Safe and responsible service

Cheers, April, 2005

Setting a new standard for alcohol training was the topic of a workshop delivered by the National Restaurant Association Educational Foundation (NRAEF). The organization's senior vice president of marketing, James F. Boudreau, outlined the initiatives of the Association's ServSafe Alcohol Job Task Analysis (JTA). Built on the group's ServSafe food safety initiative and completed in March, 2004, the JTA defines the required service skills and knowledge for all front-of-house staff and managers.

With the number of adults in prime drinking years predicted to jump by 25 million over the next ten years, and the majority of consumption away from home (including in restaurants and bars), the association has set out to tackle a growing number of concerns, such as increased fake Ids, police stings, and growing interest by state governments for better server training. Record breaking judgments against operators cited in drunk driving cases are increasingly worrisome, Boudreau said, and to continue serving profitably, operators must prepare better defenses by demonstrating effective training, compliance and documentation of responsible business practices, he said.

With sympathetic juries seeing restaurants, especially chains, as deep-pocketed targets, stronger policies establishing a safety-minded culture is essential for operators to protect themselves.

ServSafe Alcohol is designed for all front of house employees to learn effective, specific knowledge about responsible service, and how to handle difficult situations regarding the service of alcohol. The program will incorporate role-playing and content videos based on field research and the use of integrated practice activities. More information is available at www.nraef.org/servsafe/alcohol/