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Tom Duray, Hoggsbreath — 1 wait staff per 20 to 40 customers. 2 security people <br />at the door and an additional 5 within the establishment. <br />Tom Cossack, Blue Fox — 1 wait staff per 31.25 people (he has 8 wait staff for <br />250 seating capacity). Plus 5 bartenders to cover his 2 bars. 2 security people <br />who are supplemented by the bartenders if the need arises. <br />Joe Vitale (based on his Venetian Inn experience) — 1 wait staff for every 25 to 30 <br />customers based on a sit -down restaurant. <br />It is felt that Bangkok's method of serving beer by the 12 -pack or case coupled with the <br />limited amount of wait staff results in there being no ability by the staff to monitor <br />consumption (both over - consumption and under -aged consumption). All three of the <br />business owners I spoke with indicated that prevention is the key to handling a business <br />of this type. Having adequate staff on hand to monitor alcohol consumption and keep an <br />eye out for potential problems is necessary to the responsible operation of a liquor <br />business. <br />A comparison review of 2008 police reports to date shows the following. Copies of these <br />logs /reports are available for review. <br />2008 <br /># of Fights # of Assaults <br />Bangkok Avenue 4 2 <br />Brady's 0 0 <br />Gordies 0 0 <br />Hoggsbreath 1 1 <br />Porterhouse 0 0 <br />Saxon Lanes 0 0 <br />cc: Robert Thao, Bangkok Avenue <br />4 <br />