Tag Archives: alcohol beverage

May 12, 2011 · 5:19 am

Service Excellence: Best Practices for Hospitality Professionals

Bartenders and servers have a tough job. They must juggle customer satisfaction and safety with fast-paced service, heavy lifting, and hot kitchens… and do it all with smiles on their faces. Given the rigors of the job, a great hospitality worker can be a rare and welcome find.

What can one do to make sure they are putting their best foot forward? Robert Plotkin of Nightclub & Bar Magazine laid out some of the cardinal rules of superior bar service in his recent article, “The 10 Commandments of Excellent Service.” We here at TAM of Nevada agree with all of these points on what makes for excellent bar service. Like we stated in our blog post, “Set the Tone and Increase Your Earnings with Positive Body Language,” making an excellent martini will only get you so far. A positive attitude, an ability to multitask, and friendly, welcoming attitude are all must-have qualities in a top-notch hospitality professional. You can read the full article here, and here are a couple more tips that we’d add to the list:

  1. Know the menu. Familiarize yourself with both your regular menu, as well as any specials for the day, happy hour deals, etc. Guests with dietary restrictions may have questions about ingredients or preparation, and if you can correctly and quickly answer those questions without heading to the kitchen to confer with the chef, all the better. Guests will also appreciate your tips and suggestions on what’s best if they’re deciding between a few options.
  2. Check in on your guests, and listen to their feedback. Dropping off a drink or meal and disappearing only to return once they’ve finished is bad form. Check back to make sure your guests are happy, and when you ask, “How’s everything?” listen to the answer. If something isn’t right, do what you can to fix it.

Hiring managers at bars, casinos and restaurants are looking for well-rounded staff members who are willing to go the extra mile to ensure guest satisfaction. Making small changes to your routine to make sure you’re treating each guest like they are appreciated and welcome is the first step toward becoming a first-rate team member in the eyes of your manager. What insider tips would you give someone looking to excel the in hospitality industry?

Resources

The 10 Commandments of Excellent Service – Nightclub & Bar

© 2011 National Hospitality Institute®, TAM® of Nevada

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April 26, 2011 · 10:15 am

The Return of Four Loko – Even Without Caffeine, Still Popular with Teens

The ban on caffeinated alcoholic beverages, also called alcopop, was one of the biggest stories in the beverage service and sales industry in 2010. Popular beverages such as Four Loko were called dangerous, a binge in a can, and worse. Last November the Food and Drug Administration declared alcoholic energy drinks to be a public health concern. The FDA concluded that caffeine added to malt alcoholic beverages was an unsafe food additive (U.S. Food and Drug Administration).

What made the combination so dangerous? The FDA raised concerns that caffeine additives may have masked some of the effects consumers typically rely on to determine their level of intoxication. In fact, drinkers who consume alcohol mixed with energy drinks are 3 times more likely to binge drink than drinkers who do not report mixing alcohol with energy drinks (Center for Disease Control and Prevention). All of this was alarming enough to get these drinks pulled off of shelves, but also concerning was their popularity with teens and young adults.

Four Loko was, and continues to be, extremely popular with teens. A single can of Four Loko came in at 23.5 ounces, contained 12% alcohol, and also contained unsafe additives caffeine, taurine, and guarana. Four Loko came in much larger, and more potent, than a can of beer. In fact, concerns were raised that these drinks were marketed to appeal directly to teens (Marin Institute).

Several months later, Four Loko is back on shelves, without the caffeinated punch. The drinks have been reformulated and no longer contain additives like caffeine, but they still come in 23.5 ounce containers with 12% alcohol by volume (Omaha World-Herald). Teens may not realize they are consuming as much alcohol as they are until they are well on their way to unsafe intoxication. Four Loko still comes in fruity, teen-friendly flavors like fruit punch and watermelon. It also continues to be the drink of choice for many young people around the country (Bar Business Magazine).

What can you do as a beverage service professional to keep teens safe?

