RSA Course Online

Author: Peter Cutforth

  • Drinkers Take to the Web to Voice their Opinions

    More and more consumers are taking to the internet to voice their concerns or praise for liquor brands according to evidence provided by Nielsen at the ALSA conference recently. Because customers are making their voice heard online, retailers and producers should be doing the same thing, making their presence felt online. Social media especially is a tool that can be used by liquor retailers to market and promote their products.
    This post on TheShout.com has more:

    Liquor retailers were this week shown evidence that drinkers are increasingly taking to the web to voice their experiences with products and service.
     At the ALSA conference, Nielsen executive director Michael Walton showed delegates a recent online discussion initiated by a consumer about his experience at a liquor store in Western Australia.
     In a post on a fishing website, the drinker vents about the price of beer, kicking off four days of debate about the bottleshop and the beer brand concerned.
     Walton said such incidents are happening “all the time”, demonstrating that suppliers and retailers must play in the online space.
     If you’re not there, it’s already happening and it’s moved past you,” he said.

     

     But rather than being a threat, Walton said social media and online marketing is a great opportunity because it is cost effective and “a great leveller”.

     

    Source: http://www.theshout.com.au/2012/08/31/article/Are-drinkers-knocking-your-brand-online/ANGQRIYWDO.html

    It is true many customers would rather take to social media to either rant or rave about a product or service received as it is less time consuming, more convenient and a more anonymous way of getting their views out there. This trend is demanding that retailers and businesses offer the best customer service possible at all times if they do not want to anger customers and spark complaints online, thereby damaging the reputation of their business.

    Some of the other major benefits of using social media especially for your business include:

    1. Branding your business. Even those users who do not directly engage with your brand, will still see your brand and they will begin to develop an impression of your business, making them more likely to remember your brand in the future.
    2. It allows you to manage the reputation of your brand.  As the study by Nielsen explains even if you are not engaged in online marketing, your brand is probably being discussed, whether you take part in that discussion or not. Rather be involved in how your brand is perceived.  Feedback from Social Media can also help you make informed decisions based on customer impressions.

     

    3. Customer Service and Feedback is streamlined.  Providing support to your customers is vital to the success of any business and social media is no exception to the rule. When a person reaches out to you, whether their input is good or bad it is extremely important to respond in a timely and helpful manner. Social media provides the platform for consumers to interact on a personal level.

     

    4. Social media facilitates Competitive Analysis which in an industry as diverse and saturated as the liquor industry is especially important. Social media makes this process easier by allowing for complete transparency of the content and conversations your competitors are having on their social accounts. Social media can help keep you on track with other non-profits, businesses, publications or partners.

  • No more ID required for take-away Bottlestore

    According to media reports bottle shops in Alice Springs have been allowed to stop scanning the ID’s of people buying most types of alcohol.
     

    Terry Mills, the new chief Minister approved measures removing the license conditions that require bottle-shop attendants to scan photo ID until the law covering the Banned Drinker Register appears before Parliament in October.
     

    Consumers in Alice Springs are still banned from purchasing fortified wine and two litre casks until after 6pm and only one sale per customer is allowed.
     

    Prior to elections, Terry Mills made the Liquor Stores Association a promise to abandon the Banned Drinker Register, so in this move he was just keeping his word. Members of the alcohol industry are pleased as they believe that prohibition doesn’t work including the Banned Drinker Registration because drinkers often find ways of getting around it anyway. It’s as easy as getting someone else to buy the alcohol for them.
     

    According to Mills and others that back the move, scanning of IDs was just inconvenient for all retailers. It was also a hassle for customers and slowed down good customer service. It also caused huge problems for tourists and the elderly who often didn’t have an ID.
     

  • Basic Wine Tasting Etiquette

    Driving through the wine region sampling the best that different wineries have to offer is both informative and an enjoyable way to spend a day. And wine tasting is not just for the experienced wine connoisseur, anyone can enjoy a day of wine tasting just remember a few basic tips.

