Concerns about serving practices

The American public has been receiving information about drinking and driving for the past eight years. More and more people have begun to limit the number of drinks they consume. When an establishment does not carefully measure drinks, it could be putting a responsible driver into a situation they did not intend on getting into.

Measured pours help to control costs. Relying upon inventory checks to determine and consequently control drink pours is not generally accurate. Sometimes, before one recognized that bartenders are over-pouring, there could be a significant loss of inventory. In addition, relying solely on inventory to control pouring does not allow management to identify which bartender is not accurate or who might be cheating on pouring. There is nothing worse than having two people order the same item and one get a larger portion than the other.

Other responsible serving practices include not serving pitchers, setting a drink limit for guests, and eliminating last call, or announcing it with sufficient notice to prevent a person from gulping drinks before driving.


The RBS Nightclub understands that alcohol can affect different people in different ways, and that it is not always possible to determine when a person has reached the legal limit of consumption. However, the RBS Nightclub is committed to making every effort possible to prevent guests from becoming involved in an accident or arrest. Servers will monitor the number of standard drinks that each guest consumes, and will serve a guest according to their drink size. This policy will be reviewed at staff meetings and problem situations discussed.


a. A standard drink size is one 12-ounce beer, 4-ounce glass of wine, or 1 1/4 ounce of 80 proof spirits drink. Two liquor drinks (i.e. Manhattan, Martini, Black Russian, Rusty Nail, etc.) will be considered two standard drinks. All drinks must be measured; free-pouring is not permitted.

b. Drink limits concern only the average drinker with a normal tolerance to alcohol. A guest should not be served if he or she appears to be intoxicated, regardless of how many drinks have been consumed.

c. The server will use assertive behavior, and the techniques of responsible beverage service in all dealings with guests who are drinking too quickly or too much. The object is not to make them leave our establishment but rather to get them to drink in a manner which will help them and those around them to more thoroughly enjoy our hospitality.