Annex 1 - Mandatory conditions
19 Mandatory conditions where licence authorises supply of alcohol
(1) Where a premise licence authorises the supply of alcohol, the licence must include the following conditions.
(2) The first condition is that no supply of alcohol may be made under the premises licence -
(a) at a time when there is no designated premises supervisor in respect of the premises licence, or
(b) at a time when the designated premises supervisor does not hold a personal licence or his personal licence is suspended.
(3) The second condition is that every supply of alcohol under the premises licence must be made or authorised by a person who holds a personal licence.
ADDITIONAL MANDATORY CONDITIONS
1. (1) The responsible person shall take all reasonable steps to ensure that staff on relevant premises do not carry out, arrange or participate in any irresponsible promotions in relation to the premises.
(2) In this paragraph, an irresponsible promotion means any one or more of the following activities, or substantially similar activities, carried on for the purpose of encouraging the sale or supply of alcohol for consumption on the premises in a manner which carries a significant risk of leading or contributing to crime and disorder, prejudice to public safety, public nuisance, or harm to children-
(a) games or other activities which require or encourage, or are designed to require or encourage, individuals to-
(i) drink a quantity of alcohol within a time limit (other than to drink alcohol sold or supplied on the premises before the cessation of the period in which the responsible person is authorised to sell or supply alcohol), or
(ii) drink as much alcohol as possible (whether within a time limit or otherwise);
(b) provision of unlimited or unspecified quantities of alcohol free or for a fixed or discounted fee to the public or to a group defined by a particular characteristic (other than any promotion or discount available to an individual in respect of alcohol for consumption at a table meal, as defined in section 159 of the Act);
(c) provision of free or discounted alcohol or any other thing as a prize to encourage or reward the purchase and consumption of alcohol over a period of 24 hours or less;
(d) provision of free or discounted alcohol in relation to the viewing on the premises of a sporting event, where that provision is dependent on-
(i) the outcome of a race, competition or other event or process, or
(ii) the likelihood of anything occurring or not occurring;
(e) selling or supplying alcohol in association with promotional posters or flyers on, or in the vicinity of, the premises which can reasonably be considered to condone, encourage or glamorise anti-social behaviour or to refer to the effects of drunkenness in any favourable manner.
2. The responsible person shall ensure that no alcohol is dispensed directly by one person into the mouth of another (other than where that other person is unable to drink without assistance by reason of a disability).
3. The responsible person shall ensure that free tap water is provided on request to customers where it is reasonably available.
4. (1) The premises licence holder or club premises certificate holder shall ensure that an age verification policy applies to the premises in relation to the sale or supply of alcohol.
(2) The policy must require individuals who appear to the responsible person to be under 18 years of age (or such older age as may be specified in the policy) to produce on request, before being served alcohol, identification bearing their photograph, date of birth and a holographic mark.
5. The responsible person shall ensure that-
(a) where any of the following alcoholic drinks is sold or supplied for consumption on the premises (other than alcoholic drinks sold or supplied having been made up in advance ready for sale or supply in a securely closed container) it is available to customers in the following measures-
(i) beer or cider: ½ pint;
(ii) gin, rum, vodka or whisky: 25 ml or 35 ml; and
(iii) still wine in a glass: 125 ml; and
(b) customers are made aware of the availability of these measures.
Annex 2 - Conditions consistent with the Operating Schedule
General - all four licensing objectives
The Restaurant thrives on being a family establishment and its continued success depends on it being so. Effective supervision and management of the Premises will be a key operating procedure ensuring all those matters outlined below are carried out and practised to ensure that the Premises promotes all the Licensing objectives.
The Prevention of Crime and Disorder
There will, at all operating times be at least 3 fully experienced staff within the Restaurant/Service area. We have a policy of vetting customers. Rowdy or drunk people will not be given admission.
All drinking will have to be done within the restaurant area with a table meal. So no drinks glasses will be taken out of the premises. Outside the restaurant it is well lit. Customers are encouraged and always do wait inside for taxis. Where necessary proof of age cards will be requested.
Public Safety
Free taxi calling facilities within the restaurant. Area well lit outside. Working fire fighting equipment including extinguishers and fire blanket. Clearly marked and unobstructed fire exits. Strict rules for not exceeding the restaurant capacity of 40 persons on site at any one time. Well trained staff to deal with emergencies and full knowledge of evacuation procedures. Emergency lighting available and checked regularly.
The Prevention of Public Nuisance
All consumption of alcohol and non packaged food restricted to inside the premises. Takeaway food is provided in well packaged containers and designed in such a way for consumption at home rather than on the streets. Waiting allowed and encouraged inside for taxis. So no congregation outside. Kitchen air extraction system designed to reduce the emanation of odours and noise. No loud music is played and the premises are well insulated in any event to prevent the emanation of sounds. We have a policy of refusing entry to the premises of people who regularly behave in a noisy manner. We have a regular refuse collection service. Waste food is disposed of in an approved manner.
There shall be no emission from the premises of any offensive smells, which are likely to cause a nuisance.
There shall be provided at the premises containers for the storage and disposal of waste food and other refuse from the premises. Those containers shall be constructed, maintained and located/secured so that access to them by vermin and unauthorized persons is prevented and arrangements made for the regular disposal of their contents in accordance with the duty of care provisions (Section 34) of the Environmental Protection Act 1990.
Where the premises provide food to the public for consumption on or off the premises, there shall be provided outside the premises, at or near the exits, sufficient waste bins to enable the disposal of waste food, food containers, wrappings and other litter.
Where the premises provide food for consumption off the premises, the public area outside and adjacent to the premises shall be cleared of waste food, food containers, wrappings and other litter which originated from the premises.
Where there are any offensive smells created on the premises, provision shall be made for such smells to be vented from the premises so that they do not cause a nuisance to nearby premises.
The Protection of Children from Harm
Children are allowed to dine in when accompanied by an adult, no matter what time of day it is. Only adults are allowed to purchase alcohol and then only for those persons over16 and only when having a table meal. Staff are also trained and instructed to be aware of situations where a child may be at risk with an adult.
Smoking is not allowed in certain parts of the restaurant.
To maintain the family atmosphere/envinronment no items are kept in the main restaurant area which may cause harm or be of any risk to children.