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foodindustrynews.com
Food Industry News® September 2019
Fast Growing Dealing With Intoxicated Small Restaurant Patrons Chains By Lee J. Roupas, ILCC BASSET Program Manager
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Halal Products Available
1. Burgerim 2. 110 Grill 3. Pokeworks 4. The Simple Greek 5. By Chloe 6. Maple Street Biscuit Co. 7. The Lost Cajun 8. Wahlburgers 9. Bibibop Asian Grill 10. Bulla Gastrobar 11. Flower Child 12. Slapfish 13. Your Pie 14. The Pizza Press 15. 85C Bakery Cafe 16. Blue Bottle Coffee 17. Rapid Fired Pizza 18. Willie Jewell’s Old School Bar-B-Q 19. Sugarfire Smokehouse 20. Famous Toastery 21. Duck Donuts 22. Apple Spice 23. Rusty Taco 24. Bluestone Lane 25. Slater’s 50/50 26. Punch Bowl Social 27. 1000 Degrees Neapolitan Pizza 28. Tacos 4 Life 29. Honeygrow 30. &pizza 31. Mendocino 32. Ahipoki Bowl 33. LA Crawfish 34. Roti Modern Mediterranean 35. The Flying Biscuit Cafe 36. Arooga’s Grille House & Sports Bar 37. Clean Eatz 38. Philz Coffee 39. Cafe Zupas 40. Dog Haus 41. Insomnia Cookies 42. Dig Inn Seasonal Market 43. Snappy Salads 44. Pinstripes 45. Spitz 46. Creamistry 47. Vapiano 48. Joe & the Juice 49. Eggs Up Grill 50. Sunny Street Cafe
– Adapted from Restaurant Business Online
sept 2019 17-24.indd 18
Even for the most experienced bartenders and servers, dealing with intoxicated customers can be a challenging, unpleasant task. Refusal to serve alcohol or “cutting off” someone is a confrontational situation most would prefer to avoid Illinois law states “No one may sell, give, or serve alcoholic beverages to an intoxicated person.” (See 235 ILCS 5/6-16(a) (i).) Servers and bartenders are responsible for complying with this law. By “cutting off” an intoxicated person you assure customer and public safety. One reason servers have a difficult time with refusing to serve intoxicated patrons is fear. Servers want to avoid confrontation, they risk losing a tip, or risk a customer complaint to their employer. Intoxicated patrons are often difficult to deal with because of impaired judgement and an irrational thought pro-
cess. Servers, bartenders and security personnel can receive proper training in the Beverage Alcohol Sellers and Servers Education and Training (BASSET) program to effectively deal with intoxicated patrons. If de-escalation techniques and the skills in handling situations are applied, they can better handle a customer’s behavior. Here are some ways to deal with intoxicated patrons: 1. Maintain a professional demeanor. 2. Communicate what the law says. 3. Let them know that their safety is your responsibility. 4. Ask for help. Get a manager involved as the authority figure. Cutting off intoxicated patrons can be difficult and awkward, but it is necessary. An establishment and server can be sued for the damages caused by an impaired patron inside and outside of their business. Refusing service can reduce the risks of lawsuits and loss of livelihood, expensive attorney fees, fines, and possible jail time. The risks involved for not refusing service greatly outweigh the desire to avoid confrontation. Simply - it is your responsibility. It is the law. – From the Illinois Liquor Control Commission Newsletter
8/14/19 10:29 AM