What is Alcohol? RSA Fact Sheets.pdf · Under the Liquor Act 1992 there are various penalties for...

What is Alcohol?

ALCOHOL IS A DRUG

Alcohol is a drug and therefore Government restricts the way it is sold and supplied (given).

The Government has strict rules which control when and who can sell, serve and consume it. These rules are

contained in Acts of Parliament and/or Legislation. Each State and Territory within Australia has its own

legislation and regulation with regard to selling and supplying of liquor.

This course is based on the legislation and licensing requirements in Queensland and approved for online

delivery by the Office of Liquor, Gaming and Racing.

The primary aim of legislation and regulation in Queensland is to ensure that alcohol is sold by responsible

people in a responsible manner to minimise and/or avoid the possible harmful effects (harm minimisation).

LEGISLATIVE FRAMEWORK

In Queensland the legislative framework includes:

• The Liquor Act 1992 and the Liquor Regulation 2002 (the interpretation of the Act) regulate the sale

and supply of liquor and determine related penalties. Penalties for breaches of the law can apply to

the Licensee or Approved Manager, Bar/Security and other staff and patrons.

• The Liquor and Other Amendments Act 2008 implemented as of January 1, 2009. Establishes an

emphasis on harm minimisation as being the first object of the Act.

o new changes also include mandatory training requirements for RSA and RMLV courses,

o the introduction of ‘Approved Managers’ to replace the role of Nominee,

o changes to licence types,

o extended trading hours; and

o the introduction of Risk assessed Management Plans, Community Impact Statements and

increased fines.

• In 2005 the Brisbane City Safety Action Plan introduced amendments to the Liquor Act 1992 and

imposed tough conditions on premises licensed to trade after 1am in the Brisbane City Council area.

• The "Responsible Service, Supply and Promotion of Liquor" Code of Practice was developed by the

Office of Liquor, Gaming and Racing and key industry, government and community stakeholders, to

implement the law consistently.

o This Code represents the agreed interpretations of the law by the industry sector.

o The Code also provides guidelines to assist all stakeholders to identify and control risks

associated with supply and service of alcohol.

o It outlines a range of practices and service guidelines to assist in making decisions regarding

Responsible Service of Alcohol.

The Office of Liquor, Gaming and Racing under direction from the Department of Treasury, administers the

legislation within Queensland.

Penalties for Breaching the Liquor Act

Under the Liquor Act 1992 there are various penalties for breaching the law and irresponsible service of

alcohol.

It is against the law to provide alcohol to:

1. Minors

• Sell liquor to a minor;

• Give liquor to a minor;

• Allow liquor to be given to a minor; and/or

• Allow a minor to consume alcohol.

Penalty

Licensee or Approved Manager: up to $20,000 – or an infringement notice of $2,000

Bar attendant or other staff: up to $3,000 – or an infringement notice of $600.

2. Unduly intoxicated or disorderly patrons

• Sell liquor to an intoxicated patron;

• Give liquor to an intoxicated patron;

• Allow liquor to be given to the patron; and/or

• Allow the patron to consume liquor.

Penalty

Licensee or Approved Manager : up to $50,000 maximum fine

Bar attendant or other staff : up to $8,000 maximum fine

LICENSEES HAVE ADDITIONAL RESPONSIBILITIES

Licensees are required to conduct their business in a responsible manner.

It is against the law for the Licensee/Approved Manager to engage in practices or promotions that encourage

rapid or excessive consumption of liquor.

Penalty

Licensee or Approved Manager: up to $10,000 maximum fine

A Licensee or Approved Manager may face disciplinary action for irresponsible service practices and/or failing

to comply with the Liquor Act and regulations. This may result in one or more of the following penalties:

• Up to $10,000 fine;

• Suspension of licence;

• Cancellation of licence;

• Formal reprimand of the Licensee;

• Disqualification of the Licensee from holding a licence.; and/or

• Disqualification of the Approved Manager.

WHAT IS RESPONSIBLE SERVICE OF ALCOHOL?

• Responsible Service of Alcohol means acting within the law and serving and supplying liquor in a

responsible manner. It also means that Licensees conduct their business in a responsible manner. The

law goes on further to say that Licensees, Approved Managers and staff can all be held accountable

for failure to provide Responsible Service of Alcohol.

Penalties apply to people who do not obey the legislation and may incur a penalty ranging from fines

to suspension or cancellation of a liquor licence.

Liquor Accords

A community approach to Responsible Service of Alcohol

In light of the changes to the legislation effective 1st

January 2009, Liquor Accords will be formally

acknowledged as an effective and sustainable approach to dealing with alcohol misuse and alcohol related

issues in local areas.

A Liquor Accord document formalises a voluntary agreement between licensees, council, police, health, and other

stakeholders or Accord members.

The principles of an Accord should be reviewed on an on-going basis and reflect:

• the Code of Practice for the Responsible Service, Supply and Promotion of Liquor ,

• the Liquor Act 1992; and

• other legal requirements as they apply.

It in no way substitutes, or directly impacts on the normal liquor licensing enforcement and development approval

processes. Licensees are still required to proceed through normal development approval processes for any new or

changed licensing conditions.

The Code of Practice should be used to coordinate local business practices to meeting the objectives of the agreed

Accord strategies.

Two Examples of an Accord:

• Valley Alcohol Management Partnership (VAMP) Accord

• Liquor Industry Consultative Association (LICA) Accord

There are currently over 40 Liquor Accords operating throughout Queensland.

Licensing

Liquor can only be sold or supplied from licensed premises. Under the definition of a sale this also includes

products that are given away.

Governments license the venues serving alcohol to protect :

• the public interest;

• patrons (including minors i.e. people under the age of 18 years); and

• the rights of neighbours and the general community.

All persons involved in the operation of the business that is applying for a licence to sell alcohol are assessed to

see if they are fit and proper persons to hold such a license.

Factors influencing Licence Approvals

Other factors that are taken into consideration when approving liquor licenses include:

• the location of the premises;

• the number of existing premises in the area;

• the quality and range of services that will be provided;

• the population of the area; and

• the likely social and health impacts, their magnitude, duration and probability in relation to local

residents and sub communities within the locality.

The liquor licence also sets out the conditions under which alcohol may be served including:

• who are the people responsible for ensuring the licence is correctly implemented (Approved

Manager);

• what area is licensed;

• what area the trading hours; and

• what area the trading conditions.

Maximum Penalties for the Licensee breaching their Licence conditions:

• First offence - $50,000

• Second offence - $70,000 or six months prison

• Third offence - $100,000 or eighteen months prison

Approved managers

Approved Managers replace the Nominee

Under new requirements an Approved Manager will replace the role of a Nominee of a licensed premise.

The new position of approved manager will increase professionalism throughout the industry. It replaces the

current nominee position. This change will contribute to minimising harm on licensed premises and clarify the

responsibilities and obligations of all involved in the supervision and management of the business.

An approved manager will be responsible for the managing the business in a responsible manner and ensuring

that the laws and regulations pertaining to the Responsible Service of Alcohol are upheld.

An individual licensee or an approved manager must be on site or reasonably available during ordinary trading

hours.

• The Approved Manager but must be on site during any period of approved extended trading hours.

• An Approved Manager must be reasonably available (i.e. readily contactable by staff and the

capacity to attend the premises within one hour of being contacted).

• If a licensee is able to be on site or reasonably available during ordinary trading hours and on site

during any period of approved extended trading hours an approved manager will not be mandatory.

Types of Licenses:

WHAT TYPE OF LICENCE IS REQUIRED?

The following licence types will apply to venues under the Liquor Act 1992 from the 1st

January 2009:

• There are two main categories of licence – commercial and community licences.

o A number of subcategories will exist under each category of these licence types.

• The commercial category will consist of commercial hotel, commercial special facility and

commercial other.

o Commercial Hotel licenses (accommodation, hotels and taverns);

o Commercial Other licenses (e.g., guest houses, resorts, motels, restaurants, cabarets,

cafes, tourist parks, nightclubs, theatres, reception lounges, transport,

producers/wholesalers, breweries, spirit merchants);

o Commercial special facility licenses (casinos, cultural or entertainment centres, tourist

developments).

• The community category will consist of community club and community other.

o Community Club licenses (for sporting clubs, ex-servicemen's clubs).

NEW LICENSES FOR FLEXIBILITY

Flexibility for New Businesses

To give flexibility for new businesses to be eligible to apply for a liquor licence such as a boutique bar licence,

the commercial other licence contains five sub-categories.

All existing licences will be transitioned into the new licence categories as appropriate. In particular

circumstances, licensees will have the option to change licence type if it better suits how they intend to

operate in the future and the change is approved by the chief executive.

The licence type and conditions are not just the responsibility of the Licensee or Approved Manager,

everyone who works in a licensed venue should be aware of the conditions of the licence and work actively

to ensure that these conditions are complied with.

If your manager does not make you aware of the requirements of the venue licence you should ask and

make sure you familiarise yourself with them.

Trading Hours for All New Licenses

As of 1st

January 2009, the trading hours for all new licenses will be between 10:00 and 12:00am.

