Alcohol and aggression on licensed

Alcohol and aggression on licensed premises
Evidence suggests that controlling elements of the physical and social drinking enviro n m e n t
can reduce the potential for alcohol-related violence. For example, attractive and wellmaintained
licensed premises have fewer violent incidents. Discounted alcoholic drink
promotions and ‘happy hours’ should be avoided. Serving food tends to be associated with
fewer incidents of aggression. Staggered closing times can reduce the numbers of people on
the streets at the same time looking for transport and food. The social environment can be
influenced by expecting drinkers to behave in a socially acceptable way, by staff actively
discouraging any anti-social behaviour. Emphasis should be placed on the intoxication level
of patrons and avoiding selling alcohol to already intoxicated drinkers. Experienced door staff
can often recognise potentially aggressive individuals or groups and pre-empt incidents as a
result .