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The term "alcohol server training", as a consequence, is often an umbrella attached to the overall intent of the training, if nothing else. This training usually carries some testing and certification, related to local state regulations, but other than the aforementioned few programs are provided nationally.
Sanitation certification is required by most restaurants as a basic credential for their management staff. [citation needed] To date, over 5 million ServSafe Food Protection Manager Certifications have been awarded. [2] ServSafe certifies food managers, food handlers, people who work with alcohol and allergens, and workplaces. [3]
The Beer Judge Certification Program (BJCP) is a non-profit organization formed in 1985 to recognize beer tasting and evaluation skills. [1] The BJCP certifies and ranks beer judges through an examination and monitoring process.
Those who wish to take the Master Sommelier exam must have passed the Advanced exam, be invited or recommended to sit the exam and have typically worked in the industry for at least 10 years. The exam covers all aspects of the world and industry of wine, beer, spirits, cocktails, and hospitality from a business, service and philosophical approach.
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A beer sommelier tapping a barrel for a taste at Nebraska Brewing Company. A beer sommelier, also known as a cicerone in the United States, [1] [2] [3] is a trained professional, working in the hospitality and alcoholic beverage industry, who specializes in the service and knowledge of beer, similar to a traditional wine sommelier.
When an individual completes an approved MAST course, the certified trainer sends that information to the Board, which issues an Alcohol Server Permit (either a Class 12 or Class 13 permit) to the individual. A class 13 permit allows a person to carry beer, wine, or spirits to a customer's table and pour wine from a bottle into a customer's glass.