  1. Make sure that ‘alcopops’ such as Four Loko sold off-premises are displayed in areas dedicated to alcoholic beverages, not in the soft drink section. Many of these drinks can be easily confused for non-alcoholic energy drinks, and it just makes it easier on everyone involved to keep them separate.
  2. Always card anyone who appears to be under the age of 30. Retailers and off-site sales professionals should be diligent about checking IDs to make sure teenagers are not trying to purchase liquor with fake or borrowed identification.
  3. For more ways to help curb teens’ access to alcohol, read our blog post, “Teen Drinking is a Dangerous Business,” and refer to We Don’t Serve Teens’ suggestions.

What policies have you instituted at your organization to deter teen drinking?

Resources

© 2011 National Hospitality Institute®, TAM® of Nevada

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April 19, 2011 · 7:15 am

Are Your Safe Beverage Service Policies Working? If Not, It Could Cost You

A recent news story regarding the accidental service of an alcoholic beverage to a minor is making waves, and it serves to remind us exactly why alcohol awareness education is so important. A toddler was recently served an alcohol-infused margarita mix in place of apple juice at an Applebee’s restaurant in Michigan, possibly the result of a mislabeled bottle at the bar. You can read the full story on The Detroit News’ website here.

New procedures have been put in place by the company to prevent this type of mistake from happening again, but the damage has already been done. The parents are suing, and there is a monstrous wave of bad publicity for the Applebee’s franchise. Luckily, the child who consumed the beverage and began behaving strangely is OK, but he did register a .10 BAC, more than the legal limit of intoxication for an adult driver. Worth noting and also alarming is that this is the fourth such related incident reported since 2006 for Applebee’s. This is why staff training and alcohol awareness education is so important. There are legal, ethical and moral obligations to keep patrons, of all ages, safe.

Policy changes put into place by Applebee’s include only using apple juice from single-serve containers and retraining staff on beverage pouring policies and procedures. You can read Applebee’s response regarding the event and more about their new procedures here.

As a reminder to all hospitality workers, there are a few common-sense solutions that everyone can use to make sure that patrons are receiving what they ordered, and are being served safely and responsibly.

  1. Store alcoholic and non-alcoholic beverages separately, and make sure containers are labeled properly so that bartenders and servers are aware of the contents. A pitcher may look like it contains juice or something else recognizable, but if you aren’t 100% sure of the contents, do not serve it.
  2. Double check that your guests are being served exactly what they ordered. If you deliver beverages to your guests, aside from visually inspecting the glass to make sure that they are receiving their correct beverage choice, you can repeat the beverage name to the patron upon delivery to confirm with them that they are receiving exactly what they ordered. If another staff member delivers beverages to your patrons for you, swing by to make sure the order is correct and they are happy with their beverage.
  3. Always card your guests if they appear to be under 30. Hospitality workers need to be concerned not only with incorrect orders and beverages, but also underage patrons who are trying to illegally obtain alcoholic beverages. To learn more about recognizing a fake or borrowed ID, refer to our blog post, “Are Minors Using Fake IDs and Sneaking Past You?” Most establishments also have a guidebook, like the I.D. Checking Guide, for validating various forms of identification. Ask your manager if you have a guide like this in your establishment and refer to it if needed. The I.D. Checking Guide can be purchased from TAM® here.

To learn more about safe beverage service, take the Techniques of Alcohol Management (TAM) ® course offered by TAM® of Nevada. Do you think this incident could have been prevented? What types of procedures does your establishment have in place to prevent these types of accidents from happening?

Resources

Toddler’s Alcoholic Drink Prompts Changes at Applebee’s – The Detroit News

Applebee’s Corporate Statement on Incident in Madison Heights, MI – Applebee’s

© 2011 National Hospitality Institute®, TAM® of Nevada

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April 12, 2011 · 7:09 am

Anatomy of a TAM Card® – Find Out If You Are At Risk by Not Having An Official TAM® Card

Often imitated, never duplicated, TAM® of Nevada has been the sole provider of official TAM® Cards to the Las Vegas community for over 25 years. There are several providers of credible and effective alcohol awareness training and drink cards, but TAM® of Nevada is the only authorized provider of the official TAM® card. Also, more employers recommend TAM® of Nevada for their employees’ alcohol education than any other provider. Wonder why? You can learn more about what sets TAM® of Nevada apart and makes our training unique here.

