Tag: alcohol server

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

Published on by TAM of NevadaLeave a comment

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?

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© 2011 National Hospitality Institute®, TAM® of Nevada

Who Can You Legally Refuse to Serve or Ask to Leave? Know Your Rights!

Published on by TAM of Nevada5 Comments

Every service professional dreads having to cut off a belligerent customer; it’s almost a rite of passage that every server or bartender must go through in their career. But, what happens if you need to refuse service for another reason? Who can you legally refuse to serve or ask to leave? Not only are the laws regarding right to refuse service complicated and varied by location, but private businesses can have their own additional rules and regulations. Complicated as it can be, it’s important that you know your rights. Beverage alcohol is a regulated substance and society has placed a significant responsibility on the server to dispense it properly.

First, let’s get the obvious out of the way. In Nevada, you have a legally protected right to evict from your premises, “anyone who acts in a disorderly manner, or who destroys the property of any such owner or keeper, or who causes a public disturbance in or upon such premises.” (Source: Nevada Legislature).

Given this, there are a number of legitimate situations in which an establishment can refuse service, including, but not limited to:

  • drunkennessPatrons who are excessively rowdy or harassing other customers.
  • Binge drinkers, over-consumers and already intoxicated individuals.
  • Patrons that would overfill legal capacity if let in.
  • Patrons accompanied by large groups of non-paying customers who will fill up excessive space that could be used by other paying customers.

However, beyond this things start to get tricky. As a matter of law, you must always respect people’s civil rights. It is against the law to deny service based on protected classes such as “race, color, religion, national origin, disability or sexual orientation.” (Source: Nevada Legislature). Additionally, Nevada law mandates that you cannot refuse service to a person who requires the assistance of a service animal such as a seeing-eye dog. (Source: Nevada Legislature). Outside of any type of discrimination, within a private business establishment such as a bar or casino, it is up to the establishment’s discretion who they do and do not do business with.

Remember, bartenders and servers need to be concerned not only with the behavior or state of their direct customer, but how they can effect or interact with others around them. For example, it could be dangerous to allow a small child to linger in a bar or casino – what if they were knocked over by someone carrying a tray of drinks or caught in the crosshairs of a bar fight? In Nevada, a business that sells alcoholic beverages can be fined for allowing a minor to linger in the building. People have been escorted out of establishments for all types of unique situations including:

  • Excessive personal hygiene issues (foul body odor).
  • Minors in the company of adult caretakers in a bar or pub area.
  • Pregnant women in a rowdy bar or pub area.

What does this mean for you? Always check your employee handbook or company policies regarding refusal of service to see how your employer handles these types of situations. You need to be aware of both company policies and laws specific to your community. You may have to report any disruptive behavior or anything that makes you uncomfortable to a manger before cutting off a patron or asking them to leave. There may even be rules dictating that the person is escorted safely off of the property.

Also, keep in mind that asking a customer to stop drinking or leave is not always good for business. Recently, as reported in the Chicago Tribune in the article, “Pregnant Woman Says She Was Kicked Out of Bar,” there was a case in Illinois involving a pregnant woman (who was not consuming liquor) being asked to leave a bar because she was viewed as a potential liability. The woman left, as asked; but, she was embarrassed by what had happened. Now, the bar is going through a wave of negative publicity (and a lawsuit may follow). A good rule of thumb is to always use your best judgment in doing what you can to maintain a positive and safe atmosphere.

Have you ever refused service or asked someone to leave? What happened?

Resources:

© 2011 National Hospitality Institute®, TAM® of Nevada

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

Published on by TAM of Nevada1 Comment

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

ID Scanners – Friend or Foe?

Published on by TAM of Nevada2 Comments

ID  scanners have their benefits. They can be helpful in determining whether an ID is the real deal. Scanners can also quickly do the math for determining the age of the person represented by the ID. In these ways, ID scanners are your friends.

However, ID scanners can also be your foe if you rely solely on the scanner. If you are a manager, keep in mind that those who are new or inexperienced at checking IDs will tend to rely on technology. Take caution if you notice that your staff is making the decision to let people in, be served, or buy based on what the scanner says, without using diligent inquiries. A diligent inquiry is a dedicated effort to establish beyond doubt that the potential customer is of legal age to purchase, possess or consume alcoholic beverages.  

By skipping this process and putting all your trust in the scanner, you put yourself and your establishment at risk. Only a human being can do the work of a diligent inquiry.

Here is a scenario that describes why the scanner alone cannot do the work of checking IDs.

You are on duty at the hottest dance club on the strip. It is one busy night with a line a mile long. You scan a drivers license for a young man and get the go ahead to let the person into your establishment. The guy you let in ends up drinking too much and passes out in the bathroom. An ambulance is called and when the medics arrive, they find another ID in his wallet. Guess what? You let a minor into the club. He gave you a valid ID that he borrowed from his brother. The club you work for gets hit with a fine and you might lose your job!

You cannot automate the ID checking process by simply running IDs through a scanner. If you use scanners at your establishment, we recommend that you use them in conjunction with diligent inquiries. You need to confirm that the person represented by the ID is in fact the person standing in front of you. The only way you can avoid this type of scenario is through a diligent inquiry.

If you are a manager, make sure that your staff, especially those who are new or inexperienced, know your house policies for checking IDs and how to use the diligent inquiry technique.

TAM Card Holders, what diligent inquiry strategies did you learn in training and what methods have you successfully used when checking IDs? What are your experiences regarding the use of ID scanners?

© 2010 National Hospitality Institute®, TAM® of Nevada