Ordinary trading hours granted previous to 31st

December 2008, extended hours after 12am and current

licence conditions will carry over to the new licence type during the licence transition after 1st

January 2009.

However, existing on-premises cabaret licences will no longer be permitted to trade after midnight into Good

Friday, Christmas Day and Anzac Day.

Extended trading hours

• Pre-10am trading is available in two periods – 7am to 9am and 9am to 10am.

o 7am to 9am will only be available to clubs that can prove a community need for the hours

such as bowls and golf clubs where their sport is played during those hours.

o For the remaining licensees, 7am to 9am trading will be restricted to functions only.

o 9am to 10am will be available to all licensees but they must prove a community need for

trade during this period.

o Additional fees are payable for both 7am to 9am and 9am to 10am trading.

o Clubs will be able to lodge a joint application for 7am to 9am and 9am to 10am trading. Clubs

that wish to trade during these periods from 1 January 2009 will need to submit Community

Impact Statements and Risk Assessed Management Plans well beforehand.

o One-off permits for pre-10am trading will be restricted to four per year.

• There will be two periods of extended hours trading after midnight – 12am to 3am and 3am to 5am.

o Additional fees are payable for both periods.

• One-off permits for post-12am trading will be restricted to 12 per year.

The trading hours of a licensed premise are defined within the licence granted by the Liquor Licensing

Authorities. Check your internal Risk Assessed Management Plan and ensure you are familiar with the

trading hours approved for your licensed premise.

Risk Assessed Management Plans Following amendments to the Liquor Act 1992, a risk assessed management plan (RAMP) has been introduced

as a harm minimisation initiative and is required for all licence types and restricted liquor permits.

A risk assessed management plan (RAMP) is defined as:

“a detailed document containing information about matters prescribed in a regulation relating to the

licensee’s management practices and procedures at the premises”.

A RAMP should include policies and procedures to enable the management and

implementation of the following aspects of the Liquor Act 1992 and other relevant

legislation: • Principal activity to be conducted on the premises.

• Maximum hours of operation.

• Details of responsible service of alcohol initiatives.

• Details of participation in a liquor accord in the locality (if applicable).

• Details of security (how many, when, for how long etc).

• Provision of food (types of food, when it will be available etc).

• Staff training.

• If amplified/outdoor entertainment is proposed how the impact on the surrounding locality is

mitigated.

The government is releasing a guideline document for the creation of Risk Assessed Management Plans.

Community Impact Statements A Community Impact Statement (also known as a “CIS”) is an assessment of the likely social and economic

impacts on the local community area that may result should the application for changes to a liquor licence or a

new liquor licence be approved.

Some factors that should be considered when defining the local community area include:

• size and type of site (e.g. local tavern, RSL, sporting or community club);

• patron characteristics;

• size and distribution of membership base (for club sites only);

• distance;

• physical barriers to site access (e.g. major roads, waterways);

• location of other venues;

• cultural or social factors; and

• population density.

It is not appropriate to base the selection of the local community area on a single factor alone, rather a

combination of factors should be considered.

Applicants for most new licences will be required to complete a Community Impact Statement (CIS) and Risk

Assessed Management Plan (RAMP).

Community club applications will only require a CIS if so directed by the chief executive. Variations of licences

(including conditions and extended hours) will also require a CIS and a RAMP.

If a venue is requesting a change to and existing licence or an approval of a new licence then a notice must be

erected on the site of the application notifying people within the local community area of the proposed

changes.

Requirements for New or Changed Licences

To support the introduction of harm minimisation as the first object of the Act:

• Applicants for most new licences will be required to complete a Community Impact Statement (CIS)

and Risk Assessed Management Plan (RAMP), which are new to the amended Act. Community club

applications will only require a CIS if so directed by the chief executive.

• Variations of licences (including conditions and extended hours) will require a CIS and a RAMP.

• Transfers and variations of licences (including a change in licensed area) will require the applicant to

lodge a RAMP.

Community Impact Statements (CIS) and Risk Assessed Management Plans (RAMP) will be discussed in the

next few pages.

Office of Liquor, Gaming and Racing

The Office of Liquor, Gaming and Racing has a broad mandate which includes a key role in developing a

contemporary liquor and hospitality industry. The main responsibility of the Office of Liquor, Gaming and Racing is to

regulate the sale and supply of liquor in Queensland through:

• issuing liquor, wine and adult entertainment licences and permits;

• investigating complaints about licensed premises;

• collecting liquor fees and fines;

• implementing initiatives to minimise harm and prevent crime associated with the consumption of liquor;

• working in partnership with Indigenous communities to implement Alcohol Management Plans and

minimise the negative impacts of alcohol abuse and misuse; and

• providing educational material about the responsible service of alcohol to industry participants including

licensees, their employees, and consumers. (This course is based on material supplied by OLGR)

Office of Liquor, Gaming and Racing Officers

Officers of the Office of Liquor, Gaming and Racing have the right to enter licensed premises at any time without

notice to ensure that the Act and Regulations are being upheld. They may issue infringement notices, on-the-spot

fines, request access to compliance records and in cases enforce closure of the licensed premises.

An “authorised officer” may, at any reasonable time:

• enter a licensed premises;

• inspect a licensed premises;

• require any person who has possession of books of account, or other records relevant to a licensed

premise to produce those books of account or other records for inspection; and

• require any person who is in a position to provide information relating to the sale, purchase or supply

of liquor to answer any question put by the authorised officer on that subject.

Focus on Harm Minimisation The major focus of venues in their approach to responsible service of alcohol should be on harm minimisation.

Following the legislation, regulations and guidelines developed by governments and industry stakeholders is an

important part of developing a rich and rewarding future for all persons who rely on such a dynamic industry.

Understanding Alcohol and its Effects

To achieve the learning outcomes required to be certified in Responsible Service of Alcohol, you need to

understand how alcohol works in the human body and how bodily functions and human behaviour

change when individuals are affected by alcohol.

Alcohol is a drug, commonly known as ethanol, which depresses the central nervous system and inhibits the

part of the brain that controls behaviour.

Even small amounts of alcohol affect the normal functioning of the brain.

Consuming alcohol can affect a person’s behaviour within minutes of the first drink and as a person consumes

more, the reduction in their capacity to control their behaviour, often leads to inappropriate and dangerous

behaviours that impact on not only the individual, but the broader community as well.

Alcohol is a toxic (poisonous) substance. Excessive consumption of alcohol can cause short term and long term

harm to an individual’s health that may cause death.

Technically you are intoxicated after the first drink.

ALCOHOL IS CIRCULATED THROUGH THE BLOODSTREAM

Alcohol is absorbed into the bloodstream through the walls of the stomach and intestines. It is considered a

food because it has calories, but does not need to be digested and proceeds directly into the body through the

digestive system.

Approximately 20% of alcohol consumed is absorbed through the walls of the stomach and approximately 80%

through the intestines.

After ingestion it is carried through the blood stream and crosses the blood–brain barrier, at which time

mental impairment begins. A greater amount of consumption eventually causes greater impairment to the

brain, which, in turn, causes a person to have a greater degree of difficulty in

functioning both physically and mentally.

Even small amounts of alcohol affect the normal functioning of the brain.

As the alcohol concentration builds up in a person’s bloodstream it affects behaviour.

At some stage, the loss of control becomes so great that the person is considered to

be unduly intoxicated and will start to show very obvious physical signs.

The following diagram shows you how alcohol enters and is distributed around the

body.

How Alcohol Leaves the Body

The liver is the only organ in the human body that can process alcohol, but can only work at a limited rate -

removing about 10 grams of alcohol, or one standard drink, per hour.

The National Health and Medical Research Council define a standard drink as one which contains 10 grams of

pure alcohol.

90% of all alcohol consumed is eliminated through the body, while 10% is passed unchanged through sweat

and urine.

HOW LONG DOES IT TAKE?

Fresh air, exercise, cold showers or other similar activities will not sober a person up! It takes time. The more

alcohol that has entered the bloodstream the longer it will take to remove it..

Even after a person stops drinking, the level of alcohol in the blood can rise as it is gradually processed.

If you have been consuming two standard drinks per hour for four hours, you have had a total of 8 standard

drinks. If you stopped drinking now you will have to wait a minimum of eight hours before your blood alcohol

level will return to zero.

BEWARE** depending on your metabolism it may take even longer.

This build up in concentration of alcohol within the blood stream is called the Blood Alcohol Content or BAC.

WHAT IS BAC?

BAC or Blood Alcohol Concentration is the amount of alcohol in the blood stream. This is measured by the

number of grams of alcohol in 100ml of blood. For example, a BAC of .05 means that per 100ml of blood there

are .05 grams of alcohol.

A person’s BAC can be used as an indicator of how intoxicated they are.

BAC AND BEHAVIOUR

A person can only consume a limited amount of alcohol before they start reacting to the affects of alcohol.

Normally a few drinks will enable most people to have a sociable evening and a good time out. Even a small

amount of alcohol in the blood affects the normal functioning of the brain. The change in brain function affects

the person’s behaviour. However drinking in excess can have extreme effects.

