{"appState":{"pageLoadApiCallsStatus":true},"articleState":{"article":{"headers":{"creationTime":"2016-03-26T11:25:37+00:00","modifiedTime":"2016-03-26T11:25:37+00:00","timestamp":"2022-06-22T19:20:33+00:00"},"data":{"breadcrumbs":[{"name":"Business, Careers, & Money","_links":{"self":"https://dummies-api.dummies.com/v2/categories/34224"},"slug":"business-careers-money","categoryId":34224},{"name":"Careers","_links":{"self":"https://dummies-api.dummies.com/v2/categories/34256"},"slug":"careers","categoryId":34256},{"name":"Hospitality Careers","_links":{"self":"https://dummies-api.dummies.com/v2/categories/34263"},"slug":"hospitality-careers","categoryId":34263}],"title":"How to Handle Intoxicated Patrons in Your Bar","strippedTitle":"how to handle intoxicated patrons in your bar","slug":"how-to-handle-intoxicated-patrons-in-your-bar","canonicalUrl":"","seo":{"metaDescription":"In a bar, preventing intoxication is everyone’s responsibility. All front of the house (FOH) employees should feel responsible and accountable to check IDs, wat","noIndex":0,"noFollow":0},"content":"<p>In a bar, preventing intoxication is everyone’s responsibility. All front of the house (FOH) employees should feel responsible and accountable to check IDs, watch for signs of intoxication, and prevent drunk driving. Individual staff members may be added to any lawsuits filed against the bar if they were involved in serving a patron who was harmed or harmed another as a result of drinking. </p>\n<p>People who don’t practice responsible alcohol service can face criminal charges and civil-court battles, resulting in fines and possibly jail time. This is serious!</p>\n<p>Because the liability for serving alcohol is so high, it is really recommended that you get focused training in responsible service standards. In some states, your insurance company may give you a discount if your employees are certified.</p>\n<p>Here are a few resources to help you:</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\">In addition to standard ServSafe food safety training, the National Restaurant Association has a program for responsible alcohol service called <a href=\"http://www.servsafe.com/\">ServSafe Alcohol</a>. You can get training for yourself or your staff in a classroom or online.</p>\n </li>\n <li><p class=\"first-para\"><a href=\"http://www.gettips.com/\">TIPS</a> certification is another option for learning to practice responsible, yet customer-friendly, alcohol service. TIPS stands for Training for Intervention ProcedureS, and the organization teaches bar and restaurant employees how to prevent intoxication, underage drinking, and drunk driving. They offer focused training for bars, casinos, restaurants, and even liquor stores. </p>\n<p class=\"child-para\">If TIPS doesn’t offer workshops in your area, you can sign up for online training with your state’s beverage license association.</p>\n </li>\n <li><p class=\"first-para\">In some states, your bartenders may be required to get a bartending license or certificate. The classes leading up to the certification include some information about handling intoxicated patrons. Check with the local licensing agency for a syllabus of what’s covered and what’s not.</p>\n </li>\n</ul>\n<h2 id=\"tab1\" >How to watch for signs of intoxication in bars</h2>\n<p>There’s no magic formula for how much a person can drink before he’s intoxicated. Sure, guidelines based on gender, height, and weight have been established, but they’re just guidelines. Many things (such as food, medication, sleep, and so on) can affect how people process alcohol. So, as a bar owner, you have to resort to the tried-and-(mostly)-true method of observing your patrons.</p>\n<p>Here are the most common signs of intoxication to help you identify potentially intoxicated patrons, but for the most part, you need to use common sense and judgment to determine who’s had too much to drink. The Cheat Sheet at <a href=\"https://www.dummies.com/cheatsheet/runningabar\">Dummies.com</a> includes a more-extensive list of behaviors.</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\">Loud speech</p>\n </li>\n <li><p class=\"first-para\">Ordering drinks rapidly</p>\n </li>\n <li><p class=\"first-para\">Slurred speech</p>\n </li>\n <li><p class=\"first-para\">Stumbling</p>\n </li>\n <li><p class=\"first-para\">Spilling drinks or missing their own mouth when drinking</p>\n </li>\n <li><p class=\"first-para\">Aggressive behavior</p>\n </li>\n</ul>\n<p>Always look out for the very quiet customer who just sits there and drinks. Sometimes he’s the most dangerous, and he may explode.</p>\n<p class=\"Warning\">Many people who don’t exhibit the common signs of intoxication may, in fact, be legally intoxicated. You must know the laws in your area, monitor your staff members, and execute good judgment to serve your clientele and your community safely.</p>\n<h2 id=\"tab2\" >How to intervene with a potentially intoxicated patron in bars</h2>\n<p>No one likes to be told she’s drunk. Before you totally cut off a patron, consider slowing down alcohol service to the patron.