How to Reduce Liability While Serving Alcohol in Your Restaurant

(StLouisRestaurantReview) Serving alcohol is a great way to boost your restaurant’s bottom line. Drinks add options. They increase check averages. When you serve alcohol strategically, your business can make more money.

But more money always comes with more risk. Over-serving and underage patrons can lead to fines. Or worse, lawsuits. Liability is real. A single incident can hurt your reputation. Your license can get revoked. That’s why being careful matters. Staff need to know the rules. Policies have to be clear. Keen on lowering liability during alcohol service? Here’s how to do it.

Check IDs Thoroughly

Serving underage guests gets you in trouble fast. Teens go around town looking for places to trick into giving them drinks. It’s easy to say your restaurant won’t be one of them. But fake IDs are getting harder to spot. Some look incredibly real. They can fool even experienced staff. So, do extra training to check IDs thoroughly.

Train staff to examine everything on an ID. Expiration dates. Holograms. The photo. Encourage them to ask for secondary forms of ID if unsure. For example, a college student might try using an older sibling’s ID. Ask for another ID. Careful verification nips underage service in the bud. 

Monitor Guest Intoxication

Any guest can reach dangerous levels of intoxication. So, watch for the signs early. This prevents aggression and injuries. 

Staff need to know what behaviors indicate someone has had too much. Train bartenders to spot slurred speech. Keep an eye out for nsteady movements. Intervene calmly if someone shows aggression. Offer water or food to slow alcohol absorption. 

Observant service protects guests. It also keeps your license intact. The bar stays under control. Everyone leaves satisfied. Your restaurant keeps a solid reputation.

Don’t Over-Serve

Pouring too much alcohol can lead to accidents. It’s important not to get carried away. You should only ever serve a reasonable amount. Remember, alcohol overdose isn’t just a medical concern. It’s a serious liability issue. Every extra drink increases the risk for your guests.

So, set limits for how many drinks each guest can have in an hour. Track pours carefully. Busy nights can tempt staff to serve too quickly. That’s when mistakes happen. A careful approach ensures a smooth service. Everything’s controlled. Guests enjoy themselves safely. Liability risk drops. Service stays professional.

Enroll Staff in Alcohol Server Training

Training is the backbone of responsible service. Staff learn the laws. Bartenders learn to spot drunkenness. Everyone knows how to refuse service tactfully. These are vital for any establishment serving alcohol. They protect your restaurant from liability. More importantly, they keep patrons safe.

Different states have different requirements. For example, Michigan alcohol server training is mandatory for licensees and supervisors in the state. So, do a practice course. The program gives staff the knowledge to handle tricky situations. They gain confidence in their judgment. Mistakes become less likely. The restaurant runs efficiently. Guests stay safe. Liability concerns decrease.

Have a Drink Menu Policy

Some restaurants have alcoholic drinks ready to serve all day. But that can be a little tricky. People can drink too much, too fast. A clear, specific drink policy can help. It guides staff. It sets expectations. It tells bartenders what to serve, how much, and when to refuse.

Decide which drinks are available at which times. Some cocktails or specials might be served only during happy hour. Staff should know these rules. They should follow them strictly. Display policies so bartenders can easily see them. Some drinks may be off-limits to guests showing signs of intoxication. 

This protects patrons from over-intoxication. It also prevents legal trouble. Staff gain confidence. Decisions are backed by clear rules. Guests enjoy consistent, professional service. The restaurant maintains control and a smooth flow behind the bar.

Offer Non-Alcohol Options, Too

Not every guest drinks alcohol. Creative alternatives keep them included. Plus, having more options increases restaurant sales. So, offer mocktails. Add sparkling waters to the list. Have specialty sodas. With all these, you can keep everyone satisfied.

Train servers to suggest non-alcoholic drinks when appropriate. Like when someone is underage. Or when someone seems more intoxicated than they realize. Place these options prominently on menus. For example, a designated driver may enjoy a mocktail while friends drink cocktails. 

This reduces the chance of over-serving. The atmosphere stays friendly. Sales rise naturally with more choices available. Most importantly, liability for your staff is lower.

Stay Updated on Local Alcohol Laws

Rules surrounding alcohol change often. Serving hours in a city might change. Age limits might be adjusted. States might add more requirements for licenses at any time. Plus, these laws differ from town to town. Staying informed protects your business. It keeps you compliant.

Keep a file of local ordinances related to alcohol. Check for updates regularly. Do what you have to do where your business is based. Apply for a liquor license in Missouri if that’s where your restaurant is. In big party cities like L.A. and New York, look into special permits for outdoor service. In Maine, local laws limit drink sizes. Stay on top of the laws, wherever you are.

Train staff whenever regulations change. Ignoring updates can lead to fines. Or worse, suspension. Being proactive keeps your alcohol service legal. 

Conclusion

Reducing liability doesn’t mean slowing down service. It means being prepared. So, tighten your ID-checking procedures. Set smart drink menu policies. Train your staff properly. Stay compliant at all times.

When the steps above are in place, service flows without a hitch. Your staff works efficiently. Guests enjoy their night without problems. Your restaurant makes more money. All while staying protected.