WHY SOME PEOPLE CAN DRINK MORE THAN OTHERS?

The effects of drugs (including alcohol) vary from person to person and depend on several factors including:

• Gender – Women have a higher percentage of body fat than men. They may absorb more alcohol

than men of a similar weight and therefore become intoxicated more quickly.

• Size – It may take longer for a larger person to display signs of intoxication than a small person. The

larger person has more body fluids and alcohol will be diluted further even though the same number

of drinks has been consumed.

• Fitness – A fit person has more muscle and less fat. The absorption rate of alcohol may therefore be

slower, and it may take longer for behaviour to be affected.

• Health – Being tired, ill or stressed may affect a patron’s reaction to alcohol.

• State of Mind – Unhappy or depressed patrons may be affected more quickly than usual.

• Rate of Drinking – If patrons are drinking rapidly, the alcohol will have a greater effect as they are

consuming faster than the body can remove the alcohol.

• Food – Food slows the rate at which alcohol is absorbed into the body giving more time for the body

to remove it.

• Medication – Many medications interact with alcohol. This may increase the loss of control.

• Tolerance – People who are not used to drinking may be impacted more by small amounts of alcohol

and behave in a heavily intoxicated manner after only one or two drinks.

The Harm Resulting from Alcohol Abuse

Harm that results from the abuse of alcohol include, but are not limited to:

• verbal abuse;

• injury;

• disease;

• crime;

• violence;

• fire;

• drowning;

• unemployment;

• family breakdown; and

• death.

SHORT TERM AND LONG TERM EFFECTS

The excessive consumption of alcohol has both long and short term effects on individuals.

While most people consume alcohol in a responsible manner, drinking in excess has become a national health

concern in Australia. Some examples of the short term and long term impacts on individuals are given below:

Short Term Effects

• Poor standards of behaviour

• Headaches

• Nausea

• Sleeplessness

• Depression

Long Term Effects

• Cirrhosis of the liver

• Mental illness

• Several types of cancer

• Pancreatitis

• Damage to the unborn babies (Foetal Alcohol Syndrome)

People who drink heavily on a regular basis can become dependent on alcohol.

The dependence on alcohol can be psychological or physical or both. It can be made worse by the fact that

people who drink heavily develop a tolerance for alcohol. These people progressively need to drink more to

experience the same effect. People who are dependent on alcohol are often referred to as alcoholics.

Looking After Yourself

To avoid the short term and long term impacts of alcohol it is important to avoid drinking in a way that will

cause the rapid or excessive build up of alcohol in your body and to monitor and limit the amount of alcohol

you consume over time.

The Australian Alcohol Guidelines provide information to assist people in minimising the risks associated with

the consumption of alcohol.

You can monitor your alcohol intake by being aware of the number of standard drinks you have consumed.

• Men should have no more than 4 standard drinks a day on average.

o To remain under 0.05 BAC men should have no more than 2 standard drinks in the first hour

and then one standard drink per hour after that.

• Women should have no more than 2 standard drinks a day on average.

o To remain under 0.05 BAC women should have no more than one standard drink per

hour.

It is also advised that there should be at least two or three days a week when you don’t drink at all.

Guidelines for People at Greater Risk

There are guidelines for specific groups of people who are at greater risk of harm caused by alcohol

consumption. These groups include pregnant women or women trying to become pregnant, young people,

young adults, and people with mental health problems, people on medication and people with health or social

problems made worse by alcohol.

The Australian Alcohol Guidelines are currently under review. The DRAFT guidelines recommend that all

individuals should reduce their consumption to minimise the risks associated with alcohol.

It is recommended that adult men and women drink no more than two standard drinks in one day.

It is recommended that the following people do not consume any alcohol:

• Young people up to the age of 18 years,

• women who are pregnant, trying to become pregnant or are breast feeding.

As a staff member at the venue, you must be able to help customers who are uncertain about the amount of

alcohol in a drink. It is a key requirement for Responsible Service of Alcohol that people serving alcoholic

drinks to customers know how much alcohol is in each drink.

Responsible Service of Alcohol

Responsible Service of Alcohol means acting within the law and serving and supplying liquor in a responsible

manner. It also means that Licensees are required to conduct their business in a responsible manner. The

Licensee, Approved Manager and staff can all be held accountable for failure to provide Responsible Service of

Alcohol.

Penalties apply to people who do not obey the legislation and may range from fines to suspension or

cancellation of a liquor licence.

It is essential that staff understand the legislation and are trained in the actions they must take in relation to

following Responsible Service of Alcohol practices. Serving standard drinks and being able to advise patrons

about the amount of alcohol in different drinks is an important component of Responsible Service of Alcohol.

This enables staff to assist patrons to drink responsibly.

Staff Training

Training in Responsible Service of Alcohol within Queensland is now mandatory and all staff who sell, serve or supply

alcohol.

All staff involved in the service and supply of liquor will require a current certificate in Office of Liquor, Gaming and

Racing approved Responsible Service of Alcohol (RSA) training within 30 days of commencing employment.

• For all new staff employed after 1 January 2009 RSA training is compulsory.

• Staff at licensed premises employed prior to 1st January 2009 will have until 30th June 2010 to complete the

training.

• OLGR RSA training for volunteers will not be mandatory provided an OLGR RSA trained individual is reasonably

available to supervise. A Licensee or Approved Manager must take reasonable steps to ensure that this

supervision is provided.

Implementing Service of Standard Drinks

Assisting Patrons to Drink Responsibly

You should be prepared to answer patron queries and provide information about what is a standard drink. This

will help patrons to be responsible about the amount of alcohol they consume. This is also very important for

people who wish to drive after consuming drinks containing alcohol.

Supplying alcohol in standardised quantities that can be recognised by patrons is Responsible Service of

Alcohol.

This includes:

• Serving spirits in measured nips;

• Serving liquor in glasses or jugs marked with measured quantities; and

• Supplying liquor in prepacked containers labelled with measured quantities.

Serving alcohol in standard quantities is one way of managing the risk associated with the consumption of

alcohol.

Beverages such as pre-packaged mixed drinks (RTD’s) and Cocktails generally contain more than 10 grams of

pure alcohol per serve (more than one standard drink). They therefore create a higher level of risk of

subsequent harm caused by a higher intake of alcohol. These drinks can be classified as medium risk.

Topping up Drinks

Many people think they are being good hosts by “topping up” a half empty glass. In doing so they are

inadvertently preventing the patron from keeping a check on the amount of alcohol they are consuming.

People serving liquor should ask patrons before topping up or refilling a glass.

What is Alcohol?

The word alcohol comes from the Arabic word 'al Kuhul', and it is believed that one of the earliest

mentions of alcohol in the form of wine making, dates back to about 3,500 BC from an Egyptian

papyrus.

Brewing is almost certainly the most ancient manufacturing art known to man, and is probably as old

as agriculture. Beer is also as old as bread - in fact it is probable that either beer or bread may have

been a by-product of the other. According to archaeologists, 'beerbread' was known in many eras.

FERMENTED ALCOHOL

Alcohol is a by-product from a mixture of fermenting fruit, vegetables or organic matter (such as

grains) mixed with yeast and sugar. When left for a while in the right temperature conditions, the

yeast (a form of live bacteria) starts consuming the sugar in the mixture and will produce carbon

dioxide (the bubbles) and excrete alcohol as a by-product.

The different flavours of the alcohol are produced from the different plant ingredients that are used,

such as:

• Malted barley and hops � beer

• grapes � wine

• apple � cider

DISTILLED ALCOHOL

The distillation process concentrated and purified the liquid by converting the alcohol in the

fermented liquid into vapour by use of heat, then collecting the vapour in a funnel and then

condensing the alcohol back into a liquid. This meant that the alchemist could extract the pure

alcohol and leave the water and flavours behind in a separate container.

What they were extracting was the “Spirit of Ethanol” or more commonly known today simply as

ETHANOL or ALCOHOL.

WHEN A BEER IS A BEER???

Beer sold in Australia is served in many different types of containers.

Tap beer – drawn from a barrel in the coolroom is typically served by the glass in public bars and

restaurants.

DIFFERENT SIZE GLASSES CALLED DIFFERENT NAMES IN EVERY STATES

• 115ml (4oz) known as a ‘pony’ in Victoria and WA and Tasmania

• 140ml (6oz) known as a ‘pony’ in NSW and as a ‘small beer’ in Tasmania and in

Queensland.

• 200ml (7oz) known as a ‘seven’ in NSW and Tasmania, known as a ‘middy’ in WA

• 230ml (8oz) known as a ‘beer’ in Queensland or as a ‘beer’ or ‘middy’ in Tasmania

• 255ml(9oz) known as a ‘schooner’ in SA

• 285ml (10oz) known as a ‘middy’ in NSW and a ‘pot’ in Victoria, Queensland, WA or

Tasmania

• 425ml (15oz) known as a ‘schooner’ in NSW, a ‘pint’ in SA and a ‘pot’ in WA

• 575ml (20oz) known as a ‘pint’ in NSW, also used throughout Australia as a standard serve

of Guinness

Bottle Beer is typically served in two sizes;

• 750ml – known as a large bottle or a “tallie”

• 375ml – known as a “stubby”

The three main types of beer served are typically named after their alcoholic strength:

• Light – approximately 2.7% alcohol by volume;

• Mid Strength – approximately 3.5% alcohol by volume; and

• Heavy or Draught – approximately 5% alcohol by volume.

