RSA Course Online

Author: Peter Cutforth

  • Responsible Service of Alcohol Update: Medical Operations Revamped due to Alcohol Violence

    Hospital emergency departments across the state of Victoria will be overhauled according to reports by The Herald Sun, in order to cope with the high number of alcohol and drug affected people that are monopolising hospitals. The government will review its drug and alcohol strategy to be able to improve Vic’s emergency departments.

    The government plans to use Australia Day as an opportunity to bring awareness to the need for a change in drinking attitudes across Oz. Part of the government’s plan also includes clamping down on the abuse of prescription drugs.

    The government’s strategy will also include a plan to be rolled out between 2013-2017 which will, strengthening drink driving laws as well as tackling anti-social behaviour programs. The government will also roll out drug and alcohol awareness programs throughout schools across the state.

    Hospitals will be given more money to deal with the large volumes of people being admitted for drug and alcohol related incidents. $12 million will be injected in emergency departments to help them cope with the increasing numbers.

    Authorities also intend to clamp down abuse of prescription drugs which is another increasing problem in the state.

    Read what this post had to say about government’s proposition:

    The Government will also toughen controls and programs to clamp down on illegal and misused prescription drugs.

    At least one Victorian is killed daily by drugs or alcohol.

    Central to the plan will be a $12 million emergency department injection to help hospitals deal with increasing numbers of dangerous drunk and drug-affected patients, particularly those using ice.

    Specialised medical staff will be placed in 21 emergency departments to take control of the most dangerous intoxicated patients.

    Minister for Mental Health Mary Wooldridge said the measures would see drugged and drunk patients referred to more appropriate care in an effort to cut hospital re-admissions.

    “Dealing with these patients requires intensive resources and places considerable pressure on hospitals,” Ms Wooldridge said.

    “This new initiative will provide better support, identification, management and treatment of people presenting to emergency departments who are intoxicated or drug-affected.”

    Read more: http://www.heraldsun.com.au/top-stories/hospitals-overhauled-to-cope-with-drug-and-alcohol-violence/story-e6frfkp9-1226561254527#ixzz2IuFrpzkG

    The strategy will also incorporate tougher drug and medicine controls due to the increasing numbers of people misusing pharmaceutical drugs. They will also be cracking down on prescription drug abuse. Prescription drug abuse is the use of a medication without a prescription, in a way other than as prescribed, or for the experience or feelings elicited. According to an American national survey, prescription medications, such as those used to treat pain, attention deficit disorders, and anxiety, are being abused at such a high rate that it is second only to marijuana among illicit drug use.

    Additional specialised medical staff located at 21 emergency departments will help get the situation under control and deal with those intoxicated patients that are dangerous and present a risk.

    The government’s strategy will ensure that people are not just treated for the injuries caused by their intoxication or drug abuse but it attempts to tackle the root of the issue and provide medical staff with the support they need to help these people.

     

  • How do You Know When you’ve had Enough

    Knowing when to quit is an important quality that we need to develop in order to become responsible drinkers. But the problem with this is that once we start drinking, the alcohol relaxes us and gives us a sense of euphoria which is difficult to quit. So the more we drink, the more we want and often we don’t feel inebriated until it’s too late. For this reason it’s best to count the number of standard drinks we consume, set ourselves a limit before we even start drinking and stick to it.

    Calculating a standard drink is the next thing we need to learn. It’s not rocket science and rather than counting glasses or bottles counting the number of standard drinks we consume is a more reliable way of keeping track of the actual quantity of alcohol we have already downed.

    Bottles, glasses and cans contain varying amounts of alcohol and so counting these can be misleading and not give us any indication of where we are in terms of the legal limits. Whereas a standard drink is a unit of measurement for measuring how much alcohol is contained in a drink, so it is a more reliable way of keeping track of the alcohol we consume.

    A standard drink by Australian standard is any drink containing 10 grams of alcohol. One standard drink always contains the same amount of alcohol regardless of the container size or alcohol type consumed. The number of standard drinks in an alcohol beverage is always shown on the label of the container.