</p>\n<p class=\"Tip\">If a server or bartender is taking steps to slow down service to a patron, make sure he includes you or another manager in the loop. The manager needs to begin keeping a close eye on the situation to decide the appropriate next steps.</p>\n<p>Here are some ideas for slowing down service:</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\">Offer the person some food. Food can slow down the absorption of alcohol.</p>\n </li>\n <li><p class=\"first-para\">Remove an empty glass or bottle before coming back with the next one.</p>\n </li>\n <li><p class=\"first-para\">Make yourself scarce. Obviously you don’t want to avoid the person, but a bartender or server can find ways to take a little longer to make or serve a cocktail when necessary. Great excuses include “They’re changing the keg” or “We have to grab [fill in the blank] in the back” or “He’s restocking the cooler.” Any reasonable excuse is usually accepted.</p>\n </li>\n <li><p class=\"first-para\">Coach your staff to offer water or nonalcoholic beverages and say, “Let’s slow down a bit.”</p>\n </li>\n</ul>\n<h2 id=\"tab3\" >How to cut off service entirely in bars</h2>\n<p>If your bartender or server has just a slight feeling that the customer has been overserved, she should call the manager. Always get the manager involved before service is stopped. Managers should have experience in handling what could be an explosive situation. Also, the manager can bring a level of objectivity to the situation. </p>\n<p>A customer may not think that a “lowly” employee, especially a server, has the authority to cut him off. A customer is more apt to show a manager some level of respect. Definitely let the manager make the final call and have the awkward conversation with the patron.</p>\n<p>Keep these tips in mind when refusing service to a customer:</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\"><b>Don’t cut anyone off in front of others.</b> The manager should invite the person to the office or pull him aside to break the news. Keep it factual, not accusatory: “I think you should call it a night.”</p>\n </li>\n <li><p class=\"first-para\"><b>Quietly give the person’s friends the same information.</b> Tell whoever the person is with that you’re not serving that customer anymore. Don’t get into any negotiation about it.</p>\n </li>\n <li><p class=\"first-para\"><b>Make sure the patron has a ride home.</b> If he doesn’t, call a cab and make sure he gets into it.</p>\n </li>\n <li><p class=\"first-para\"><b>Don’t make a big deal out of cutting someone off, but be firm.</b> Say, “Your last call has come early.” And last call is last call, after all.</p>\n </li>\n</ul>\n<p class=\"Remember\">Only cut a customer off away from other customers, even her friends. <i>Always.</i> Be discreet; avoid embarrassment. Stop the drinking before it gets to be a big deal. Only if the customer won’t cooperate should you walk away and refuse to serve her. </p>\n<p class=\"Tip\">If you’re having trouble cutting a person off, consider offering to pay for the person’s drinks, as long as he leaves immediately. Make sure the patron has a way home, either in the form of a cab or a friend. If someone who’s been drinking gets into a car accident after leaving your bar, you can be held legally responsible if you or your employees have overserved him.</p>","description":"<p>In a bar, preventing intoxication is everyone’s responsibility. All front of the house (FOH) employees should feel responsible and accountable to check IDs, watch for signs of intoxication, and prevent drunk driving. Individual staff members may be added to any lawsuits filed against the bar if they were involved in serving a patron who was harmed or harmed another as a result of drinking. </p>\n<p>People who don’t practice responsible alcohol service can face criminal charges and civil-court battles, resulting in fines and possibly jail time. This is serious!</p>\n<p>Because the liability for serving alcohol is so high, it is really recommended that you get focused training in responsible service standards. In some states, your insurance company may give you a discount if your employees are certified.</p>\n<p>Here are a few resources to help you:</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\">In addition to standard ServSafe food safety training, the National Restaurant Association has a program for responsible alcohol service called <a href=\"http://www.servsafe.com/\">ServSafe Alcohol</a>. You can get training for yourself or your staff in a classroom or online.</p>\n </li>\n <li><p class=\"first-para\"><a href=\"http://www.gettips.com/\">TIPS</a> certification is another option for learning to practice responsible, yet customer-friendly, alcohol service. TIPS stands for Training for Intervention ProcedureS, and the organization teaches bar and restaurant employees how to prevent intoxication, underage drinking, and drunk driving. They offer focused training for bars, casinos, restaurants, and even liquor stores. </p>\n<p class=\"child-para\">If TIPS doesn’t offer workshops in your area, you can sign up for online training with your state’s beverage license association.