Make sure whatever training program you choose is approved by the Nevada Commission on Postsecondary Education, and be wary of any company other than TAM® of Nevada that promises to sell you a TAM® Card. All training is not created equal, and working with a fake alcohol awareness card can land you, and your employer, in serious trouble. If you already have your TAM Card®, it is easy to check to make sure you’ve received a legitimate drink card and training program. Check out the sample TAM® Card shown here, and make sure yours has the same or similar look. Look for each of the following identifying characteristics which can be found on every card:

  1. TAM® name and registered trademark. Your card should have ‘TAM®’ written across the top in the title with the registered trademark symbol.
  2. Official TAM® logo. Look to the bottom left corner of your card, underneath your photo, and make sure you see the TAM® logo.
  3. Unique Control Number. On the front of your card, you should see a chain of numbers which begin after the letters OE. A different control number is issued to each TAM® Card holder, and is unique to you. Older TAM® cards may have “LVMPD#” followed by a chain of numbers.
  4. Signature on back of card. The back of your card should have the official TAM® logo along with a pre-printed signature.

If you are concerned that your current card may be invalid, or if you’d like to register for an alcohol awareness course, you can reach TAM® of Nevada here. Remember, alcohol education is mandatory for almost all service professionals in Southern Nevada, and you can learn more about alcohol awareness education requirements by reading our blog, “Call It What You May … But There’s Only One TAM Card!”

Resources

© 2011 National Hospitality Institute®, TAM® of Nevada

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February 22, 2011 · 8:19 am

Where’s the Party? How to Benefit From Favorite Celebrity Hangouts in Vegas

New York may be the city that never sleeps, but Las Vegas is the city that keeps bringing people back. This town has always been a hot spot for those looking to get away from the daily grind and live it up, and those people keep coming back for more. It’s not just the Average Joe’s that appreciate a trip to Sin City, celebrities and public figures are also frequenting our town. The popular saying goes, “What happens in Vegas stays in Vegas,” and those who live their lives in the public eye can’t help but be seduced by the idea of getting off the grid for a few days. However, in a world of Twitter, Facebook and smart phones, that isn’t always possible. Not only can we read about where these famous players like to hang out, if you’re lucky enough to work at an establishment that’s frequented by a fan favorite, you can bet that more guests will come pouring in if that news becomes common knowledge.

The publicity and press a club or bar gains when an A-lister is photographed having a good time in their establishment is invaluable. Look at the recent example of the cast of Glee partying at the Bank Nightclub at the Bellagio for Naya Rivera’s birthday. (Las Vegas Sun). Pictures of the event showed up in magazines and in gossip blogs all over the country, and the name Bank Nightclub will remain in the minds of those heading to Vegas in the next couple of months.

As we mentioned in our blog post, “Share the Vegas Inside Scoop for Bigger Tips,” one way to capitalize on this type of knowledge if you work in a bar or restaurant is to share with your guests about which celebrities are in town, and where they will be partying. Use social media to stay close to the latest celebrity news. ClubPlanet wrote an article titled, “The A-List Hangouts: The Top Celebrity Hotspots in Las Vegas” sharing some of the most popular celebrity hangouts in town.

Much the same, your guests will appreciate knowledge about any celebrity shows going on around town. One example would be Nick Cannon announcing he’ll be performing stand-up comedy at the Palms, which was recently reported on Vegas.com’s blog. Long-time favorites and well known performers who appeal to a wide audience, such as Celine Dion, are also worth keeping tabs on. She is, after all, preparing to return to Caesar’s Palace for performances beginning in March. (CelineDion.com). A working knowledge of who is performing where, and how to obtain tickets, can be a valuable tool for a service professional.

Have you recently been star struck by seeing anyone famous in Vegas? How do you stay on top of all of the latest news about who is in town, and where they’ll be?

Resources

© 2011 National Hospitality Institute®, TAM® of Nevada

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February 8, 2011 · 8:59 am

Love Is in the Air! Are You Ready for Your Valentine’s Day Guests?

