UNIT 2

THE BARTENDER-LEGAL AND MORAL RESPONSIBILITY

Bartender Job Description Sample

One of the most important things to do when looking for a job is to actually BE AWARE and
know what a certain position is supposed to do on a daily basis. We have checked different job
descriptions for a Bartender position to help you identify what the job entails.

Bartender Job Purpose

Preparing beverages for patrons and serving them at the bar or through the wait staff.
Maintaining a clean and organized work environment based on company and country
standards.

Bartender Job Duties

 Mixing beverages using an extensive range of ingredients including liquor, bitters, soda,
water, sugar, and fruits
 Taking beverage orders from the guest or wait staff and serving drinks as requested,
paying extreme attention to detail
 Satisfying patron requests in a timely manner
 Assessing customer preferences and making drink recommendations
 Providing a positive and friendly guest experience by interacting with patrons
 Collecting money as payment for drinks served and providing change as needed
Checking identification to verify legal age requirements for all customers
 Balancing cash receipts
 Keeping a well-stocked bar with an adequate supply of liquor, beer, wine, mixers, ice,
napkins. straws, glassware, and other accessories
 Cleaning the bar and lounge area to maintain a sanitary environment Organizing the bar
area (drink preparation and inventory)
 Requisition orders for liquor, beer, wine, and other supplies
 Preparing fruit garnishes for drinks
 Planning bar menus, Creating signature drinks

 Complying with all company and local government regulations.

 Limiting customer problems by monitoring alcohol intake and attempting to curtail
inappropriate behavior.
Bartender Skills and Qualifications:
Training or Experience with Bartending, Extensive Knowledge of Drink Mixing and Garnishing,
Strong Communication Skills, Positive Attitude, Personable demeanor, Multitasking, Attention
to Detail, Organization, Ability to Stand for Long Periods, Strong Observational Skills, Conflict
Resolution, Computer Literacy, Second Language a Plus.

Bartending is indeed not as easy as it looks. Though this list may differ from one establishment
to another, it won't hurt to have and develop all of these so that you are ready for any
application you may go thru.

The public tend to look at bartenders as showmen, glamour boys behind the stick flipping those
bottles, making those eye candy cocktails but that is just part of the package. Little do they
know that a bartender has a legal and moral obligation to society.

Moral
Alcohol, liquor, or booze is a double edge sword, if taken in small amounts it can cure some
ailments as mentioned in history, while if indulged it CAN mean one's life. And we all know that
there are different reasons why we go to a bar and order that dram or tipple so it is all up to the
bartender's hands with regards on how your night goes.

Legal
To open up a bar needs legal procedures - liquor permit or license, opening a bar itself needs a
business permit, official receipts, where you basically you have to file it in your city hall and
abide by all the ordinances that come with it which may include, operation hours, allowed
location and legal age of serving. We have here an example of some notes with regards to RSA
from other countries since this differs from one to the other.
Responsible Service of Alcohol (RSA)

Alcohol intoxication occurs when a person drinks an excess of alcohol in one period.
A standard serving of alcohol in the United States is 0.6 fluid ounces (fl oz) or 14 grams (g) of
pure alcohol. This translates to the following single servings of standard alcoholic drinks:
 12 fl oz of beer with a 5% alcohol content
 5 fl oz of wine with a 12% alcohol content
 1.5 fl oz of a distilled spirit with a 40% alcohol content
The liver removes alcohol from the bloodstream, but it can only filter out so much at once. The
rate at which the body metabolizes alcohol varies from person to person, depending on factors
such as:
 genetics
 body weight
 body size
 health status
 alcohol tolerance
 sex
When a person drinks more alcohol than their liver can process, ethanol molecules start
accumulating in the body. This can damage tissue cells and organs.

Symptoms
The symptoms of alcohol intoxication range from mild to severe, depending on how much
alcohol a person consumes and how quickly their body metabolizes it.
These symptoms often occur in stages, depending on how intoxicated a person is. The table
below shows common symptoms at each level of alcohol intoxication.
This data comes from the National Institute on Alcohol Abuse and Alcoholism. It includes
information about blood alcohol concentration or content (BAC) - - a common way to measure
intoxication for medical or legal purposes. BAC refers to how much alcohol is in the
bloodstream. This can be measured with a use of a Breathalyzer.

Signs in others
A person can usually tell when they are intoxicated, but it may be challenging to spot the signs
in others. To gauge another person's level of intoxication, try looking for the following signs:
 a loss of coordination, such as stumbling or swaying
 flushing of the face
 bloodshot eyes
 louder speech than usual
 slurred speech
 damp or clammy skin
 mood swings or personality changes, such as aggression or depression
 drowsiness
 slowed reflexes
 vomiting
 a loss of consciousness
Here are 8 steps you should take to refuse serving alcohol to a guest

1. Early intervention-- Be aware of your surroundings, and take note of people who are
heading towards intoxication. Subtly and tactfully inform them they will be refused
service if their behavior deteriorates, and they could be asked to leave.

2. Seek assistance - Before approaching any intoxicated patron, seek approval and
assistance from your manager and security staff. This will ensure you are covered should
anything go wrong, and if it's your first time in a situation like this, provide you with
guidance so you learn how to deal with them in the future.

3. Be patient and polite - Confidently but politely inform the patron that you can no longer
serve them alcohol. Don't call them names, stay calm and don't raise your voice. To
reinforce the point, you should: Clearly explain the reason for the refusal. Use props
such as information posters to back up your refusal. Explain the law and what it could
mean to you if you continue to serve them.

4. Don't delay - If you decide they've had enough alcohol, don't delay your decision to
refuse serving them alcohol. Don't let them finish their drink hoping they will then leave
of their own accord, or giving them one last drink. This is not compliant with RSA
legislation and you could be held legally accountable.

5. Offer them a drink and an olive branch - Ask them if they would like a non-alcoholic to
drink, and reassure them that you will be happy to serve them again in the future
(unless they are a repeat offender).

6. Offer assistance - Ask them if they'd like you to call a friend or taxi to get them home.
The friendlier you are, and the more supportive you are, the less likely they are to get
angry and become aggressive.

7. Ensure the patron leaves within a reasonable period of time - Once a patron becomes
intoxicated they must leave the premises and not be allowed back in. While they may
have accepted your offer of a non-alcoholic drink, they will still need to leave. It's your
responsibility to ensure they leave safely and do not loiter outside.

8. Keep a record of the incident - Once the patron has been safely removed from the
premises, record the details of what happened in writing. This should include the
 reasons for refusal of service, what was said by everyone involved, what actions were
taken, and if there was any aggressive behavior. Once you've written down the details,
ensure management witnesses and signs off on it.

When you start working at a licensed premises seek out the venue's refusal to serve alcohol
policy and study it. Knowing how to manage these situations before they occur will ensure you
have the best chance of securing a positive outcome for everyone involved.
Ignorance of the law is not an excuse and it is the responsibility of the bartender to know and
implement it in the bar.

The law on Responsible Service of Alcohol varies not only from country to country but state by
state as well. It is advisable to research and be aware of these before you start working.