Patron education - be safe in alcohol serving establishments

 The importance of patron’s education by employees on house policy about rules of conduct should be respectfully explained to patrons and posted. The patrons entering need managers, DJ’s, and staff to introduce policy guidelines and explain patron’s expected polite behaviors.  This knowledge helps to reduce pressure on public safety enforcement when we have educated patrons by communication from service employees on house policy standards. These standards of safe entry help provide patrons with more self-awareness that helps create employee and patron public security and safety.  Enforcing house with professional assist and concern helps to create the opportunity of trust and friendship.  Public trust is created by human compassion and with education of accepted respectful public behaviors.  House policy enforcement of educating the public creates the opportunity of public safety. When people get hurt they blame the owners.

Employees should treat patrons as tourists and repeat house policy if needed to create a greater opportunity for patron
having a safe entry, a safe visit, and a safe exit. Servers and staff address tension filled situations by being aware of
them.  Employees of night life alcohol entertainment have to control crowd’s behaviors by managing the nightclubs late night electrical energy and atmosphere. The most important awareness is the control the feel of the tipping point.  

“A gift of knowing that feeling” by staff and when the correct moment in time between that employees taking actions  to control the opportunity of the establishment vibrancy verses  the dangers of social chaos is the ability of late night staff control of nightclub tipping point. All staff uses non-aggressive approach that diffuse violence. All staff has trained skills of monitoring, defusing situation, all staff that has to be focused on controlling alcohol service. Enforcer of house policy are guardian of public security.

 The patron’s attitude of self-controlled fun verses reckless patron risk taking behavior comes from staff educating of patrons by staff communication of observations.  Staff ability and experience on how to help patrons enjoy and control alcohol experiences. Judge Dehn has an 85% reduction in DWI’s by the use of safe cabs for experience drinks.

All employees are always watchmen, security, and stewards of care, when providing a guardianship environment by their calm, focused, self-awareness to limit patron vulnerability.  Patron frustration is with themselves more the staff that is trying to protect from themselves. All staff is trained to use a non-aggressive approach and diffuse violence.  Staff are safety ambassadors who help and assist patrons to the bathroom, friends care, or safe cab transfer.

Part of educational patron service is addressing customer’s awareness of expected polite standards of behaviors as a condition of entry. The patron needs to be trained by staff what these behavior standards are.  Drinking alcohol ia a privilege not a right of patrons. Alcohol makes people put their wants ahead of their needs and react rather than think when making life changing decisions. The total of  33%  of all assaults occur in bars.

• The ability of patrons and employees to have courage to communicate unwanted patron acts is not the absence of fear but the ability to manage fear in yourself and patrons.
•  For women, nightclubs are a great place to dance with your friends and meet guys. People drink more standing up.
•  The prospect of meeting attractive women is primarily what drives men to nightclubs, and the atmosphere and experience cultivated by a nightclub is designed with these factors in mind.

  Patrons should focus on having controlled fun.  Remember for every elated person dancing in a nightclub, there is someone there who is afraid. When you put a person into a room packed full of strangers and then turn off most of the lights, you’re going to increase some patrons  anxiety and fear of in that dark room.

 Alcohol can inhibits our sense of feeling safety. The patron’s ability to communicate, self-confidence, and knowledge creates the opportunity and staff ability to respond with acts of protective proactive control and clarity. Customers and employees need training on how to be polite to others.  Patrons and employee’s use of positive body language, communicating, listening ability, and use a calm voice helps to project to patrons your sense of trustworthy.

 How can people be polite to each other?  Employees have to, ”Say hi”, open doors, smile, thank them for coming, thank them when leaving and pull out chairs. This polite behaviors creates the opportunity to control patrons by providing respect threw staff recognition.

Patron respect is given by staff then earned by patrons. The alcohol providing establishment entry requirement of people is requiring all patrons to learn how to be nice. The first step in preventing patron problems by defining your establishment behavior limits and act quickly on enforcing and explaining house policy.  Do not give mixed messages by different staff to your customers.

Safety control is the employee’s awareness of the premises activity and is critical in delivering quality service. Being polite gives people a reason to come back even when they are not at their best. Always let waiting customers needing service know where you are and inform them “you’ll be right with them.” This installs customer patience and confidence.

What are ,In house programs safety programs, “We are professional baby sitters”. “Being aware is caring and “Caring is doing,” “If you see something say something,” “It’s not cool “explain it, “Everyone has the right to be safe and free from harassment,” “Respect is given then earned”, and plan ahead, “ Think before you drink. “

Patrons will return to your establishment because you show them you care and provide safety.   Staff service of water and food creates smarter drinkers and less risky patron environments.

 Being polite is a matter of etiquette; it's about respect, and being considerate of people's feelings, culture, and values.  As owner representatives all staff wants to avoid being rude. When people be little you they be little themselves.  Being human does not teach patrons to act human.

Employees must try to discourage, detect, disarm, and reflex human stupidity. People in our service industry employees should never allow customers to verbally hurt their feeling. People communicate by what they see, what they hear, and what they know. The customer’s eyes that can see problems then have to communicate it.