Below are some top tips for operators to consider to ensure teams are prepared for the influx in customers who are likely to look under 25.
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Check all licensing documents and policies are in place
This is not strictly related to the influx in customers who are likely to look under 25, however it is always important to ensure premises have the correct licensing documents in place.
Every licensed premises must be able to produce its full premises licence on request and the licence summary must be on display in a prominent position at the premises.
Operators will also have various policies in place, such as Challenge 25/21, drugs and drink spiking policies, dispersal policies, vulnerability policies etc. It is important to ensure these policies are reviewed and updated accordingly.
Not only should the policies be reviewed but it is also important to ensure all relevant members of staff understand the policies that are in place and that these are implemented.
If not already being implemented, it may also be worth considering adopting a vulnerability scheme, such as Ask for Angela which can help customers alert staff members that they require assistance in a quick and discreet manner.
Remember many students are away from home for the first time and many have little experience of consuming alcohol.
Refresh age verification training
It is a mandatory condition that an age verification policy must be adopted in respect of premises licences which permit the sale or supply of alcohol.
Most operators are therefore likely to have either a Challenge 21 or 25 policy in place. With Freshers mainly attracting young adults aged between 18-20 who are starting university, it is important staff understand their responsibilities in relation to the relevant age verification policy in place.
It may therefore be sensible to provide relevant refresher training to all staff members to ensure they understand what checks need to be carried out if somebody looks under a certain age (usually 25), what ID is suitable (e.g. a valid passport, valid driving licence, ‘pass’ approved card from national proof of age standard scheme etc).
If staff refuse a sale, what should they do next? For example, does the premises have a relevant log to record the refusal.
If a staff member suspects that counterfeit ID has been provided, what should they do?
For example, does the premises have a relevant policy in place for dealing such situations that may include refusing the sale, reporting to a manager and possible reporting to the police.
Ensure new staff are fully trained
Similar to the above tip, as well as ensuring refresher training is provided for current members of staff, it is likely many premises will also be recruiting new staff ahead of the new student season.
It is therefore important to ensure any new members of staff receive all relevant training in relation to their responsibilities under the Licensing Act 2003.
This may include, age verification training, as per the above tip, dealing with intoxicated customers, incident reporting and emergency procedures.
Written records of training should be maintained as this documentation may be invaluable to demonstrate due diligence, should any issues arise at a later date.
Be alert to proxy sales
Freshers’ week can see an increase in proxy sales. This is where somebody aged 18 or over purchases alcohol on behalf of somebody under the age of 18, which is an offence under the Licensing Act 2003.
Staff should look out for signs such as young people waiting outside a premises while another customer enters, customers asking others to purchase alcohol for them or large groups of customers where an individual appears to be significantly older and is purchasing multiple drinks for the group.
Prevent sales to drunk customers
It is an offence under the Licensing Act 2003 to sell alcohol to a person who is drunk, or to allow alcohol to be sold to such a person.
With premises seeing an increase in customers during busy seasons such as Freshers, it can be more difficult to spot signs of intoxication.
It is therefore crucial that staff members remain vigilant to possible indications that a customer may be intoxicated. For example, slurred speech and impaired judgment, poor coordination and possible signs of aggression or erratic behaviour.
If such situations arise, staff should feel confident in knowing how to deal with it accordingly. For example, ensuring supervisors and/or door staff are available to assist should a situation become escalated.
- Paige Viaene is a paralegal at Poppleston Allen
