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AACEA Washington: Class 12 And Class 13 MAST Permit Replacements & Upgrades

Replacing Your MAST Permit:

Unfortunately, it can be way too easy to lose, wash, or otherwise damage your MAST Permit to the point of being unrecognizable. Even though MAST Permits are made out of a thick paper, it’s still paper and is consequentially vulnerable against the elements. MAST Permit tragedies happen fairly often, so please don’t beat yourself up about it if you have fallen victim.

Lucky for you, we are happy to offer replacement permits! The only catch is we can only replace permits for students who took our Online MAST Permit Program and received their MAST Permit from us. (Sorry, we don’t make the rules!)

AACEA Washington: MAST Permit Helpful Info & FAQs

If you’re in the market for a Class 12 MAST Permit or a Class 13 MAST Permit you may have some questions, so we thought we would put a list of some FAQs together for you! If you don’t give a hoot about the FAQs and just want to get your Online MAST Training taken care of, you are welcome to do that too!

For those of you who are still with us, check out some helpful FAQ answers below:

Do I really have to get a MAST Permit? If you serve, mix, or sell alcohol in Washington State, then yes you do. We know it’s not ideal and we know it sucks to have to spend your free time taking a "boring" course about alcohol laws, BUT we promise our course isn’t so bad. Our founder was a stand-up comedian back in the day, so you can bet there is some humor in our MAST course which will hopefully make it a little more enjoyable for you!

Fiiiiiine, I’ll take the course. I just got hired, when do I have to get my MAST Permit?In Washington State you need to take a MAST Permit Course within 60 days of your hire date.

Be the Best Server You Can Be and Provide Responsible Alcohol Service

Responsible service of alcohol is just one aspect of the job in the hospitality industry. What does it take to be a really good server? In order to be a successful server, you have to have a good memory and be able to think fast. Having a positive attitude is key in dealing with the ups and downs of the restaurant business. Dealing with the kitchen and sometimes impatient guests, requires you to be engaging, accommodating and professional. But first things first, learn the menu and learn it fast! When guests ask questions you want to have a knowledgeable answer ready. By knowing your menu you will quickly be able to identify opportunities to up sell and therefore increase your check average.
  • 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
Most importantly, know the signs of intoxication and how to deal with kindly and properly cutting a guest off. Get your manager involved and stay cool. 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.

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!

Do Hangover Cures Work?

At America’s Alcohol Certified Education Association, we provide alcohol server classes for servers and bartenders to get their Class 12 permit in Washington. We are also committed to providing information that promotes responsible alcohol service.

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There are many folk cures that are supposed to help cure hangovers, and often these "cures" are designed to help replenish the vitamins and liquid you lost over night. Try all the cures you'd like - exercise, greasy food, juice - there really is no true cure for a hangover, but there are things drinkers can do to avoid having a hangover, and things drinkers can do to make themselves feel better afterwords.
  • Get hydrated: Before drinking, hydrate with both clear water and sports drinks that contain sugar and important minerals and salts.
  • Don't drink on an empty stomach: Before drinking, eat fat-containing foods and foods with high carbohydrate content. These ingredients slow absorption of alcohol in the stomach.
  • Avoid sugars: Sugar increases the speed of alcohol absorption.
  • Drink slowly: Sip the drink, and try to minimize the amount of total intake.
  • For those who get headaches right after drinking: Drink "headache-safe" beverages, such as white wine and light or clear-colored liquors.
  • Have an Ibuprofen: To prevent the effects of the hangover, you may be able to take anti-inflammation agents before drinking.
  • If soon-after or hangover headaches occur: Take an anti-inflammatory agent like Ibuprofen (you must wait several hours if you took one in advance of drinking) or an anti-migraine agent if you have them available.
  • Rehydrate: Drink water and sports drinks after your night out on the town. Avoid narcotic-containing painkillers or any ingredient containing acetaminophen (aka Tylenol). Alcohol can make those drugs deadly, and acetaminophen-containing products may cause serious liver damage when mixed with alcohol, which can sometimes be fatal.
  • Get a little exercise: A low-impact, or easy exercise may help boost your mood by releasing endorphins that are being suppressed by your hangover. A little light exercise can help alleviate that. Just make sure you're continuing to hydrate, since exercise and dehydration can cause serious problems.
While there's no one cure for a hangover besides rehydration, time and rest, the above tips may make your hangover hurt less. Another tip is to ask your bartender for a glass of water when you order an alcoholic beverage and space each drink out with a glass of water in between.

