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Tag: RSA certificate

  • Adjustments to Beer and Spirit Excise

    Responsible Service of Alcohol staff should be aware of changes to the beer and spirit excise which has been announced by the federal government recently.

    The federal government announced over the weekend that its’ half yearly increase on duty rates for alcoholic excisable goods would include an increase in beer and spirit excise as well as ready to drink products.

    An article on the hospitality website www.theshout.com.au detailed more about the excise hike:

    The latest data on the consumer price indices for the December Quarter 2013 reveals that new rates of duty on beer and spirits increase the price of full-strength beer by 29 cents per case, light beer by 11 cents per case and a 700ml bottle of spirits by 38 cents.

    A case of ready-to-drink products will also see a hike in price, increasing by 66 cents.

    Source: http://www.theshout.com.au/2014/02/05/article/Government-lifts-beer-spirits-excise/MFAPKJXDXZ.html

    The article on TheShout.com.au also went on to quote the Distilled Spirits Industry Council of Australia’s spokesman, Stephen Riden who explained more about the impact of the excise hike on the consumer,

    The Distilled Spirits Industry Council of Australia’s (DSICA) information and research manager Stephen Riden said that the distilled spirits consumer was paying more tax on their drink of choice.

    “The latest excise hike sees a standard 700ml bottle of whiskey pay just under $22 in alcohol tax alone, before adding GST or any other costs,” Riden told TheShout. 

    “And as usual, the distilled spirits consumer is being treated inequitably over those drinking beers and wines.”

    Source: http://www.theshout.com.au/2014/02/05/article/Government-lifts-beer-spirits-excise/MFAPKJXDXZ.html

    One of the reasons for the hikes is the level to which people in Oz are binge drinking and abusing alcohol. While most people are drinking responsibly and moderately, those who have developed a culture of binge drinking are doing so more frequently and dangerously.

    It is important that as RSA staff we can easily recognise these alcohol abusers and binge drinkers so as to avoid serving them more alcohol than is necessary – this is a vital part of our RSA duties.

    Denying service to unduly intoxicated patrons is one of the cardinal rules of alcohol service and failure to do so may result in fines and further misconduct by these drunken patrons, either within the venue and/or on the streets of our entertainment districts.

    To learn more about Responsible Service of Alcohol legislation and your duty of care as a server of alcohol, you must complete formal RSA training.

    According to federal law people in the hospitality industry who work in venues where alcohol is sold, must be in possession of a RSA certificate. However this need not be a long, complicated and tedious process involving face-to-face training, RSA training is most commonly completed online, obviously because of the convenience of doing so but also because it is makes economic sense (online training costs a fraction of traditional training).

    To learn more about the RSA course or to register, please visit our homepage today or contact us for more information.

     

  • Alcohol, can we get the buzz without the side effects?

    It’s a question we often ask ourselves, how can we drink and enjoy ourselves without the horrible after effects associated with a hangover?

    Well soon this may become a reality. “So called “healthy” alcohol may be just a few years away according to a British Professor.

    The professor says that we should have a drink that provides all the positive effects of alcohol but none of the negatives in the next 2 years or so, if someone is willing to fund his research.

    Professor David Nutt, a drugs expert believes that healthy alcohol is the future of alcohol but to continue his research he needs a financial backer.

    An article on News.com.au provided some background on the Professor,

    Professor David Nutt, who once said taking ecstasy was no more dangerous than riding a horse, wants to create a drink that gives people the sensation of intoxication without hangovers, long-term health problems, or addiction.

    The professor, who in 2009 was fired as the UK Government’s chief drugs adviser, claims to have identified compounds which provide the pleasurable feelings of alcohol but don’t lead to aggression and addiction.

    He sees them being added to a range of flavoured cocktails sold in bars alongside normal alcohol.

    He also claims to have an “antidote” to the chemicals to instantly sober you up.

