CONDITIONS IMPOSED BY OPERATING SCHEDULE
1. 30 minutes “drinking up” time will allow appropriate dispersal, use of lavatories, etc.
2. In order to further the licensing objectives the licensee reserves the right to move the fire appliances, awp machines, cigarette machines and or any other similar objects temporarily in a fixed location which may impact on the ability of individuals on the premises to use exits or escape routes without impediment.
3. Staff training given to all staff in particular licensing law and control of difficult customers.
4. Promote sensible drinking and staff training.
5. Contact with other pubs to control difficult customers.
6. Constant close supervision of all business areas with walk throughs.
7. Close monitoring of customer behaviour and removal of difficult customers.
8. Food hygiene certificate and DPS has attended brewery 2 week training course.
9. Close control of customer’s behaviour and their departure from the pub and an awareness of neighbours an warning of customers to remain quiet on leaving the premises.
10. Proof of age requested when serving younger customers.
11. No under age customers allowed in the pub after 19:00.