    Although a winery is an excellent place to learn about wines, having a basic wine etiquette will help you fit in a little better.

    Most wineries and vineyard have knowledgeable staff who would be happy to assist you so let them know you are a new wine drinker. Also have them explain the different types of wine and what you should be looking for in the wine.

    It’s a little known fact that in wine tasting it is actually perfectly acceptable to discard the wines you do not like. You will probably be sampling a large variety of wines so don’t feel that you have to finish a glass of wine you don’t like. There should be a receptacle for you to discard the wines you don’t like.

    If you would like to taste a little more of a particular wine, it is acceptable to ask for more of it however it is bad etiquette to ask for a second pour on every wine. If you like a wine, order a bottle, that is the point of wine tasting. Find a wine you like by sampling various varieties and buy it.

  • How to Store a Drinking Glass

    Figuring out the correct way to store your bar glasses can be confusing. What exactly is the right way? Upside-down, right-side, stacked on top of each other, are all ways people store their glasses. Most just follow what they know or what their parents did but in a bar or restaurant some ways are better than others. Most people in the hospitality industry store their glasses upside down. Many argue that this is the best way for a few of the following reasons:

    • Pest Protection

    Pests present a health hazard because they spread bacteria which can make people sick. Although alcohol does disinfect glasses and kill the bacteria when you pour your drink in, it is still better to be safe than sorry. Also when glasses are turned right side up and insects get in, they often can’t get out again and die in your glass. Nothing is more unattractive than seeing dead insects in your clean glass.

    • Rim Contamination Issue

    Another problem is that the insects contaminate the rim by crawling on it. Another concern is that by just lying on the shelf the dust will collect inside the glass. So you are just creating more work for yourself as you will have to rewash the glasses.

    • Dust Prevention

    Storing drinking glasses upside down prevents dust from settling inside the glasses, which is especially important if you have glasses that you don’t use very often that would have time between uses for dust to build up inside them. Those who do not store their glasses upside down should always rinse glasses before using them to get rid of any dust particles.

    There are ofcourse pros and cons to storing glasses upside down, but generally for hygiene purposes that is the best way. There are some concerns though, such as:

    • Concern about a Glasses Stability

    There is the concern that some glasses, like champagne glasses are very delicate. The rim may be especially delicate and cannot withhold the weight of the rest of the glass. Putting pressure of the rim can cause the glass to crack, so in this case rather store the glass the right side up to avoid damaging your glasses.

    • Moisture Issues

    Storing your glasses upside-down when they are not properly dried can become problematic. The inside of the glass must be dried completely. If there is even a speck of moisture inside the glass, it will evaporate in the glass and condense on the inside of the glass which will encourage bacteria and mould to grow. So avoid contaminating your glass in this manner.

    There are no hard and fast rules to glass storage and each glass is different so it may call for a different storage method. In a busy bar the most important thing is ease and speed. You want to be able to access the glass easily and quickly as soon as you need to, especially with a bar full of demanding customers, so good advice is to do what suits you best.

  • How to Prevent Alcohol Poisoning

    Most people out on the town seldom think of the consequences to their health that over indulgence can have. Some are not phased by the blackouts and vomiting that often comes with excessive alcohol consumption, but alcohol poisoning is a serious problem and sometimes even life threatening. So to prevent alcohol poisoning the next time you’re out celebrating follow these steps:
     

    1. Always have a meal before going on a drinking binge. Carbohydrates like pasta, bread and crackers are foods that can absorb the alcohol and slow its absorption into your blood system. Also drink water rather than carbonated drinks and snack between each drink.
    2. Limit the amount of alcohol you drink to one standard drink per hour.
    3. Don’t combine drugs and alcohol, even medication drugs to avoid adverse reactions.
    4. Don’t fall asleep if you have over indulged because you could become unconscious and fall into a coma.
    5. If a person is intoxicated and begins vomiting, turn them onto their side and clean out their mouth to prevent them from choking.

