To enter, comment on our Facebook Page, or tweet @lenriggs on twitter, and use the hashtag #freealcoholservertraining.
For example, you could say “@lenriggs - I want to become a bartender because I make excellent flaming Dr. Peppers! #freealcoholservertraining” and you’re entered to win. It’s that easy!
The contest will be open until April 25 and if you win, you will experience free mandatory alcohol server training courtesy of Len Riggs and Americas Alcohol Certified Education Association. You can post on both FB and Twitter for 2 contest entries. You also get one entry for sharing our contest with YOUR friends on Twitter and one entry for sharing our contest on Facebook. That’s 4 chances to win – total!
If you need Washington alcohol server training, AACEA provides online alcohol server training courses that you can take from the comfort of your own home. Imagine getting your bartender certification in your pajamas, and heading to work later that day. It's that easy. Find out more at www.aacea.com.
Thanks to Contest Hound for helping us spread the word!
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.
If you need a Class 12 or Class 13 Washington MAST Permit, AACEA Washington makes it easy for you to get certified online. But before you get started, you may be wondering what the difference is between a Class 13 MAST Permit and a Class 12 MAST Permit.
We would be happy to help break this down for you!
Class 13 Washington MAST Permit
If you are between 18-20 years of age you are eligible for a Class 13 MAST Permit which will allow you to perform the following tasks:
Take alcohol orders
Carry alcohol to a customer’s table and pour it into their glass
We found a great piece in the Seattle Times Wine Adviserabout 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 AACEAScholarship to Save Lives Contest. Entries will be accepted until July 1st.
Mandatory alcohol server training and paying close attention when handling alcohol and other beverages stored at the bar can prevent the type of incident we saw in the news this week. Applebee’s Grill & Bar said Monday it would change how drinks are served after a toddler was mistakenly given alcohol instead of juice at one of its restaurants last week. The 15-month-old child was served a trace amount of alcohol Friday at an Applebee’s in Madison Heights, Mich. Police ruled it an accident, saying the child’s cup was filled from a mislabeled bottle at the bar. Archer said Applebee’s was conducting an investigation into the incident. In the meantime, he said the chain would make immediate changes to its procedures for serving apple juice and other non-alcoholic drinks. “We will switch to pouring apple juice only from single-serve containers served at the table. We have already started communicating this new policy within our system and it will be in-place this week,” Archer said. “[Secondly,] we will retrain all servers on our beverage pouring policy, emphasizing that non-alcoholic and alcoholic beverages must be stored in completely separate and identified containers.” The incident at the Detroit-area Applebee’s is not the first time a minor was mistakenly served alcohol at one of the chain’s units. In 2006, a New York City Applebee’s accidentally served a 5-year-old a Long Island iced tea cocktail instead of apple juice. And in June 2007, the Associated Press reported that an Applebee’s unit in Antioch, Calif., accidently served a margarita to a 2-year-old instead of apple juice. Read more. In order to serve alcohol in the State of Washington you must have an alcohol server permit. Online alcohol server training is available at http://www.aacea.com.
Whether you bartend part-time or full-time, it is one of the most lucrative jobs in the hospitality industry. Even when the economy is not in great shape, many people will still go out drinking. As a bartender, you can make decent cash on the spot from tips, but the better bartender you are, the more cash you will make! To be a great bartender, you need to have a great personality. Smile, have a sense of humor, be outgoing, and enjoy your job. These are the things that really make a great bartender. As a bartender, you have a responsibility to not over-serve your guests. Not only does it put your job and the community at risk, but a drunken guest does not equal better tips! BE ATTENTIVE. It is important that you are attentive. Be aware of when your guest is getting low on their drink. Don’t wait until they are finishing the last drop to ask if they want another. The key here is still not to over-serve! BE KNOWLEDGEABLE. It is important that you know how to make a good drink. Be aware of ingredients in a drink in case you have to substitute. Know all of your basic drinks and know your wines! Food pairing is important in any establishment and it is important to know which wine to offer with each item on the menu. BE ABLE TO MULTI-TASK. Remember that you are in customer service. Multi-tasking is key. Being able to take someone's drink order while giving change to someone else is efficient and saves you time. KNOW YOUR REGULARS. At the minimum, know people's first name. If a customer comes in and sits at the bar on a regular basis, you should learn his name, his drink, his job, and his spouse's name. Be attentive to his needs and take the time to talk to him or her. KNOW THE LAW! You play an important role in keeping your guests safe by selling alcohol responsibly and ensuring liquor laws are followed. It is crucial to check IDs carefully, watch for signs of intoxication and create an environment that discourages disorderly behavior. AACEAprovides alcohol server training which promotes responsible service and sales of alcohol. To get your alcohol servers permit in Washington visit www.aacea.com
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. 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 AACEAScholarship to Save Lives Contest. Entries will be accepted until July 1st.