</p>\n </li>\n <li><p class=\"first-para\">In some states, your bartenders may be required to get a bartending license or certificate. The classes leading up to the certification include some information about handling intoxicated patrons. Check with the local licensing agency for a syllabus of what’s covered and what’s not.</p>\n </li>\n</ul>\n<h2 id=\"tab1\" >How to watch for signs of intoxication in bars</h2>\n<p>There’s no magic formula for how much a person can drink before he’s intoxicated. Sure, guidelines based on gender, height, and weight have been established, but they’re just guidelines. Many things (such as food, medication, sleep, and so on) can affect how people process alcohol. So, as a bar owner, you have to resort to the tried-and-(mostly)-true method of observing your patrons.</p>\n<p>Here are the most common signs of intoxication to help you identify potentially intoxicated patrons, but for the most part, you need to use common sense and judgment to determine who’s had too much to drink. The Cheat Sheet at <a href=\"https://www.dummies.com/cheatsheet/runningabar\">Dummies.com</a> includes a more-extensive list of behaviors.</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\">Loud speech</p>\n </li>\n <li><p class=\"first-para\">Ordering drinks rapidly</p>\n </li>\n <li><p class=\"first-para\">Slurred speech</p>\n </li>\n <li><p class=\"first-para\">Stumbling</p>\n </li>\n <li><p class=\"first-para\">Spilling drinks or missing their own mouth when drinking</p>\n </li>\n <li><p class=\"first-para\">Aggressive behavior</p>\n </li>\n</ul>\n<p>Always look out for the very quiet customer who just sits there and drinks. Sometimes he’s the most dangerous, and he may explode.</p>\n<p class=\"Warning\">Many people who don’t exhibit the common signs of intoxication may, in fact, be legally intoxicated. You must know the laws in your area, monitor your staff members, and execute good judgment to serve your clientele and your community safely.</p>\n<h2 id=\"tab2\" >How to intervene with a potentially intoxicated patron in bars</h2>\n<p>No one likes to be told she’s drunk. Before you totally cut off a patron, consider slowing down alcohol service to the patron.</p>\n<p class=\"Tip\">If a server or bartender is taking steps to slow down service to a patron, make sure he includes you or another manager in the loop. The manager needs to begin keeping a close eye on the situation to decide the appropriate next steps.</p>\n<p>Here are some ideas for slowing down service:</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\">Offer the person some food. Food can slow down the absorption of alcohol.</p>\n </li>\n <li><p class=\"first-para\">Remove an empty glass or bottle before coming back with the next one.</p>\n </li>\n <li><p class=\"first-para\">Make yourself scarce. Obviously you don’t want to avoid the person, but a bartender or server can find ways to take a little longer to make or serve a cocktail when necessary. Great excuses include “They’re changing the keg” or “We have to grab [fill in the blank] in the back” or “He’s restocking the cooler.” Any reasonable excuse is usually accepted.</p>\n </li>\n <li><p class=\"first-para\">Coach your staff to offer water or nonalcoholic beverages and say, “Let’s slow down a bit.”</p>\n </li>\n</ul>\n<h2 id=\"tab3\" >How to cut off service entirely in bars</h2>\n<p>If your bartender or server has just a slight feeling that the customer has been overserved, she should call the manager. Always get the manager involved before service is stopped. Managers should have experience in handling what could be an explosive situation. Also, the manager can bring a level of objectivity to the situation. </p>\n<p>A customer may not think that a “lowly” employee, especially a server, has the authority to cut him off. A customer is more apt to show a manager some level of respect. Definitely let the manager make the final call and have the awkward conversation with the patron.</p>\n<p>Keep these tips in mind when refusing service to a customer:</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\"><b>Don’t cut anyone off in front of others.</b> The manager should invite the person to the office or pull him aside to break the news. Keep it factual, not accusatory: “I think you should call it a night.”</p>\n </li>\n <li><p class=\"first-para\"><b>Quietly give the person’s friends the same information.</b> Tell whoever the person is with that you’re not serving that customer anymore. Don’t get into any negotiation about it.</p>\n </li>\n <li><p class=\"first-para\"><b>Make sure the patron has a ride home.</b> If he doesn’t, call a cab and make sure he gets into it.</p>\n </li>\n <li><p class=\"first-para\"><b>Don’t make a big deal out of cutting someone off, but be firm.