    This is how you calculate it:

    Volume of container in litres

    X % alcohol by volume (ml/100ml)

    X 0.789*

     =number of standard drinks

    (Multiply the volume of the container in litres by the alcohol volume and multiply that by 0.789.)

    This will allow you to plan your consumption more carefully and be a responsible drinker.

     

  • RSA Staff: Avoid Prosecution by Asking for IDs

    Pub and Bar staff, in fact any staff of licenced venues need to be aware of the danger of not asking patrons for proof of their age, especially patrons who look under 23.

    While it is often easy to overlook serving a minor when the venue is busy, extra attention must be given to people who look like that may be around their early twenties to make sure no underage patrons slip through the cracks.

    It is important to remember that the Responsible Service of Alcohol legislation dictates that bar staff, security staff etc. – anyone that serves alcohol must ensure that they do not serve minors or face fines of up to $8000.

    Even just allowing underage patrons into licenced premises could cost bar staff $10,000 in fines and the management could receive an even bigger fine.

    It is illegal for a person under the age of 18 to be found in possession of, or drinking alcohol in a public place or to be found entering and remaining in a venue that supplies alcohol. People under the age of 18 are only permitted in a licensed venue under certain circumstances, such as a underage function approved by the Victorian Commission for Gambling and Liquor Regulation, with a responsible adult who is over 18 years, they reside on the premises, are engaged in a training program in hospitality or training for the purposes of employment or work experience or unaccompanied, in a licensed restaurant during ordinary trading hours (7am to 11pm).

    If a person under the age of 18 is found to be breaking any of the laws outlined above, they may also be fined $500.

     

  • SA Pubs Concerned About Tough New Trading Conditions

    New late night trading conditions have raised concern among publicans in SA. The new code is aimed at making entertainment districts a safer and healthier environment for patrons and keeping the public safe. The number of alcohol fuelled violent crimes and amount of social misconduct that occurred last year was unacceptable, with several people losing their lives in entertainment districts across the country. It is hoped these new late night trading restrictions will significantly impact the safety in these districts.

    However some publicans in South Australia are worried about the new late night trading conditions which they believe are too tough and too generalised across the country. The new conditions would be imposed state-wide at licenced venues as approved by Cabinet last year.

    Some of the most notable conditions laid out by the new code include banning promotions that are gender based such as “ladies nights”.  It is also now the licenced venues responsibility to protect patrons from drink spiking and providing them with free drinking water. Most of these conditions were already being carried out by most responsible publicans but there some new ones. Some publicans are afraid that the new code imposes the same restrictions on pubs regardless of where in the country they are and does not look at the specific needs of the pub or the area.

    This post from TheShout.com.au has more:

    South Australian pubs are concerned about tough new late night trading conditions that would apply to venues state-wide.

    The Draft Late Night Trading Code of Practice is the second tranche of reforms proposed for SA liquor licences. It is set to follow the introduction next week (January 18) of the General Code of Practice, which was approved by Cabinet last year.

    Australian Hotels Association (SA) general manager Ian Horne told TheShout most publicans feel “pretty comfortable” with the general code.

    It includes requirements to provide free cool drinking water to patrons, bans “gender-based” drinks promotions like ladies nights, and sets out the responsibility of venues to protect patrons from drink spiking.

    “It’s a formalising of what many pubs have already been doing, there’s been a voluntary code in since place the late 1990s,” Horne said.

    “It now becomes mandatory so it effectively has the same power as being a condition of your licence.”

    But he said the late night code proposes very severe measures including statewide lockouts at 3am, mandatory metal detection on 200-plus capacity venues, as well as requirements relating to non-breakable drinkware and CCTV.

    “Unfortunately what’s being proposed is just a statewide blanket, it fails to look at specific needs of specific areas,” said Horne.

    “What would apply in Hindley street, which is the equivalent of Sydney’s Kings Cross, would also apply in Ceduna on the far west coast,” he said.

    Source: http://www.theshout.com.au/2013/01/11/article/SA-pubs-condemn-late-night-code/EGDZNJIILB.html

    In addition to enforcing the new late night trading code, waitrons and other staff of licenced venues should know when to refuse service to a patron in order to serve alcohol responsibly. Responsible service of alcohol is also a vital part of publican’s duties. Waitrons and bartenders should be skilled in identifying the signs of intoxication and when to refuse service. There should be consensus among staff as to what these signs are and which customers are to be refused alcohol.

