making the wine less expensive to produce. Prosecco should be consumed "as young as possible" - within three years of it's vintage. It's said to be aromatic and crisp (yellow apple, pear, white peach and apricot). Yet it still has a rich taste and complex secondary aromas. Prosecco is fresh, light and comparatively simple, making it an anytime wine in Italy. Spumante is often just a general term for Italian sparkling wines, though in the US many popular varieties of Spumante are the sweeter Asti Spumante (aka Moscato Spumante). Cava is the name for a Spanish sparkling wine, mainly produced around Catalonia. Cava generally uses the methode champenoise as a means of secondary fermentation (adding the bubbles), and is produced in several levels of dryness: brut nature, brut (extra dry), sec (dry), semisec (semi-dry), and dulce (sweet). It may either be white or rosé depending on the grapes used. Born in the USA! The US produces its fair share of sparkling wines as well - often using the methode champenoise, or the Charmat method. Many higher-end sparkling wines from the US are made using the former, while the lower-cost bottles use the Charmat method. Most now use the traditional champagne grapes of Chardonnay, Pinot Noir and Pinot Meunier, plus Pinot Blanc. Most US sparkling wine producers tend to follow European standards with Brut wine having less than 1.5% sugar up to Doux having more than 5%. Still, there are distinct differences in their techniques, and the production of grapes that can have an effect on the taste of the sparkling wine produced. For example, cuvées produced in the US use fewer vintages (years) of grapes than their european counterparts. The sparklers in the US may age from 8 months to six years, with no minimum aging time - in contrast to standards in Europe. Not only that, the climate in grape-producing regions (especially California) will produce a vintage every year, while European producers may have to wait longer to produce a vintage (a year) of their bubbles. Currently the US has banned the use of the term "Champagne" on any wines not produced in Champagne, except if the label was in use before 2006. Those labels that are 'grandfathered-in' are required to also state their region of production on their label next to the term "Champagne". In addition to Domaine Chandon, there are a few French champagne producers who have set up shop in the US, including Domaine Chandon and Tattinger in Napa Valley, and Roederer in Mendocino. America’s Alcohol Certified Education Association provides online alcohol server training – to get your alcohol server’s permit or to take alcohol server training classes in Washington and Oregon from the comfort of your own home, visit www.aacea.com.

Help Draw the Line Between Youth and Underage Drinking

In support of the Let’s Draw the Line campaign, hundreds of students came together to take a stance against underage drinking. These individuals made their own unique mark by painting blue lines down white cards and then physically “drew the line” as a united front at this year’s Prevention Summit. This event was designed to help reduce the problem of underage drinking in the State of Washington and encourage youth and young adults to get involved in their communities. During your alcohol server training you learn the importance of checking valid identification so that you do not serve alcohol to a minor. Providing alcohol to minors is a gross misdemeanor, with a potential penalty of $5,000 and a year in jail. Read RCW 66.44.270. 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. Minors frequenting off-limits area — Misrepresentation of age — Penalty — Classification of licensees. (1) Except as otherwise provided by RCW 66.44.316, 66.44.350, and 66.24.590, it shall be a misdemeanor: (a) To serve or allow to remain in any area classified by the board as off-limits to any person under the age of twenty-one years; (b) For any person under the age of twenty-one years to enter or remain in any area classified as off-limits to such a person, but persons under twenty-one years of age may pass through a restricted area in a facility holding a spirits, beer, and wine private club license; (c) For any person under the age of twenty-one years to represent his or her age as being twenty-one or more years for the purpose of purchasing liquor or securing admission to, or remaining in any area classified by the board as off-limits to such a person. (2) The Washington state liquor control board shall have the power and it shall be its duty to classify licensed premises or portions of licensed premises as off-limits to persons under the age of twenty-one years of age. AACEA provides alcohol server training that promotes responsible alcohol sales and service. Get your Washington alcohol permit online. For more information and to take your class from the comfort of your home 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

Sales to Apparently Intoxicated Persons

It is against the law to sell alcohol to an apparently intoxicated person or allow them to possess alcohol.

It is important to know the signs of intoxication - such as slurred speech, difficulty focusing, and aggressive behavior - when determining if a customer should be served alcohol. A list of signs can be found at here.

Employees should remember that customers may have already had several drinks before coming to their restaurant, so it is important to watch for signs before the first order is placed.

If a customer is showing apparent signs, employees should not serve them and remove any alcohol they have in their possession. While the customer can remain at the restaurant as long as they are not acting disorderly, employees must make sure they don't get alcohol from someone else.

When refusing service, employees can keep the situation calm by remaining polite, tactful and firm. The restaurant should have a policy about what to do after a sale is refused. Possibilities include offering complementary coffee or cab fare.

Conduct violations Restaurants should intervene immediately if they see people arguing or acting aggressively in order to prevent a fight. Customers that fight may not remain at your business.