A standard drink of a beer is considered to be a 285ml serve of heavy or

draught beer at 5% alc./vol.

THE ALCOHOLIC PERCENTAGE OF SPIRITS

Most spirits sold in Australia are typically about 40% alc./vol. They originate from a variety

of countries which gradually developed their own unique alcohols based upon the local

ingredients.

• Scotch Whisky – originating from Scotland was typically distilled from a fermented barley

product. Scotch Whisky sold in Australia; must be 40% alc./vol.

• Bourbon Whisky – American whisky, fermented from sour mash corn or various other

grains. Approximately 40% alc./vol.

• Rum – most likely from Barbados or Jamaica originally, distilled from fermented molasses or

sugar. Rums are typically 40% alc./vol.

• Vodka – A Russian spirit originally distilled from a fermented potato wine, nowadays made

from fermented grains. Typically 40% alc./vol.

• Gin – originating from Denmark, distilled from a fermented grain and flavoured with juniper

berries. Typically 40% alc./vol.

• Brandy – originating from France, distilled from a fermented grape wine. Typically 35 - 40%

alc./vol.

• Tequila – originating in Southern America made from the fermented juice of the cactus –

‘Agave Tequilana’ 40% alc./vol.

A standard drink of a spirit is a 30ml serve at approximately 40% alc./vol.

THE ALCOHOLIC PERCENTAGE OF LIQUEURS Liqueurs are another form of alcohol that are available in many, many varieties.

A liqueur has a spirit base but has been further processed through flavouring and sweetening the

alcohol during the production process.

Liqueurs range in alcohol by volume concentration from 10% – 90%.

Care should be taken by staff in understanding which of these products are stronger in alcohol than

others as many young patrons try to ‘skull’ or ‘shoot’ products such as ‘Chartreuse’ or ‘Schnapps’ in

the belief it will get them intoxicated quicker.

COMMON LIQUEURS

• Kahlua – Brandy based flavoured with Coffee 26% alc./vol.

• Tia Maria – Rum based flavoured with Coffee 25% alc./vol.

• Drambuie – Scotch Whisky, Honey and Heather 34% alc./vol.

• Baileys – Irish Whisky, Chocolate and Cream 22% alc./vol.

• Sambucca – Brandy based with Anisette 35% alc./vol.

A standard serve of a liqueur is 30ml at approximately 40% alc./vol.

Common Forms of Serving Wines

Wines are generally known as a product of fermented grape juice, although technically any

fermented alcohol product derived from a fruit is also called a wine.

In Australia the most well known wines are made from grapes and many varieties have

gained popularity over the last twenty years; with many Australian brand names now

internationally recognised.

Wine is typically served by the 100ml glass in most venues or by the 750ml bottle in

restaurants. Bulk wine is available from most bottle shops in Australia in what is known as a

CASK containing 2, 4, or 10 litres.

In a venue with an Commercial Other (Restaurant) license such as a restaurant, liquor may

be sold or supplied to:

• diners for consumption on the premises;

• diners to take home one opened bottle of wine served with a meal and one sealed

bottle of wine; and

• non-diners for consumption on the premises as long as the primary purpose of

providing meals is complied with.

COMMON RED WINE STYLES – Typically 8-12% alc./vol

Shiraz

Cabernet Sauvignon

Merlot

Pinot Noir

COMMON WHITE WINE STYLES – Typically 7-9% alc./vol

Chardonnay

Sauvignon Blanc

Semillon

Riesling

Sparkling Wine (Champagne)

A 750ml bottle of wine contains approximately 7.5 standard drinks at 10%

alc./vol.

A standard drink of a wine by the glass is a 100ml serve at 10% alc./vol.

PORTS and SHERRIES – Fermented Wines

Ports and sherries are a style of wine that has been strengthened by adding extra alcohol

during the production process. Most ports and sherries are served in 60ml serves and are

slightly stronger than a table wine and contain approximately 25% alc./vol. Sherries are

known as an Aperitif or pre-dinner drink. Ports are an after-dinner drink typically served

with coffee.

A standard drink of a port or sherry is a 60ml serve at 20% alc./vol.

RTD’s AND ALCOPOPS

A relatively new product in the market place, a ‘Ready To Drink’ or ‘RTD’ is typically based on a spirit

with the mixer or soft drink already added. This product is also known as ‘Alcoholic Sodas’ or ‘Alco-

pops’.

Historically these products have been marketed and directed at the young generation of consumers.

Recently these products have been a source of great debate about the responsibility or suitability of

these products and the manner in which they are marketed. RTD’s have even recently received a tax

specifically designed to reduce consumption of these products by young people.

Most RTD’s have a 5% alc./vol and are served in 250ml – 300ml containers.

WHAT IS A STANDARD DRINK?

Just what is a standard drink and just how much should be served if you are serving alcohol

responsibly?

A standard drink by definition is any alcoholic drink that contains 10 grams of pure alcohol,

regardless of what type of drink it is and what the volume is. It is the total alcoholic content of the

drink that is important.

Unfortunately it is very rare to find a product that is packaged in just the right standard size. Most

alcoholic drinks that are sold in Australia are given approximate recommended quantities for service

of a standard drink.

All packaging of liquor in Australia must carry information on the label stating the number of

standard drinks the product contains.

STANDARD DRINK CHART

What you Need to Know

The following chart demonstrates the typical ways in which common alcohols are served within Australia.

This chart details the following:

• common serving size of the product;

• the alcoholic content percentage by volume of the product; and

• the number of standard drinks per serving size (bold numerals).

HOW A CUSTOMER CAN STAY UNDER THE LIMIT You should be prepared to answer customer queries and provide information about what is

a standard drink.

• For men, it is recommended that, to keep your blood alcohol content below 0.05 BAC:

• men should have no more than two standard drinks in the first hour and one

standard drink each hour after that.

• For women, it is recommended that, to keep your blood alcohol content below 0.05 BAC:

• women should have no more than one standard drink each hour.

These are recommendations only – some people can drink less and still be over the limit to drive

(0.05 BAC in Queensland).

Also, keep in mind that if you hold a learners or provisional licence and are aged under 25, your BAC

should be zero if you are driving.

How Many is Too Many?

People can manage their level of intoxication by understanding standard drinks and keeping track of how

many standard drinks they have had. When people monitor and manage their alcohol intake to ensure they

do not become unduly intoxicated they are considered to be responsible in their approach to alcohol

consumption. It will help them avoid embarrassing and risky behaviour and long term health impacts, and to

stay on the right side of the law if they intend to drive.

The Law requires you to drive an ordinary motor vehicle with a Blood Alcohol Content (BAC) no higher than

0.05 percent. Drivers who hold a transport, learners or provisional licence and are under 25 years then your

BAC must be zero percent.

SERVING ALCOHOL RESPONSIBLY

The easiest approach to handle this is to remember that the following drinks all have the same

amount of alcohol in them.

30ml (40%) Spirit = 1 STANDARD DRINK = 1 SHOT = 1 NIP

100ml (10%) Wine = 1 STANDARD DRINK = 1 glass Wine

285ml (5%) Heavy Beer = 1 STANDARD DRINK = 1 Beer

60ml (20%) Port = 1 STANDARD DRINK

425ml (2.7%) Light Beer = 1 STANDARD DRINK = 1 Light

1 STANDARD DRINK contains 10grams of pure alcohol

Refusing Service

The Liquor Act 1992 stipulates that there are 3 types of patrons who may not be sold or supplied liquor.

These are:

1. Minors

2. Unduly intoxicated patrons

3. Disorderly patrons

WHO IS A MINOR?

A Minor is any person under the age of 18 years.

Why do we need legislation to protect minors?

Minors are identified as a target group at risk because:

• People as young as 11 are current drinkers of liquor.

• Young people have not matured physically or mentally and are at higher risk of emotional and

physical harm.

• There are an increasing number of young drivers involved in single motor vehicle accidents after

consuming alcohol.

• Alcohol abuse in 15-24 year olds is linked to violence, crime, vandalism and property destruction and

the subsequent legal problems.

It is illegal to sell or supply (give or pass on) liquor to a person who is under the age of 18 years. If you do

supply or sell liquor to a person under the age of 18 years or allow liquor to be supplied to or consumed by a

minor on your premises, you are breaking the law and serious penalties apply.

Penalty:

Licensee or Approved Manager could be fined up 250 penalty points per offence -$25,000.

Bar staff serving underage people will also be fined $600 and may face losing their job.

PROVIDING ALCOHOL TOO MINORS

New laws = tough penalties for parents

It has always been an offence to supply alcohol to minors on licensed premises, but under new laws, adults must

provide responsible supervision to minors when supplying alcohol for consumption in private places such as parties

or Schoolies.

