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The
Common Sense Guide to Responsible Hospitality
An Introduction
This guide is a quick reference prepared by the North American Partnership
for Responsible Hospitality (NAPRH) for community organizations, businesses
and educators.
A Practical Guide
For:
- On-premise establishments
- Off-premise establishments
- Corporate hosts
- Concessionaires
- Social/individual hosts
- One-day permit holders
Communities want common sense strategies to encourage personal and host responsibility to reduce the harmful effects from the abuse of alcohol beverages, to allow those who choose to drink responsibly to do so, and respect the rights of those who choose to abstain. Responsible hospitality is one important strategy to accomplish this goal.
Presented in a checklist format, this guide suggests ways to reduce or control risks related to the sale and service of alcohol beverages.
While in no way can this publication take the place of a formal training program, we hope it provides suggestions for serving alcohol beverages responsibly and encourages enrollment in a comprehensive and interactive training program.
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How was this guide developed?
The North American Partnership for Responsible Hospitality (NAPRH) is
a unique organization dedicated to convening leaders from diverse fields
and perspectives to foster a free exchange of ideas to develop creative
solutions to common problems. Membership includes representation from
the three tiers of the alcohol beverage industry, producer, wholesaler,
and retailer: as well as public health, highway safety, regulatory, law
enforcement, and community organizations.
Central to the NAPRH is a commitment to maintain a balance of perspectives
among its membership and to work towards consensus when decisions are
required. Inherent in its structure is the fact that not all of its members
agree on all issues. It is this healthy diversity of viewpoints that contributes
to the success of the organization. By seeking common ground, members
learn from each other and are able to gain new insights and develop new
strategies. An example is the development of this guide, evolving over
many months. Finding a suitable vocabulary and reaching consensus on the
recommendations required discussion, compromise, and a commitment to work
through differences.
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What is responsible hospitality?
Hospitality is creating environments to bring people together, to celebrate,
to conduct business, and to eat, drink, and socialize. Those who provide
hospitality do much more than simply serve their guests, they play an
essential role in the formation and development of relationships. In short,
"hospitality is building relationships." At the same time, there
are many "social" hospitality settings created by employers,
community organizations, and people having parties in their homes. One
thing most hosts have in common is a desire to see their guests enjoy
themselves.
"Hospitality is central to the fabric of community life. Beyond the basic need for food and drink, people seek opportunities to socialize with others, engage in conversation, and form relationships. Because it facilitates the fulfillment of these needs, the hospitality industry is a vital part of any community."
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The drinker and the host, sharing responsibility
Most drink responsibly: For those adults who choose to consume alcohol
beverages, most consume them responsibly. They enjoy the taste and the
qualities of the beverage and the relaxing effects of alcohol, but limit
consumption to avoid health and safety risks.
Many people abstain: For a variety of reasons, including religion, health,
family history, or personal preference, many people abstain from the consumption
of alcohol beverages or consume them very infrequently. In the United
States, more than 40 percent of adults report they abstain.
Some consume irresponsibly: For those who choose to consume alcohol beverages, a small percentage use it in a manner that disproportionately increases risks to the drinker and to the public.
The moment of contact between the host and the guest holds a great opportunity for the prevention of alcohol related problems. The guest and the host share in this responsibility. The guest should know when, where, and how to consume responsibly and the host should create environments to encourage responsible drinking decisions.
--------------------------------------------------------------------------------
Using this guide
The Common Sense Guide to Responsible Hospitality is an educational tool
to be used as a beginning point of discussion about the principles and
practices of responsible hospitality. There are many training programs
available to provide more detailed information to social and commercial
hosts. The NAPRH can assist you in identifying programs in your state.
The service of
wine, beer and distilled spirits is often part of hospitality events and
occasions. People throughout the world consume these beverages. Associations
and agencies working cooperatively from health, highway safety, regulatory,
law enforcement and the licensed beverage industry can enhance the quality
of life through responsible hospitality.
For more information, contact NAPRH, at 408-438-1404.
