Self-dispensing wine machines and self-service beer taps.

(1) The requirements for an on-premises liquor licensee to use self-dispensing wine machines are as follows:
(a) The liquor licensee must maintain adequate staff to monitor for potential over service/consumption;
(b) Employees responsible for operating the self-dispensing machines must hold a class 12 or class 13 alcohol server permit;
(c) An employee must first check the customer's ID and check for signs of intoxication; and
(d) A service card to self-dispense must be purchased from an employee. The card may allow no more than a total of ten ounces dispensed in up to five ounce servings. No more than two cards may be purchased by any one customer at any time.
(2) The requirements for an on-premises liquor licensee to use self-service beer taps are as follows:
(a) The liquor licensee must maintain adequate staff to monitor for potential over service/consumption;
(b) Employees responsible for operating the self-service beer taps must hold a class 12 or class 13 alcohol server permit;
(c) An employee must first check the customer's ID and check for signs of intoxication prior to activating the system;
(d) The system must be programmed to automatically deactivate after the beer has been dispensed;
(e) The amount of beer purchased by any one customer at one time is twenty-four ounces dispensed in up to twelve ounce servings;
(f) Employees must have the ability to deactivate the system remotely, which allows the employee to control the amount of beer dispensed at all times.
[Statutory Authority: RCW 66.08.030. WSR 18-11-002, ยง 314-12-085, filed 5/2/18, effective 6/2/18.]
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