Are Your Servers Alcohol Safe?

By: Dale J. Venturini
President/CEO, Rhode Island Hospitality Association

“Bacchus has drowned more men than Neptune.” - Giuseppe Garibaldi (July 4,1807 – June 2, 1882)

Now that the summer is fully upon us and restaurants are hopefully filled with summertime patrons looking to relax, enjoy a great meal and have an icy-cold beverage, it’s time to talk about safe alcohol service.

Every state in our nation has laws on the books that require anyone who handles and serves alcohol to be trained in safe alcohol service. Often, this includes valets, supervisors, door staff and managers.

The National Restaurant Association’s ServSafe™ Alcohol® program is an approved program by the Alcohol Beverage Control Commission in 47 states – and this includes every state in New England.

In Rhode Island, certification is valid for three years and employees must be trained within 60 days of their hire date – although, there is legislation that will be debated this fall changing the training mandate to within 30 days of hire. Check with your local state’s regulations to determine when you need to train employees, what is required and if a supplement is also mandated.

Now, why is it extremely important that servers are properly trained? Well, beyond the obvious and important issues of patron consumption and safety, your establishment and your server could face steep penalties including fines, imprisonment, loss of your liquor license, and loss of your business. It’s critically important that every member of your staff understands what his/her liability is so that the job of serving the public is taken seriously. It is also your responsibility to ensure that your staff is trained in service and what to look for from fake IDs to an intoxicated guest.

There is potential criminal and civil liability for the server and/or business owner if a minor or a guest who appears to be intoxicated is served and/or this service results in injury to the guest. Penalties can drive up insurance rates if not completely bankrupt a business depending on the severity of the situation.

Here in Rhode Island, we’ve been hearing reports that local police departments are frequenting high-traffic, tourist-driven restaurants undercover in an effort to catch a bartender or server not following safe alcohol handling. The last thing a business owner needs is to have is the police in the establishment making arrests. Not only is it not good for business at that time, the subsequent negative word-of-mouth and potential media interest can be devastating.

What does it take to get your employees certified? You can check with your local restaurant or hospitality association to see if they offer ServSafe™ or other state-approved courses. In most cases, employees can either take the course one-on-one with a teacher, in a classroom setting, or online when it’s more convenient for them. Because it was developed by the industry, it represents many real-world scenarios that employees can face in their line of work. In addition, it also teaches alcohol law, responsibility, recognizing and preventing intoxication, checking IDs properly and handling difficult situations.

The cost of training is generally not prohibitive and is certainly more affordable than facing serious issues down the line. For more information on the ServSafe™ Alcohol® safety program, visit http://www.servsafe.com/ for a full list of offerings, as well as specific regulation information on your own state.