Why we need bartenders and servers to care
What is an employee "standard of care?" The duty of care is to “CARE”. Bartenders and wait staff must know the amount of alcohol in the drinks so they serve alcohol safely. It is so must riskier when patrons control their own drinking opportunity (self-serve). When your staff takes patrons money you increase the legal responsibility to care. The staff must have the ability to understand the needs of the patron while controlling what his wants. The caring of the patron creates the opportunity for your staff to develop patron trust and safety. Alcohol severing staff in good faith accepted the responsibility to “HAP”. “HAP” is the staff ability to help, assist, and protect patrons with preventative serving checks. The trained SCABing ability by your staff of your patrons is used in fulfilling a legal duty to care to protect patrons. The managers and staff must all learn and develop preventative observation and intervention skills. The younger staff ability to learn from other experienced staff on how to protect and care for your patrons reduces the opportunity of higher risk taking. Your staff opportunity to learn and develop attentive intervention skills create safer alcohol drinking environments. The use of your house policy by staff educates patrons to create a self-duty of care to watch and communicate risky patron behaviors. The employee’s ability to listen and use intervention skills to patrons prevents the opportunity of unwanted patron risk taking. Patrons learn to trust bartenders and staff to take care of them. The staff duty of care helps to create the opportunity of reminding patrons how to plan safe transportation before alcohol drinking starts. The patron’s preventative planning helps to reduces dangerous patron risk taking. You will hopefully always have more patrons then employees. The safety skills used by your staff are continual and ongoing by their training, interventions, and experiences. The manager should operate in a manner of care as do other reasonable hospitality managers. It's just one more reason to keep educating self, staff, and patrons about safety. The management should provide employees with a list of local house policy to be enforce by their observations. House policy that is posted or explained to patrons as the agreed condition of entry. House policy can be stricter then state laws and city ordinances. Employees will state to patrons, ‘It is our house policy and a condition of entry.” The trained ability of servers to deal with unwanted possible problems reduces loss opportunity. Lost opportunity is the only thing that employees can try to control. Danger from alcohol use can always create sudden and unexpected acts. The education of patron’s instant communication with staff can create safer patron behaviors. When dealing with active drinkers remember that you may have to repeat everything!!!! Some patrons may become confused because they cannot understand what your house policy is for acceptable conduct. People who are drinking alcohol can get confused because of the effect of "alcohol." Bartenders may fulfill their responsible of an duty of care, of their patron awareness, threw continual and ongoing checking the customer’s state of well-being by (SCABing). The employee’s responsible observation and control of patron’s alcohol consumption is done by (SCABing). (SCABing) is the staff checking of patron’s (Speech, coordination, appearance, and Behavior). Patrons that become possibly impaired by alcohol will tend to show traits of unwanted customer stupidity and misjudgment. Patrons that have a higher tolerance for alcohol are people who servers revisit during service. The patrons never seem to show signs of possible intoxication or obviously impaired behaviors. Some patrons have ongoing staff “SCABing” if patrons consume aggressive amounts of alcohol. These patrons may possibly become a danger to themselves and society. Remember that people drinking alcohol become confused. Patrons may not be aware of the personnel changes around them and possible dangers that are occurring. Safe drinking habits should be taught by bartenders and staff to keep patrons and society safer. Remember training experience drinkers to make safer drinking decisions helps servers make safe money and more returning patrons. Reasonable alcohol drinking is educated by staff when developing more controlled patron consumption rates), (especially includes eating food and drinking water, planning ahead to have a safe transportation home, and drinking with friends when happy and not sad.) Servers are professional adult caregivers with a legal duty to assist patrons. Remember ‘two people got to go”, when assisting possibly impaired patrons. Serving and controlling aggressive patron drinking at special event are done by having a person to act as a social lifeguard in the group. The lifeguard will help to control patron drinking and arranging for safe transportation. The effects of alcohol on experienced patrons behavior are hard to diagnose with higher patron tolerance. Heavy alcohol drinking does not create smarter thinkers. Ten percent of the poilus consumes 70 percent of the alcohol. Alcohol can affect the patron’s learning, memory, decision-making and social behavior. Long-term alcohol abuse also causes possible changes in understanding, judgement, emotion, anxiety, and social reasoning." Low levels of alcohol may improve blood flow to the brain, (making you think you are smarter) but that effect quickly does not last. "At some levels, there is a change where alcohol can greater dangers. While the effects of alcohol consumption differ with certain groups of drinkers. The majority of alcohol is consumed by ten percent of the populous that drinks 70 percent of the alcohol produced. Responsible drinking can lower the risk of cardiovascular disease and depression, and help maintain cognitive function if controlled. Heavy drinking consumption can create the opportunity for dangerous effects on the brain which can effect thinking and reasoning. Repeat policy often to patrons and be caring in understanding the needs of the customers rather than his wants. Problem drinkers come back to the caring servers and bartenders. Caring is a special duty. Serving and caring can be a joy. Be aware and always care. Experience alcohol consumers come back to the server that they trust and takes the time to care for their needs, not their wants.