</b> Say, “Your last call has come early.” And last call is last call, after all.</p>\n </li>\n</ul>\n<p class=\"Remember\">Only cut a customer off away from other customers, even her friends. <i>Always.</i> Be discreet; avoid embarrassment. Stop the drinking before it gets to be a big deal. Only if the customer won’t cooperate should you walk away and refuse to serve her. </p>\n<p class=\"Tip\">If you’re having trouble cutting a person off, consider offering to pay for the person’s drinks, as long as he leaves immediately. Make sure the patron has a way home, either in the form of a cab or a friend. If someone who’s been drinking gets into a car accident after leaving your bar, you can be held legally responsible if you or your employees have overserved him.</p>","blurb":"","authors":[{"authorId":9004,"name":"Ray Foley","slug":"ray-foley","description":" <p><b>Ray Foley</b> is the founder and editor of <i>BARTENDER Magazine</i>. A consultant to some of the United States’ top distillers and importers, he is responsible for creating and naming new drinks for the liquor industry.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9004"}},{"authorId":9367,"name":"Heather Dismore","slug":"heather-dismore","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be “two gringas from the Midwest,” but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late ’70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Café, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family’s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook’s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan’s Feast: The Best of Yan Can Cook, Martin Yan’s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon Appétit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and “eating her way” through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9367"}}],"primaryCategoryTaxonomy":{"categoryId":34263,"title":"Hospitality Careers","slug":"hospitality-careers","_links":{"self":"https://dummies-api.dummies.com/v2/categories/34263"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[{"label":"How to watch for signs of intoxication in bars","target":"#tab1"},{"label":"How to intervene with a potentially intoxicated patron in bars","target":"#tab2"},{"label":"How to cut off service entirely in bars","target":"#tab3"}],"relatedArticles":{"fromBook":[{"articleId":207719,"title":"Running a Bar For Dummies Cheat Sheet","slug":"running-a-bar-for-dummies-cheat-sheet","categoryList":["business-careers-money","careers","hospitality-careers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/207719"}},{"articleId":154625,"title":"10 Mobile Apps for Bar Owners","slug":"10-mobile-apps-for-bar-owners","categoryList":["business-careers-money","careers","hospitality-careers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/154625"}},{"articleId":154624,"title":"Incorporating Beverage Trends into Your Bar Menu","slug":"incorporating-beverage-trends-into-your-bar-menu","categoryList":["business-careers-money","careers","hospitality-careers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/154624"}},{"articleId":154623,"title":"4 Social Media Sites for Bar Owners to Join Now","slug":"4-social-media-sites-for-bar-owners-to-join-now","categoryList":["business-careers-money","careers","hospitality-careers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/154623"}},{"articleId":154592,"title":"5 Menu Categories for Bar Food","slug":"5-menu-categories-for-bar-food","categoryList":["business-careers-money","careers","hospitality-careers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/154592"}}],"fromCategory":[{"articleId":230176,"title":"Establish Email Lists to Promote Special Deals for Your Food Truck","slug":"establish-email-lists-promote-special-deals-food-truck","categoryList":["business-careers-money","careers","hospitality-careers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/230176"}},{"articleId":230173,"title":"Set and Exceed Expectations to Pull Ahead in the Food Truck Business","slug":"set-exceed-expectations-pull-ahead-food-truck-business","categoryList":["business-careers-money","careers","hospitality-careers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/230173"}},{"articleId":230170,"title":"Attract More Business for Your Food Truck with an Instagram Account","slug":"attract-business-food-truck-instagram-account","categoryList":["business-careers-money","careers","hospitality-careers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/230170"}},{"articleId":230167,"title":"SEO Tips for Your Food Truck’s Website","slug":"seo-tips-food-trucks-website","categoryList":["business-careers-money","careers","hospitality-careers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/230167"}},{"articleId":230163,"title":"Tips for Putting Together Press Releases for Your Food Truck