--------------------------------------------------------------------------------
--------------------------------------------------------------------------------
North American Partnership for Responsible Hospitality
The Common Sense Guide to Responsible Hospitality
A resource for
social and commercial hosts
Designed For:
On-premise establishments
Off-premise establishments
Corporate hosts
Concessionaires
Social/Individual hosts
One-day permit holders
--------------------------------------------------------------------------------
On-premise establishments
Hospitality is building relationships. People go to bars, restaurants,
taverns, and night clubs to be with people. Most on-premise licensed establishments
recognize the importance of accommodating the needs of all guests and
preventing service of alcohol beverages to underage or intoxicated persons.
More choices, including food, entertainment, and a variety of beverages
will satisfy the needs of more people and may result in more profitable
businesses.
Suggestions for responsible hospitality:
· Voluntarily participate in responsible server/retailer training
programs.
· Promote your establishment as a safe, social, and enjoyable gathering
place for everyone regardless of beverage of choice.
· Avoid promotions, advertisements, and practices that encourage
overconsumption.
· Develop and provide to each employee written policies describing
accepted company practices that promote a safe, social, and pleasant environment.
· Educate employees to the rules and regulations, civil liabilities,
and criminal statutes governing the service of alcohol in your jurisdiction.
· Observe laws regarding server age.
· Develop policies and practices that prohibit the sale of alcohol
beverages to underage persons and to adults who would furnish alcohol
to the underage.
· Develop policies and practices that discourage the sale of alcohol
beverages to impaired adults and prohibit the sale of alcohol to intoxicated
adults.
· Promote awareness of serving size and alcohol content through
policies and practices. Whenever a server is in doubt of the age of a
patron, require the patron to present valid identification.
· Publicize your alcohol policies in visible locations (e.g. We
ID). As a good business practice make alcohol free beverages available
whenever alcohol beverages are served.
· When possible, encourage consumption of high-protein and low-salt
foods that slow the absorption of alcohol into the bloodstream.
· Arrange alternative transportation for alcohol-impaired customers.
· Make available treatment information/referral assistance to employees
whose work performance may be impaired by an alcohol or drug problem.
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Off-premise establishments
Increasing competition and a shift in the public's drinking patterns are
creating new opportunities for off-premise licensees. Party planning often
begins at the point of purchase, and the store's staff can help customers
plan events. They can assist in selecting the proper beverages to complement
food, offer a complete selection of quality adult alternatives, and provide
information on responsible hospitality. Important to achieving these goals
is recognizing their responsibility to the public, especially controlling
access to alcohol beverages by underage persons.
Suggestions for responsible hospitality:
· Voluntarily participate in responsible beverage server/retailer
training programs.
· Develop and provide to each employee written policies describing
accepted company practices that promote a safe environment.
· Educate employees to the rules and regulations, civil liabilities,
and criminal statutes governing the service of alcohol beverages in your
jurisdiction.
· Develop policies and practices that prohibit the sale of alcohol
beverages to underage persons and to adults who would furnish alcohol
to the underage.
· Develop policies and practices that discourage the sale of alcohol
beverages to impaired adults and prohibit the sale of alcohol beverages
to intoxicated adults.
· Whenever a seller is in doubt of the age of the patron, require
patrons to present valid identification.
· Publicize your alcohol policies in visible locations (e.g., We
ID).
· Provide information to customers when purchasing kegs of beer
or other alcohol for group events, advising them of the laws regarding
furnishing alcohol to underage persons.
· Observe laws regarding server age.
· Make available treatment information/referral assistance to employees
whose work performance may be impaired by an alcohol or drug problem.
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Corporate hosts
When corporations provide entertainment for clients or employees, they
are faced with host responsibility and liability. There are many strategies
to create a safe and enjoyable event to develop better relations with
clients and staff while reducing the risk of injury and liability.
Suggestions for responsible hospitality:
· Avoid making alcohol beverage consumption the focus of the event.
· Develop policies and practices that discourage the sale or dispensing
of alcohol to impaired adults and prohibit the sale or dispensing of alcohol
to intoxicated adults.
· Develop policies and practices that prohibit the sale or distribution
of alcohol beverages to underage persons and to adults who would furnish
alcohol to the underage.
· Publicize your alcohol policies frequently before and during
your event (e.g., We ID).
· Be aware of alcohol regulations and host liability.