http://www.michigan.gov/lara/0,4601,7-154-10570_21734-378395--,00.html
Jim Peters Responsible Hospitality Institute Phone: 831.438.1404
Email: Jim@RHIweb.org<mailto:Jim@RHIweb.org>
<http://twitter.com/sociablecity>
<http://facebook.com/sociablecity>
What is an employee "standard of care?" The duty of care is to “CARE”. Bartenders and wait staff must know the amount of alcohol in the drinks so they serve alcohol safely. It is so must riskier when patrons control their own drinking opportunity (self-serve). When your staff takes patrons money you increase the legal responsibility to care. The staff must have the ability to understand the needs of the patron while controlling what his wants. The caring of the patron creates the opportunity for your staff to develop patron trust and safety. Alcohol severing staff in good faith accepted the responsibility to “HAP”. “HAP” is the staff ability to help, assist, and protect patrons with preventative serving checks. The trained SCABing ability by your staff of your patrons is used in fulfilling a legal duty to care to protect patrons. The managers and staff must all learn and develop preventative observation and intervention skills. The younger staff ability to learn from other experienced staff on how to protect and care for your patrons reduces the opportunity of higher risk taking. Your staff opportunity to learn and develop attentive intervention skills create safer alcohol drinking environments. The use of your house policy by staff educates patrons to create a self-duty of care to watch and communicate risky patron behaviors. The employee’s ability to listen and use intervention skills to patrons prevents the opportunity of unwanted patron risk taking. Patrons learn to trust bartenders and staff to take care of them. The staff duty of care helps to create the opportunity of reminding patrons how to plan safe transportation before alcohol drinking starts. The patron’s preventative planning helps to reduces dangerous patron risk taking. You will hopefully always have more patrons then employees. The safety skills used by your staff are continual and ongoing by their training, interventions, and experiences. The manager should operate in a manner of care as do other reasonable hospitality managers. It's just one more reason to keep educating self, staff, and patrons about safety. The management should provide employees with a list of local house policy to be enforce by their observations. House policy that is posted or explained to patrons as the agreed condition of entry. House policy can be stricter then state laws and city ordinances. Employees will state to patrons, ‘It is our house policy and a condition of entry.” The trained ability of servers to deal with unwanted possible problems reduces loss opportunity. Lost opportunity is the only thing that employees can try to control. Danger from alcohol use can always create sudden and unexpected acts. The education of patron’s instant communication with staff can create safer patron behaviors. When dealing with active drinkers remember that you may have to repeat everything!!!! Some patrons may become confused because they cannot understand what your house policy is for acceptable conduct. People who are drinking alcohol can get confused because of the effect of "alcohol." Bartenders may fulfill their responsible of an duty of care, of their patron awareness, threw continual and ongoing checking the customer’s state of well-being by (SCABing). The employee’s responsible observation and control of patron’s alcohol consumption is done by (SCABing). (SCABing) is the staff checking of patron’s (Speech, coordination, appearance, and Behavior). Patrons that become possibly impaired by alcohol will tend to show traits of unwanted customer stupidity and misjudgment. Patrons that have a higher tolerance for alcohol are people who servers revisit during service. The patrons never seem to show signs of possible intoxication or obviously impaired behaviors. Some patrons have ongoing staff “SCABing” if patrons consume aggressive amounts of alcohol. These patrons may possibly become a danger to themselves and society. Remember that people drinking alcohol become confused. Patrons may not be aware of the personnel changes around them and possible dangers that are occurring. Safe drinking habits should be taught by bartenders and staff to keep patrons and society safer. Remember training experience drinkers to make safer drinking decisions helps servers make safe money and more returning patrons. Reasonable alcohol drinking is educated by staff when developing more controlled patron consumption rates), (especially includes eating food and drinking water, planning ahead to have a safe transportation home, and drinking with friends when happy and not sad.) Servers are professional adult caregivers with a legal duty to assist patrons. Remember ‘two people got to go”, when assisting possibly impaired patrons. Serving and controlling aggressive patron drinking at special event are done by having a person to act as a social lifeguard in the group. The lifeguard will help to control patron drinking and arranging for safe transportation. The effects of alcohol on experienced patrons behavior are hard to diagnose with higher patron tolerance. Heavy alcohol drinking does not create smarter thinkers. Ten percent of the poilus consumes 70 percent of the alcohol. Alcohol can affect the patron’s learning, memory, decision-making and social behavior. Long-term alcohol abuse also causes possible changes in understanding, judgement, emotion, anxiety, and social reasoning." Low levels of alcohol may improve blood flow to the brain, (making you think you are smarter) but that effect quickly does not last. "At some levels, there is a change where alcohol can greater dangers. While the effects of alcohol consumption differ with certain groups of drinkers. The majority of alcohol is consumed by ten percent of the populous that drinks 70 percent of the alcohol produced. Responsible drinking can lower the risk of cardiovascular disease and depression, and help maintain cognitive function if controlled. Heavy drinking consumption can create the opportunity for dangerous effects on the brain which can effect thinking and reasoning. Repeat policy often to patrons and be caring in understanding the needs of the customers rather than his wants. Problem drinkers come back to the caring servers and bartenders. Caring is a special duty. Serving and caring can be a joy. Be aware and always care. Experience alcohol consumers come back to the server that they trust and takes the time to care for their needs, not their wants.
State Weblink
Arkansas Arkansas.ServingAlcohol.com
California California.ServingAlcohol.
Florida Florida.ServingAlcohol.com
Illinois Basset.ServingAlcohol.com
Michigan Michigan.ServingAlcohol.com
Minnesota Minnesota.ServingAlcohol.com
Montana Montana.ServingAlcohol.com
Wisconsin Wisconsin.ServingAlcohol.com
Managers course manager.ServingAlcohol.com
Bartender Skills bartender.servingalcohol.com
http://www.michigan.gov/lara/0,4601,7-154-10570_21734-378395--,00.html
Jim Peters Responsible Hospitality Institute Phone: 831.438.1404
Email: Jim@RHIweb.org<mailto:Jim@RHIweb.org>
<http://twitter.com/sociablecity>
<http://facebook.com/sociablecity>
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