Ask any seasoned restaurant professional and they will tell you Valentine’s Day is one of the busiest restaurant nights of the year (with Mother’s Day, New Year’s Eve and the day before Thanksgiving rounding out the contenders). Valentine’s Day (February 14th) is right around the corner, and you can expect to see bars, restaurants and hotels looking to capitalize on the holiday by stretching the festivities out through the weekend from Feb 11-14.

If you’re planning to work on this most important date-night, it presents a great opportunity to make a king’s ransom in tip money, and wow your guests at the same time. Your guests are already guaranteed to be in a happy, celebratory mood as soon as they sit down, you can help elevate their night-out even further with some extra attention and a few simple suggestions to make it extra special.

First, why not suggest a romantic or Valentine’s-Day themed cocktail to start out with? For a classy, traditional drink to celebrate the occasion, you can always recommend a good bottle of champagne or a classic martini. Make sure to be knowledgeable about different champagnes you have on hand, this is one of the most popular celebratory drinks, and knowing the nuances of which bottles you have available demonstrates your knowledge and capability as a bartender or server. If you’d like to recommend a fun, fruity cocktail, here are a few suggestions:

The Bitter Crush (Epicurious.com).

  • Crushed ice
  • 2 ounces (1/4 cup) Aperol (bitter orange aperitif)
  • 1 1/2 ounces (3 tablespoons) white rum
  • 1 teaspoon fresh lemon juice
  • 2 dashes orange bitters
  • 1/2 to 1 teaspoon sugar
  • Garnish: 1 (1 1/2-inch-long) lemon twist

Fill an 8- to 10-ounce highball glass with crushed ice. Stir together Aperol, rum, lemon juice, and bitters in a small glass measuring cup. Add sugar to taste, stirring until sugar is dissolved, then pour over ice.

The Be Mine Mojito (Recipe by Bridget Albert for Oprah.com).

  • 1 1/2 ounces Bacardi Razz (white rum optional)
  • 1 ounce simple syrup
  • 1/2 lime , freshly squeezed
  • 12 to 14 fresh mint leaves
  • 4 raspberries
  • 4 blackberries
  • Sprig of mint

In a tall glass, lightly muddle the lime juice, 3 raspberries, 3 blackberries, simple syrup and mint leaves. The trick is to muddle just enough to release the oils from the mint leaves while leaving them intact. Add crushed ice and rum, and top with soda. Stir until the outside of the glass begins to frost. Garnish with the leftover berries speared with a mint sprig.

For even more love-themed cocktail recipes, check out Alissa Ponchione’s article, “Elixirs of Love“.

Next, go out of your way to make the evening extra special for your patrons. Find out if your establishment is doing anything special for guests (prix-fixe celebratory menus, live music, floral arrangements waiting for each guest, etc.) and let your guests know about these extras. Some establishments make special arrangements with visitors when they call to make reservations, such as having a special table reserved or having a bottle of champagne on ice waiting for them. Before greeting your table, check with the hostess or whoever seats guests to find out if there are any special arrangements you should be aware of.

You can also make someone’s evening with just a little extra kindness – why not offer to take your guests’ picture or bring a rose to each of the ladies you wait on? A little extra effort can go a long way.

Finally, be knowledgeable about several of the parties and events going on around town this weekend; your guests will certainly appreciate your ability to make recommendations on after-parties, places to go to after dinner, or any hotel/spa packages being offered around the casinos. For more information on Valentine’s-themed spa treatments available around the city, check out Jeannie Borbe’s article for Lights Vegas Action. Vegas.com has released a comprehensive list of Valentine’s Day-themed special events around the city; you can find that article here.

As a service professional, one should recognize a holiday like Valentine’s Day as an opportunity to provide superior service and make a lasting impression on guests and diners. Is your establishment doing anything special to celebrate Valentine’s Day this year? Are you planning to work this weekend?

Resources

Lights Vegas Action – Fall in Love with These Valentine’s Day Spa Treatments

Vegas.com – Valentine’s Day in Vegas!

