Responsibly Carding – The ABCs of IDs

Whether your role in the alcohol industry is a licensee, bartender, server, or retail salesperson, never forget:

You are a trained professional responsible for the sale and service of alcohol.

ABCD strongly encourages the use of the following strategies when it comes to IDs, fake IDs, and carding someone to confirm they are of legal age to drink alcohol:

  1. Fake ID Facts:
  • ID cards are cheap.
  • ID cards are easy to obtain, borrow, or buy.
  • ID cards are scannable if they are correctly encoded (a lot are).
  • Always ask: “May I see some ID, please?”
  1. The “Art of the Interview”:
  • Learn about and pay attention to suspicious body language.
  • Have them take the ID out of their wallet.
  • Ask them questions about “where they are from”, “where they are going to college”, “what’s your zip code”, “what is the capital of XYZ state you are from”, etc.
  • Check if the eye color, height, etc. match the person in front of you.
  • Ask them “how old are you?”. Then do the math.
  • Know that a vertically oriented ID picture could indicate the person is underage.
  • Ask for another form of ID, always, when in doubt.
  • Ask the cardholder questions regarding their ID to gauge their reactions.
  • Consider acquiring and using scanners and ID Guides for your establishment.
  1. ID-checking guide for employees:

Develop an ID-checking routine and require employees to use it every time a customer appears to be under 21.

Employers should:

  • Create a consistent routine for employees.
  • Create a written procedure for employees to follow.
  • Have a simple easy ID checking process posted for employees.
  • Set up a time of night when to card everyone who walks through the door. For example, after 9 p.m.
  • Talk about IDs during team meetings. Discuss any issues that may have come up recently.

Employees should:

  • Follow the ID-checking routine without exception.
  • Use the routine every time, even if they think it is “rude” to customers.
  • Re-card customers at shift change if unsure.
  • Shadow a more experienced bartender or waitress if possible.
  • Comply with the ID-checking routine, even if they think it is a waste of time.
By utilizing these simple strategies, you and your employees can ensure alcohol is enjoyed responsibly and safely at your establishment by those who are legally able to drink.
The Alcohol Responsibility Matters Logo
Low ABV of the Week: Sherry and Tonic
Ingredients:
  • 3 oz. Amontillado sherry
  • 1 tsp. Simple syrup (making simple syrup = 1 cup sugar to 1 cup boiling water. Stir until dissolved and chill)
  • 2 dashes of orange bitters
  • 3 oz. Chilled tonic water
  • 1 lemon peel
  • 3 oz. Chilled tonic water
Directions:
  • Mix all ingredients minus the tonic water and shake vigorously for 10 seconds.
  • Pour in a wine glass and top with tonic water.
  • Stir to incorporate.
  • Garnish with lemon peel.

Makes 1 serving.

Mocktail of the Week: Rosemary Blueberry Smash
Ingredients:
  • 7-8 blueberries
  • 1 rosemary sprig, stripped
  • 1 oz honey syrup
  • 1 oz fresh lemon juice, strained
  • 4 oz sparkling mineral water
  • Ice
Directions:
  • Gently muddle blueberries, rosemary leaves, and honey syrup in the bottom of a cocktail shaker.
  • Add lemon juice and shake, covered, with ice vigorously for 10 seconds.
  • Strain through a mesh strainer into a tall glass of fresh ice.
  • Top with sparkling water and stir to incorporate.

Makes 1 serving.