    “You have the pleasure of being inebriated, take another drug, then sober up and drive home,” Professor Nutt claims.

    Source: http://www.news.com.au/lifestyle/health/healthy-alcohol-the-wonderdrink-that-is-hangover-proof/story-fneuzlbd-1226758133989

    Professor Nutt has discussed this “antidote” before. He first flagged the concept in 2006 after scientists created drugs to mimic the effect of being drunk.

    In 2009 the professor revealed that he had begun working on “healthy alcohol”, claiming it would help combat Britain’s binge drinking epidemic.

    The Professor promises that his research had developed alcohol which did not cause a hangover or any adverse effect on the liver and even claims to have trialled the method on himself.

    Prof Nutt says that when testing the antidote on himself, he was in a state of intoxication and five minutes after was sober and giving a lecture.

    The professor is now appealing for funding and investment into his research which in his words would help solve a very serious problem.

    Prof Nutt says that his “healthy alcohol” mimicks real alcohol by targeting the brains “gaba” neurotransmitter, so you get the benefits without the down side.

    The Professor went on to explain:

    “The other great advantage of this scientific approach to intoxication is that if we target compounds that affect the Gaba system, then it is possible to produce other drugs that could be sold alongside the alcohol substitute as an antidote,” he wrote in the Guardian.

    “The challenge is to prepare the new drink in a fashion that makes it as tasty and appealing. This is likely to be in the form of a cocktail, so I foresee plenty of different flavours. “

    Source: http://www.news.com.au/lifestyle/health/healthy-alcohol-the-wonderdrink-that-is-hangover-proof/story-fneuzlbd-1226758133989

    The professor expects that his healthy alcohol will be ready to hit the market within the next 2 years, until then we will have to settle for drinking in moderation and being responsible drinkers.

     

  • Skills Shortage Drives Up Pub Salaries

    Even more good news for those looking for a new job or just wanting a change in careers, according to reports a skills shortage in the hospitality sector has driven up pub salaries – even more incentive to enter this exciting industry.

    But if you are contemplating switching to the hospitality sector, you will first have to undergo the necessary skills training, this includes undergoing the mandatory Responsible Service of Alcohol (RSA) training. (The law dictates that any worker in a venue where alcohol is served must undergo this training before beginning work in a licenced venue).

    According to reports chefs, pub managers etc. are now in such high demand that they are commanding top salaries. Some bar and restaurant owners are even being forced to offer up stakes in their businesses to attract and retain employees, according to leading recruitment firm Michael Page.

    This post from TheShout.com.au explains,

    A total of 67 per cent of employers surveyed by Michael Page Hospitality & Leisure reported that skills shortages would cause salaries in the sector to rise above the inflation rate in the next 12 months.

    The recruiter’s 2013/14 Salary and Employment Forecast also found that more than a third of employers (34 per cent) thought it would be difficult for them to maintain headcount in the current climate.

    Michael Page Hospitality & Leisure senior consultant Warren Coxall told TheShout the roles in highest demand in pub, bar and restaurant groups are executive chefs and venue managers.

    He said that depending on their level of experience, executive chefs now command salaries of between $90,000 and $130,000 in most Australian states.

    Venue managers meanwhile can command anywhere from $65,000 to $120,000, depending on the venue.

    But with the best candidates able to command a salary increase of 10 to 15 per cent every time they move jobs, Coxall said salary alone may not be enough to ensure their loyalty.

    Read the full post at: http://www.theshout.com.au/2013/07/22/article/Skills-shortage-driving-up-pub-salaries/LULUQYEKDQ.html

    It is interesting and encouraging to hear that workers in the hospitality sector who are skilled are being appreciated and rewarded appropriately. It is also an incentive to young people who are looking for a career or those wishing to take a year or two to figure out what they want to do, to enter the hospitality sector.

