Summary:<p>The "certification" is a 2-hour course that can be taken online. It costs $3 and lasts three years. It's a certification to pour drinks responsibly (not some sort of mixology test).<p>It was planned to go into effect last year but CA legislation pushed it out another year to help with transition.<p>Honestly, seems like a reasonable move when 18% of Californians are identified was excessively drinking. (US average 17%). [1]<p>[1]<a href="https://www.americashealthrankings.org/explore/annual/measure/ExcessDrink/state/CA" rel="nofollow">https://www.americashealthrankings.org/explore/annual/measur...</a>
More unnecessary ridiculous bureaucracy. I grew up in California and bartend in Oregon (where a permit has been required as long as I’ve been in the industry). The permit test essentially is, “Do not serve people too much alcohol.” An incredibly pointless waste of resources. You have to re take the test every few years, you know, in case you’ve suddenly forgotten how to do your job.
California occupational licensing strikes again. Just like the handyman who can’t do jobs > $500 (including materials). There’s a dead spot in that market between $500-$5000 which is the minimum most GCs will do work on.
Texas has long had something like this but its main purpose has been to protect the establishment from any liability. All servers have to be certified. If something goes wrong they are the liable party not the business. CYA...
What a ludicrous nanny law. This covers not only bartenders but also any servers, bouncers, waiters, food runners, managers, and more. Essentially, if you work in a restaurant with alcohol you’ll need to be certified. Why? Reasons.