Business","slug":"tips-putting-together-press-releases-food-truck-business","categoryList":["business-careers-money","careers","hospitality-careers"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/230163"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282545,"slug":"running-a-bar-for-dummies-2nd-edition","isbn":"9781118880722","categoryList":["business-careers-money","careers","hospitality-careers"],"amazon":{"default":"https://www.amazon.com/gp/product/1118880722/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/1118880722/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/1118880722-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/1118880722/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/1118880722/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/running-a-bar-for-dummies-2nd-edition-cover-9781118880722-203x255.jpg","width":203,"height":255},"title":"Running a Bar For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"<p><b data-author-id=\"9004\">Ray Foley,</b> a former Marine with more than 30 years of bartending and restaurant experience, is the founder and publisher of <i>BARTENDER</i> magazine. <b data-author-id=\"9367\">Heather Dismore</b> is a veteran of both the restaurant and publishing industries. Her published works include <i>Running a Restaurant For Dummies</i>.</p>","authors":[{"authorId":9004,"name":"Ray Foley","slug":"ray-foley","description":" <p><b>Ray Foley</b> is the founder and editor of <i>BARTENDER Magazine</i>. A consultant to some of the United States’ top distillers and importers, he is responsible for creating and naming new drinks for the liquor industry.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9004"}},{"authorId":9367,"name":"Heather Dismore","slug":"heather-dismore","description":" <b><i>Mexican Cooking</i></b><br /> <b>Mary Sue Milliken</b> and <b>Susan Feniger</b> may be “two gringas from the Midwest,” but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late ’70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Café, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including <i>Mexican Cooking For Dummies,</i> host the popular Television Food Network series, <i>Too Hot Tamales,</i> and are heard regularly on Southern California radio. <p><b>Helene Siegel</b> is the co-author with Mary Sue and Susan of <i>City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales,</i> and <i>Mexican Cooking For Dummies.</i> She also is the author of <i>The Ethnic Kitchen</i> series and 32 single subject cookbooks in the best-selling <i>Totally Cookbook</i> series. Her articles have appeared in the <i>Los Angeles Times,</i> the <i>Times Syndicate, Fine Cooking,</i> and on the Web at cuisinenet.com.</p> <p><b><i>Italian Cooking<br /> </i></b><b>Cesare Casella</b> was born in a small town outside Lucca, Italy. He grew up in and around his family’s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of <i>Diary of a Tuscan Chef</i> and <i>Italian Cooking For Dummies.</i></p> <p><b>Jack Bishop</b> is the author or coauthor of several books on Italian food, including <i>The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna,</i> and <i>Italian Cooking For Dummies.</i> He is the senior writer for <i>Cook’s Illustrated</i> and writes for various national magazines and newspapers. He has studied cooking in Italy.</p> <p><b><i>French Cooking and Greek and Middle Eastern Cooking</i></b><br /> <b>Tom Lacalamita</b> (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of <i>Slow Cookers For Dummies</i> and <i>Pressure Cookers For Dummies.</i></p> <p><b><i>Indian Cooking</i></b><br /> <b>Heather Dismore</b> began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.</p> <p><b><i>Chinese Cooking</i></b><br /> <b>Martin Yan,</b> celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including <i>Martin Yan’s Feast: The Best of Yan Can Cook, Martin Yan’s Invitation to Chinese Cooking,</i> and <i>Chinese Cooking For Dummies.</i> Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. <i>Yan Can Cook</i> has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.</p> <p><b><i>Japanese Cooking</i></b><br /> <b>Dede Wilson, CCP</b> (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to <i>Bon Appétit</i> magazine and a contributing editor to <i>Pastry Art and Design</i> magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including <i>The Wedding Cake Book</i> (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored <i>Christmas Cooking For Dummies</i> and <i>Appetizers For Dummies.</i></p> <p><b><i>Thai Cooking</i></b><br /> <b>Joan H. Moravek</b> left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and “eating her way” through the cuisines of many countries.</p> <p><b>Kristin Eddy</b> is the Food Writer for the <i>Chicago Tribune</i> and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the <i>Washington Post, Atlanta Journal-Constitution</i> and the <i>Cleveland Plain Dealer,</i> covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the <i>Tribune,</i> reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.