    While serving alcohol or in fact engaging in any work in a pub is rewarding and for many people exciting, it is also challenging especially when faced with difficult patrons whose intention is to drink excessively. Balancing the need to serve alcohol responsibly with good customer service can be difficult but that is what makes this industry so interesting –the fact that it is a challenge but only if you are appropriately trained.

    Managers of licensed venues should ensure all employees know the products that they sell as well as being trained in Responsible Service of Alcohol. Staff of licensed venues from security staff to bartenders must obtain the RSA certificate. Luckily this RSA certificate is easy to obtain – simply complete an online course. Visit our homepage today for more information or to register.

     

  • Risks Involved with Drink Driving

    One of the aspects of responsible drinking is ensuring that you arrange safe transport home and do not engage in drink driving.

    Although most people think they can handle driving after a few drinks, countless studies (and statistics) have proven that alcohol reduces a person’s ability to drive safely. Even those who show few visible signs of alcohol in their system do not drive as well as usual after drinking. This is because alcohol affects most areas of the brain, and these effects are wide-ranging and impossible to compensate for. The brain being responsible for your movements and reflexes, it becomes difficult to engage in complex tasks once it has been affected by alcohol.

    It is also because alcohol is a depressant which means it has the following effects:

    • Slowing brain function making it difficult to respond to situations, make decisions or react quickly.
    • Reduces a person’s ability to judge how fast they are travelling or the distance from other cars.
    • It gives a person false confidence. People take greater risks because they think their driving is better than it really is.
    • Makes multi-tasking difficult. When it comes to driving, while you concentrate on steering, you could miss seeing traffic lights, cars entering from side streets or pedestrians.
    • Affects the sense of balance which is especially important for motorcycle riders.
    • Causes sleepiness.

    From these effects it becomes obvious that operating any machinery or vehicles once intoxicated is not only irresponsible but selfish because you could do more harm to others than you do to yourself. It is not only car or truck drivers that can injure or kill people and damage property as an incident in Brisbane recently proved. An elderly man was charged with operating his motorised wheelchair while intoxicated. The man was without any remorse although being found to be 4 times over the legal limit. It seems the man’s motorised wheelchair overturned probably due to speeding or reckless driving.

    Read what this post on Brisbanetimes.com.au reported on the incident:

    Ray Vivian Hodges, of Buderim on the Sunshine Coast, recorded the alcohol reading after police found him sprawled on the ground, shirtless and mumbling incoherently, beside his overturned scooter at Mooloolaba in late March.

    With the aid of a walking stick, Mr Hodges has faced Maroochydore Magistrates Court for what was his fourth drink-driving charge since 2008.

    Mr Hodges who admitted consuming 10 large glasses of wine, recorded a blood-alcohol reading of 0.209.

    He had “taken offence” at some police allegations particularly the categorisation of his scooter as a vehicle, saying “on this occasion, the wheelchair was my legs [and] as my legs, it was the only way I could get home”.

    Mr Hodges was disqualified from driving for 18 months and sentenced to four months in jail, suspended for two years.

    Read more: http://www.brisbanetimes.com.au/queensland/elderly-man-nabbed-drink-driving-on-motorised-wheelchair-20130416-2hx8b.html#ixzz2QhgXkVBE

    The magistrate said that in light of the recent death of a scooter rider, Kim Horrigan, who was hit by a van at Currimundi, people like Mr Hodges need to be stopped before they kill themselves or someone else.

     

  • 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.

     

     

  • Responsible Service of Alcohol Update:

    10 Priciest Wines Named

     

    An interesting post this week named the top 10 priciest wines that we would all love to get our hands on but most probably never will. For those that can, these are the kinds of wines that experienced wine drinkers and collectors would love to have aging in their cellar.  According to thehuffingtonpost.com these are the smoothest, most expensive wines on offer. (All the prices are US$)

     

    1. DRC – No it is not a hip-hop group, it’s the single most sought after domain in all of Burgundy, and all of the world for that matter. The Domaine de la Romanee Conti has long produced some of the finest Grand Cru Burgundy, but lately its wines have reached dizzyingly high prices. These are wines that require a bit of age on them to show their full potential. You can get a glimpse of that after just a handful of years in lesser vintages, but it’s still going to cost you. How much? Consider the following prices for DRC’s low, medium and high priced bottlings in a good vintage, a great vintage and a mature vintage!