     

    Other signs to watch out for include mental confusion, seizures, slowed breathing, hypothermia and unconsciousness. These symptoms all indicate a person may

  • How Long Can I keep an Opened Bottle of Alcohol?

    Have you ever wondered how long you can keep that expensive bottle of wine without it spoiling? Or have you ever wanted a single shot but you were too scared to open the bottle and risk wasting the rest. It is true some liquors keep longer than others and shelf lives differ across products because of different sugar contents and oxidation resistances.
     

    Liqueurs and flavoured liquors have a higher sugar content and generally higher concentrations of alcohol than other alcohols. Some liqueurs can remain fresh whether unopened or opened for up to two years. Most liqueurs have a label stating their expiry date for your convenience.
     

    Liquors are distilled alcohols without the flavourings or added sugars that liqueurs have. They have high alcohol contents and are generally unresponsive to oxidation. Liquors have a much longer shelf life. These liquors should be stored in a cool, dry environment with low light to extend their shelf life and they can keep indefinitely.
     

    Wine has the shortest shelf life of them all. After wine has been exposed to the air, oxygen seeps into the liquid and alters its composition. An open bottle of wine will only keep fresh for about 3 days without losing its flavour.
     

  • FARE adamant that Alcohol Taxation Must Increase

    Alcohol Abuse Research Condemned by the Alcohol Industry Hired Expert
     

    The Alcohol Industry is up in arms about research by The Foundation for Alcohol Research and Education(FARE) which revealed that alcohol is more affordable today than it was 3 decades ago. This prompted FARE to put forward a recommendation to impose heavier taxes on alcohol which alcohol producers are not happy about. The Alcohol industry has now funded further research to provide proof that will dispute the claims of FARE.
     

    According to FARE, the fact that the cheapest wine is now cheaper than bottled water is unacceptable however the New Zealand expert brought in by the alcohol industry claims that the data relied on by FARE was inaccurate. Dr Eric Crampton, an economics lecturer at Canterbury University believes that the statistics publicised have been vastly exaggerated and only one fifth of the social costs of alcohol abuse statistics are correct.

     

    This post published on www.smh.com.au has the full story:

    IN THE face of calls for measures to counter grog abuse, the alcohol industry is financing an academic critique of “nanny state” measures, importing a New Zealand economist who challenges a $15 billion estimate of the annual cost of alcohol abuse in Australia.

     

    The move comes as an alcohol research group today releases research showing that alcohol is far more affordable today than it was 30 years ago, to back its calls for heavier taxes on cheap alcohol.

     

    The Foundation for Alcohol Research and Education (FARE), commissioned the Australia Institute study which found that incomes have risen at three times the rate of alcohol prices in the past 30 years and that the cheapest wine now cost less than bottled water.

     

    The NZ economist, Eric Crampton, yesterday told an alcohol industry-sponsored briefing in Canberra that a widely-cited Australian study had relied on incorrect economic arguments to support “paternalistic” policy to combat excessive drinking.
     

    Dr Crampton, a senior lecturer in economics at Canterbury University, has had a paper published in the New Zealand Medical Journal, stating that only a fifth of the social costs of alcohol abuse asserted by the Australian study could be “plausibly counted”.
     

    He said many of the costs totalling $15 billion in that study – covering elements such as household, healthcare, productivity and traffic accidents costs – were inadmissable in a standard economic framework.

     

     “My worry has been that while the $15 billion is economically meaningless, it is policy meaningful. If people expect this is a cost to … their back pocket because of other people’s behaviour, that increases the demand for certain types of policy,” Dr Crampton told a lunch for journalists hosted by the National Alcohol Beverage Industry Council.

     

     Questioned about his independence given his research and visit was financed by the alcohol industry, Dr Cramptonsaid he was subject to his university’s strict controls to ensure academic freedom.

