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About the Program

The It’s Good Business (Newfoundland and Labrador) program is about changing views of alcohol service in the tourism/hospitality industry.

The It’s Good Business (Newfoundland and Labrador) program is about changing views of alcohol service in the tourism/hospitality industry. The consumption of alcohol has changed. Public attitudes have changed. Laws and regulations have changed. Employees and employers who serve alcohol need to understand their role in response to this new business environment.

  • The public is focusing on reducing alcohol-related problems, particularly drinking and driving.
  • Young people are more aware of alcohol-related problems and taking action to be more responsible (Safe Grads, Designated Driver Programs, etc.).
  • A more health and weight-conscious public is changing eating and drinking preferences.
  • Establishments and servers are increasingly being held responsible for injuries related to intoxication.
  • Profits are dropping due to a trend of reduced alcohol consumption.
  • Laws and regulations have been amended in response to the changing environment.
  • Costs are rising: taxes, overhead, insurance.

Hotels, restaurants, clubs and bars are looking at new plans for keeping or improving profits within the changing times of alcohol regulation and alcohol consumption. Many establishments are moving towards more responsible alcohol service. The goal is to run a profitable business while reducing alcohol-related problems. The main concerns are impaired driving and alcohol-related lawsuits against both servers and licensed premises.

In putting this program together, we talked to many managers, bartenders, and servers who serve alcohol in very different environments (restaurants, lounges, nightclubs, country clubs, conventions, special functions, sporting events and bars). Many of them found themselves in a difficult position. They know the benefits and enjoyment that good food and drink can bring to the people they serve. However, they also live in a world full of messages about impaired driving and other problems related to alcohol. They know that people sometimes leave their place of business after having too much to drink.
This program is designed for people in the industry to find ways to keep both the customer and the public safe while continuing profitable, enjoyable and hospitable service.

Here are some suggestions to consider as you work through this program:

  • Be creative and open-minded. Ask, ‘How could I use this where I work?’ or review past situations where coworkers have successfully used different techniques.
  • Pull out the ideas that will work best for you and the place you work.
  • Get to know which methods may be useful in your current and other work situations.
  • Use the information to initiate conversations or discussions with coworkers or managers.
  • Ask yourself “Do I know what the policy or procedure is specifically to my workplace?”
  • As you enter employment or continue employment, discuss this with your manager or supervisor.

Remember that your goal is to take away thoughts on what will work for you, your establishment and the people you serve. Obviously, you will also need the support of your manager or supervisor. In most cases, they will have taken this course already, and they will either have policies in place or will be developing them. Talk to your supervisor so you know your establishment’s policies and priorities.

Note: The terms patron, customer and guest are used throughout this manual and all refer to a person who visits your place of employment.

This program is not intended to be an exhaustive review of The Liquor Control Act or the regulation requirements for different types of licensees.


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