     

    DRC Echezeaux: 2004 – $700 2009 – $900 1990 – $1,200 DRC La Tache: 2004 – $1,700 2009 – $3,200 1990 – $6,000 DRC Romanee Conti: 2004 – $11,000 2009 – $14,000 1990 – $18,000

     

    2. Le Pin – Burgundy is the reigning champ of bucket list wines, but Bordeaux is not far behind. Many people might think of Petrus as the ultimate Bordeaux bucket list entry, but the minuscule quantities of Le Pin make it both harder to find and more expensive, two qualifications that make it ideally suited for this list.

     

     Once again, prices for an average vintage, a great vintage and a mature vintage leave us all feeling a little poorer than we might actually be.

     

     Le Pin Pomerol: 2001 – $2,300 2010 – $2,500 1990 – $4,500

     

    3. Krug Clos d’ Ambonnay – Staying in France for just a moment, let’s take a look at the ultimate luxury wine: Champagne. Why would I characterize Champagne like this? For the most part, Champagne is a blend designed for consistency and thus it tends not to express terroir or vintage character, two traits that are essential for truly great wine.

     

    On the other hand, single vineyard vintage Champagne does show both, but you’ll need to pony up the Benjamins if you want to add this wine to your bucket list. Krug is one of the greatest Champagne houses, Clos d’Ambonnay one of the greatest vineyards. Put them together and we’re talking mortgage payment folks.

     

    There have only been three vintages made of Krug Clos d’Ambonnay. At this price, how can you blame the folks at Krug? A tight supply is the best way to maintain a floor on pricing, and that is one hand-rubbed, old growth forest Mahogany floor if I’ve ever seen one.

     

    Krug Clos d’Ambonnay: 1995 – $3,500 1996 – $2,200 1998 – $1,800 4. Vega Sicilia Unico

     

    – I now turn to Spain, if only because I’ve already mentioned several Italian wines in a previous bucket list email. Spain is a great source of value wines, though over the past several years, its top end wines have begun to receive much more attention from wine lovers and bucket list makers.  Vega Sicilia Unico: 2002 – $380 1990 – $350 1968 – $1,200

     

    Read more at http://www.huffingtonpost.com/gregory-dal-piaz/super-expensive-bucket-list-wines_b_1652658.html?utm_hp_ref=food#s1190701&title=Bruno_Giacosa_Collina

     

    While the list identifies the top expensive wines, it’s probably out of most people’s budget.

     

    So how do you choose a good wine that won’t break the bank?

     

    Be open to suggestions. A wine tasting is an awesome way to try new wines and develop your own preferences.  Keep an open mind to wines and don’t be afraid to try wines from different regions, chances are you may be surprised at how delicious they are, be adventurous.

     

    Also pay attention to the tastes of different wines. Because there are so many out there from virtually every part of the world that grows grapes, it’s important to pay attention to the wine and make note of your favourites.  This is your go-to list for all occasions and can be consulted at any time to ensure a good choice.

     

  • RSA Course Online and Dealing With Sudden Crowds

    The RSA course teaches you how to serve alcohol safely and responsibly. This means there is no excuse for not serving safely, even when you feel you are swamped with work. There will be situations where a sudden crowd may appear. This could be because an event has kicked on to your bar/club, or it could be because people have planned an event at your bar with a lot of people. You will find that around half the time, these groups will call you and tell you about the crowd that will be coming, but the other half of the time you will have no idea, and a quite Monday could pretty quickly turn into a massive influx to your bar. Then the problem lies in the fact there is simply not enough staff to cater for such a large crowd. But in this case, you only serve as fast as you can while still having safety precautions in mind, there is no excuse for a lack of safe serving – people can get hurt.