     

    “I expect that if the paper had provided alternative conclusions they would not have invited me to this.”

     
    The chief executive of FARE, Michael Thorn, said the study Dr Crampton questioned, by Australian academics David Collins and Helen Lapsley, was performed in accordance with the approach laid down by the World Health Organization.
     

    Read more: http://www.smh.com.au/national/industry-attacks-alcohol-abuse-research-20120828-24z6f.html#ixzz24v4pUQmE

     

    FARE has also called for the abolishment of the Wine Equalisation Tax (WET) in order to increase the minimum price of alcohol.  This after studies showed that the price of cask wine was contributing to over drinking and Aussies exceeding the healthy drinking limit. If approved the plan would see the price of cask wine tripled and government receiving an extra $1.5 billion annually.

     

    I found this post on News.com that provided more information:
     

    Cask wine is currently taxed at 8 per standard drink but full strength beer is slugged with a tax rate of 42 and spirits 92. In a submission to a government inquiry into whether a minimum price should be placed on alcohol the Foundation of Alcohol Research and Education says ending the discount taxation of wine should be a higher priority.
     

    “The best and most immediate way to increase the floor price of alcohol is to abolish the wine equalisation tax (WET),” FARE chief executive Michael Thorn said.

     

    Read more: http://www.news.com.au/money/cost-of-living/study-looks-at-the-dangers-of-50-cent-cask-wine/story-fnagkbpv-1226460583801#ixzz24vfVf0K4

     

  • Largest Pub in Sydney Guilty of Noise Violations

    This post on TheShout.com highlights the authorities firm stance towards noise violations and pub violations in general. A Good Charlotte concert last year, held at Eatons Hill Hotel, caused the venue to receive a noise violation fine.
     

    The volume of the music was apparently higher than the venues licence allowed and led to a fine of $650 for the venue. The venue was lucky to have escaped without receiving a conviction record.
     
    Officers of Queensland’s Office of Liquor and Gaming are continuously carrying out a number of spontaneous inspections of licenced venues in an attempt to keep both the community and the licensees happy. So other venues in the state should be warned that any breaches by licensees will not be tolerated.
     

    The post provided details of the conviction:
     

    OLGR investigators detected the noise breach during a visit to the Eatons Hill Hotel and Function Centre – which includes over 6,500 square metres of tavern – during the concert on 12 November 2011.
     

     During the inspection, music levels consistently higher than those stipulated in the licence conditions were measured.
     

     Attorney-General Jarrod Bleijie said the successful prosecution under section 226 of the Liquor Act 1992 was a good example of the proactive work being done to ensure venues comply with their licence conditions and noise requirements.
     

    Source: http://www.theshout.com.au/2012/08/24/article/Countrys-largest-pub-cops-noise-rebuke/POMJBXPLMF.html

     

  • Bartenders Tips: How to Frost Drinking Glasses

    Bartenders, one of the basic tricks of bartending includes not only knowing which glasses to use for which drinks but also how to serve drinks to maximize a customer’s enjoyment. One such tip that bartenders (and home entertainers) should know is glass frosting.  Many people enjoy drinking beer or other cocktails from a frosted mug or glass and it is a fairly simple procedure that can be done in any of the following ways:

     

    • You could rinse the glass or beer mug with cold water and place in the freezer for about 30 minutes. When you remove the glass it will have a frosty coating.

     

    • Place the glass/beer mug in an ice bucket and allow it to sit for about 15 minutes before removing and pouring the drink in.

     

    • Fill the glass with ice and water and stir both around for a few minutes allowing the glass to frost.

     

    Another exciting option is a sugar-frosted glass. Pre-chill the glass by storing it in a freezer, then remove the frosted glass. Then rub the rim of the glass with lemon or lime and dip the rim in sugar. The result will be a refreshingly cold

     

  • The Key to Fiery Cocktails


    With all the talk these days about bartenders need for innovation and creativity, we are always looking for new ways to enjoy our alcohol. But for those of us who aren’t experienced enough to attempt flair bartender or don’t have the skill to create our own cocktails, there are a faithful few fiery, hot cocktails that have been providing drinkers with a savoury, yet refreshing kick.

