responsible alcohol service - AACEA
The youngsters were surveyed on what big movies they had seen, whether they drank alcohol or owned merchandise with a liquor brand on it, and were also asked questions about their personality, school and home life. ...The researchers then measured the amount of exposure to alcohol in movies, determined by a character's actual or implied consumption of a drink or purchase of it.High exposure to alcohol consumption in films was ranked as the third biggest factor in the onset of drinking and the fourth biggest factor in the progression to binge drinking. 61% of Hollywood movies use some kind of product placement. Though producers are not allowed to use tobacco placements, they face no restrictions on product placement when it comes to alcohol. Alcohol consumption and branding in movies is mainly presented in positive sitiuations, with no negative affects, "which consolidates both the adolescent's identify as a drink and brand allegiance" the study warns. The best line of defense in underage drinking, for now, falls to alcohol servers. Many states require alcohol servers permits, which include training on how to spot fake ID's and curb underage drinking. To get your Washington State alcohol servers permit, take one of our online alcohol classes to become certified. Find out more at www.aacea.com.
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:
... 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.
“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.
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.
- Learn your guests’ names and use them
- Anticipate their needs and be there when you are needed
- Remove plates, glasses and other used items promptly
- Learn your wines and know what to offer with each menu item
"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.
AACEA promotes responsible alcohol sales and service. 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.
Underage drinking is illegal and destructive. The WSLCB has launched a campaign to raise awareness about the many excuses people, particularly some parents, use to perpetuate the myth that it's socially acceptable for those under 21 years old to drink beverage alcohol, whether it be liquor, wine, or beer. Adults must accept responsibility for preventing youth access to alcohol.
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.
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.
"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.
With the holiday season in full swing, we've been to more than one holiday party featuring alcohol. At AACEA, we love a good holiday party just as much as the next – but we want to emphasize how important it is to have a safe holiday season. AACEA’s certified bartenders gain valuable experience like cutting off 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 servers permit, visit www.aacea.com.
UC Davis reports that one of the unfortunate consequences of the holiday season is a sharp increase in alcohol-related accidents and deaths. "Many partygoers don't drink often, leaving them with low tolerance and more vulnerability to alcohol's effects. At the other extreme are problem drinkers who find plenty of social occasions to drink and may feel less inhibited at parties where alcohol is liberally served," their report says.
Statistics show that during Christmas and New Year’s, 2-3 times more people die in alcohol-related crashes than during comparable periods the rest of the year. 40% of traffic fatalities during these holidays involve a driver who is alcohol-impaired, compared to 28% for the rest of December.
What many drinkers don't realize is that the effects of alcohol on critical motor skills happen LONG before the effects of intoxication are visible. The sedative effects of alcohol can also become a problem - from lack of focus to nodding off at the wheel. Driving at night only increases this effect. Driving abilities may even be impaired the next day, when any alcohol remaining in the system, or the headache and disorientation associated with hangovers, contributes to feelings of sluggishness, even though the person no longer feels drunk.
The biggest issue many drinkers forget is that the only sobriety cure is time. Because people are so different, it is difficult to give specific advice about drinking, but certain facts are clear—there’s no way to speed up the brain’s recovery from alcohol and no way to make good decisions when you are drinking too much, too fast.
This holiday season, be responsible with alcohol. If you drink, pace yourself. Have “drink spacers”—make every other drink a nonalcoholic one. Know what constitutes a standard drink and have no more than one per hour. Remember that a designated driver is someone who hasn’t had any alcohol, not simply the person in your group who drank the least.
Our mandatory alcohol server training teaches alcohol servers how much alcohol constitutes a drink, how to spot inebriated customers, and how to diffuse customers who've had too much. AACEA is also committed to ensuring everyone has a safe holiday season by reminding you to drink responsibly. Happy Holidays from AACEA!