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Off Premise Catering

Off Premise Catering . Chapter 4 – Beverage Service. Beverage Service. Caterers should be knowledgeable about alcoholic beverage service as it fits into the business plan Children’s party specialty caterer – not at all

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Off Premise Catering

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  1. Off Premise Catering Chapter 4 – Beverage Service

  2. Beverage Service • Caterers should be knowledgeable about alcoholic beverage service as it fits into the business plan • Children’s party specialty caterer – not at all • High End Caterer should have broad knowledge of alcoholic beverages and service

  3. State & Local regulations • State and local regulations determine if and how an off premise caterer can serve alcohol • 1. Service – but not sell • 2. Obtain special or temporary permits • 3. Obtain permanent license • 4. Obtain license to sell – but must by from retailer – not wholesaler • 5. Licenses to sell spirits can be different that beer and wine

  4. Legal Liability – Alcohol Service • Third Part Liability – Server or bar is as responsible for an incident as the person who was harmed or the person who did the harm • Administrative Liability - could result in fine, temporary or permanent revocation of license • Social Host Liability – similar to third party – used in a limited number of states • Criminal Liability – Being negligent in the service of alcohol – may result in jail time and/or fines.

  5. Responsible Service Components • Proper Alcohol Service • Service to Minors • Open Container Laws • Vary by municipality

  6. The Server / Sales Person • To be a server or sales person of alcoholic beverages in Florida, a person must be 18. • Satisfactorily complete the Responsible Vendor Program Certification training, and examination.

  7. LEGAL DRINKING AGE In Florida a person MUST be at least 21 YEARS of age: • Purchase • Consume • Possess

  8. Proof of Age Acceptable Identification (IF A GUEST LOOKS UNDER 30 – REQUEST ID) 1. A VALID DRIVER’S LICENSE (U.S., FOREIGN, INTERNATIONAL) • OFFICIAL STATE ID CARD • PASSPORT 4. U.S MILITARY ID CARD (ALL MUST HAVE PHOTOGRAPH)

  9. False or Fake Identification Documents • SMUDGING, SMEARS, TEARS • PASTE JOBS/SPLIT LAMINATION • COMPARE PHOTO, AND MOUNTING • UN-PROFESSIONAL/ NOT OFFICIAL LOOKING APPEARANCE • COMPARE PHYSICAL DESCRIPTION TO PHOTOGRAPH

  10. Underage Drinkers Be aware of Cultural Differences - In many countries, small amounts of alcohol are served to children. While we respect other cultures, this is illegal in the United States. Certain events held in celebrations of a juvenile milestone (i.e. Bar Mitzvah) may prompt “elders” to try to give juveniles alcohol.

  11. Intoxication • What is BAC? • Blood Alcohol Content • What does a BAC above .08 mean? • It means that a persons blood alcohol content is too high to legally drive a car. • In many states a BAC of .08 is legally intoxicated

  12. Penalties for violations You can be held • Criminally liable – jail and fines • Administratively liable – loss of license • Civilly liable – civil lawsuits for damages

  13. Intervention Techniques • Refuse Service • Be tactful, but firm • Ask for help from Friends • Summon help from manager • Call the police if the guest leaves – offer cab or ask if can call friend or family member,

  14. Large Functions • Make sure there is a clear policy and in writing • Make sure host signs the document • Clear drinks frequently

  15. Have shorter cocktail hours • Serve plenty of attractive hos d’oeuvres • Have servers pour wines – do not leave bottles on tables • Close bars before the event is over (up to an hour) • Serve plenty of coffee and desserts at the conclusion of the event • Guests should not pour their own drinks • Never pour double shots or serve dual alcohol drinks (Long Island Iced Tea)

  16. Documentation • All incidents should be documented – along with any witnesses

  17. A Brief Overview of Alcoholic Beverages • Clients will ask for advice – be prepared within the context of your company to answer • Develop a “go to” list of beers, wines and spirits that you can discuss well • With wines and beers, have suggestions to pair wines and even craft beers (microbrews) with food items • Understand regional and cultural influences

  18. Wines • Wine has been made for millenia – • Many serious wine drinkers will discuss with the caterer the wines to be served and may even specify • Many serious wine drinkers will attempt to bring in their own wine to a function, even if the beverage service is free. Have a plan to address

  19. Beer Rise in mico- breweries or craft beer Standard big companies- • Budweiser • Miller • Heineken • Etc.

  20. Spirits • 3 levels • Well Brands (cheapest) • Call Brands (higher end) • Top Shelf (most expensive) • All distilled spirits • Rum • Vodka • Gin • Scotch • Can be “craft” or specialty (single malt)

  21. Figuring Beverage Quantities • Local customs and audience determine how much to serve • Younger crowd may drink more beer and spirits • Older group may drink more spirits and wine • Time of Day • Venue

  22. General guidelines • 750 mL bottle of wine • 4 to 5 glasses per bottle • 1 liter bottle of Spirits (always use a jigger – never free pour) • 33 1 oz. drinks • 27 1 ¼ oz. drinks • 22 1 ½ oz. drinks • Length of party • 1 hour 2 drinks • 2 Hours 3 drinks • 3 hours 3 – 4 drinks • 4 hours 4 -5 drinks

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