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To get your Mandatory Alcohol Server Training certification from the comfort of your own home, or to find out more about our bartending school in Washington, visit www.aacea.com.

Glass Shapes Confuse Even Experienced Bartenders

According to a recently published study in the British Medical Journal (BMJ), many people misjudge volume based on the shape of the container into which it is poured. This phenomenon, often referred to as "portion distortion," specifically relates to the unintentional pouring of more alcohol into a short, wide glass than into a tall, thin glass. In some instances a cocktail in a short, wide glass contained as much as a quarter more alcohol than the pourer intended. The BMJ study investigated whether training and experience could correct this tendency by comparing the pouring habits of a group of students and a group of experienced bartenders. All participants were asked to pour 11/2-ounce shots from a bottle into one of two types of glasses: short and wide and tall and slender. The students poured 30 percent more into the short glasses than the tall glasses. The experienced bartenders also overpoured, placing 20 percent more alcohol into the short glasses than the tall glasses. AACEAprovides alcohol server training which promotes responsible service and sales of alcohol. 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!

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

Starbucks Adds Alcohol to its Menu

After experimenting with adding Alcohol to the menu in 6 of it's West Coast stores, coffee giant, Starbucks is looking to add wine and beer to the menus of 25 different stores nationwide. Starbucks has 10700 cafés at this time - they are not considering adding wine and beer to the entire chain. At the six stores that now sell alcohol in Seattle and Portland, beer is $5 and glasses of wine are $7 - $9. What does this mean for the Starbucks staff? Because Washington and Oregon both require mandatory alcohol server training for anyone who works in a licensed establishment - meaning an establishment that is licensed to sell and/or serve alcohol on the premises. This requirement means that Starbucks employees who work in locations that sell beer and wine will need to complete mandatory alcohol server training to carry a valid alcohol server permit. It also means the coffee company is looking to add more small plates to the food menu, to help entice people to come, stay, and relax. Servers in locations that serve alcohol may expect more customers with food requests, more late-night customers, and a somewhat different client base. As always, servers will need to be aware of their client base - especially on the lookout for underage drinking and anybody who seems intoxicated. To get your online alcohol server training from the comfort of your own home, visit www.aacea.com.

Tips to Become a Better Bartender

There are a lot of things you can do to become a bartending pro - for example, you'll need to obtain your Washington alcohol server permit. But besides that, we have a few tips for the beginner to help you become a pro! Keep your bar well stocked. You can't make a drink if you don't have all the ingredients, and it's very likely that you won't have much time to walk away from the bar to grab a back-stocked bottle. Don't have an item/drink/liquor in stock? If you say you're out of something, it could sound like your bar manager is disorganized, or didn't properly order stock for your bar. If you say you're "sold out" of something, it must be a popular item. Keep your bar tidy. Cleaning up the tools you've used to make a drink is part of making the drink, so get in the habit of rinsing out your shaker/strainer/blender when you're done using it so you don't have to do it prior to making the next drink. When you've got a list of drinks to make, pick up that bottle only once! Line up your glasses on the bar, ice the ones that need to be cold, and pour all the vodka you'll need for this set of orders so that you don't have to keep going back to get that bottle. It's more efficient to make multiple drinks at a time in this method than pouring drinks one at a time. Don't over-fill your glasses. Many certified bartenders know that you need to allow around a quarter-inch of room at the top of a glass to avoid spills and messes. If you leave a little bit of room at the top of the glass, your guests won't have to sip off the top to be able to take their drink from the bar to their table. Keep your head up, your eyes open, your ears open and be alert as much as possible. You'll need to be aware of everything that happens around you. Watch out for drinks that may need refills, suspicious activity, or guests who need their ID checked. Use both hands. The best bartenders have learned to be somewhat ambidextrous. Many bartenders can walk behind any bar and be a great bartender regardless of the venue. Often, it's just a matter of learning the way the register works, and where everything is. Learning these tips and tricks are a way to become a better bartender. Alcohol servers learn tips like these and more at our online alcohol classes. If you need your Class 12 permit in Washington, take one of our Washington alcohol certification classes. Visit AACEA.com for more information.

What can having your MAST permit do for you?