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!
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.
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. 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.
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.
There's a new DUI crackdown initiative, as many States are starting to crack down on boating under the influence. From USA Today's Larry Copeland:
As the summer boating season enters full swing, states are moving to curtail a peril on the water - boating while intoxicated. Alcohol is the leading contributing factor in fatal boating accidents involving the USA's 12.4 million registered boats, the U.S. Coast Guard says. There were 126 fatalities and 293 injuries in 330 alcohol-related boating accidents in the USA in 2010. "It's starting to get recognized that boating while intoxicated is just as dangerous as driving while intoxicated," says Lt. Cody Jones, a game warden for the marine enforcement section of Texas Parks and Wildlife Department. "You're in a 1-ton vehicle, but this vehicle doesn't have brakes, and there's no lane of traffic or stop sign to direct you." He and other experts say that many recreational boaters don't realize that stress factors associated with boating - such as heat, direct sunlight, vibration, wind and noise - magnify the effects of alcohol. "Alcohol has more of an impact out there," says Maj. Chris Huebner, North Carolina's state boating safety coordinator. "It can take as little as one-third the alcohol on the water as on land to be impaired." Danger on water The Lexington, Ky.-based National Association of State Boating Law Administrators is pushing for a national marine field sobriety test standard that would enable patrol officers to test boaters while they're seated. Other action: ..Starting July 1, the legal blood alcohol level of someone operating a boat in Iowa will be lowered from .10% to .08%. ..Oklahoma also lowered its legal blood alcohol level for boaters from .10% to .08%. ..North Carolina launched "On the Road or On the Water," the first statewide joint effort by police agencies to combat both driving and boating under the influence. ..Texas uses "no refusal" weekends, during which on-site judges work with police to issue search warrants to draw blood from suspects under investigation for boating or driving drunk who refuse a breath test. ..New York's state Senate passed a bill to change a law that allows someone convicted of boating under the influence to be considered a first-time offender even if they had a prior conviction for driving a motor vehicle under the influence.
Many people are not aware that in Washington State "Boating Under the Influence" is actually a criminal misdemeanor offense. The charge of Boating Under the Influence is actually called "Operation of a Vessel Under the Influence of Intoxicating Liquor"and is governed by Revised Code of Washington RCW 79A.60.040. Our students at AACEA are the first line of defense against drunk driving (and drunk boating).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 Washingtonvisit 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 AACEAScholarship to Save Lives Contest. Entries will be accepted until July 1st.
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!
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.
The 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 CocktailIngredients: 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 AACEAScholarship to Save Lives Contest. Entries will be accepted until July 1st.
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 AACEAScholarship 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 email@example.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."
As part of our initiative to drive responsible alcohol sales, and provide certified alcohol servers with information in the industry, we've been following a new proposal that will extend alcohol service past 2:00 a.m. Washington state law says that alcohol cannot be sold past 2:00 a.m., but soon local governments may be able to change that time, according to a new proposal from Seattle's Mayor and City Council. The proposal would allow local governments to decide what time bars should stop selling alcohol. The hours would allow establishments to sell alcohol between 2 a.m. and 6 a.m. at their discretion. The proposal's advocates say the change would help the city’s nightlife industry, and argue there are public safety merits to not closing bars at the same time - which puts a high volume of drunk drivers on the roads all at once. However, some owners say they don't want later hours because nothing good happens after 2:00 a.m. Federal Way Police Chief Brian Wilson warned, "There could be higher levels of intoxication associated with longer hours of operation, more drunk drivers on the road during peak early morning commute times, and greater demand for law enforcement services over that extended period of time." Many opponents say that changing this law will cause a burden on law enforcement due to limited department staffing during those hours. What does this mean for staff with a class 12 permit? It would potentially mean longer shifts, and more sales. It could mean more tips - but not necessarily better tips. It will require MAST permit holders to be more vigilant about not overserving customers and about making sure their clients have access to transportation if they've been drinking. To get your liquor permit, take our online alcohol server training from the comfort of your own home. Visit www.aacea.com for more information.
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