Penalties are high – get caught providing alcohol to your underage child for consumption in an unsupervised

environment and you will face penalties of up to $6000.

Police now have greater powers to seize alcohol that has the potential to cause harm to minors or that is being

recklessly provided to minors.

Police can now also confiscate alcohol in cars and public places and dispose of alcohol they reasonably suspect is

destined for unsupervised consumption by minors.

Providing alcohol to underage children where there is no responsible supervision is not only dangerous, it is now

illegal.

Buying drinks for an underage friend/relative – its illegal

• If you are an adult (over 18) and you provide alcohol to an underage friend or relative for consumption in

an unsupervised private environment it is known as “reckless supply” under the Liquor Act. You will face a

fine of up to $6000.

• If you buy drinks for underage friend/relative at a licensed venue, you could be taken to court and fined up

to $3000 for supplying alcohol to an underage person.

• If you buy or provide alcohol to a friend who is underage on licensed premises or in a public place, you will

be fined $600 on the spot.

Bar staff serving underage people will also be fined $600 and may face losing their job.

Exempt Minors On Premises

Generally, minors are not permitted on licensed premises unless under specific conditions identified in the

Liquor Act 1992.

In general the only times when minors can be on the premises is, if they are:

• Living on the premises;

• An employee (under the Liquor Act 1992 children under the age of 18 are able to work in licensed

venues although there are specific regulations in relation to the entertainment industry);

• A person conducting legal business;

• Training or on work experience;

• Eating a meal at your establishment;

• An invited guest to a private function; or

• Accompanied by a responsible adult.

Please note it is important that you familiarize yourself with the details of the licence for the premises in which

you work as these requirements can vary for different premises.

A responsible adult is:

• A parent;

• A step parent or guardian; or

• An adult who has parental rights, duties and responsibilities in relation to the minor whilst the

minor is on licensed premises or in a public place.

CHECKING FOR PROOF OF AGE

The Licensee, Approved Manager and Staff are responsible for ensuring that minors are not sold or supplied

with alcohol and that they are not on the premises unless they meet the conditions identified in the Liquor

Act, 1992.

Evidence of proof of age may include:

• A current Australian Driver Licence or permit.

• An Australian or foreign passport.

• A current government issued proof of age card or the new Adult Age Card available from the

Department of Transport in Queensland.

• A foreign driver licence which must be presented along with an International Driver Licence that is in

English and includes a photo and date of birth of the licence holder.

• Other current ID approved by the Liquor Licensing Division (e.g. Victorian Key pass).

You should familiarise yourself with the built in security features for each ID card. It is suggested that you ask

for identification from anyone who appears under 25 years of age, this way you will be screening a wider range

of people and will pick up those minors who do look older than they really are.

IS THE ID AUTHENTIC?

When checking identification you should ensure you check the ID in a well lit area.

Remove the card from the wallet or any packaging and look for the following:

• Pinpricks, lifted laminate, thicker than usual laminate, glued on photographs, dog ears or split sides

and anything else unusual.

• Feel for ridges between the photo and the card.

• Check the eye colour and height.

• Check for obvious scratching, use of permanent markers, any smudges in print or possible blurring of

typed dates of birth.

• Look for the Queensland Coat of Arms in the laminate, or holograms for other states.

• Check if the licence is a duplicate. Does it have the letter D at the end of the licence number? If the

licence is a duplicate it is possible that it was obtained under false pretences and been issued to

someone other than the original licence holder.

Ask questions relative to the licence – e.g. birthdates or star signs; validity (is it current?). Ensure you are not

distracted and take your time in examining the licence.

Check the details of the licence with other members of the group. If the ID is fake they are unlikely to know the

details on it that friends would usually know.

Don’t make the query personal – you are just doing your job and meeting the requirements of the law. Use

signage to reinforce your actions.

If someone provides you with fake or fraudulent identification you are required by law to confiscate this

identification and forward it to Liquor Licensing. Advise your supervisor immediately. An identification

confiscation report must be completed.

If you are in doubt about whether or not the ID you have been shown is authentic you must take the ID to your

supervisor and have him/her check the identification.

SOME USEFUL STRATEGIES

Licensees, Nominees and Staff must ensure they have in place, and put into action, strategies that will

prevent the sale or supply of alcohol to minors and unauthorised minors from being on the premises.

Strategies include:

• At nightclubs and similar venues it is advisable to check identification at the front door. This is usually

done by security staff.

• Bar attendants should never accept that all minors have been turned away at the door. They must ask

for identification again if they believe a patron is underage.

• If a young patron has no identification you should assume they are underage, refuse service and

request they leave immediately. Assistance may be needed from security, the duty manager or

supervisor.

• Don't forget to ensure the minor doesn't try to get in through another unsupervised door.

• If you suspect that a patron is a minor, ask them to show you identification. There are penalties for

people who misrepresent their age.

• Be vigilant, older patrons may be supplying minors with alcohol in or around the outside of the

premises.

Stamping patron’s arms on checking their ID is not a valid way of managing your legal responsibilities in

relation to people under the age of 18 years. There is nothing to stop the person with the stamp from giving

their ID to an under-aged person outside the venue.

Drunk and Disorderly Patrons

PUT THEMSELVES AND OTHERS AT RISK

Under the Liquor Act 1992 it is an offence to sell, supply or allow alcohol to be supplied to a person who can

be described as either unduly intoxicated or disorderly.

Patrons who are unduly intoxicated or disorderly put themselves and others at risk. Disorderly patrons may be

under the influence of other drugs and exhibit a number of the same behaviours as someone who is unduly

intoxicated.

These patrons can behave aggressively and they may harass other patrons leading to fights, abuse and

property damage. This behaviour can make it unpleasant and possibly dangerous for other patrons as well as

staff.

If you have sold or supplied alcohol to drunk or disorderly patrons then you, as well as the Licensee and

Approved Manager, can be held accountable not only for what happens inside the venue but also for what

occurs outside the venue.

Signs of Undue Intoxication

The Liquor Act defines “unduly intoxicated” as:

When continuing to consume alcohol, people generally progress through a number of stages indicated by

altered behaviour.

WHAT TO LOOK FOR?

A range of behaviours can indicate undue intoxication.

You will generally look for a number of these behaviours to occur together before you decide whether or

not the person is unduly intoxicated.

For example if someone falls down – it doesn’t mean they are unduly intoxicated. They may have tripped.

However if a patron has knocked over furniture, fallen down and is swaying when attempting to stand still,

you could generally assume they are unduly intoxicated.

Signs of Undue Intoxication

Behaviours to look for when assessing a patron for signs of undue intoxication include:

• Bumping into things;

• Falling over;

• Not able to stand upright, or leaning on walls;

• Dozing;

• Uncoordinated movements;

• Having trouble moving around - stumbling;

• Crude or inappropriate behaviour;

• Spilling drinks or unable to find one’s mouth with a glass;

• Sexually explicit or inappropriate behaviour;

“A state of being in which a person’s mental and physical faculties are

impaired because of consumption of liquor so as to diminish the person’s

ability to think and act in a way in which an ordinary prudent person in full

possession of his or her faculties, and using reasonable care, would act

under like circumstances.”

QLD Liquor Act 1992

• No eye contact, glazed eyes;

• Becoming careless with money, buying rounds for strangers;

• Aggressive or disruptive behaviour;

• Becoming agitated or argumentative;

• Difficulty moving around;

• Impacting negatively on other patrons;

• Becoming much louder than when they arrived;

• Dropping drinks or other items; and/or

• Feeling unwell, vomiting.

Be mindful that there are a number of disabilities or health issues that may affect a person’s coordination,

verbal communication abilities and appearance.

Preventing Undue Intoxication

By observing and understanding drinking patterns and patron behaviour and intervening early, you can

make your job easier. The more intoxicated a person becomes then generally, the more challenging the

action of refusing service.

There are things you can do to prevent undue intoxication of patrons including:

• Use good customer service skills and treat patrons with respect and consideration. This will make

managing the environment and the people in it much easier.

• Politely decline requests for drinks to be dispensed in a manner which encourages the rapid or

excessive consumption of alcohol.

• Serve drinks in standard serves.

• Offer non alcoholic beverages including water.

• Offer food as this slows the rate of absorption of alcohol.

PATRONS don’t have to be drunk to be disorderly

Patrons are likely to become disorderly if they are unduly intoxicated. Disorderly behaviour is one sign of

intoxication however; patrons don’t have to be intoxicated to be disorderly.

Disorderly patrons, like unduly intoxicated patrons, cannot be served alcohol. Disorderly patrons however may

be under the influence of another substance (such as illegal or prescription drugs)

They may be behaving in the following manner:

• disruptive;

• aggressive;

• violent; and/or

• argumentative.

The behaviour of disorderly patrons is likely to impact negatively on other patrons and the venue and they

may be a threat to staff or others. Penalties apply if alcohol is supplied or sold to disorderly patrons.

Why Would You Refuse Service?

There are four main reasons for refusal of service, these are:

• The Law requires it – e.g. minors or unduly intoxicated or disorderly persons.

• Safety of the patron – the consumption of alcohol is putting their safety at risk.