    Many swear by spicy cocktails like the Bloody Mary to cure a hangover, perfect after a night of over indulgence.

    Spicy cocktails are interesting because they are as spicy as a meal and as refreshing as any other drink, so they can satisfy a number of cravings at once. However bartenders warn that there is a trick to balancing the flavours in a spicy cocktail. But the contrast of flavours is rewarding and cannot be matched.

    Because most spicy cocktails consist of hot sauce,jalapenos, habaneros or peppers, which vary in taste and heat, its best to start off with a small amount and then work your way up the heat ladder. Everyone’s preferences and tolerances for heat are different, so it would probably be a good idea to get an indication of a person’s preference before making them the drink or warning them beforehand if it’s going to really knock their socks off with heat.

    Spicy cocktails differ from food in that fiery foods can be recovered from quite quickly after drinking milk or a glass of water. However alcohol tends to intensify the heat of a spicy cocktail. That is why balance is key.

    Especially if you have never tried fiery drinks before, it’s best to stick to the old favourites before becoming creative. Start with a Bloody Mary, which is both easy and a tried and tested favourite. The best part is that it is perfect for a brunch or mid-morning drink. The tomato flavour is both refreshing and tasty and you can control how mild or spicy you want it. This is how it’s generally made:

    Bloody Mary Ingredients:

    • 3 oz tomato juice
    • 1 1/2 oz vodka
    • 1/2 oz lemon juice
    • 1 dash of Worcestershire sauce
    • ground pepper
    • salt
    • hot pepper sauce to taste
    • celery stalk and/or pickle spear for garnish
    • lemon /lime wedge for garnish

    Preparation:

    1. Add all the liquid ingredients into a highball glass over ice cubes.

    2.Mix well.

    3.Add the seasonings (ground pepper and salt) to taste.

    4.Garnish with the lemon and/or lime wedge and the traditional celery stalk.

    The very hot cocktails most often include the use of peppers or hot sauce but some not so spicy options tend to use black or cayenne pepper instead to accent the spicy flavour but not overwhelm the drink. Some alcohol producers have also jumped on the bandwagon by producing pepper and chilli infused alcohol such as jalapeno tequila. Wasabi is also becoming more widely used in making cocktails in trendy bars around the world.

    Here we have included 2 less known but equally delicious cocktails that you can use to test your ability to make spicy cocktails.
    The Big Breezy.

    This drink was apparently created to be made with Absolut New Orleans vodka. It’s a martini that compliments the flavours of the mango- and black pepper- infused vodka and has a slight watermelon taste.

    Ingredients:

    • 2 parts Absolut New Orleans vodka
    • 4 chunks fresh watermelon
    • 1 part simple syrup
    • squeeze of fresh lemon
    • pinch of black pepper
    • lemon slice for garnish

    Preparation:

    1.Place all ingredients into a cocktail shaker filled with ice.

    2.Shake well.

    3.Strain into a chilled cocktail glass.

    4.Garnish with a melon ball and lemon slice.
    The Bull Shot.
    Although this drink is not for everyone, it’s worth a try, especially if you want to show your creativity.

    You can use the sauce and spices to adapt the drink to a person’s preference. This drink has been served warm as well, similar to a cup of soup on a cold day.

    Ingredients:

    • 1 1/2 oz vodka
    • 3 oz chilled beef bouillon
    • dash of Worchestershire, Tabasco, salt and pepper to taste
    • celery salt (optional)

    Preparation:

    1.Pour the ingredients into a cocktail shaker filled with ice(if serving it cold).

    2.Shake well.

    3.Strain into a highball glass filled with ice.