Restaurant vs. Bar Licensing

A method to prevent slip hazards in kitchens or bar areas. TXDSHS advises removing standing water...

Procedure allowing bar or restaurant ownership changes without reapplying from scratch, if compli...

Required by TXDSHS or local jurisdictions for serving food or alcohol at events outside the licen...

A training program mandated by the Texas Alcoholic Beverage Commission for employees who sell or ...

Arrangement of commonly used liquor bottles for quick access in a bar area. TABC guidelines requi...

Local bans on plastic straws in some areas. TXDSHS focuses on sanitary storage and single-use pol...

Proper handling of corked or screw-top bottles, keeping them in a cool, dark place. TABC laws req...

Bars adjacent to swimming pools require special TABC oversight if serving alcohol, and TXDSHS add...

Ensuring enough TABC-certified employees are present per shift to supervise alcohol sales, preven...

A state-approved credential ensuring individuals understand basic food safety practices. In Texas...

The process of updating or extending a TABC or TXDSHS-related certification before it expires; of...

Digital ordering and payment tools often used tableside; staff must log out to avoid unauthorized...

Procedures for handling multiple payments; some businesses require only certain staff handle alco...

Offering incentives (e.g., buy-one-get-one) to boost liquor or beer sales; TABC restricts some pr...

A license for establishments operating as private clubs in “dry” areas. Members pay dues, and sta...

TABC distinguishes between entities that import/produce alcohol (wholesalers) and those selling t...

Ambiance or warming. TXDSHS warns of fire hazards near flammable décor. TABC warns staff to monit...