• Safety of others – the consumption of alcohol is putting the safety of other patrons at risk.

• Civil litigation – the licensee may be held responsible for not adhering to the above three points

should a minor, unduly intoxicated or disorderly patron endangers the lives or the lives of others.

You should be sure of your reasons for refusal of service and these reasons should not be discriminatory. Do

not “put off” refusing service or give them “one last drink”. You will be breaking the law.

Remember, it is against the law to refuse service based on discriminatory grounds i.e. - on the basis of race,

sex or disability. Be mindful of customers who have a disability which causes them to exhibit behaviour that

could be interpreted as disorderly or unduly intoxicated.

Some Tips For Refusing Service

There are some simple steps you can follow to refuse service to unduly intoxicated and disorderly patrons in

an appropriate and consistent manner:

COMPLYING WITH THE LAW

Remember you are just doing your job and implementing the law when refusing serve to disorderly or

intoxicated persons. To do anything else is breaking the law.

Depending on their level of intoxication, behaviour and response to your refusal, you may allow the patron to

stay and consume non alcoholic beverages; however you must ensure they do not gain alcohol from other

patrons or staff. Patrons who are intoxicated but not disorderly are legally able to stay in the venue.

On other occasions you may be in the situation where the patron is unduly intoxicated and behaving in a

disorderly way. You are then required to give them a verbal warning and ask them to leave. Security may be

able to assist you.

Communicate with your team

If any action is taken to refuse service to a patron then it is important to communicate the details of this action

to your team members. For example if you have refused service to a patron you must ensure that you let

security, management and your fellow staff know. Once a person has been refused service by one staff

member you would not want them supplied alcohol by another staff member.

Barring Patrons

Some patrons get unduly intoxicated each time they go out. Organisations may ban or bar a person from

entering the premises where they are known to be disorderly or consistently unduly intoxicated.

DON’T LET THINGS GET OUT OF HAND

Refusing service can be difficult. You must manage how you do this to prevent the situation from getting out of

hand. You should have a good knowledge of the establishment’s House Policy and implement this. You

should involve your supervisor whenever possible before you refuse service to a patron.

There are some things you should not do including:

• DON’T call the patron a drunk. You should tell them politely that their behaviour is unacceptable and

the reasons why.

• DON’T make value judgements.

• DON’T raise your voice. If they raise their voice lower yours.

• DON’T think the matter is over because you have verbally addressed it.

• DON’T put off refusal hoping the patron will leave after the next drink – act while the patron can still

be reasoned with.

• DON’T tell them what to do or how to behave.

• DON’T be persuaded to give them one last drink after you have stated they have had enough.

Security and Crowd Controllers

The Licensee has an obligation to maintain a safe environment for patrons and the staff of the premises.

The use of security is usually dictated by a range of factors including the licence type, size of the venue, the

anticipated patron numbers, type of clientele and type of entertainment being provided.

In providing security, Licensees should be aware that they:

• Cannot contract out their overall responsibilities.

• Should ensure that all personnel are appropriately licensed.

• Cannot engage a person without a licence to carry out these functions.

• Need to keep a log to record details of all personnel on duty.

• Must engage sufficient numbers of security to effectively manage the patrons.

• Security MUST be uniformed.

• Crowd Controllers MUST be in identifiable clothing.

All crowd controllers must:

• be licensed under the Security Providers Act 1993;

• have completed Responsible Service of Alcohol training regardless of whether they are employed or

contracted to the premises;

• maintain surveillance from 8pm on nights when the premises trades after 1am and must remain outside

the premises until at least one hour after the designated closing time; and

• be dressed in a way that distinguishes them from the crowd.

From 1 March 2006, Licensees must employ the following ratio of crowd controllers to patrons:

• 1 to 100 patrons or part thereof – 1 crowd controllers.

• More than 100 patrons but not more than 200 patrons – 2 crowd controllers.

• More than 200 patrons but not more than 300 patrons – 3 crowd controllers .



• Plus at least 1 crowd controller for every 250 patrons (or part) thereafter.

Incident Registers

When security personnel work in a public venue, a register must be kept with details of the staff on duty

and any incidents that occur. Liquor Licensing or Fair Trading investigators and police can inspect the

register at any time.

The register must contain:

• Name, residential address and licence number of security staff.

• The security firm’s name and address.

• Details of the security persons identification (i.e. the ID number issued by the venue).

• Start and finish times for each security staff person.

• Details of every incident in which a person is injured, or removed from a public place by security.

Incident Registers must be kept for 7 years.

THE LINKS BETWEEN LICENSEES AND OTHER AGENCIES

• The links between Licensees and a variety of government and non government

agencies are important when minimising the harm caused by alcohol abuse.

Licensees should develop links to the police, Office of Liquor, Gaming and Racing,

emergency services and other government agencies including the local Council,

security firms and taxi companies.

• Coordinated and co-operative approaches, to managing the impacts of alcohol and

providing responsible hospitality and service of alcohol, have been beneficial both

locally and regionally and are encouraged by the Office of Liquor, Gaming and

Racing.

There are Different Levels of Consultation

Co-operation between Licensees, both within and across sectors, is encouraged and

supported.

1. National and Regional Each industry sector is represented by an industry association that provides a range of information services to members. Such as Queensland Hotels Association (QHA), Clubs Queensland or Restaurant and Catering Queensland . These organisations have regional representatives with vast industry experience. They can provide advice not only on Responsible Service of Alcohol, but also training, marketing, legal issues affecting their sector and workplace health and safety issues to members. Liquor industry associations while predominantly supporting their own industry sector, do often work together on major policy and promotional activities to improve the benefits for the industry as a whole. Relevant industry unions are also a valuable source of information and assistance in their respective fields of expertise. They also have highly experienced regional representatives accessible across the state.

2. Local Area Licensees and managers are recognising the benefits of working together to solve local area problems and also to swap and share information. Often, local problems need local solutions. For example in quiet regional areas, a quarterly meeting of Licensees with other invited guests such as Office of Liquor, Gaming and Racing or police is sufficient. However in areas experiencing alcohol related problems and associated crime, local meetings are held on a monthly basis. This is the case in major metropolitan areas.

The links between Licensees and a variety of government and non government agencies are important. These agencies include the police, Office of Liquor, Gaming and Racing, emergency services, local council, security firms and taxi companies.

What is a liquor Forum or Accord?

A Liquor Forum or Accord is a formalised, coordinated and co-operative approach by the

liquor industry and other stakeholders (such as council, the police and Liquor Licensing) to

deal with alcohol related problems in a local area. The local area is usually defined by

geographical boundaries e.g. a police local area or local government district.

There are three basic reasons why these groups are established:

• The community reacts to real or perceived concerns directly attributable to alcohol related problems.

• The community seeks to proactively reduce the likelihood of alcohol related problems.

• The community seeks to integrate a liquor accord strategy within other strategies including noise management, road safety, city safe activities, community policing programs etc.

Successful forums produce a range of positive community outcomes, these include:

• A reduction in complaints to the Office of Liquor, Gaming and Racing and police.

• A reduction in adverse media reports.

• Increases in numbers of trained staff positively assisting in safe venue management.

• Licensees and nominees better informed about the laws and issues within their community and industry sector.

• Improved local amenity.

• Support from authorities to trial new and innovative ideas.

A Code of Conduct may be one strategy used by a liquor forum to deal with specific

problems.

WHAT ARE THE BENEFITS?

Consultative groups find solutions to common problems. It is easier to solve problems

when every business operator in the area is committed to Responsible Service of Alcohol.

The following examples are real and successful outcomes of consultation:

• Sharing security arrangements and costs to patrol the whole area – not just individual establishments. This has enabled the patrolling of public areas such as alleys, laneways, malls, car parks and poorly lit areas. It ensures that patrons leave the area safely and do not hang around.

• Improved communication to alert other Licensees or security of problem patrons who might have been refused service and are heading their way.

• Improved liaison and communication with the police.

• Licensee agreements not to allow “pass outs” after a certain time e.g. 1.30 a.m. This can reduce “night club hopping” and consequently the number of people milling around public areas.

• Licensee agreements not to have free or cheap drink promotions.

• Licensee agreements to “bar” a patron as a result of poor behaviour which means the patron is “barred” from all establishments in the area for a certain period of time.

• Negotiation with councils for additional or better located taxi ranks/bus stops.

• Installation of security cameras at all local venues to record incidents and combat crime.

• Conducting joint safety audits of local areas. This can be done in conjunction with police and council to determine what improvements may be made to ensure public safety. Examples include improved lighting, installation of public telephones, security cameras, and relocation of landscaping and rearrangement of public transport timetables to cope with peak demands.

• Better forward planning for significant events such as Christmas and New Year’s Eve.

RESPONSIBLE HOSPITALITY

Responsible hospitality means providing a safe and enjoyable environment for patrons. This incorporates the

Responsible Service of Alcohol aimed at preventing patrons from becoming unduly intoxicated and

subsequently a problem for management, staff and the neighbourhood.

The trading methods of licensed venues may have a significant impact on patrons, surrounding businesses and

the community.