     

    So How Do I Handle These Crowds Of People?

     

    There are several things that you can do when confronted with a large crowd on a usually slow night. The first of which is to simply call in more people to serve that night which is the safest option. I know this can be an almost impossible task, but regardless it is necessary for the safety of the bar and it’s patrons. If you can’t get more people in to work, then people will simply get their drinks a bit slower. But you will probably end up having more people working behind the bar than out on the floor. However you always need to consider things like the fact that you still need people cleaning up glasses on tables and in the bar as this will ensure that there is less broken glass and the bar is less cluttered, and safer.

     

    Why Did I get This Crowd?

     

    Music is often the thing that defines a bar or a club as either good or bad, and you will find that most clubs have a DJ, or a pre-mixed CD so that people are not hearing something they have heard before – it’s new. This can often be how people decide whether a club is good or bad – simply by listening to the music they are playing. So if you have particularly good music the word may get around. If you have no DJ at a club: A club is different to a bar and is often in requirement of some sort of house/club music.

    For the Bars: In a bar it is a bit harder to define what needs to be played as it is really up to what atmosphere you want to create. A slow and casual bar will have different music to one that often gets busy/crowded at night. So you really have to make the call of what to play.

     

    Being a Bouncer:

     

    If you are prone to sudden crowds you may be wise to get some good bouncers

    If you think that this is for you, you might need to complete your RSA Course online, as bouncers can end up handling a lot of alcohol as employees of a bar. So do the course to get the RSA Certificate and start working today! Watching for Minors in a crowded bar

     

    It is a well known fact that there will be people who are under the legal drinking age that will try and get into a bar, or get served alcohol anywhere. But the RSA Course teaches you that this will incur a fine anywhere from $7,000 up, so you should really never be doing it! The RSA course teaches you, amongst other things, how to check if a minor is using a real id or not. It tells you what to look for in the case that the ID may be fake, or someone’s they are borrowing. Another tip, though, is to ask them questions about the ID just in case they are using someone elses. If they don’;t know their address, you can tell it’s not theirs!  ——-

     

    So Grab your RSA Course Certificate Online!

     

    There are a few options when considering the RSA Course, and the online version of the course is fast and straightforward whilst it still gives you the best information on how to serve safely. This means that you can get to applying for jobs faster, and you can start working sooner!

     

  • Starting Your Own Bar

     

    It is a dream of many to own their own bar or nightclub. Why not own the place that you go to every weekend. But it can be a costly exercise for those who don’t do their homework. We provide some helpful hints from a variety of sources on how to successfully open your own bar.

     

     

    New bars & nightclubs only get one shot at success.

     

    Every customer that comes through your doors is crucial & you need them to return. It is of vital importance that your venue is ready for success from day 1.

     

    Most bars fail in the first 12 months of opening because they don’t have an adequate plan in place.
    It is important to remember you are not just opening a bar but operating a business. The first priority is to come up with a concept for your bar then like any business, you require a Business Plan.

    source: http://www.entertainoz.com.au/article-detailview.cfm?aid=14908

     

     

    Writing a business plan and considering all the things that are needed for a successful bar is essential to get it right. The Australian Government has guidelines for small business owners.

    Depending on what type of business you intend to start, your business plan could include these elements:* executive summary – a one-page overview written after your business plan is finalised* introduction – explains the purpose and objectives of going into business* marketing analysis – looks at the industry you are entering and how you fit in* marketing plan – your marketing strategy* operations plan – how you’ll set up the business, i.e. structure, location, regulations* management plan – how you’ll manage your business* financial plan – how you’ll finance your business, costing and financial projections.Business planning is an ongoing business activity – you should regularly review and revise your business plan.

    source: http://www.business.gov.au/Howtoguides/Thinkingofstartingabusiness/Pages/HowdoIwriteabusinessplan.aspx

