Statement of Purpose
- Whereas: The abuse of beverage alcohol is causing problems of major concern on our society, and
- Whereas: The University of Wisconsin-LaCrosse is an institution of higher learning and the promotion of and/or inducement to consume beverage alcohol is contrary to its mission, and
- Whereas: State and federal law regulate the sale and prohibit the resale of beverage alcohol to make a profit (net revenue over expense) except by a bona fide license and tax stamp holder (i.e. UW-L), and
- Whereas: The University of Wisconsin System Board of Regents has also adopted the following position statement regarding the use of beverage alcohol: "The abuse of alcohol on campuses of the university system is a matter of significant concern because it interferes with the education of students and the job performance of faculty and staff. The most effective ways to deal with issues of alcohol abuse in the university community are educational and supportive in nature designed to effect attitudinal and behavioral change," and
- Whereas: The University of Wisconsin-La Crosse has endorsed the recommendations of the Task Force on Alcohol Awareness dated February 2, 1987;
- Therefore, Be It Resolved: That the Student Activities Committee and its respective program committees establish the following guidelines for the sale and consumption of beverage alcohol.
A. General Provisions
- The administration of these guidelines shall be the primary responsibility of the Director of University Centers: however, the Student Activities Committee and Chancellor must be notified of each approval of requests for beverage alcohol service.
- The University Food Service is the sole vendor of beverage alcohol on campus. As such, they will provide all necessary qualified personnel for dispensing beverage alcohol, checking identifications and clean-up.
- Beverage alcohol is defined in Chapter 18.06 of the University Code:
13. Alcohol Beverages
- the use or possession of alcoholic beverage (fermented malt beverages and intoxicating liquors containing 0.5% or more alcohol by volume) is prohibited on all university premises, except as permitted by the chief administrative officer, subject to statutory age restrictions. The chief administrative may generally permit the use or possession of alcoholic beverages by promulgating institutional regulations as provided under Administrative Code (UWS 18.09) or in specific instances by written permission.
- No person may procure, sell, dispense or give away alcohol beverages to any person contrary to the provisions of Chapter 125 stats.
- Beverage alcohol service is available only to UW-L students, staff, faculty, and their invited guests and non-University groups during their scheduled conferences and meetings held on campus. Persons not of legal drinking age within the State of Wisconsin will not be served alcohol in areas where beverage alcohol is dispensed.
- Identification will be by a valid university I.D. And either a valid state driver's license with a picture of the license holder or the appropriate state I.D. card. Identification will be checked by University Food Service personnel at the point of sale and may be checked again at any time. The process for identification checking in the Cellar will be a changeable hand stamp with varying colors of ink which may be used from opening to 7:00 p.m. to identify persons eligible to purchase beverage alcohol. Between 7:00 p.m. and closing and during large events a wristband will be affixed by the checker to those eligible to purchase beverage alcohol.
- Beverage alcohol will not be sold at any event in order that the proceeds will be used to make a profit or to raise funds for any purpose except as defined in Service areas. B.2.b.(5).
- Student activity fees may not be used to purchase beverage alcohol.
- It is the responsibility of the group sponsoring an event and Centers staff on duty to assure appropriate behavior is exhibited in accordance with Student Centers and university code/policy.
- Beverage alcohol may be consumed only in the areas and at times stipulated in Items B.2.b.(5) and B.2.b.(6).
B. Service areas
- Regular Service will be provided in the Cellar as follows:
- Beer (no more that 5.0% alcohol by weight) and wine may be vended.
- Hours of service shall be:
Sunday 4:00 p.m. to 1:45 p.m.
Mon-Thu 11:00 a.m. to 12:45 a.m.
Fri-Sat 11:00 a.m. to 1:45 a.m.
- Beer will be dispensed in 12 ounce containers.
- Wine will be dispensed in 6 ounce containers.
- Catered Service
- Catered service will be provided in the following areas:
- Cartwright Center
- Port O'Call
- Ward Room
- Second and third floor catering areas
- Other areas in Cartwright Center may be scheduled at times when the building is not normally open by making arrangements with the Director of Student Activities and Centers
- Whitney Center dining areas
- Other Provisions
- Catered events may not be held in the Cellar during open hours except by prior approval of the Student Activities Committee.
- Catered alcohol beverage service shall be limited to two hours duration per event unless special approval is received from the Director of Student Activities and Centers.
- All alcohol beverages shall be served on a cash-by-the-drink basis at the established prices. Under no circumstances will the prices be reduced for any reason. However, wine by the bottle with a banquet meal and alcohol punch by the gallon may be furnished upon special approval of the Director of University Centers.
- Additional non-alcohol beverages and snacks will be made available at all times where alcohol beverages are served.
- If alcohol beverages shall be served donated or sold at a reduced rate by a distributor as a donation to a philanthropy, the Food Service Company will sell the beverage at the contract rate, subtract expenses from revenue, and issue a check for the difference made payable directly to the philanthropy. A check will not be issued to the sponsoring organization.
- Requests for alcohol beverage service at a catered event must be scheduled with the University Centers Office and the Food Service Office at least three (3) working days in advance of the event to order to assure that adequate arrangements may be made.