The Licensee is responsible for activities in and around the premises including:

• noise (entertainment, motors, patrons); and

• patron behaviour problems (e.g. yelling, swearing, abusing passers-by, vandalism).

The Liquor Regulation 2002 details what is required of the Licensee in the operation of their business. It states

that a Licensee must:

• behave responsibly in the service, supply and promotion of liquor;

• not engage in any practice or promotion that may encourage rapid or excessive consumption of

alcohol;

• engage in practices and promotions that encourage responsible consumption of alcohol; and

• provide and maintain a safe environment in and around the licensed premises.

WHAT YOU CAN DO TO BE RESPONSIBLE

There are a variety of strategies that can be implemented to support patrons in being responsible about the

amount of alcohol they consume.

These include:

• Provide water either free or at reasonable cost;

• Provide non alcoholic or low–alcohol content drinks;

• Encourage patrons to monitor and control their alcohol consumption;

• Provide standard drinks and information about standard drinks;

• Deter patrons from rapid or excessive consumption of alcohol;

• Serve half measures of spirits if requested; and

Provide food. Foods provided should not contain high levels of salt, like chips and nuts, as they increase thirst.

ALTERNATIVES TO ALCOHOLOne way of promoting Responsible Hospitality Practices is too have a complete range of non

beverages available for consumption. These can range from tea and coffee to a comprehensive range of non

alcoholic drinks and mocktails (non-

There are an extensive number of non

cordials that reflect or copy the flavour of alcoholic p

meet all tastes.

Not everyone drinks alcohol so adding to y

customer target markets as well as maintaining Responsible Hospitality Practices.

Some states have legislated that free water must be served on demand if a customer requests it

Queensland a service fee for cleaning of glassware can be added but the actual water in the glass cannot be

charged for. Many nightclub venues stock large amounts of relatively cheap bottled water so patrons may

purchase a safe hygienic product instead of relying o

Check with your manager for details if

TYPES OF NON-ALCOHOLIC BEVERAGES

• coffee;

• tea;

• water;

• various soft drinks;

• energy drinks;

• mocktails;

• fruit juice; and

• milk.

DID YOU KNOW: The common drink Lemon, Lime and Bitters actually contains alcohol? The ingredient Angostura Bitters is an alcoholic aperitif (predrink) that contains approximately 46% alc./vol.

• Adding 1 or 2 ml into a 200ml glass of softdrink does not create a very alcoholic recipe (less than 1% alc./vol. overall) , but adding 10ml into the drink could make this recipe equivalent to a light beer in alcoholic strength, (approximately 2% alc./vol.). You should not serve this stronger recipe to minors. Check your House Policy and discuss with your Manager as to what is the acceptable recipe for minors in your establishment.

ALTERNATIVES TO ALCOHOL

nsible Hospitality Practices is too have a complete range of non

beverages available for consumption. These can range from tea and coffee to a comprehensive range of non

-alcoholic cocktails).

nsive number of non-alcoholic products available on today’s market, from syrups and

cordials that reflect or copy the flavour of alcoholic products to designer soft drinks. There

Not everyone drinks alcohol so adding to your range of products will certainly open opportunities for new

customer target markets as well as maintaining Responsible Hospitality Practices.

Some states have legislated that free water must be served on demand if a customer requests it

service fee for cleaning of glassware can be added but the actual water in the glass cannot be


purchase a safe hygienic product instead of relying on tap water.

Check with your manager for details if your state has legal requirements to provide free water to your patrons.

ALCOHOLIC BEVERAGES

: The common drink Lemon, Lime and Bitters actually contains alcohol? The ingredient Angostura Bitters is an alcoholic aperitif (pre-dinner drink) that contains approximately 46% alc./vol.

Adding 1 or 2 ml into a 200ml glass of softdrink does not create a very alcoholic recipe (less than 1% alc./vol. overall) , but adding 10ml into the drink could make this recipe equivalent to a light beer in alcoholic strength, (approximately 2% alc./vol.). You should not serve this stronger recipe to minors. Check your House Policy and discuss with your Manager as to what is the acceptable recipe for minors in your establishment.

nsible Hospitality Practices is too have a complete range of non-alcoholic

beverages available for consumption. These can range from tea and coffee to a comprehensive range of non-

alcoholic products available on today’s market, from syrups and

drinks. There are flavours to

our range of products will certainly open opportunities for new

Some states have legislated that free water must be served on demand if a customer requests it. In

service fee for cleaning of glassware can be added but the actual water in the glass cannot be


has legal requirements to provide free water to your patrons.

: The common drink Lemon, Lime and Bitters actually contains dinner

Adding 1 or 2 ml into a 200ml glass of softdrink does not create a very alcoholic recipe (less than 1% alc./vol. overall) , but adding 10ml into the drink could make this recipe equivalent to a light beer in alcoholic strength, (approximately 2% alc./vol.). You should not serve this stronger recipe to minors. Check your House Policy and discuss with your Manager as to

Some Good Strategies

Licensees are required to provide a safe environment in and around licensed premises.

The following strategies will help to do this:

• Provide safe transport options for patrons who have been consuming liquor – engage with a local taxi

service to establish a responsive relationship. If there are designated drivers treat them to free non-

alcoholic drinks. Have security staff monitor patron behaviour at taxi ranks.

• Display taxi cab and emergency phone numbers.

• Do not promote activities that might encourage harassment of staff or patrons e.g. wet T shirt

competitions.

• Provide lighting outside the external doors of the venue.

• Regular removal of glasses and empty bottles is important. It ensures that patrons are aware of staff

and security, it reduces possible breakages and broken glass problems, and it also removes any

potential weapons should trouble break out.

• Do not allow overcrowding. Overcrowding can lead to tension, frustration and conflict.

Providing a Safe Environment By regulating the number of patrons in your area you can:

1. Create an impression of popularity through restricting access.

2. Ensure that staff serving alcohol have enough time and visibility to assess levels of undue intoxication.

3. Comply with Responsible Hospitality Practice Regulations and fire safety requirements.

Things to remember:

• Keep an eye on quiet corners. Regular collection of glasses, cleaning of ashtrays or table cleaning lets

patrons know there is supervision in areas that cannot be easily seen by bar or security staff. This will

act as a deterrent for trouble makers.

• Put in place strategies to monitor patrons leaving the premises and ensure they are not gathering

outside.

• Have a Fire Safety Plan which is maintained and reviewed on a regular basis.

DRINK SPIKING

Drink Spiking is a dangerous practice where a substance (usually a drug) is added to a person’s drink without

them knowing. Most of the victims are female and may know the person who has drugged them. Drink

spiking may occur anywhere; at a nightclub, bar or a private party.

The Licensee and staff should watch for:

• Unusual or suspicious behaviour;

• Patrons who leave drinks unattended;

• Patrons who are not part of the group and who are “hanging around” other people’s drinks; and

• Patrons who may develop symptoms of being unduly intoxicated or act in an unusual manner after

consuming only a small amount of alcohol.

Placing cards over unattended drinks can be used to remind people of the dangers of drink spiking. Some

venues make announcements to ensure people are aware of the dangers.

Licensees, Approved Managers and staff have a duty of care in relation to patrons and part of this relates to

looking out for patrons whose drinks may have been spiked. Don’t automatically assume someone is unduly

intoxicated, investigate the situation. Talking to their friends can help establish the amount of alcohol they

have consumed and help establish whether it is likely their drink has been spiked.

What To Do If Some Ones Drink Has Been Spiked?

There are a number of actions you need to take if you suspect someone’s drink has been spiked.

Some actions you must take include:

• Talk to the person and offer assistance.

• Find out if they have a trusted friend in the venue that can help them get home.

• If they become sleepy while you are speaking to them, there is a good chance they are the victim of

drink spiking.

If the person appears to have been drugged you must call an ambulance then the police.

While you are waiting for them to arrive you must:

• Carefully watch the person and arrange for a Supervisor or Manager to assist them.

• Take the person’s drink in its original container and give it to a Manager for safekeeping in a secure

location.

• If possible, only touch the lowest part of the container and place it in a plastic bag.

• If you are suspicious of anyone in the company of the ‘victim’, ask for their ID and take note of details.

Follow up Action

1. Always record what has happened and what action you have taken in the incident register.

2. All drink spiking incidents should be reported to the police.

The venue's procedures manual should include an emergency plan for a medical incident. Make yourself

aware of this plan and action it if required.

Managing Closing Time

The establishment’s licence specifies what the trading hours are. Usually, a period of 30 minutes is allowed at

the close of business for patrons to finish their drinks and leave.

• Aim for a gradual wind-down.

• Communicate with patrons regarding when last drinks are and when the venue will close.

• Avoid selling multiple drinks during the last drinks period.

• After the specified closing time, you should make it very clear to patrons the bar is closed.

• Establishments with mood lighting may lift the level of lighting to indicate closing time.

• Any music or entertainment should be turned off, such as juke boxes or pin ball machines.

• Some establishments start to subtly change the environment so patrons know they are preparing to

close (raise lighting levels, softer lighter music, tidy bar and table areas).

