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HomeMy WebLinkAbout95-43 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 RESOLUTION NO. 95-43 RESOLUTION OF T~ CITY COUNCIL OF THE CITY OF UKIAH SUPPORTING THE MENDOCINO COUNTY CO~/UNITY COVENANT ON RESPONSIBLE HOSPITALITY WHEREAS, approximately 17,000 Americans die annually in alcohol-related motor vehicle accidents and, hundreds of thousands of serious injuries occur every year associated with drinking and driving; and WHEREAS, the incidence of "Driving Under the Influence" (DUI) in Mendocino County is higher than other counties in the State of California, the per capita DUI arrest rate in Mendocino County was 40% above the State rate, the per capita misdemeanor drunk arrest rate was more than double the State rate, the per capita alcohol- related traffic fatalities rate was triple the State average, and the alcohol-related injury rate was 75% greater than the State average. WHEREAS, The Mendocino County Community Covenant on Responsible Hospitality, Exhibit "A," has been developed to respond to the risks associated with drinking and driving, and the Covenant reflects the belief that problems associated with drinking and driving are individual and community problems and will only be solved with broad community involvement, and the Covenant is designed to guide the development of drinking environments that minimize the risks to the public and serve to prevent driving under the influence. NOW, THEREFORE, BE IT RESOLVED that the City of Ukiah supports the Mendocino County Community Covenant on Responsible Hospitality; and 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 BE IT FURTHER RESOLVED that the City of Ukiah encourages individuals, businesses, corporations, social hosts, all one-day use permit holders, service agencies, and community hosts that sell and/or serve alcohol to adopt the Covenant and incorporate the guidelines into their respective business and service practices. PASSED AND ADOPTED this 5th day of April, 1995, by the following roll call vote: AYES: Councilmembers Mastin, Malone, Wattenburger, Shoemaker, and Mayor Schneiter. NOES: None. ABSENT: None. ATT~ r Cathy 'M~Y, City/Clerk 4 :Res :Hosp EXHIBIT "A" The Responsible MENDOCINO COUNTY Hospitality COMMUNITY COVENANT ON RESPONSIBLE HOSPITALITY Project Alcohol occupies an established place in America and its use is a socially accepted custom. The Responsible Hospitality Covenants are therefore designed to guide the development of drinldng environments in minimizing risks to the public and serve to prevent driving under the influence. To respond to the risks associated with drinking and driving, the Responsible Hospitality Covenant has been developed. The Covenant reflects the assumption that problems associated with drinking and driving are community problems and will only be solved with broad community involvement. Therefore, we as citizens of the Mendocino County community agree as hosts: · To support the choice of abstention in all circumstances. · To accept, in low risk situations, moderate consumption of alcohol. · To discourage alcohol consumption that puts individuals and our community at risk. The Covenants presented in the following text were developed and organized to highlight the respective environments where alcohol is purchased and/or served. These environments are presented separately and include: B. C. D. On-Sale Establishments Off-Sale Establishments A Program of the North Bay Health Resources Center Winery Tasting Rooms Social Hosts including: 1. 2. Corporate Hosts, Community Hosts, and One-Day Use Permits Private Hosts Plaza Del Sol, Suite 102A · 776 South State Sue. et · Ukiah, CA 95482 · 007) 468-3473 [] 55 Maria Dr., Suite 837 · Petaluma, CA 94954 · (707) 7624591 · FAX (707) 762-5814 .On-Sale Establishments - Our goal is to: 1. Participate in responsible beverage service programs. Avoid pro'motions which encourage overconsumption as a focus of activity. 10. 11. When possible, make available high-protein low-salt foods where alcohol is sold. (The affects of alcohol are slowed most by high protein foods.) Require that all patrons present valid identification confirming that the I.D. is that of the presenter, whenever a server is in doubt as to the age of the patron. Promote recognition of a standard d.rink size and drink equivalency through'se~..i~.n~g policies and practices (12 oz. beer = 4 oz. wine = 1-1/4 oz. spirits). Develop and provide for each employee written policies describing accepted company and employee practices on sales to minors and intoxicated customers. a. Policy statement should be signed by employee. b. When server is in doubt of age of patron, seek additional information or management assistance. Encourage alternative transportation for alcohol-impaired customers. Promote non-alcoholic beverages wherever alcoholic beverages are sold. Encourage posting in a publicly visible location signs that indicate support for the community covenant. Promote the Community Covenant to other servers of alcohol in the community. Make available information/referral assistance to employees whose work performance may be impaired by an alcohol or drug problem. Off-Sale Establishments - Our goal is to: 1. Participate in responsible beverage service programs. 