</p>","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9367"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{"key":"cat","values":["business-careers-money","careers","hospitality-careers"]},{"key":"isbn","values":["9781118880722"]}]\" id=\"du-slot-62b36b81579d8\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = 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Show In a bar, preventing intoxication is everyone’s responsibility. All front of the house (FOH) employees should feel responsible and accountable to check IDs, watch for signs of intoxication, and prevent drunk driving. Individual staff members may be added to any lawsuits filed against the bar if they were involved in serving a patron who was harmed or harmed another as a result of drinking. People who don’t practice responsible alcohol service can face criminal charges and civil-court battles, resulting in fines and possibly jail time. This is serious! Because the liability for serving alcohol is so high, it is really recommended that you get focused training in responsible service standards. In some states, your insurance company may give you a discount if your employees are certified. Here are a few resources to help you: In addition to standard ServSafe food safety training, the National Restaurant Association has a program for responsible alcohol service called ServSafe Alcohol. You can get training for yourself or your staff in a classroom or online. TIPS certification is another option for learning to practice responsible, yet customer-friendly, alcohol service. TIPS stands for Training for Intervention ProcedureS, and the organization teaches bar and restaurant employees how to prevent intoxication, underage drinking, and drunk driving. They offer focused training for bars, casinos, restaurants, and even liquor stores. If TIPS doesn’t offer workshops in your area, you can sign up for online training with your state’s beverage license association. In some states, your bartenders may be required to get a bartending license or certificate. The classes leading up to the certification include some information about handling intoxicated patrons. Check with the local licensing agency for a syllabus of what’s covered and what’s not. How to watch for signs of intoxication in barsThere’s no magic formula for how much a person can drink before he’s intoxicated. Sure, guidelines based on gender, height, and weight have been established, but they’re just guidelines. Many things (such as food, medication, sleep, and so on) can affect how people process alcohol. So, as a bar owner, you have to resort to the tried-and-(mostly)-true method of observing your patrons. Here are the most common signs of intoxication to help you identify potentially intoxicated patrons, but for the most part, you need to use common sense and judgment to determine who’s had too much to drink. The Cheat Sheet at Dummies.com includes a more-extensive list of behaviors.
Always look out for the very quiet customer who just sits there and drinks. Sometimes he’s the most dangerous, and he may explode. Many people who don’t exhibit the common signs of intoxication may, in fact, be legally intoxicated. You must know the laws in your area, monitor your staff members, and execute good judgment to serve your clientele and your community safely. How to intervene with a potentially intoxicated patron in barsNo one likes to be told she’s drunk. Before you totally cut off a patron, consider slowing down alcohol service to the patron. If a server or bartender is taking steps to slow down service to a patron, make sure he includes you or another manager in the loop. The manager needs to begin keeping a close eye on the situation to decide the appropriate next steps. Here are some ideas for slowing down service:
How to cut off service entirely in barsIf your bartender or server has just a slight feeling that the customer has been overserved, she should call the manager. Always get the manager involved before service is stopped. Managers should have experience in handling what could be an explosive situation. Also, the manager can bring a level of objectivity to the situation. A customer may not think that a “lowly” employee, especially a server, has the authority to cut him off. A customer is more apt to show a manager some level of respect. Definitely let the manager make the final call and have the awkward conversation with the patron. Keep these tips in mind when refusing service to a customer:
Only cut a customer off away from other customers, even her friends. Always. Be discreet; avoid embarrassment. Stop the drinking before it gets to be a big deal. Only if the customer won’t cooperate should you walk away and refuse to serve her. If you’re having trouble cutting a person off, consider offering to pay for the person’s drinks, as long as he leaves immediately. Make sure the patron has a way home, either in the form of a cab or a friend. If someone who’s been drinking gets into a car accident after leaving your bar, you can be held legally responsible if you or your employees have overserved him. |