Issues often occur if licensed premises call last drinks too close to the end of trading. These issues include

patrons who then try to purchase and consume as much alcohol as possible in the remaining time.

Promotions and Responsible Hospitality Responsible Hospitality Laws under the Liquor Regulation 2002 require Licensees to:

1. Engage in practices and promotions that encourage responsible consumption of alcohol.

2. NOT engage in practices or promotions that may encourage the rapid or excessive consumption of

alcohol.

Heavy fines apply if unacceptable drink promotions occur.

While you may not be directly involved in organising promotions you should be aware of what acceptable and

unacceptable promotions are.

Acceptable Promotions

Acceptable promotions are those that:

• Promote the amenity of the venue; provide patrons with a relaxing, entertaining and enjoyable

evening.

• Consider the return business you might generate by involving and promoting your food, some finger

sized samples of what’s on the menu can create return business.

• Promote standard drinks.

• Promote low alcohol (e.g. light beer) or non alcoholic beverages. Have a weekly list of mocktails or

have a drink special, for example a new imported non alcoholic drink.

Deter the rapid or excessive consumption of alcohol; provide a variety of activities that shift the focus from

just consuming liquor e.g. food, dance, performers and karaoke.

WHAT IS NOT ACCEPTABLE

Unacceptable promotions are those that:

• May encourage rapid or excessive consumption of alcohol – multiple shooters; laybacks; skolling; beer

bongs

• Promote drinks or drinks from dispensers that do not allow a patron to monitor or control their

consumption – laybacks, water pistols, yard glasses for consumption in one go or test tubes provided

without stands.

• Involve free or discounted liquor - for example, happy hours that provide really cheap drinks for a

short period of time encourage rapid consumption of alcohol, and happy hours that provide

moderately cheap drinks over a long period of time encourage people to keep drinking.

• Provide alcohol to a patron while holding their financial institution access card or other property in a

way that impairs the patron's ability to monitor and control their liquor spending.

• Promote activities that might encourage harassment of staff or patrons e.g. wet T shirt competitions.

• Enable patrons to make one purchase for the supply of multiple drinks e.g. drink cards.

• Include merchandise promotions, where the patron is encouraged to buy a fixed number of drinks

to receive a piece of merchandise.

Organising a Function or Promotional Activity

Promotional activities have to be managed and planned as well as any other business activity. They have the

potential to jeopardise the safety of patrons and also disturb the peace and good order of the neighbourhood.

All venue representatives including bar staff need to be aware that their responsibility to comply with the

Liquor Act 1992 takes precedence over any requests from the sponsors of an event. Make sure the sponsor

knows you will refuse service when appropriate (even if the event is an all inclusive price). Monitoring the

supply of alcohol to patrons is essential.

WHAT YOU NEED TO CONSIDER

When you are planning a promotion or function at your venue there are a number of things you need to

consider to ensure a safe, well managed promotion. These include:

• Do you have enough suitably experienced staff?

• Identify if there is a need for security staff and how many staff are needed.

• How to prevent overcrowding - this can lead to tension between patrons and prevent staff from being

able to see and monitor patron’s behaviour.

• Think about food, don’t put out salty food like peanuts or chips.

• Do you need to use plastic cups instead of glass?

• Do you need to alert a taxi company about closing time?

Some Licensees engage one or two security staff and think they have things covered. They don’t! Careful

consideration must be given to the nature of the promotion and the number of patrons expected to attend.

Another important factor that should influence the number of security guards engaged relates to the number

of entrances and exits a venue has.

Noise and Amenity

Licensees should ensure that both management and staff are aware of any noise conditions on the licence. It

is important that licensed venues do not disrupt the neighbourhood with excessive noise. Most complaints

about licensed venues relate to noise.

Licensees are responsible for the noise emanating from:

• Entertainment at the venue;

• Patrons at the venue;

• Patrons entering or leaving the premises; and

• Motors such as air conditioning units and generators used for their business.

Staff must know:

• Where the licence document is located in case police or Liquor Licensing inspectors ask to see it in the

absence of the Licensee or Nominee.

• All the conditions on the venue's licence.

• The specific noise conditions on the licence document.

• Whether a noise limiting device has been installed on music equipment and how to ensure it has not

been intentionally deactivated.

• The powers of investigators and police to demand that noise be reduced.

• The powers of investigators and police to close the venue.

To check if your venue is a noise nuisance to neighbours walk the property line, of the closest residence to the

venue, whilst entertainment is being conducted:

• Can you make out the words of the song?

• Can you hear the bass?

• Are patrons singing or talking loudly on entry or departure from the venue?

• Could windows or doors be shut to contain the noise more effectively?

Compliance with all Relevant Legislation

As with other business operators, there are a range of laws which affect business management within the

liquor industry.

This is an overview of some of the more significant legal requirements for liquor Licensees:

• Liquor Act 1992;

• Security Providers Act 1993;

• Workplace Health and Safety Act 1995;

• Industrial Relations Act 1999;

• Workers Compensation and Rehabilitation Act 2003;

• Food Act 1981;

• Anti Discrimination Act 1991;

• Business Names Act 1962;

• Trade Measurement Act 1990;

• Tobacco and Other Smoking Products Act 1998;

• Machine Gaming 1992;

• Fire and Rescue Service Act 1990; and

• Local by-laws outlined by Local Government.

Each Licensee should have a comprehensive risk management strategy that incorporates all the legislative

requirements associated with their business.

Benefits of Responsible Service of Alcohol and Responsible Hospitality Practices

The abuse of alcohol affects everyone, whether or not they consume alcohol themselves. As discussed earlier

there is a huge cost to government, to individuals and the community.

Excessive and irresponsible consumption of alcohol impacts on both individuals, in the short and long term,

and the community.

The legislation and the National Alcohol Strategy aim to reduce the impact of alcohol abuse by enforcing

responsible practices and putting in place strategies to change the drinking culture from one of excess to

moderation.

The legislation and harm minimization strategies developed by government in consultation with the liquor

industry and community also benefit Licensees and staff of licensed premises.

Benefits to staff

The benefits to staff, who are working in venues where the Licensee and/or Nominee take Responsible Service

of Alcohol and Responsible Hospitality Practices seriously, are numerous. These include:

• Working in a safe environment;

• Being less likely to have minors, unduly intoxicated or disorderly patrons on premises;

• Support for refusal of service;

• The implementation of staff training that provides an understanding of the legislation, venue licence

and policies and procedures of the venue and strategies for their implementation;

• The reduction in the likelihood of incurring fines for breaches of the legislation;

• Not having to operate in isolation in difficult situations; and

• Staff communicate and work together as a team.

Benefits to Licensees and Approved Managers

Licensees and Approved Managers also benefit from the effective implementation of the legislation and Code

of Practice through the development of a comprehensive House Policy that ensures all legislative requirements

are met. Comprehensive staff training and practices that support the Responsible Service of Alcohol and

Responsible Hospitality Practices reduce the risk of breaches of the legislation and subsequent fines or loss of

licence.

Venues that are well managed:

• Are safe and pleasant places to be.

• Look after their staff and patrons by serving alcohol responsibly and providing Responsible Hospitality

Practices.

• Have fewer incidents of intoxication and disorderly conduct to deal with.

• Have clear procedures that are supported with signage.

• Ensure adequate senior staff and in some cases, security personnel, are on hand for the times when

there is a problem.

• Look after minors by not allowing them on the premises unless they are an exempt minor, refer to the

Liquor Act 1992.

• Have reduced costs associated with repairs, legal fees and less need for security.

• They will receive fewer complaints from the community.

• They will be able to focus on and make more profit from their food service and service of non

alcoholic drinks.

• Will have improved patronage and therefore increased profits.

Staff have a responsibility to ensure they are aware of the House Policy and associated procedures and to

support their practical implementation.

We should be able to see by now that by following the ‘Code of Practice’ and Responsible

Hospitality Practices we can develop our businesses into safe, clean, hygienic, responsible

places for our patrons to enjoy themselves and for us to enjoy working in.

STATEGIES TO IMPLEMENT RESPONSIBLE PRACTICES

The following strategies will enable you to implement Responsible Hospitality Practices

within your community:

• maintain a consistent approach to barring of disruptive patrons;

• use a collaborative, community based approach to liquor-related problems;

• install effective street and car park lighting;

• establish street security patrols between licensed premises;

• maintain security in the vicinity of late night entertainment venues;

• install video surveillance in the vicinity of late night entertainment venues; street video surveillance;

• maintain noise abatement strategies in late night entertainment venues;

• monitor patron behaviour when leaving or arriving at licensed premises;

• ensure consistent trading conditions, including no admittance of patrons after a certain time;

• maintain up to date licensee and staff training in relation to responsible service practices;

• establish collaboration of security between venues; and

• ensure the development of strategies to ensure that intoxicated persons and minors are not supplied with liquor.

What is Alcohol? RSA Fact Sheets.pdf · Under the Liquor Act 1992 there are various penalties for...

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Transcript of What is Alcohol? RSA Fact Sheets.pdf · Under the Liquor Act 1992 there are various penalties for...