Fish City Grill Licensing, LP
Gluten Free Menu
Fish City Grill has created a Gluten Free Menu to provide an option for customers who are
affected by celiac disease. Celiac disease is a digestive disease that damages the small intestine
and interferes with absorption of nutrients from food. People who have celiac disease cannot
tolerate gluten, a protein in wheat, rye, and barley. Gluten is found mainly in foods, but may
also be found in everyday products such as medicines, vitamins, and lip balms. Eating out can
be a challenge. When in doubt about a menu item, a person with celiac disease should ask the
server about the ingredients and preparation of a dish or if a gluten-free menu is available.
Fish City Grill team members need to be aware of this disease and how it affects our customers.
If you have a customer who has celiac disease, get a manager involved. It’s important to treat
this as you would any allergy. You may refer to the recipe and let the customer know what
ingredients are in the dish. You will also need to know where the Gluten Free Menu is located in
your store. Please see Gluten Free Menu.
Responsible Alcohol Service
The Management of Fish City Grill is committed to the responsible service of alcoholic beverages
and requires that all employees follow these policies and procedures.
Do not serve
alcoholic beverages to anyone who is under 21 years of age. FCG policy is not to
serve alcohol to any underage person, even if they are accompanied by their parents or legal
guardian.
Do not serve
alcoholic beverages in the absence of an authentic, valid ID.
Carefully check
the identification documents of anyone requesting alcoholic beverage service
that appears to be under 21 years of age.
Acceptable documentation includes:
A valid state driver’s license, or
A valid photo ID issued by the state, or
A valid out-of-state driver’s license bearing a photo.
Inform the manager
of any ID that you suspect may not be valid or authentic.
Do not serve
alcoholic beverages to anyone who is intoxicated.
Do not serve
alcoholic beverages to anyone who is near the point of intoxication.
Inform the manager promptly
when any person shows signs of intoxication.
Urge any person
leaving the premises who is intoxicated and unaccompanied by a designated
driver to use alternate transportation as provided by the management.
