I think the responsible service of alcohol is something that filters into every aspect of the business and through every level of management and staff. So that from management right down to your frontline staff and your floor staff, your glassies, as we term them, everybody has to be involved in monitoring and being responsible in how they are serving alcohol and how they are watching for patrons and for the next step to be taken as far as implementing strategies to prevent intoxication and move patrons on who we feel need to leave the venue.

So from a management point of view I encourage my managers, and myself when I’m at the venue as well, to be on the floor constantly, to be aware of who is in the venue, and we rely on the staff to also then let us know who is in the venue, where possible problems may arise, patrons that may be starting to order shots or patrons that are drinking jugs, patrons that seem to be drinking rapidly, anybody whose behaviour seems to be getting a bit rowdy or the opposite, who seems to be falling asleep in a corner or is becoming aggressive in the way that they’re speaking to either staff or to other customers, so it’s observation all of the time.

We don’t sell carafes of wine, for instance; we sell wine by the glass and we sell wine by the bottle. We don’t sell very cheap wine, so it would be easy for someone to have a bottle of wine and that would take them beyond the level of intoxication that’s allowed if they were drinking it by themselves, but they’re unlikely to do that at $22 or $24 a bottle, whereas a carafe of wine, if we were selling cheap bulk wine, might cost $8 for a litre and for that reason we tend not to have that problem. We rarely are asked for shots, and if we are well then we count those. That’s a pretty easy way to have too much to drink quickly.