    All staff of licenced venues from serving staff to security should be in possession of their RSA certificate and be able to apply these rules to their work. Both staff and licensees will be held liable for any RSA breaches or serving alcohol to banned patrons in addition to enforcing the new late night trading code.

     

     

  • Drinking Mirror shows People the Ugly Effects of Drinking

    In an attempt to use vanity to deter people from drinking too much, the Scottish government is using what they call a drinking mirror to show people the effects of binge drinking on their looks. The mirror is an excellent way to show what alcohol is doing to you on the outside because most people ignore the effects of excessive drinking on their inside.

    The mirror takes a before picture of the person as they look now and then shows the gradual physical effects on their face caused by excessive alcohol consumption. The campaign launched by the Scottish government advocates that people abstain from alcohol at least 2 days a week.

    Read what the post on NYDailyNews.com had to say:

    A public campaign called Healthier Scotland has unveiled a photo tool that simulates the aging effects of drinking on a person’s face over 10 years.

    The so-called “drinking mirror,” which is available as a web or smart phone app, allows a user to upload a current photo and then plug in their weekly alcohol intake. The photo calculates what that person’s face would like 10 years later if they are heavy drinkers or teetotalers.

    Heavy drinkers see “deeper wrinkles, red cheeks and weight gain,” the sight explains. Those who stay clear of alcohol see far fewer changes in their face over time, the simulation tool suggests.

    The campaign urges people to “drop a glass size” or cut back on their drinking.

    U.S. health officials have recommended that women have no more than one drink daily and men should have only two.

    The “Healthier Scotland” campaign also suggests that people abstain from alcohol completely at least two days a week.

    The dramatic visuals of the “drinking mirror” didn’t convince everyone.

    “I just don’t take it seriously,” a woman out drinking with friends told NBC’s Today show.. “How can it take into effect your genes, other things that you do in life, how much you work out, how much you don’t work out?”

    Read more or follow the link to watch a video demonstration of how the mirror works:

    http://www.nydailynews.com/life-style/health/drinking-mirror-shows-users-effects-drinking-10-years-article-1.1238779#ixzz2HxFLU7124

    Drinking in moderation is really the only way to ensure that your looks, as well as your health aren’t negatively affected by alcohol. Drinking in itself is not bad, in fact studies have shown that drinking in moderation is actually good for your health.

    Wine in particular when consumed in moderation had been shown to reduce the risk of a heart attack. Evidence collected by The Harvard School for Public Health suggests that moderate wine drinkers suffering from high blood pressure are 30 per cent less likely to have a heart attack than non-wine drinkers. Wine has been proven to promote longevity and be good for women as well in preventing osteoporosis.

    Anything consumed in excess is bad for you, whether it be alcohol or your favourite junk food, the key to long life and health is to consume in moderation.

     

  • Guide to Help Licenced Venues Deal with Troublemaker Patrons

    More help for staff and management of licenced venues has been issued by the NSW Office of Liquor Gaming and Racing (OLGR) in the form of a comprehensive guide to help licensees deal with troublemaker patrons.

    Intoxicated customers are more difficult to deal with and tact is needed when dealing with them that is why the new reforms have been welcomed by licenced venues owners and associations alike.

    More often than not troublemakers make more of a mess by spilling, breaking objects or vomiting and cause more disorder, which results in the situation escalating into aggression and violence more quickly. Therefore staff and the establishment are at risk. Also your establishment can get a reputation for attracting violence and better behaved patrons are put off. Extra visits from police can put the establishment’s license at risk. Another problematic area that servers need to be aware of is the risk that violent customers also pose to other customers. Intoxicated customers are more at risk than sober individuals when returning home as they are more vulnerable to car crashes and attacks.

    As a person becomes drunk you can see how their behaviour starts to change. Drunk people become a little louder and more confident as they lose their inhibitions. Their speech becomes slurred and their feet unsteady.  Other senses will start to be affected, including vision, causing difficulty in judging distances. Bar owners have welcomed the ability to ban such troublemakers from their venues. Instead of punishing all patrons they can target the small percentage of people that are causing a problem. It is hoped that this will send a strong message to repeat troublemakers to behave or risk be barred from licenced venues.

