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 strength of alcohol in the drinks they are serving. Not being aware of the amount of alcohol served can create the opportunity for patron problems. It is so must more risky to patrons when you serving stronger drinks. When you take the patrons money you increase the legal responsibility to care. The staff ability to understand the needs of the patron, while controlling his wants, also creates the opportunity for staff to have patron trust and create patron safety. It is the employee's use of caring actions that are used in fulfilling a legal duty to care. The establishment managers and staff must be skilled and experienced how to protect and care for your invited patrons. The employee’s attentive observations of their patron’s behaviors and house policy create a duty of care to watch and care. The employee’s intervention skills with listening to other patrons options prevent the unwanted opportunity of patron risk taking. Patrons learn to trust bartenders to take care of them. The staff reminding of patrons to make safe transportation plans reduces the patron's dangerous risk opportunity. You will always have more patrons than employees. The employee’s continual and ongoing observations of patrons behavior reduce the opportunity of patrons risk taking. The manager should always operate in a manner of how other reasonable hospitality managers act. It's just one more reason to keep educating yourself, staff, and patrons about patron safety. The management should provide employees with a list of local house policy to be enforced. House policy are explained to patrons always as a condition of entry. House policy can be stricter than state laws and city ordinances. Employees will always state, ‘It is our house policy and a condition of entry.” The trained ability of servers to deal with unwanted possible patron problems reduces loss opportunity. Lost opportunity is the only thing that employees can try to control. Danger from alcohol misuse can always be sudden and unexpected. The education of staff and patron’s instant communication can create safer patrons environments. 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 duty of care, through patron awareness, and continual and ongoing checking the customer’s state of well-being by (SCABing). The employee’s making of responsible observation and control of the patron’s alcohol consumption is done by (SCABing). (SCABing) is the staff continual and ongoing safe 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.
What is an employee "standard of care?" The duty of care is to “CARE”. Bartenders and wait staff must know the strength of alcohol in the drinks they are serving. Not being aware of the amount of alcohol served can create the opportunity for patron problems. It is so must more risky to patrons when you serving stronger drinks. When you take the patrons money you increase the legal responsibility to care. The staff ability to understand the needs of the patron, while controlling his wants, also creates the opportunity for staff to have patron trust and create patron safety. It is the employee's use of caring actions that are used in fulfilling a legal duty to care. The establishment managers and staff must be skilled and experienced how to protect and care for your invited patrons. The employee’s attentive observations of their patron’s behaviors and house policy create a duty of care to watch and care. The employee’s intervention skills with listening to other patrons options prevent the unwanted opportunity of patron risk taking. Patrons learn to trust bartenders to take care of them. The staff reminding of patrons to make safe transportation plans reduces the patron's dangerous risk opportunity. You will always have more patrons than employees. The employee’s continual and ongoing observations of patrons behavior reduce the opportunity of patrons risk taking. The manager should always operate in a manner of how other reasonable hospitality managers act. It's just one more reason to keep educating yourself, staff, and patrons about patron safety. The management should provide employees with a list of local house policy to be enforced. House policy are explained to patrons always as a condition of entry. House policy can be stricter than state laws and city ordinances. Employees will always state, ‘It is our house policy and a condition of entry.” The trained ability of servers to deal with unwanted possible patron problems reduces loss opportunity. Lost opportunity is the only thing that employees can try to control. Danger from alcohol misuse can always be sudden and unexpected. The education of staff and patron’s instant communication can create safer patrons environments. 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 duty of care, through patron awareness, and continual and ongoing checking the customer’s state of well-being by (SCABing). The employee’s making of responsible observation and control of the patron’s alcohol consumption is done by (SCABing). (SCABing) is the staff continual and ongoing safe 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.
Many patrons behaviors change after they leave the premises. The staff may not have witnessed the possible impairment that was seen by the police. Patrons that have a higher tolerance for alcohol are people who servers revisit during service. These patrons will very seldom seem to show signs of possible intoxication or obviously impaired behaviors. Some patrons have to have ongoing staff “SCABing” if they are consuming aggressive amounts of alcohol. The staff while looking for possible impairment of these patrons did not witness the impairment that police saw later in the evening. The alcohol served to patron was not the same condition that the police saw at the time of arrest. 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 by having returning patrons. (Reasonable alcohol drinking is educated by staff while developing more controlled patron consumption rates), (especially including the patron eating food and drinking water, planning ahead to have safe transportation home, and drinking with friends when happy and not sad.) Patrons have to plan ahead about creating safe transportation options to prevent harmful alcohol drinking events. 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 act as a social lifeguard in the group to control patron drinking and arranging for safe transportation. The effects of alcohol-related patron 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. The majority of alcohol is consumed by ten percent of the populous which drinks 70 percent of the alcohol produced. Repeat policy often to patrons and be caring in understanding the needs of the customers rather than his wants. Problem drinkers come back to 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.
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>
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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