Epicurious – Bitter Crush

Oprah.com – Be Mine Mojito

Nightclub & Bar – Elixirs of Love

© 2011 National Hospitality Institute®, TAM® of Nevada

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February 3, 2011 · 8:40 am

The Health Department Is on the Lookout – Are You in Their Sights?

Do you make sure to always use proper hand-washing procedures at work? What about making sure that dirty dishes don’t pile up in the sink? Service industry professionals and dining establishments alike have a responsibility to make sure their places of business are clean for the health and safety of their staff and customers. Nothing can tarnish the reputation of an establishment more than a poor letter grade, a shutdown from the health department, or a rash of food-borne illnesses linked back to your business. When customers stay away, servers and bartenders lose out big on income and tips. So, it is in your best interest to make sure you are promoting a healthy establishment.

Businesses everywhere need to practice cleanliness and sanitation, but Nevada in particular does an excellent job of staying on top of the issue. KTNV ABC Action News 13 recently ran a report on the poor cleanliness practices at HK Star, a restaurant in Las Vegas’ Chinatown district, which would make just about anyone think twice about dining out. According to KTNV, the restaurant, “recently received 32 demerits and a “C” grade after a visit from the Southern Nevada Health District.” (KTNV News). Their violations ran the gamut from improper hand washing techniques by their employees, to meat left out to defrost at room temperature. Since the report, HK Star has made some changes and brought their status back up to an “A” grade, but the damage to their reputation may already be done. Would you want to eat out somewhere that historically employed lax cleaning procedures? To read KTNV’s report and learn about other restaurants covered in their ‘Dirty Dining’ section, please refer to their article, “Dirty Dining: HK Star.”

In Las Vegas, the South Nevada Health District reserves the right to drop in at any time for a surprise inspection. With that in mind, make sure you’re always doing your best to stay compliant with rules and regulations. Use common sense when it comes to cleanliness, and follow any guidelines set out by your employer.

Here are some easy to follow guidelines:

  • If you work in a food-serving establishment, make sure you have a Food Handler Health Card issued by the Southern Nevada Health District. For more information on Health cards, refer to the Southern Nevada Health District website. Also make sure you have your alcohol awareness card, you can easily obtain one from TAM of Nevada. Both of these are requirements for anyone who works in an establishment which sells food and/or alcoholic beverages. Be aware that the Southern Nevada Health District can ask to see your cards at any time, and can cite you for non-compliance.
  • Always wash your hands thoroughly after using the restroom, before and after handling any raw food products, after clearing a table or taking out the trash, after sneezing or coughing, or any time after you touch something which isn’t sanitized. For instructions on proper hand washing techniques, refer to the CDC’s article, “Clean Hands Save Lives”.
  • Keep your fingernails clean and neatly trimmed.
  • If you have long hair, tie it back to avoid having it get into food or beverages.
  • Make sure food and food storage containers are properly labeled and dated. Discard any food items which are past expiration.
  • Look around and make sure all areas in the kitchen and common areas are clean and tidy. Utensils and storage containers should all be in their place, work surfaces should be wiped down, and trash containers should be emptied regularly. It only takes a minute to clean up clutter.

To learn more about South Nevada Health District’s rules and regulations for food serving and other public establishments please refer to the SNHD’s Food Establishments Regulations. And, to learn more on just how those A, B, and C grades are handed out, refer to the Las Vegas Review Journal’s concise article, “Restaurant Inspections Protect the Public.” Proper cleaning and safety practices are everyone’s job. What steps do you take to make sure you’re doing your best in cleanliness, sanitation, and public health?

Resources:

© 2011 National Hospitality Institute®, TAM® of Nevada

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February 1, 2011 · 8:46 am

It’s Green Bay Packers vs. Pittsburgh Steelers. What Are Your Plans for Super Bowl XLV?

It’s that time of year again, Super Bowl XLV is coming this Sunday; and, it’s going to be a blast. If you aren’t working, and don’t want to stay home to cheer on your favored team from the couch this year, there are plenty of options and places to join the party and watch the game all over Vegas. It doesn’t matter if you’re rooting for the Packers or the Steelers, if you prefer beer nuts and Heineken at the pub, or cheering loud with the casino crowd, there’s something out there for everyone.