    Read more about the guide from this post found on TheShout.com.au:

    Announced just two days before Christmas, the guide – produced in consultation with industry – provides advice, case studies and other resources on subjects ranging from short-term bans to multi-venue exclusion orders.

    Minister for Hospitality, George Souris said the new resource will give licensees the information they need to effectively “send troublemakers packing” and keep their venues safe.

    “Patrons of licensed venues have a right to enjoy safe and responsible environments and should not have to put up with troublemakers who are intoxicated, violent, quarrelsome or disorderly,” he said.

    The guide explains how the various exclusion provisions work to help licensees deal with troublesome patrons who are disruptive, violent, intoxicated or fail to adhere to venue rules and policies, including the circumstances in which exclusions can and should be used.

    “For serious repeat offenders, instructions are provided on how licensees can implement a multi-venue barring strategy through their local liquor accord and send a strong message to troublemakers: behave yourself or you’re barred from all the venues in your area.”

    Source: http://www.theshout.com.au/2013/01/07/article/NSW-tightens-screws-on-problem-patrons/ESRYVGRBHY.html

     

  • Only Way to Serve Alcohol Responsibly

    RSA Training

     

    Although we don’t like to admit it, especially when we’re having a good time, alcohol is a drug. It’s a depressant, and when it is taken in excess, it fills the body with toxins. Your body reacts as it would to any drug overdose, attempting to metabolize and get rid of the toxins.

     


    The liver is the organ that undertakes this task of removing the alcohol from the body. That is why drinking in moderation is so important. Excess and binge drinking can cause irreparable damage to the liver, resulting in other life threatening conditions.

     


    Normally a healthy liver removes alcohol at the rate of one standard drink per hour but not so with a damaged liver.  This willvary according to a person’s size, gender and general health.

     


    What people often don’t remember is that it takes time for them to sober up, this is especially important before driving. Allowing customers to become intoxicated and giving them an hour to sober up is not an effective strategy. Depending on the amount of alcohol consumed, and other physiological factors people may still have alcohol in their systems the next morning.

     


    The old wive’s tales do not work, like taking a cold shower or drinking black coffee etc. Servers of alcohol should understand that these beliefs are false. Once drunk, only time will allow a person to recover as the alcohol is expelled from the system by the body’s organs.

     


    If customers do not have the time to allow this process to occur, they need to pace themselves, rather than drink at a rate faster than the body can break down the alcohol. You as a server have a responsibility to ensure you do not contribute to this drunken state and adhere to your RSA training.

     

  • What Every Good Bartender Should Know

    Source: Jazz Guy

    Why is it that certain people can make a lucrative career out of bartending while for others it is just a temporary means of making ends meet? It is probably because some bartenders have learnt what it takes to make an average bartender, great.

    Tips to help become a better bartender:

    1. When a customer sits down acknowledge them and greet them pleasantly. Never ignore customers, this is rude for any hospitality industry worker, especially one that depends of people liking them for tips.

    2. Learn to multitask. Take more than one order at a time and be accurate. Don’t bring people the wrong drinks and don’t take long. Also treat people equally and serve them in the order they arrive.

    3. Nothing is more important than being polite. Most people can forgive a mistake but not many can forgive rudeness or just plain aloofness in a bartender.

    4. Learn your product. Just like a salesperson you should know the brands you stock in your bar and be able to tell the difference between different varieties.

    5. Take pride in your appearance. This goes without saying but in the hospitality industry, appearance is everything. Ensuring that you are neat and clean is important because your appearance reflects on your organisation and your employer.

    6. Thank all patrons for their business before they leave and say goodbye.

     

  • Alcohol Servers, Be Prepared for Christmas Rush

    Be Prepared for Christmas Rush

     

    Christmas is around the corner and according to marketing research liquor buying will increase by about 10 per cent this year. This growth can be attributed to Australians growing thirst for premium drinking options. In fact after online sales, liquor sales are expected to top the growth charts this year, according to marketing research company,IBISWorld.

