| The issue of serving alcohol in your restaurant is | | | | supplier that you get the food ingredients from. |
| one that comes with many pros and cons. It is | | | | You need to select your bartenders carefully so |
| even common for some family restaurants to | | | | that they will offer the best possible serve to |
| offer alcohol with the menu. Some people enjoy a | | | | your customers. They will only continue ordering |
| glass of wine, a mixed drink, or a couple of beers | | | | drinks from your establishment if you are offering |
| before their meal or while they are eating. For | | | | what they like. Not every one can make a good |
| those individuals that do so on a regular basis, | | | | mixed drink so find out what skills your |
| they may end up avoiding dining at your | | | | bartenders have to offer. |
| restaurant because it isn't an option. | | | | You will need to work out a system for delivering |
| Alcohol in your restaurant can help your | | | | the drinks to your customers. While anyone can |
| customers pass the time while they are waiting | | | | take those orders, only individuals at least 21 |
| for a table. You can ask them if they would like | | | | years of age can deliver them to the tables. You |
| to drink at the bar while they wait. Then when a | | | | don't want to get yourself into a situation where |
| table opens up for them, you can help them take | | | | under age individuals are serving alcohol. You also |
| their drinks to the table. If they will be waiting | | | | don't want to depend on just one person to do it |
| more than 10 minutes, many people will take you | | | | because that will create a bottleneck. Your |
| up on that offer instead of just standing around. | | | | customers aren't going to be happy waiting a long |
| You will also find that it can reduce the number of | | | | period of time to get their drinks served. |
| people that choose not to wait for a table. | | | | There are strict guidelines for obtaining a liquor |
| There is generally a high resell on alcoholic | | | | license and it will depend on the state. You will also |
| beverages, so you can make a good deal of | | | | have to make every person asking for alcohol is |
| profit on them. You can also offer drink specials | | | | verified as being legally old enough to drink. If you |
| during the week in order to get more people to | | | | don't this can result in fines being imposed and |
| come in and eat. For example you an offer two | | | | even the restaurant being shut down. Staff also |
| for one drink specials from 5-7 pm Monday | | | | needs to watch for signs for intoxicated individuals |
| through Thursday. You will have some consumers | | | | in the establishment. They should not be serving |
| out there that won't dine in a restaurant that | | | | them any more alcohol. |
| serves alcohol. It may be against their principles or | | | | Should you decide to serve alcohol in your |
| they may be struggling with an alcohol addiction | | | | restaurant, you need to be aware of your |
| so being exposed to it is difficult. | | | | responsibilities. You have to make sure all people |
| It can be an added expense for your restaurant | | | | drinking alcohol in your establishment are old |
| to offer alcohol though. You will have to purchase | | | | enough. Never take their word for it, check ID - |
| the supplies to make a variety of different drinks. | | | | make sure all of your staff is well aware of this |
| You will also need the machinery to mix them and | | | | as well. Make sure they stop serving alcohol to |
| the glasses to serve them in. This could result in | | | | those that are visibly intoxicated and should not |
| one more supplier to deal with too as you won't | | | | continue to drink. |
| be able to get your alcohol from the same | | | | |