Check out this extensive list of parties all over town, provided by Vegas Chatter. If you don’t find something to suit your fancy there, Vegas.com has also compiled their own list of the best sports books and parties for the big day; check out their list here.

Remember, kick-off time this Sunday will be at approximately 3:00 p.m. Pacific Time. Where are you going to watch the game? If you’re working, is your establishment doing anything special for the day?

© 2011 National Hospitality Institute®, TAM® of Nevada

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January 21, 2011 · 7:30 am

Risky Business – How to Spot & Deal with Alcohol-Drug Interactions

Cold and flu season is upon us. Pharmacies and doctors’ offices alike are filled with people picking up antibiotic prescriptions and over-the-counter products to fight their symptoms. However, a cough or cold won’t always stop someone from going out with friends or family for dinner and drinks. Unfortunately, mixing alcohol and medications can be harmful and dangerous.

Complications caused by drinking-and-drug interactions sent 524,000 Americans to hospital emergency rooms in 2008 alone for treatment (View Source). As a server or bartender it’s not only important to be aware of the risks associated with mixing drugs and alcohol, but also how to spot this risky behavior in your bar and restaurant patrons.

Medications used to treat allergies such as Benadryl and other antihistamines can cause drowsiness, clumsiness or lightheadedness. One should be aware that mixing antihistamines with a few drinks can greatly increase these effects and make it dangerous for driving and may cause the patron to show signs of intoxication much quicker, which could result in disturbances, undesirable behavior or fights.

Over-the-counter (OTC) drugs aren’t the only drugs that can have risky interactions with alcohol. The same holds true for a multitude of prescription drugs including antibiotics, anticoagulants and antidepressants. Effects can range from headache and vomiting to lasting results such as liver damage and risk of overdose.

As a bartender or server, there are a few easy steps you can take in your establishment to help protect against potentially disastrous outcomes associated with drug and alcohol interactions. Every medicine is different, and while only a doctor or pharmacist can definitively gauge the risks and possible interactions in any one individual, there are certain things you should watch for to spot any patrons who may be dangerously mixing medications and alcohol.

  • Keep an eye out for any patrons who are displaying cold symptoms such as coughing, sneezing, or watery eyes. If you notice someone that sounds congested, you can approach them in a conversational way to find out if they are taking something for their cold or flu. You might say something like, “It sounds like you are feeling under the weather. Everyone at my house has been fighting something lately. Have you been sick for a while?” Or maybe, “So, it’s just starting, huh? We’ve been going through the medicine at our house to find something that works. Have you been taking anything for your symptoms?”
  • If the patron is willing to engage in conversation, you could casually remind them that some cough and cold medicines can interact with alcohol, and that they should read the packaging on their medicine to check for any warnings. One example would be, “How is that Dayquil working for you? I might try that next time I get sick, does the packaging list any side effects to mixing it with alcohol? I sometimes have a glass or two of wine with dinner and like to make sure there is no risk in mixing the two.” This may spur the patron to think about how their own alcohol intake can be effected by their medication – sometimes a friendly reminder is all it takes.
  • While every drug is different, warning labels on many common OTC medications indicate that side effects can occur if one ingests 2-3 alcoholic beverages a day with medicines. As such, watch your customers and keep track of any excessive drinking (in this case, more than one or two drinks) if you know or suspect they are mixing. You should encourage your customer to eat, bring them a glass of water with their alcoholic beverages, and maybe suggest a low or no-alcoholic beverage instead.
  • If you suspect that your patron may have mixed medications to the point of concern or possible interaction, you should treat them just as you would with someone who has had too much to drink. Alert your manager or supervisor so that they can intervene if necessary.
  • If your customer moves into the ‘danger zone’ and you need to stop alcohol service, remain calm and express concern for their safety when letting them know you need to cut them off.
  • Offer to call them a cab if they appear to be drowsy, unfocused or clumsy in their movements. A person in this state is in no condition to get behind the wheel of a car. Read more about you right and obligation given a certain set of circumstances to serve/sell or not to serve/sell in our blog post, “Are You Committed to Public Safety?”

