How do we safely serve alcohol at a nonprofit event?
Avoiding the risks that come with serving drinks at special events.
Our nonprofit is planning its first big dinner event soon – all volunteer-run, with no help from events planners or other experts. It will be an outdoor barbeque, with a station where people can buy beer and Margaritas. Am I being a worrier, or are there extra precautionary steps we should take around the possibility that we might be, you know, getting people drunk?