· Ensure adequate staffing to oversee the event.
· Designate an individual(s) to be responsible for the serving
of alcohol beverages and promote recognition of serving size through policies
and practices thus reducing risk.
· Educate servers to the rules and regulations, civil liabilities,
and criminal statutes governing the service of alcohol in your jurisdiction.
· Use servers of legal drinking age to serve alcohol beverages.
· When a server is in doubt as to the age of a guest, require valid
identification before serving alcohol.
· Monitor guests' consumption of alcohol beverages.
· Provide food in waves to encourage the consumption of high-protein
and low-salt foods that slow the absorption of alcohol into the bloodstream.
· Promote alcohol free beverages whenever alcohol beverages are
served.
· At least one hour before the end of the event, stop alcohol service
and provide alcohol free beverages with food such as desserts.
· Arrange alternative transportation for alcohol-impaired drivers.
· Make available treatment information/referral assistance to employees
whose work performance may be impaired by an alcohol or drug problem.
Go
to top of page
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Concessionaires
The thought of controlling alcohol service to large groups at stadiums
and events can appear overwhelming. A safe and enjoyable environment can
be created by planning and focusing on service at the point of contact
between customer and server.
Suggestions for responsible hospitality:
· Voluntarily participate in responsible server/retailer/management
training programs.
· Promote your facility as a safe, social, and enjoyable gathering
place for everyone regardless of beverage of choice.
· Avoid promotions, advertisements, and practices that encourage
overconsumption.
· Develop policies and practices that prohibit the sale of alcohol
beverages to underage persons and to adults who would furnish alcohol
to the underage.
· Develop policies and practices that discourage the sale of alcohol
beverages to impaired adults and prohibit the sale of alcohol to intoxicated
adults.
· Develop and provide to each employee written policies describing
accepted company practices that promote a safe, social, and enjoyable
environment.
· Educate employees to the rules and regulations, civil liabilities,
and criminal statutes governing the service of alcohol in your jurisdiction.
· Promote awareness of a serving size and alcohol content through
policies and practices.
· Set a limit for drinks per person, per purchase.
· Publicize your alcohol policies in visible locations (e.g., We
ID).
· Whenever a server/seller is in doubt of the age of a patron,
require the patron to present valid identification.
· As a good business practice promote alcohol free beverages whenever
alcohol beverages are served.
· When possible, encourage consumption of high-protein and low-salt
foods that slow the absorption of alcohol into the bloodstream.
· Ensure that servers/sellers do not consume alcohol while working.
· Stop the service of alcohol well in advance of the end of the
event.
· Promote alternative transportation for alcohol-impaired customers.
· Monitor parking areas to stop tailgate drinking prior to driving.
· Make available treatment information/referral assistance to employees
whose work performance may be impaired by an alcohol or drug problem.
social/individual hosts
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Social/individual hosts
How will you feel in the morning? Planning an event for relatives or friends
means recognizing you are hosting the event because you care about the
people you invited. Nothing ruins a relationship faster than the inappropriate
behavior of someone who drinks too much at a party. Keep your friends
and family safe and healthy by being a responsible host.
Suggestions for responsible hospitality:
· Avoid making alcohol beverage consumption the focus of your party.
· Be aware of social host liabilities that in many states hold
the host liable for the actions of an intoxicated guest.
· Be a good role model.
· Designate an individual(s) to be responsible for the serving
of alcohol and promote recognition of serving size and alcohol content
to reduce risk.
· Prohibit the sale or service of alcohol beverages to underage
persons.
· Discourage the distribution of alcohol beverages to impaired
adults and prohibit the distribution of alcohol beverages to intoxicated
adults.
· Monitor guests' consumption of alcohol beverages.
· Make alcohol free beverages available whenever alcohol beverages
are served.
· Provide food in waves to encourage the consumption of high-protein,
low-salt foods that slow the absorption of alcohol into the bloodstream.
· At least one hour before the end of the party, stop alcohol service
and provide alcohol free beverages with food such as desserts.
· Use servers of legal drinking age to serve alcohol beverages.
· When underage people will be attending the event, involve them
in planning alternative activities.
