Sample Paper on Wine and Beverage

Wine and Beverage

Over consumption of alcohol has a negative effect on individuals, as it impairs their thinking and judgment. Wine has a relatively higher percentage of alcohol content as compared to beer. From the floor manager’s report, the time taken to consume four bottles of wine is very short, and this would result in over-intoxication of the customers, should they continue consuming more wine at the same rate. As the general manager, I would first commend the floor manager for his/her observance and actions. Different people would react differently to the situation, as some would continue serving the customers with wine in order to make profits while others would assume the situation. Therefore, it is important to commend the floor manager (Houghton & Fitzmaurice, 2008).

The guests are important to the restaurant, more so taking into consideration that they are frequent customers. I would move along with the floor manager to the table where the customers are situated to assess their level of drunkenness. First, I would greet the customers with the respect they deserve irrespective of their drunkenness. At the same time, I would socialize with them for a few minutes, as this would help me to assess if they could be served with more wine (Smith & Lynch, 2003). I would also enquire to know the type of wine that the customers had been consuming, from the floor manager. This would help in assessing their blood alcohol content, and determine the amount of the wine that could lead to over-drunkenness. In the meantime, I would order some food and coffee for the customers.

After assessing the type of wine and its alcohol content, this would be the appropriate time to make a decision whether to discontinue the customers from taking more wine. From the critical analysis of their blood alcohol content, the customers would be allowed to take more wine if their blood alcohol content would be below the desirable level. If their blood alcohol content tends to be above the desirable level, the customers would be discontinued from taking more wine. The customers would be escorted from the restaurant by some servers and I (Houghton & Fitzmaurice, 2008). In case the customers be allowed to take more wine, their level of drunkenness would determine if there would be a need for alternate transportation of the customers. The need to transfer the customers is to ensure that they do not disturb or offend other customers.

A strategy would be of the essence, should there be a decision to discontinue offering alcoholic service to the customers. As the general manager, I would talk to the customers in a humbly manner, and make them understand that the restaurant’s constitution does not allow the sale of alcoholic beverages above a given level of intoxication. I would also make them understand their importance to the restaurant and explain the importance of following the constitution of a given business. If they insist on having more wine, then arrangements for their transportation would be made (Smith & Lynch, 2003).

The customers would be transferred to a separate table in the restaurant where they would not affect other customers if they became over intoxicated. I would direct the floor manager to arrange a table for the customers, and I would order the servers to keep an eye on them (Houghton & Fitzmaurice, 2008). By so doing, the customers would appreciate the respect extended towards them, and they would remain loyal to the restaurant as they were before. If the customers are resistant to the directions and orders given, then it would be important to document the situation. This would be done by recording the situation in the presence of a witness or several witnesses. The recording of the situation would be important, as force would be required to make the customers cooperate.

References

Houghton, F., & Fitzmaurice, E. (2008). Responsible serving of alcohol. Drogheda: HSE North East Area.

http://restaurants.about.com/od/customerservice/a/Drunk_Customers.htm

Smith, W. O. D., & Lynch, R. L. (2003). Restaurant marketing. New York: Gregg Division, McGraw-Hill.