Anyone who serves alcohol needs a MAST permit; it does stand for Mandatory Alcohol Server Training after all. But did you know that even ID checkers have MAST permits? And also, that you need a MAST permit if you're helping out by serving the wine at someone's banquet event, or wedding dinner? There are two kinds of MAST permit; the Class 12 Mixologist permit and the Class 13 Servers permit. A Class 13 Servers permit will allow you to take and serve alcohol orders, and pour it into a customer's glass at the table, but not to draw wine or beer from a tap, or mix drinks. If you're between 18 and 21, this is the permit to apply for. A Class 12 Mixologist permit allows you to do everything someone with a Class 13 permit can do, but also draw beer and wine from a tap, mix drinks and manage an establishment. You can upgrade your permit when you turn 21 by taking the appropriate course. At Americas Alcohol Certified Education Association, we offer upgrades and renewals - so whether you need to upgrade to a Class-12 permit, or simply need to get your yearly renewal, we can help! MAST permits are good for 5 years, which means that you'll suddenly be popular at all of your friends' weddings and events as someone they can call on to help out serving the celebratory champagne! Of course, it also means you'll be an easy hire for any bars looking for staff; they don't have to wait for you to get your permit and you've already shown that you're dedicated to the world of bartending. Get your Washington alcohol permit with AACEA.com and start practicing your champagne towers for all those summer weddings!

When Enough is Enough

We've lost so many lives recently to addictions - especially alcohol addictions. With headlines decrying car crashes and binge drinking, and newspapers talking about the dangers of mixing drinks with medication, some may start to ask how to prevent these type of events. And accusations start flying at the bartenders that continue to serve and over-serve these clientele, who quickly become a danger to themselves and others. At AACEA we educate alcohol servers on how to serve alcohol responsibly and how to become a better bartender. We feel it's important to look at these cases of driving under the influence, and assess where we can do better. Our students at AACEA are the first line of defense against drunk driving. As an article on the Ryan Dunn incident suggests,
Bartenders across the country face the same challenges all the time. Whenever a person is in a car accident, especially a fatal one, it is natural for family and friends to want to point fingers, and police typically investigate the bartender to see if anyone was selling to an openly drunk customer. “We often get the question of what should bartenders do,” Sgt. Wayne Bush of the Pennsylvania State Police Bureau of Liquor Control Enforcement says. “First, don’t serve a person to that point — shut them off. If they slur their words, stand and are wobbly, hold on to the bar, are nodding off or have trouble getting money out of their wallet, they’ve had enough. Don’t wait for them to puke on the floor or to pick a fight. That’s too late.” In the case of more experienced drinkers however, it isn’t that easy. “The bartender and wait staff have the obligation not to serve someone who is visibly intoxicated,” Bush said. “What they have to realize is that someone can be drinking and not appear to be intoxicated because the last drinks haven’t hit his system. It all depends on the person; someone who is a regular drinker will be able to drink more.” To make things more difficult, some people won’t take no for an answer. Someone who is cut off from a bartender can easily go to a table of strangers and beg a drink from them.
When dealing with experienced drinkers, it can be difficult to tell when to stop serving. You might be tipped off by either excessively loud or excessively withdrawn behavior. Your customer may not be able to completely focus on the task at hand, or may lose a little hand-eye coordination. You may be able to tell by rambling conversation or offensive language. Part of being a good bartender is knowing your clientele and being able to quickly spot those who may be under the influence. AACEAprovides alcohol server training which promotes responsible service and sales of alcohol. AACEAis 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.

Woodinville Driver Breaks State Blood Alcohol Content Record

A former Seattle police officer, Deana F. Jarrett, of Woodinville, was charged last month with driving under the influence with the highest blood-alcohol reading ever recorded by a Washington state driver. Jarrett's blood alcohol level was 0.47 percent, which is almost 6 times higher than the legal .08 percent blood alcohol level limit. A blood-alcohol level above 0.40 percent is potentially lethal - "Most people black out at between 0.35 and higher," said Detective Tim Gately of the Redmond Police Department. Jarrett is approximately 5 feet 5 inches and 130 to 140 pounds — it would take about a fifth of liquor, 25.6 ounces, in a short period of time, to reach that blood-alcohol level. Five empty four-ounce plastic bottles of vodka and two empty 12-ounce cans of beer were found on the front passenger seat, according to a trooper's report. Washington State Patrol maintains records on all individuals who submit to a breath test in Washington. According to state records, thirty-five of the approximately 356,000 breath tests given since 1998 have registered above 0.40 percent. An average of 42,000 to 45,000 breathalyzer tests are given each year by all law-enforcement agencies in the state. Until now, no one had registered over 0.45 percent on a breath test in Washington. 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 visit www.aaccea.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.

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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