· Arrange alternative transportation and/or lodging for guests
who may become alcohol impaired.
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One-day permit holders
With government cutbacks and dwindling resources, many non-profit and
community groups are organizing special events, fairs, and festivals to
generate funding. Having clear and consistent policies can reduce the
risk and assist the inexperienced and untrained volunteers in controlling
intoxication and youth access to alcohol. This may be achieved by offering
more choices, including food, entertainment, and a variety of beverages.
Suggestions for responsible hospitality:
· Avoid making alcohol beverage consumption the focus of the event.
For beer, distilled spirits, and wine tastings, hosts should limit quantities
and encourage food consumption.
· Avoid promotions, advertisements, and practices that encourage
overconsumption.
· Prominently publicize your alcohol policies before and during
the event.
· Develop policies and practices that prohibit the sale of alcohol
beverages to underage persons and to adults who would furnish alcohol
to underage persons.
· Develop policies and practices that discourage the sale of alcohol
beverages to impaired adults and prohibit the sale of alcohol to intoxicated
adults.
· Be aware of social host liabilities that in many states hold
the host liable for the actions of an intoxicated guest.
· Use servers of legal drinking age to serve alcohol beverages.
· Ensure adequate staffing to oversee the event and prevent pass-offs
to the underage.
· Designate an individual(s) to be responsible for the serving
of alcohol and promote recognition of serving size and alcohol content
to reduce risk.
· Set limits for drinks per person and per service.
· Educate servers to the rules and regulations, civil liabilities,
and criminal statutes governing the service of alcohol in your jurisdiction.
· Require patrons to present valid identification.
· Monitor guests' consumption of alcohol beverages.
· Encourage consumption of high-protein and low-salt foods that
slow the absorption of alcohol into the bloodstream and ensure availability
throughout the event.
· Make alcohol free beverages available whenever alcohol beverages
are served.
· Stop the service of alcohol well in advance of the end of the
event.
· Arrange alternative transportation for alcohol-impaired drivers.
Go
to top of page
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Recommendations
In the spirit of partnership among public, private and government sectors,
the following recommend the use of The Common Sense Guide to Responsible
Hospitality for informing hosts. The North American Partnership for Responsible
Hospitality (NAPRH) welcomes the support and recognition of other organizations
in recommending the use of The Common Sense Guide to Responsible Hospitality.
Call 408.438.1404 to have your name added to this list.
Private Industry Trade and Professional Associations:
National Association of Beverage Retailers (NABR)
National Association of Catering Executives (NACE)
National Licensed Beverage Association (NLBA)
The Century Council
Wine and Spirits Wholesalers of America, Inc. (WSWA)
Public Organizations:
Community Anti-drug Coalitions of America
Mothers Against Drunk Driving (MADD)
National Association of Prevention Professionals and Advocates (NAPPA)
National Commission Against Drunk Driving (NCADD)
Government Agencies and Associations:
Center for Substance Abuse Prevention (CSAP)
Executive Office of the President-Office of National Drug Control Policy
Liquor Licence Board of Ontario (LLBO)
Liquor Control Board of Ontario (LCBO)
National Alcohol Beverage Control Association (NABCA)
National Association of Governors' Highway Safety Representatives (NAGHSR)
National Association of State Alcohol and Drug Abuse Directors (NASADAD)
National Conference of State Liquor Administrators (NCSLA)
National Highway Traffic Safety Administration (NHTSA)
--------------------------------------------------------------------------------
Acknowledgements
The following organizations provided funding to support the development
of The Common Sense Guide to Responsible Hospitality:
- National Alcohol Beverage Control Association
- National Commission Against Drunk Driving
- National Highway Traffic Safety Administration
The following
individuals donated their time and participated on the committee drafting
The Common Sense Guide to Responsible Hospitality. The members believe
it is the diversity of perspectives represented on the committee and the
process of reaching consensus on the language of the document that is
their greatest achievement.
Terrance Schiavone
Facilitator and Recorder
National Commission Against Drunk Driving
Nancy Chase
Center for Substance Abuse Prevention
Peter O'Rourke
The Century Council
Alan Piercy
National Alcohol Beverage Control Association
David Dickerson
WSWA