2. Develop and provide for each employee written policies describing accepted company and employee practices on sale to minors and intoxicated customers. a. Policy statement should be signed by employee. b. When server is in doubt of age of customer, seek additional information or management assistance. 3. Seek to maintain an adequate monitor of beverage sales and customer behavior. 4. Ensure that the new State keg law is promoted and enforced by all employees. Ensure that employees are familiar with alternative sources of transportation for patrons who may be intoxicated. When possible, promote alternative transportation for alcohol-impaired customers. 6. Encourage posting in a highly visible place signs that indicate support for the Community Covenant. 7. Promote the Community Covenant to other servers of alcohol in the community. 8. Make available treatment information/referral assistance to employees whose work performance may be impaired by an alcohol or drug problem. Winery T~t~ting.._R~()n~ - Om' goal is to: 1. Develop and provide for each employee written policies describing accepted employee practices and company policy, including but not limited to: a. Policy regarding sales to minors b. Policy regarding sales to intoxicated persons c. Policies on employee drinking 2. Make information and training on responsible beverage service available to all serving staff. 3. Ensure that only winery personnel open bottles and pour wines. 4. Establish 4 ounces of wine as the maximum amount to be served to any tasting room guest. 5. Provide adequate staff to properly serve and monitor tasting room guests. 6. Encourage the use of dump buckets. 7. Ensure that drinking water is available. 8. When possible, provide bread or crackers, and juice or some non-alcoholic beverage. 9. Provide adequate supervision of picnic areas. 10. Post highly visible signs, stating that wine is a beverage of moderation encouraging responsible consumption, and use to e~ance foods. 11. Encourage alternate means of transportation to all guests and encourage designated driver programs to all groups of two or more. 12. Educate the public on the cultural and historic role that wine has played throughout the centuries, emphasizing practices which promote safe and enjoyable use. 13. Make available treatment information/referral assistance to employees whose work performance may be impaired by an alcohol or drug problem. D. Social IIosts Community organizations, businesses, and private citizens have receptions and parties where alcohol is furnished to employees, guests, and family. When that happens, we as hosts have a responsibility to keep the risks associated with the inappropriate use of alcohol to a minimum. Corporate Hosts, Conununit? 'Hosts, and One-Day Use Permit Holders - Our goal is to: o 11. 12. 13. Adopt responsible beverage service practices. Designate an individual to be responsible for the serving of alcohol to ensure low-risk use and that serving practices are in compliance with alcohol beverage laws. Promote recognition of a standard drink size and drink equivalency through serving practices (12 oz. beer = 4 oz. wine = 1-1/4 oz. spirits). As hosts, monitor guests' consumption of alcoholic beverages. Provide iow-salt, high-protein foods and encourage their consumption. (The effects of alcohol are slowed most by high protein foods). Promote non-alcoholic beverages and keep them separate from alcohol beverages. Post highly visible signs in beverage service areas regarding legal drinking age, and the support for the community covenant. Schedule, when possible, events at a time of day to discourage the possibility of drinking and driving. Host encourages use of designated driver and group transportation. Obtain a one-day use permit if required and educate servers on their responsibility and liability under State law and ABC regulations. Ensure adequate staffing to oversee the event. When a server is in doubt as ,to the age of a guest, require valid identification before serving alcohol, confirming that the I.D. is that of the presenter. At least one hour before the end of the event, stop alcohol service and provide non- alcoholic beverages only.