washington alcohol server training - AACEA
Consumption of alcohol hit a 25-year high in 2010, when 67% of Americans reported drinking alcoholic beverages, according to a Gallup poll. That's a level unseen since the late 1970s, when 71% of Americans said they drank.It's interesting to note:
Americans drank more wine than ever last year, 2.3 gallons apiece. That's up 35% since 1994. Spirits climbed 18% to 1.5 gallons per person for the same period, while beer intake dropped 7% to 20.7 gallons, says the Beer Institute.What does the increase in alcohol consumption mean for certified alcohol servers? 1. Your establishment may be busier! Due to economic downturn, many people are looking for ways to blow off steam, or to get some valuable socialization time if they've been recently laid off. This might translate to an increase in customers who are looking for a cheap drink. 2. You may see an increase in intoxicated customers. Americans are consuming more alcohol on a whole - and more alcohol generally means more intoxication. It's important to have tactics for dealing with intoxicated customers and it's important to know when to say no. 3. You may see an increase in attempts at underage drinking. It's best to scrutinize scenarios in which you think your patron may be underage. It helps to familiarize yourself with local drivers' licenses and to adopt a policy for dealing with underage drinking. If you're looking to become a certified alcohol server and take online alcohol certification classes to get your Washington Server Permit or your Oregon server's permit, visit www.aacea.com. Each month, we raffle off $100 to a lucky student - put your name in the hat today by signing up for your mandatory alcohol server training with America's Alcohol Certified Education Association.
"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.
- 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
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.
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 firstname.lastname@example.org.
Need an example? Here's a Sample Entry From 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.
"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."
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.