MAST permits
The Washington State Liquor and Cannabis Board (WSLCB) sets the MAST rules in chapter 314-17 WAC. Anyone who sells or serves alcohol for on-premises consumption, or supervises that work, must hold a valid Class 12 or Class 13 permit within 60 calendar days of being hired. The license holder must make sure this happens.
| Permit | Minimum age | What it allows |
|---|---|---|
| Class 12 | 21 | Everything in Class 13, plus mixing drinks, drawing from a tap or other dispensing device, managing alcohol sales and supervising Class 13 servers |
| Class 13 | 18 | Taking alcohol orders, delivering drinks, and opening and pouring beer or wine for customers |
A person aged 18 to 20 who passes the Class 12 course gets a Class 13 permit. It can be upgraded to Class 12 at age 21.
Course, exam and renewal
- The course lasts at least 3 hours, not counting the exam.
- You need 80% to pass, and no reference materials are allowed.
- Permits are valid for 5 years. To renew, take the course and exam again.
- Keep your permit and one form of ID at work, ready for inspection by the board or law enforcement.
Washington rules for servers
| Rule | Washington |
|---|---|
| Legal age to buy or drink | 21 |
| No sale or service | Between 2 a.m. and 6 a.m. |
| MAST deadline | 60 days after hire |
| Permit length | 5 years |
Acceptable ID
Washington accepts government-issued photo ID such as a driver license, instruction permit or ID card from any U.S. state or Canadian province, a U.S. armed forces ID card, or a passport. Student IDs and credit cards are not proof of age.
Minors
It is illegal to sell, give or otherwise supply alcohol to anyone under 21. Class 13 servers aged 18 to 20 may serve alcohol in the areas where their permit and workplace allow, but they may not mix drinks or pour from a tap.
Responsible service skills
Washington sets its own rules, but the skills below are taught in every responsible alcohol service course and appear on every exam.
Standard drinks
A U.S. standard drink holds about 14 grams (0.6 fluid ounces) of pure alcohol.
| Drink | One standard drink |
|---|---|
| Regular beer (about 5%) | 12 oz |
| Malt liquor (about 7%) | 8 to 9 oz |
| Table wine (about 12%) | 5 oz |
| 80-proof spirits (40%) | 1.5 oz |
Big pours and strong cocktails can hold two or three standard drinks in one glass. Proof is twice the alcohol percentage, so 80 proof means 40% alcohol.
Blood alcohol
- Fast drinking and an empty stomach raise BAC quickly; food slows it down.
- Smaller people and most women reach a higher BAC from the same drinks.
- The body removes roughly one standard drink an hour. Only time lowers BAC.
- BAC can keep rising after the last drink.
- Every state sets 0.08% as the limit for drivers 21 and older, except Utah at 0.05%.
Signs of intoxication
- Lowered inhibitions: louder, overly friendly, more talkative.
- Impaired judgment: rude comments, buying rounds for strangers, drinking faster.
- Slowed reactions: slurred speech, glassy eyes, slow answers.
- Loss of coordination: stumbling, swaying, spilling drinks.
Look for changes in behavior and keep track of how much each customer drinks. If someone seems far more impaired than their drinks explain, their drink may have been spiked; get help.
Refusing service
- Tell your manager and co-workers.
- Speak privately, calmly and firmly. Point to the law or house policy.
- Offer food, water or a non-alcoholic drink.
- Do not serve drinks that others buy for the customer.
- Help arrange a safe ride, and call police if an impaired customer drives.
- Write the incident in the log.
Checking ID
The minimum legal drinking age is 21 in every state. Accept only valid, government-issued photo ID. Compare the photo and description with the customer, check the date of birth and expiration date, and feel for tampering. Watch for borrowed, altered and counterfeit IDs. The REAL ID star does not show age.
If you find a fake ID
- Stay calm and do not accuse the customer.
- Politely refuse the sale and explain that you cannot accept the ID.
- Follow your state law and house policy on whether to keep, return or report the ID.
- Tell your manager.
- Write what happened in the incident log, including the time and a description of the ID.
Preventing over-service
- Offer food early, especially to customers who are drinking on an empty stomach.
- Serve water with drinks and suggest non-alcoholic options.
- Pace service: do not bring a new drink while the last one is still full, and avoid serving more than one drink at a time to one person.
- Measure pours. Free pours and large glasses can turn one order into two or three standard drinks.
- Never offer drinking games, contests or "bottomless" specials that push people to drink fast.
Alcohol overdose
Signs of alcohol overdose include confusion, vomiting, seizures, slow or irregular breathing, pale or bluish skin, low body temperature and being hard to wake. Call 911 right away. Stay with the person, keep them on their side so they do not choke, and never leave them to "sleep it off."
Liability
Illegal service can lead to criminal charges, administrative penalties against the license, and civil lawsuits under dram shop laws. Careful ID checks, early refusals and good incident records protect you, your customers and your employer.
Exam tips
- Learn which tasks need Class 12 (mixing, tapping, managing, supervising) and which need Class 13 (orders, delivering, opening and pouring beer or wine).
- Know the key numbers: 60 days after hire, at least 3 hours of training, 80% to pass, 5 years of validity.
- Remember that no reference materials are allowed during the MAST exam.
- Expect questions on the 2 a.m. to 6 a.m. rule, acceptable ID and serving minors.