     

     

     

    Marketing your bar is also going to be very important. If you are set on being the only owner then it will be all up to you. But consider what this very successful bar owner did

     

     


    What was your most successful marketing exercise?    Easily our most successful marketing exercise was our very first. We took 20 investors into the Commercial Club Hotel. They had stakes ranging from $500 up to tens of thousands. Every one of them ‘owned’ the hotel. They were a marketing machine! Most were young and excited, and inspired by the chance to be involved in something so fun and so different. They filled our venue week after week after week.

    source: http://anthillonline.com/how-to-open-a-bar/

     

     

    Sometimes it can be hard to know how to start a bar, so check out the video below on how to do it! The video is primarily related to the US, but a lot of the information can be translated to Australia.

     

     

    Starting your own bar in Australia also means that you need your RSA Certificate, obtained through the RSA Course, so get online and get started today!

     

  • RSA Course Update – Bar Tips

    What Garnishes Do I Use?

     

    The garnish is for setting a mood that the drink does not set on it’s own. The drink garnish is a way of saying ‘this drink resembles a part of the world’ or ‘this drink represents a lifestyle choice for me!’ So the drink garnish is actually pretty important. When you are on holidays, it just makes the trip to be sitting there on a tropical beach with a drink that has a lot of ice and a good garnish.

     

    On the other hand, if you are sitting at a laid back, classy bar, you expect an olive in the martini and a lime wedge in a corona. It is basic garnishes like this that make or break a bar and it’s atmosphere. People drink for enjoyment and a garnish sets you apart as someone who recognises that.

     

    Types Of Garnish

     

    There are several drink garnishes you can use to make a drink really special.  You cant stick a cucumber garnish on a scotch based drink, it just wouldn’t work! But what you can do is use that kind of garnish on a lighter and more fun drink.

     

    The same goes for orange peels and other citrus based fruit garnishes. You want to pick something that will suit the drink and keep it classy! Either way, make it worth it, twist up your citrus peels, top the drink with a cherry, or even make a berry bouquet! These kinds of additions to a drink will set it apart from the competition and will keep guests entertained and happy.

     

    New Interesting Drink

    The Southern Mint Julep is an interesting drink to make, and not a lot of people have heard of it. But this is a good thing, if you can serve it, then people will appreciate a different and new drink. Check out how to make it below!

     

     

    Remember that you can only serve this at a licensed venue if you have finished the RSA Course which is fast and straightforward online. Start anytime!

     

    Home Bar

     

    There are several things that you will need to know when thinking about starting your own bar, and it is really best explained in  the video below! Remember even serving at a home bar, you should have your RSA certificate. You don’t have to – but what you learn from the course can really help you serve responsibly!

     

     

    Some people like to have bars like these, and they can be hard to stock, so i hope you learned something. Apart from home bars, if you want to serve at a real bar and be paid for it! You have to complete the RSA Course first, so get started.

     

    Drinking behind the bar

     

    There is a very firm policy on the topic of drinking behind the bar, and every bar upholds this policy. It is strictly prohibited, and after taking the RSA Course you should know that it is simply ridiculous to consider having a drink when serving people who are drinking. The job of the bartender is to serve responsibly and their judgement becomes impaired when they themselves start to drink. This leads to unsafe circumstances.

     

    If you don’t know about these drinking rules and regulations then you should brush up on them by taking the RSA Course online again, even if you have done it already. If you haven’t done it yet though, then you should consider it as it will allow you to serve alcohol at any establishment that is licensed in Australia!

     

    So Grab Your RSA Course Certificate Today!

     

    The RSA course certificate will allow you to work in a bar or restaurant and serve drinks with garnishes that you feel are appropriate. As such, you can have fun with the job and still be paid for doing something that you love! This can be interesting work that pays off in the end, so give it a go today. Get online and start the RSA Course to start applying for jobs in bars and restaurants today!