Because bars, restaurants, and nightclubs sell age-restricted products like alcohol, it’s imperative that they check identifications (IDs) to ensure they’re not illegally selling alcohol to someone under the age of 21, according to Carrie A. Christofes, executive director of the National Liquor Law Enforcement Association in Indiana, Pa.
“Selling to someone under the age of 21 could have severe legal consequences for the seller/server and the business, not to mention the health and safety of our youth and the public,” said Christofes.
Christofes – whose organization is a non-profit association of law enforcement personnel dedicated to the enforcement of liquor laws and regulations in the United States and Canada – said failure to check IDs can lead to serious legal consequences for the bar, including fines, loss of liquor licenses, or even closure.
“Checking IDs carefully helps prevent the use of fake IDs and helps to ensure that alcohol is only served to those who are legally allowed to consume it,” she said. “This is important for public health and safety, as underage drinking can lead to a variety of negative outcomes – including accidents, health problems, and legal issues for the individuals involved. By rigorously checking IDs, bars can protect themselves legally, promote public safety, and maintain a positive reputation.”
Checking IDs “Is Everything”
Izzy Kharasch, a Chicago-based bar and restaurant industry expert and president of Hospitality Works, said checking IDs “is everything” for those in the hospitality industry that serve alcohol.
“Every customer-facing employee needs to enforce the program,” said Kharasch, when it comes to checking IDs. “Clubs need to check IDs at the door, servers need to check every ID of anyone who looks under 21 and, of course, bartenders need to do the same.”
Greg Provance, owner of GP Hospitality Partners and several restaurants in the San Diego area, pointed out that failure to stay on top of ID checks can result in serious consequences for the business, the business owner, the minor, and anyone else directly – and in some cases, indirectly – involved.
“If an accident or tragedy were to occur as the result of a minor consuming alcohol on premise illegally, not only can business be affected by the loss of the ability to sell alcohol and other ancillary penalties, personal liability may also ensue,” said Provance. “In order to protect all parties from harm, it is critical that a strong policy, training, and culture of strict adherence to laws concerning underage alcohol consumption be in place.”
Grant Kneble, owner of Freddy J’s Bar & Kitchen in Mays Landing, N.J., said once an establishment gets a reputation for being lax on checking IDs, it’s incredibly hard to recover. “Not checking IDs is a recipe for disaster,” he said. “It might start small, but it can quickly spiral out of control. You begin attracting the wrong crowd, and that’s when the real problems start. These customers often treat your staff poorly, which can alienate them, and before you know it, you’ve got a toxic environment. What might seem like a rite of passage for a kid can become a nightmare for your business.”
Training Is Critical – Maintain a Safe, Legal, and Positive Environment for All
Jeffrey Jannarone is a dram shop and public safety practices expert and an expert witness and consultant with Jannarone Consulting in Belamar, N.J. His safe-alcohol service experience includes being a TEAM Coalition and TiPS program trainer, as well as a Techniques of Alcohol Management master trainer. “Overall, the importance of ongoing training and strict adherence to policies and procedures is critical in maintaining a safe, legal, and positive environment for both patrons and staff in a bar setting,” he said.
Jannarone revealed some of the key reasons why properly checking IDs, in addition to providing proper staff training, is a must, including: maintaining legal compliance, ensuring safety and avoiding liability issues, preventing underage drinking, upholding community standards, reducing incidents of violence and disorder, and protecting overall business operations.
“One of the biggest mistakes that bar, restaurant, and nightclub operators make when it comes to checking IDs of customers is failing to thoroughly train their staff on proper ID verification techniques,” explained Jannarone. “This can lead to several issues, including accepting fake IDs, misreading legitimate IDs, and inconsistently enforcing age restrictions.”
Jannarone highlighted some of the common pitfalls of checking IDs and training and offered advice on how to address each situation:
Inadequate Training – Jannarone said staff members are not always adequately trained on how to properly examine IDs, what security features to look for, and how to handle suspicious IDs. His advice? Implement comprehensive training programs that cover different types of IDs, common security features, and tactics used in fake IDs. “Regularly update training to include new trends in ID counterfeiting,” he noted.
Inconsistent Enforcement – According to Jannarone, different staff members may apply different standards when checking IDs, which leads to inconsistencies and potential legal issues. “Establish a clear, uniform policy for ID checks that all staff must follow,” he advised. “Use tools like ID scanners to assist in the verification process and ensure consistency.”
Rushing the Process – Jannarone said that in busy environments, staff may rush through ID checks, increasing the likelihood of errors. “Emphasize the importance of taking the necessary time to carefully check each ID,” he shared. “Reinforce that thorough ID checks are a critical aspect of their job, even during peak hours.”
Not Checking All IDs – Some staff may assume certain customers are of legal age based on appearance or behavior and skip the ID check, which is a mistake, according to Jannarone. “Mandate that IDs are checked for every customer who appears to be under a certain age – such 30 years old –to reduce the risk of serving minors,” he said.
Lack of Proper Tools – Relying solely on visual inspection without the aid of technology can result in missed fake IDs, said Jannarone. “Equip staff with ID scanners and UV lights to help verify the authenticity of IDs,” he suggested. “Provide training on how to use these tools effectively.
Ignoring Local Laws and Regulations – Some establishments may fail to stay updated on local laws and regulations regarding ID checks and alcohol service, per Jannarone, so operators should regularly review and update policies to ensure compliance with local, state, and federal laws. “Attend workshops or training sessions offered by regulatory bodies,” he said.