When determining whether a disorderly conduct violation has occurred, the WSLCB looks at factors such as: * Did the restaurant create an environment that encouraged the behavior? * Did the restaurant allow the disorderly customer to remain at the business? * How did the restaurant respond to the altercation? * If there were injuries, were the police and medical aid called?

Also, owners and employees are not allowed to drink while working. In addition, employees and owners may not be at their restaurant while showing signs of intoxication, whether they are working or not.

Responsible service of alcohol should be your primary concern as a bartender or server. AACEA promotes responsible alcohol service and sales and offers online alcohol server training in Washington. For more information about your alcohol permit visit www.aaccea.com

Smarter Responsible Alcohol Service

In a recent report, we discovered that more and more bars are using QR codes (aka Quick Response codes) to make sure their patrons get home safely. An article on MyCentralJersey.com reports:
...Local bars will be using QR codes to advertise taxi companies to help get [clients] home safely. Young adults will simply use their smart phone to scan the codes on table tents, posters and business cards to easily view a list of taxi companies.
This initiative, adopted by establishments with alcohol service, provides a way for drinkers to get home safely, and still enjoy a drink or two. In a similar measure, Seattle continues to improve it's Seattle Nightlife program aimed at curbing drunk driving by providing safe transportation alternatives. Info on overnight parking is posted on parking meters city wide - offering Pre-Paid parking for the next day, should drivers choose to leave their car parked instead of driving drunk. The program also focuses on making Taxi zones more visible and dependable in parts of the city with concentrated nightlife destinations, and strives to make bus service more dependable and accessible for drinkers after a night out on the town. The Seattle Nightlife initiative is aimed at maintaining public safety, while providing businesses with greater flexibility to adapt to the market demands of residents and visitors. What can you do as an alcohol server? Keep an eye on your patrons and know when enough is enough. Part of responsible alcohol sales & service is being able to read your customers. Not only that, but it's helpful to keep a list of numbers for local taxi services on hand. Most reasonable patrons will thank you for keeping their best interests in mind. Part of becoming a certified bartender is providing responsible alcohol service aimed at reducing drunk driving. America's Alcohol Certification Education Association is committed to teaching future bartenders the basic tenets of responsible alcohol service and sales. For a list of our online alcohol certification classes, please visit www.aacea.com.

Studies Link Socioeconomic Status and Alcohol Consumption

The more income people have, the more educated they are and the higher their social status or class, the more likely they are to drink alcoholic beverages, studies show. An article at Potsdam.edu shows the connections between Socioeconomic Status and Alcohol Consumption. The article states, "Investigators received 2,349 completed mailed questionnaires from adults age 18-76 living in Melbourne. They found that adults of higher socioeconomic position were more likely to consume alcoholic beverages frequently. Those of lower status tended to drink less frequently but in higher quantities on each drinking occasion." Another article from Potsdam states, "Abstention from alcohol in the U.S. is closely associated with social status. The lower the social class, the higher the abstention. And, as is true throughout the world, women are more likely to abstain than are men. "...People choose to abstain from alcohol for many reasons. These include religious reasons, moral objections, abstinent family background, dislike of the taste of alcoholic beverages, fear of a lack of self-control, health reasons including the use of certain medications or pregnancy, the belief that alcohol consumption leads to dependence or alcoholism, legal reasons such as age, and the misperception that even light or moderate drinking is unhealthful even when not contraindicated for medical reasons." At AACEA, we're committed to keeping you informed of news and facts about alcohol consumption and the responsible sales and service of alcohol. AACEAprovides alcohol server training in Washington and Oregon– 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 Debate on Alcohol Bans

Since a ban on cheap fortified beers and wines took effect last year in downtown Spokane, incidents related to public intoxication in the area have dropped. Medical calls for alcohol-related incidents have dropped 47 percent in the area and police responses to alcohol-related incidents have decreased 16 percent. As part of the ban on high-octane beers, the city and state Liquor Control Board agreed last April to establish a mandatory alcohol impact area where liquor licensees would be prohibited from selling 32 low-cost beers and wines for off-premise consumption. It's part of a citywide effort to combat chronic public intoxication. However, the city faces opposition from store owners on these impact bans. Many businesses are concerned that bans in impact areas, rather than citywide bans, will harm businesses who are no longer allowed to sell these fortified drinks. Many say these impact area bans are just pushing the public intoxication problem aside. Business owners say that customers will simply walk a few blocks to buy the products from other businesses, leaving licensees affected by the ban at a disadvantage. Loan Ho, manager at Hai's Mini Market on Sprague Avenue and Lee Street, about two miles east of the downtown core has tried to compromise on the ban, saying, "We try to not sell to people who are drunk... I can tell right away if they've been drinking." Ho says she won't voluntarily pull the products from the shelves, but she takes the city's efforts to reduce public drunkenness into account when selling alcohol. Can you tell if one of your clientele has a had a little too much to drink? 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

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

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

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