Short Version of Model Policies

Policies 1-2: Preventing Sales to Underage Customers ❚ Policy 1: Check Age Identification This establishment will check the identification of customers appearing to be under the age of 30 years old. ❚ Policy 2: ID Confiscation This establishment requires employees to confiscate false identification. (We recommend that you consult your local police department before implementing this policy).

Policies 3-10: Preventing Sales to Intoxicated Customers and Lowering Intoxication Levels ❚ Policy 3: No Sales to Intoxicated Customers This establishment will under no circumstances serve an alcoholic beverage to anyone appearing obviously intoxicated. ❚ Policy 4: Measure All Drinks This establishment will only serve measured drinks (i.e., no free-pouring). ❚ Policy 5: Drink Promotions This establishment prohibits all drink promotions that encourage excessive drinking. ❚ Policy 6: Promote Food and Non-Alcoholic Beverages This establishment will encourage promotion of food and non-alcoholic beverages. ❚ Policy 7: Alternative Transportation This establishment will offer alternative transportation to intoxicated customers (consult with an attorney before implementing this policy). ❚ Policy 8: Notify Arriving Staff This establishment requires all staff at the end of their shifts to notify arriving staff about the intoxication status of their customers. ❚ Policy 9: Fifteen Percent Gratuity This establishment will guarantee all servers a 15% gratuity if alcohol service is refused and the guest does not leave a tip. ❚ Policy 10: No Last Call This establishment will not announce last call. All alcohol service will stop one-half hour before closing time to prevent excessive drinking in a short amount of time.

Alcohol Epidemiology Program Traci L.Toomey, PhD University of Minnesota Professor and Director Policies 11-18: Staffing and Training ❚ Policy 11: Monitoring the Establishment for Suspicious Activities This establishment requires management and staff to monitor all areas of the establishment for suspicious activities. ❚ Policy 12: Compliance with the Fire Code The number of customers on the premises should never exceed the limit set by the fire department. ❚ Policy 13: No Drinking on the Job This establishment forbids all employees to have alcohol in their systems while they are working. ❚ Policy 14: Alcohol Awareness Training This establishment will regularly provide Alcohol Awareness Training to its employees and managers ❚ Policy 15: Incident Report Form This establishment requires all staff to record all questionable incidents (e.g., cutting off an intoxicated customer, violent behavior in the establishment) in an incident report form. ❚ Policy 16: Manager or Designated Lead worker on Duty at All Times This establishment will have a manager or lead worker on duty at all times. ❚ Policy 17: Mandatory Staff Meetings This establishment will hold regular, mandatory staff meetings to discuss rules and ways to prevent and handle problem situations ❚ Policy 18: Provide Copies of Establishment Policies to All Staff This establishment will provide all employees with a written copy of its policies. All policies will also be kept in the establishment.

Alcohol Epidemiology Program Traci L.Toomey, PhD University of Minnesota Professor and Director Jones House Rules

We do not sell 4 liquor drinks (aka Long Island, AMF, Black Opal, Tokyo Tea) at any time.

We do not sell doubles or pitchers.

We do not sell shots of any kind after 1am. No exceptions. (This includes Car Bombs, Jager Bombs, Tic Tacs, shots ordered on the rocks, etc.)

We do not allow fire drinks outside of the well mat. (You can make Spanish Coffees or Flaming Dr. Peppers at the well mat but they must be extinguished by the bartender before serving them to customers)

We do not allow drinks to stack up in front of customers.

We slow alcohol service to those ordering drinks rapidly.

Bartenders and servers must always have line of sight to those who are ordering drinks in order to assess visible intoxication. We do not serve multiple drinks to a single person. Persons ordering drinks for other patrons must be able to identify whom the drink is for and that person must be at the bar for the bartender to assess visible intoxication.

We support the designated driver program. We offer DD’s free non-alcoholic beverages.

Managers & security guards will always support bartenders and servers when they cut off a VIP (visibly intoxicated person) or refuse service to a VIP and vice versa.

We do not serve “mock-tails” to customers we cut off or offer to “possibly serve them a drink later”. Once a customer is cut off, they are cut off. They can only drink water or soda out of colored plastic glassware to identify that they are drinking something non-alcoholic.

We offer VIP’s water and a food menu. We offer to call VIP’s cabs.

We don’t announce last call: On Fridays and Saturdays, we do not announce last call over the microphone. We do not want to encourage people to rush to order more drinks or “slam” their drinks at last call.

We understand and utilize the “good faith effort” rule when cutting off Visibly Intoxicated Persons. According to the OLCC, the law defines the good faith effort as “placing your hand on the drink and trying to remove it, or if you have reason to believe that touching the patron’s drink could cause disturbance, you must make a verbal request to take the drink.” Do not engage in hostile or aggressive behavior. If a customer resists giving you the drink, simply do not serve them again and write in the log book that you cut them off and attempted to take the drink.

We write in the log book EVERY night. Bartenders- Write down all VIP’s cut off and/or refused service. Security guards- Write about any and all instances of fighting, about confiscating ID’s and about those people you refused entry to. If there were no problems, indicate this in the log book. Try to obtain as much information on the person that you are cutting off. For example: name, approx. height/weight, hair color, what he/she was wearing, appearance, friends & possible witnesses. The more specific you can be in the log book, the better. This pertains to bartenders, servers and security guards. (For instances involving the police or major fights, security guards are to use the formal report form.) All arrests are to be reported to the owner within 24 hours.

We check ID of EVERY patron entering the establishment. We ONLY accept the 4 types of stand-alone ID’s outlined in the OLCC guidelines. Wednesday, May 21, 2014 Initials____