PROMOTING GROUP INTERACTION
1) Arrange seating to make forming small groups easier.
2) Prevent overcrowding to allow people to be able to sit or stand together in small groups where they can converse and engage in comfortable social interaction.
3) Maintain appropriate volume of music to allow for easy conversation
4) When appropriate, encourage staff to introduce people to each other.
5) Provide suggestions for social hosts on room settings.
1) Whenever possible, make food available when alcohol beverages are served.
2) In bar or lounge areas, provide appetizers or small serving selections that can be shared among group members.
3) Train servers and clerks to offer suggestions of food and beverages pairings, i.e. what wines and beers go better with what menu items.
4) Create incentives for sales of appetizers and other food items served with beverages. Train servers and clerks to assist customers in selecting appropriate food and beverage pairings.
CREATE A SAFE ENVIRONMENT
1) Create an environment that is perceived as safe and accommodating for women. This would include proper lighting in parking areas and entrances, proper lighting in the establishment, and avoiding advertisements, posters, or displays that would be offensive to women.
2) Identify employees through some type of uniform to provide guests with an opportunity to quickly identify staff.
3) Train service staff to be receptive and responsible to all guests, making every effort to be accommodating.
4) When marketing to families, prepare menus and promotions appealing to children as well as adults. Make seating comfortable and accessible.
5) Provide training to staff of security measures and conflict resolution techniques for handling situations creating threats to customer safety.
6) Controlling intoxication will result in an environment that reduces the risk for unwanted sexual advances experienced by both the guest and staff.
MAKE ABSTAINERS COMFORTABLE
1) Maintain a selection of popular non-alcoholic beverages.
2) Allow staff to taste the beverages and develop ways to describe and promote products to people seeking alternatives.
3) Create incentive programs for staff to promote alternative beverage sales.
4) Whenever alcoholic beverages are listed on menus or promotions, list alternative non-alcoholic beverages.
5) Have drink recipe contests for staff to create interesting alternatives.
DON'T MAKE DRINKING THE FOCUS
1) Provide games, dancing, music, and other activities.
2) Develop contests focusing on these alternatives.
3) Train service staff to encourage customer participation in activities.
4) Advertisements and promotions emphasize activities rather than drink specials.
ENCOURAGE RESPONSIBLE DRINKING
1) Do no offer drink specials which encourage quick or quantity drinking, i.e. shooters, penny drinks, or "fishbowl" type drinks.
2) Promote quality instead of quantity. Maintain a selection of premium products and train service staff about the various beverages, how they are made, and what distinguishes one brand or type from another.
3) Create premium wine by the glass program.
4) Create a premium beer program, i.e. beers from around the world, beer of the week club. Etc.
5) Establish systems to monitor consumption by customers. Assign service staff to stations, develop a check system to keep track of time and quantity of drinks consumed, and establish drink limits for pacing or intervention with customers drinking too much too quickly.
6) Use standard pours for drinks and train staff to understand why and how to maintain these serving sizes. Serve single drinks only. Do not stack drinks.
7) Define specific behaviors for staff to identify for intervention and refusal of alcohol service.
8) Conduct specific meetings to discuss problem situations, customers causing conflicts, or other issues involving intoxication.
1) Require all service and management staff to be trained in responsible beverage service.
2) Maintain adequate staffing to properly supervise customers.
3) Train service staff in good service, developing communication and suggestive selling techniques.
4) Have strict policies forbidding consumption of alcohol by employees before or during work hours.
5) Define a chain of command for reporting and intervening with problem situations.
6) Maintain good relations with law enforcement and invite law enforcement personnel to staff meetings.
7) Establish an employee assistance program.
DRINKING IS NOT A RITE OF PASSAGE
1) Maintain strict controls on access to alcohol by underage people through training and incentives for proper age identification.
2) Minimize or eliminate the use of advertising that equates drinking alcohol with increased success or status.
3) Assure proper supervision of premise to protect from the transfer of alcohol from adults to underage people.
4) Provide educational messages about responsible drinking, drink limits, and rules against abuse and intoxication.