Home' Scoop : Scoop 52 Contents 82 SCOOP AUTUMN 2010
businesses with the expense of having to employ
extra staff to watch everyone.
But there are so many "little" laws. For ex-
ample, if you have a restaurant with an extended
trading permit, even if it looks like a small bar,
your customers can t collect their own drinks from
the bar and take them to a table. They have to be
While a person who has bought a bottle with
their meal is permitted to take any portion home,
if they haven t eaten, they can t.
Bridget LeGrove, chef Ben Andrijasevich and
their business partners run Soda Sunlounge, so far
without a permit to serve drinks without food. If
guests, say at a wedding function, want to have
pre-dinner drinks standing up, she has to apply for
a one-off permit, costing $100, to serve them.
While most people seem to be in favour of the
mandatory training for bar staff and managers, some
operators, especially in country areas, have found the
rules inflexible when staff changes. Bridget says she
applied for her manager to be approved in June last
year, and is still waiting to get his papers.
If a bar has an alfresco trading permit, you are
not allowed to take your drink from a table inside
to a table outside. Staff must stand on the door
and be on hand to carry your drinks across a foot-
path (apparently for reasons of public safety).
"They do make us jump through all the
hoops," says Bridget. "People who come from
venues over east are astounded by how limited and
tightly controlled we are. It s frustrating."
But that s all licensing. Before a potential bar-own-
er can even get in the door at Racing Gaming and
Liquor, they must first get a certificate from council.
"Some local authorities, such as the City of
Perth, have been very accepting of the propositions
-- others have been very difficult," says Dan.
He says rather than simply indicating how a
proposal would fit with existing zoning, local gov-
ernments have wanted to thoroughly thrash out
the pros and cons of having a licensed premises
on a site -- requiring applicants to advertise their
intentions over a 30-day period, notify neighbours
THE CHANGES IN 2007 meant that small bars
were introduced as one of the four catego-
ries of "hotel" licence in the Liquor Control
Act (1988). There are 11 categories of liquor
licence currently available, including liquor
stores, casinos, clubs, wholesalers and produc-
ers -- each of which have specific conditions.
• A hotel can sell alcohol to anyone on the
premises and sell alcohol to take away but
must offer accommodation.
• A restricted hotel licence can only sell pack-
aged drinks to people staying at the hotel.
• A tavern is the same as an unrestricted hotel
except it doesn't have to offer accommodation.
• Small bars can have a maximum of 120 peo-
ple and can't sell takeaways.
•Nightclubs can only sell drinks as long as they
have live continuous entertainment -- which
• Special facility licences apply to premises
that don't happily fall into other categories
such as works canteens, function centres,
sports arenas etc.
• Restaurants can sell drinks to people having
a meal. Reforms from 2007 now also allow
licensed restaurants to apply for an extended
trading permit, allowing them to serve alcohol
without a meal to all their customers, provid-
ing the customers are seated at a table, served
by waiters and the full restaurant menu is avail-
able at all times.
• There are a range of fees involved: It is $500
to apply for a producer licence but $2200 to
apply to operate a small bar, hotel or tavern.
• Extended trading permits and occasional
licences cost extra and Racing Gaming and
Liquor will also bill you for such things as
address labels, copies of plans and to grant
approval to managers.
DRINK UP: (right) Tourism WA chair Kate Lamont;
(centre) Ocean One bar, Scarborough.
THE RULES OF THE GAME
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