| The issue of serving alcohol in your restaurant is | | | | customers to want to pay for the drinks they |
| one that comes with many pros and cons. It is | | | | order though is to make sure you have the best |
| even common for some family restaurants to | | | | ingredients available. Don't try to cut corners by |
| offer alcohol with the menu. Some people enjoy a | | | | purchasing cheap alcohol. You also need to have |
| glass of wine, a mixed drink, or a couple of beers | | | | bartenders in place that have plenty of |
| before their meal or while they are eating. For | | | | experience making various types of drinks that |
| those individuals that do so on a regular basis, | | | | your customers are going to request. |
| they may end up avoiding dining at your | | | | Keep in mind that staff under 21 years of age |
| restaurant because it isn't an option. | | | | can take the orders for the drinks, but they |
| During peak times, many people don't like having | | | | won't be able to deliver them to the customers. |
| to wait 15 or 20 minutes for a table to open up in | | | | Either the bartender or someone else that is at |
| a restaurant. They will likely go somewhere else | | | | least 21 years of age will have to take them to |
| instead of waiting around. However, if you offer | | | | the tables. This usually isn't too much of a |
| alcohol, a high percentage of them will decide to | | | | problem unless you have the majority of your |
| enjoy a drink during that wait period instead of | | | | employees under the age of 21. |
| eating at a different location. | | | | There are strict guidelines for obtaining a liquor |
| Most restaurant owners will tell you that they sell | | | | license and it will depend on the state. You will also |
| a large amount of alcohol. They will also tell you | | | | have to make every person asking for alcohol is |
| that they are able to sell it for a substantial profit | | | | verified as being legally old enough to drink. If you |
| too. Many restaurant owners have come up with | | | | don't this can result in fines being imposed and |
| a good solution to slow times with alcohol too. | | | | even the restaurant being shut down. Staff also |
| They can offer buckets of beer at 5 pm so an | | | | needs to watch for signs for intoxicated individuals |
| after work crowd shows up. They can also offer | | | | in the establishment. They should not be serving |
| great specials on drinks and appetizers during the | | | | them any more alcohol. |
| afternoon so that people will be enticed to drop in. | | | | Should you decide to serve alcohol in your |
| It can be an added expense for your restaurant | | | | restaurant, you need to be aware of your |
| to offer alcohol though. You will have to purchase | | | | responsibilities. You have to make sure all people |
| the supplies to make a variety of different drinks. | | | | drinking alcohol in your establishment are old |
| You will also need the machinery to mix them and | | | | enough. Never take their word for it, check ID - |
| the glasses to serve them in. This could result in | | | | make sure all of your staff is well aware of this |
| one more supplier to deal with too as you won't | | | | as well. Make sure they stop serving alcohol to |
| be able to get your alcohol from the same | | | | those that are visibly intoxicated and should not |
| supplier that you get the food ingredients from. | | | | continue to drink. |
| The only way that you are going to get your | | | | |