Lack of a Backup Plan – Another pitfall is not having a protocol in place for when a suspicious or fake ID is identified. “Develop and train staff on a clear procedure for handling suspicious IDs, including steps for refusal of service and contacting authorities if necessary.”
Jannarone said that by addressing these common mistakes and implementing robust training and policies, bar, restaurant, and nightclub operators can significantly reduce the risk of serving alcohol to minors and improve the overall safety and compliance of their establishment.
Tips and Insights on Training to Check IDs
Well-known industry expert Joseph Vasil, director of fraud training services with Vasil ID Training – which offers expert document fraud training out of Bordentown, N.J. – said the best thing an establishment can do when it comes to training is to develop a relationship with their training provider. “I provide clients with my contact info, and they call me with questions about new issued IDs or certain IDs that were presented to them recently,” he said. “I let my clients know I have their back on ID questions and concerns.”
Vasil suggested that operators can also reach out to each other about training. “You can inquire at other bars or nightclubs in your area and see how they provide fake id training,” he said. “They may give you a contact that they use for training. Another option is for establishments to get together and have community-based fake ID training session with multiple bars and nightclubs. I have done this for years in my business and it’s very efficient and successful. This is also a great business practice for establishments.”
When planning hands-on, fake ID training for employees, operators need to emphasize security feature verification. Vasil said operators can check with their state’s Department of Motor Vehicles (DMV) office to see if they have someone from their training unit that provides this service for establishments (usually free of charge). “That’s what I used to do in my career, when I was with the state DMV,” said Vasil. “Check with your local/state police agencies that may provide the same, or you can hire a private training vendor like myself to provide training.”
Robert “Bob” Pomplun – the founder and president of Serving Alcohol, which offers online, responsible alcohol training – said it’s important for operators and their teams to know what valid forms of identification are acceptable (see this handy reference guide for state-issued IDs for those who are under 21). “While they may be a legal form of identification in some states, once the person becomes of age, please know how to read these forms of ID to determine if the patron is old enough to drink,” said Pomplun.
Pomplun added: “Keep in mind that fake IDs are readily accessible to underage drinkers and are good enough that you may have a defense for reasonable care having been exercised. So, error on the side of caution and when in doubt, ask for a second form of identification. Always be consistent and always be courteous when asking for identification. Don’t let a crowd dissuade you from consistently and carefully carding.”
During training, establishments should also explore different situations that may arise with checking IDs. “Discuss the likely scenarios that your employees may encounter in a given situation,” noted Pomplun. “Have some fun with role play and make it a part of your routine to bring up the subject on an ongoing basis. Many businesses have a quick stand-up before opening their doors. Reinforce the message that carding is a responsibility of all your employees that work in a capacity of serving and don’t leave it up to just the front door.”
After training, to see is staff members are checking IDs, Kharasch said operators should review camera footage from busy nights, in addition to other options. “Some operators will send in a secret shopper, a young adult with a fake ID to see if their staff is checking or checking as closely as they should,” he said.
Take ID Checks Seriously, as the Safety of the Community You Serve Is Paramount
Kneble, of Freddy J’s Bar & Kitchen, said checking IDs is a battle that never ends. “As fake IDs get better, we have to stay one step ahead,” he shared. “It’s tough but staying on top of it is the only way to keep your business safe and reputable.”
Kharasch noted that too many operators don’t take checking IDs seriously because they don’t think an inspector will show up at their place. “Once the owners don’t take this as seriously as they should, then the staff doesn’t either and this is where the trouble begins,” he said.
In the end, according to Pomplun, the biggest issue that bars, restaurants and nightclubs encounter with checking IDs is not doing it consistently to ensure the safety of everyone.
“Above all else – including the possible ramifications of liability and lawsuits, loss of liquor license, bad publicity, and potentially the loss of the business – is the safety of the community that you serve and of which you are a member,” said Pomplun. “Your responsibility, and by extension that of your employees, is to ensure that alcohol does not get in the hands of those who are underage and least experienced in handling the effects of alcohol. The downsides are pretty obvious and make the news on a regular basis. Don’t let a tragedy define your business or your employees.”
Aaron Kiel is an editor, writer and public relations professional in Raleigh, N.C., who’s worked in the beverage, tea and coffee industries for two decades, as well as hospitality and technology. He’s a journalist at heart, but he also wears a PR and communications hat through his consultancy, ak PR Group. Aaron is a contributing writer/reporter for Questex’s Bar & Restaurant News and he’s a past editor of Questex’s World Tea News. In 2023, he was a finalist and honorable mention in the “Folio: Eddie & Ozzie Awards” for Range of Work by a Single Author – B2B,” and in 2024, he won a Gold Northeast Region Award in the American Society of Business Publication Editors’ (ASBPE) Azbee Awards. Aaron also received a 2024/2025 ASBPE Diversity Fellowship Award, which supports and recognizes diversity in the field of B2B journalism. Connect with him on Instagram: @adventurer_explorer or visit akprgroup.com.
Are you registered for our Crave and Crave on the Menu newsletters? Sign up today!
Plan to Attend or Participate in Our Events:
- 2024 Bar & Restaurant Expo Texas, October 28-30, 2024 in San Antonio, TX. Register today!
- 2025 Bar & Restaurant Expo, March 24-26, 2025, Las Vegas, Nevada
To learn about the latest trends, issues and hot topics, and to experience and taste the best products within the bar, restaurant and hospitality industry, plan to attend Bar & Restaurant Expo 2025 in Las Vegas. Visit BarandRestaurantExpo.com.
To book your sponsorship or exhibit space at our events, fill out our form.
Also, be sure to follow Bar & Restaurant on Facebook and Instagram for all the latest industry news and trends.