Overserving Alcohol Can Cost Millions, Says Restaurant Expert Witness

FOR IMMEDIATE RELEASE
[RestaurantExpertWitness.com] – October 21, 2011

Picture this: A young couple leaves their toddler twins with Grandma and Grandpa for the night and hits the town to celebrate their fifth wedding anniversary. After taking in a movie that they waited weeks to see, they visit their favorite restaurant only to find a long line all the way out into the parking lot. They decide to go elsewhere for a drink and come back a little later for dinner; after all, the evening is theirs and they don't need to rush home tonight. The bar isn't crowded and they enjoy all the attention from the serving staff. Both of them end up drinking more than they normally would. As they leave, he takes the keys to drive back to the restaurant for their long-overdue dinner. It was only a three-mile drive, but they never made it. He turned the wrong way, entered the freeway on an exit ramp going the wrong direction, and drove straight into an oncoming 18-wheeler. A family lost a sister, daughter, brother, son, father, and mother. Two little toddlers will grow up with no parents. Why? Perhaps because no one at the bar seemed to be paying attention to how much liquor they were serving the couple, and whether or not they should have been driving?

Restaurant Expert Witness, Restaurant Consultant, and CEO, Howard Cannon, says, "This kind of thing happens a lot more than most people think. Not every restaurant – not every bar – is going to take the initiative to tell you to stop drinking; however, it is actually their responsibility to ensure that you're not over-served; and many states have dram shop laws to enforce this obligation. A license to serve alcoholic beverages is a privilege and is conditioned upon the licensee’s agreement to protect the public’s interest.” Cannon believes that those in the restaurant and bar industry need to pay as much attention to the safety of their patrons as they do to their sales, saying, "They put so much effort into bringing people into their establishment for ‘Happy Hours’, drink specials, and deals, but it’s important they remember that alcohol sales equal more than just money in their pockets, alcohol sales also equal customers' blood alcohol levels. If something goes wrong as a result of the customer being over-served, the bar or restaurant owner could be, and in many instances, should be, held liable.”

Mr. Cannon encourages restaurant and bar owners and management to take responsibility to ensure that their staff has more than the bare minimum of training. "TIPS and ServSafe training is easily available, and everyone on staff who works in an environment that serves alcohol must have the proper training, in addition to regular, ongoing follow-up.” Servers have more responsibility than just checking I.D.s, they have to be able to recognize the signs of a customer who has had enough or too much to drink; and, they have to have the courage to speak up when they feel something is wrong. He adds, "Management needs to review shift-by-shift, at least monthly and quarterly, and follow-up often with each team member. Servers have to be willing to stop serving customers when they feel they’ve reached their limit. They have to care enough to lose a few dollars in tips. Managers and owners have to be willing to leave a few dollars on the table. It's about striking the right balance - caring about another human being, and putting things in perspective. After all, what's a $6 sale compared to a $2 million lawsuit or, more importantly, the loss of someone's life?”

Howard Cannon is a highly recognized restaurant expert witness. He is an author, speaker, consultant, expert witness, mediator, analyst, and CEO. Cannon is the author of The Complete Idiot's Guide to Starting a Restaurant© - found in 76 countries around the globe. He has experience in both State and Federal cases. Howard Cannon can be reached at RestaurantExpertWitness.com or at 800.300.5764.

For additional information, visit the website, RestaurantExpertWitness.com.

Howard Cannon is a highly recognized restaurant expert witness. He is an author, speaker, consultant, expert witness, mediator, analyst, and CEO. Cannon is the author of The Complete Idiot's Guide to Starting a Restaurant© - found in 76 countries around the globe. He has experience in both State and Federal cases. Howard Cannon can be reached at RestaurantExpertWitness.com or at 800.300.5764.

Contact Information:
Restaurant Expert Witness
800.300.5764
RestaurantExpertWitness.com
info@RestaurantConsultantsOfAmerica.com

Media Contact:
Susan Wood, 800.300.5764
sq@RestaurantExpertWitness.com

This release was published on openPR.