     

    Although liquor sales are always good at this time of the year, the growing popularity of premium liquor brands signals an above average increase this year according to researchers. Aussies preferences in premium wines, cocktails, craft beers and cider are strongly influencing revenue growth in the industry.

     

    Over the next year it has been forecasted that Australians will spend about $33 billion on alcohol and most of that will be in the form of premium drinks rather than traditional beer. And over the next 5 years $39.9 billion in alcohol spending is expected regardless of the increase in alcohol costs.

     

    So for alcohol industry stakeholders the focus should be on cocktail and other premium alcoholic drinks which should in turn correspond with an increase in alcohol revenue.

     

    The researchers also found that over the next year around $15.9 billion of the expected $33.1 billion revenue is to be spent in bar and pubs, good news for licenced venue owners. Liquor retailers can look forward to a $17.2 billion rise in alcohol income, for this reason the entire industry can expect growth and good festive season profits.

     

  • Hidden Camera Reveals Underage Drinking

    I recently found an interesting story that parallels the situation we are currently faced with in O, regarding underage drinking. A hidden camera investigation was carried out in a Canadian restaurant which revealed that underage drinking is a problem in that country as well. Australia is not the only country battling to come to a solution to the woes that result from teenage drinking and more specifically the serving of alcohol to minors.

     

    The hidden cameras revealed that a number of establishments are selling alcohol to minors and perhaps a similar approach can be implemented in problem areas in Oz to root out the guilty parties.

     

    This post on Cbc.ca explains in more detail

     

    In the investigation, a group composed of three 18-year-olds and one 17-year-old was sent to four establishments. The CBC asked the three males and one female to order alcohol, but not to drink it if they were served. Provincial laws prohibit anyone under 19 years old from being served or sold liquor.

     

    All four teens went together to Ebisu restaurant on Robson Street in Vancouver where they ordered a pitcher of beer and were served within minutes of sitting down.

     

    The same night, the Keg Steakhouse & Bar on Still Creek Avenue in Burnaby served red wine to two of the 18-year-olds, who went in as a couple. Another Keg waitress served beer to the two other teens who were sitting in the bar area.All four left their drinks untouched and later left.

     

    Outside the restaurant afterwards, the teens offered their own theories about why they were served.

     

    “It was just really casual,” said Jack Hu, 17. “I guess [the server] just thought we were older.”

     

    Aidan Ponton, 18, said he suspected the waitress sympathized with them.

     

    “I guess she just saw us, just some younger kids and she knew what it was like, she’d been in that position before and she didn’t hesitate,” Ponton said.

     

    These four teens checked out four restaurants in a CBC investigation. (CBC)

     

    Ben Roberts, 18, saw a monetary motive.”They are making money off of it, a lot of money and I don’t think that’s their main priority to obey the law.”

     

    “[If] your employer’s not forcing you to ID then you’re not going to,” said 18-year-old Katherine Gillard.

     

    When later confronted with the results of the CBC News investigation, the management at Ebisu said they were shocked and embarrassed and promised to be more vigilant in checking identification.

     

    A Keg spokesperson admitted its servers did not follow procedures and the restaurant chain will now redouble its training.

     

    http://www.cbc.ca/news/canada/british-columbia/story/2012/11/15/bc-hidden-camera-underage-drinking.html

     

    In Canada similar to Oz, there are hefty fines for selling alcohol to minors which doesn’t seem to be enough of a deterrent to sellers. In Canada the penalty for a first offence ranges from $7,500 to $10,000 (Canadian) or a 10-to-15- day licence suspension. Licensees can either accept the penalty or request an enforcement hearing.

     

    The incident in Canada has resulted in the restaurant assuring that it will increase the training of its staff. However in Australian responsible service of alcohol training is mandatory for every person serving or selling alcohol.

     

    One of the biggest benefits of RSA training is that it teaches you to serve alcohol in a manner that maintains the good reputation of the establishment. Ensuring that you do not suffer the consequences that come from serving alcohol to unduly intoxicated patrons or minors means that you will enjoy a pleasant working environment and be confident that each time you go to work you will be safe rather than being exposed to alcohol fuelled violence.