Fine the Bar Managers - Less Slaughtered People

The news following Wellington round of Rugby 7's this year was dominated by media reports of alcohol abuse, drunkenness and a myriad of alcohol related problems. 

Photo: www.3news.co.nz

This is not new news in Wellington.  Unfortunately we have too many stories of events ruined for many punters by alcohol abuse. 

Now, let me be clear here - I like beer.  I like it a lot.  I make my own beer and I attend events that celebrate the fast growing craft beer sector here in Wellington.  In fact, one of my most memorable experiences as a tourist was and evening in Denver taking a Brews Cruise.  I meet some wonderful beer geeks - people like Scott Witsoe from Whits End Brewing are so into brewing great beer that their passion is infectious (and their beer is great too).

But even in the craft beer community it is not OK to be slaughtered, munted, hammered, rat faced, or smashed.

There are many ways to attack the problem, from education to law reform. But I think there is one very simple option which, if taken up, could give us some quick wins.  I have always considered that there are 3 levels of protection at play when a person heads 'out on the town'.

1. Self control
2. Friends helping
3. Hospitality professionals

The problem with the first level is, when alcohol is involved, personal judgement can quickly go out the window.  That's where friends come it.  Of course, a problem arises when these friends are also imbibing and their own judgement becomes impaired.  And that's where the third level of protection should kick in.

Hospitality professionals (aka barmen and barwomen) are paid to stay sober, and to say enough is enough when they can see that someone's judgement is impaired.

Think back to the last time you were out and had consumed a few.  Could you still buy a drink even though you were intoxicated?  Did you see drunk people buying another round?  Knocking back shooters? Stumbling to the loos? Slurring and swaying?  No doubt you did.  And you saw it on licensed premises where it is not only illegal to serve a person who is drunk, but it is illegal to even have them on the premises.

The hospitality industry complains of people pre-loading - drinking at home - before they head into town, often already intoxicated.  There is an easy fix for that.  Don't let them onto your licensed premise when they turn up drunk.  They will then either stay at home, or if they want to socialise, make sure they are still sober when they arrive to enter.

It's time the police enforced the law we have.  Shut a few bars down for a period, revoke a few licenses and fine a few bar managers $10,000.  

Bingo, less slaughtered people - in every sense of the word.

Cheers!