Alcohol and drug interactions are a risky business that can easily be avoided with a little bit of knowledge and forward thinking. Protect yourself by using common sense and reading labels the next time you drink, and share that message with those around you.

Resources:

What situations have caused you alcohol-drug interactions have you witnessed and how did you intervene?

© 2011 National Hospitality Institute®, TAM® of Nevada

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December 2, 2010 · 7:43 am

Are You Prepared for the Holiday Blues?

During November, December and January, the holiday blues can affect many people causing them to self-medicate or turn to drugs and alcohol for relief. The odds of having drugs in your establishment are not only greater during the holidays, but also with the rise in non-medical use of prescription drugs. If you work in or run an establishment that serves or sells alcoholic beverages for on-premise or off-premise consumption, you should always take precautions to safeguard your company, yourself and your community. 

As you know, drugs bring unwanted trouble into an establishment, such as: negative press/media, violence, fights, overdoses, higher levels of intoxication, etc. Because the holiday months are peak periods for drug and alcohol use, you should pay even more attention and observe what is going on around you.

Illicit drug use is widespread. Here are some national and Nevada specific stats that are alarming and we’ve included links to pictures of these drugs so that you can identify them when you see them.

  • In 2009, an estimated 21.8 million Americans aged 12 or older were current (past month) illicit drug users, meaning they had used an illicit drug during the month prior to the survey interview. [2009 National Survey on Drug Use and Health (NSDUH)] 
  • Nevada ranks 4th in the nation in non-medical use of prescription pain relievers in people ages 18 to 25. [2006 National Survey on Drug Use and Health (NSDUH)]
  • The most commonly misused pain relievers are: Vicodin (acetaminophen and hydrocodone), OxyContin (oxycodone), Tylenol 3 (acetaminophen and codeine phosphate), and Percocet (oxycodone and acetaminophen). 
  • In the years 2002 through 2006, Nevada ranked highest in the nation aged 12 or older reporting methamphetamine use in the past year. [2006 National Survey on Drug Use and Health (NSDUH)] 
  • Marijuana was used by 76.6 percent of current illicit drug users and was the only drug used by 58.0 percent of them. [2009 National Survey on Drug Use and Health (NSDUH)] 
  • In August 2007, an NSDUH report on worker substance use indicated that 28% of full time workers (age 18 to 64) in the accommodations and food services, arts and entertainment industry had used illicit drugs in the past month.  [2007 National Survey on Drug Use and Health (NSDUH)] 

So, how can you keep drugs out without having to search and frisk everyone who comes through your doors?

  • Partner with local authorities and train your staff—Local law enforcement are your partners and can help you provide training to your employees.
  • Communicate expectations—Make sure that your new employee orientation and employee handbook covers ways to handle drugs in your establishment. Clearly state that drug use is not tolerated and give employees information about who to notify when someone (whether a guest or a colleague) is using illegal drugs on the establishment’s property.
  • Increase your security staff—Your security staff should be present, visible to your guests and well-trained in detecting the behaviors and indications of drug use.
  • Estimate BAC—Remember to calculate the BAC (Blood Alcohol Concentration) of your guests. If you notice that someone is showing the effects of the alcohol sooner than you expected, then you should be cautious as they may be taking prescription pain relievers or using some other substance.
  • Encourage reporting of suspicious behavior—You need the eyes and ears of your employees if you are going to keep drugs out of your establishment. Heighten their awareness and give them observation tips so that they are monitoring their surroundings and reporting suspicious or unusual behavior to security or management. Don’t forget to reward your employees for reporting concerns. What gets rewarded, gets repeated.
  • Post information about illicit drug use at your establishment—Hang posters about drug use and abuse and your company’s policies for illicit drug use at your establishment in restrooms and employee break rooms. 

What measures do you take to keep drugs out of your establishment?

Resources 

http://www.methresources.gov/nv.html 

http://www.oas.samhsa.gov/2k7/industry/worker.htm

http://mhds.nv.gov/dmdocuments/SANSDUHStateRankings.pdf

© 2010 National Hospitality Institute®, TAM® of Nevada

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