ANNEXE 2 - CONDITIONS CONSISTENT WITH THE OPERATING SCHEDULE
1. The Licence Holder must ensure that patrons using the premises have access to a telephone to call for a taxi or staff must call a taxi from the taxi rank opposite the restaurant if requested to do so.
2. The Licence Holder must have regular contact with the Licensing Authority and the Police.
3. The Licence Holder must ensure all staff receive suitable training of what to do in emergencies and in all aspects of health and safety.
4. The Licence Holder must ensure that there are a minimum of two staff on duty in the restaurant at all times.
5. The Licence Holder must ensure that a personal licence holder is on the premises during times of licensable activity.
6. The Licence Holder must liaise regularly with Police and the Licensing Authority on any issue of disorder on or off premises.
7. Membership of the Local Licensees Association must be maintained and the licence holder or their representative must attend meetings and participate in all relevant initiatives.
8. The Licence Holder must ensure that any off sales of alcohol are in a sealed container and placed in a carrier bag.
9. The Licence Holder must train staff to inform members of the public of the 'no drink zones' in the town.
10. All bottles and glasses and rubbish must be removed from public areas on a regular and frequent basis.
11. All diners must be seated during meals.
12. Gas systems including any appliances must be tested and certified annually by a Corgi registered engineer.
13. Adequate and appropriate first aid equipment and material must be available for the use of patrons.
14. A member of staff must be trained to administer basic first aid and all staff must have knowledge of what to do in a medical emergency.
15. All staff must be trained in fire safety.
16. A member of staff must check the premises prior to opening to ensure all safety precautions are in place and there are no risks to patrons.
17. Both entrance doors must be closed at all times except for exit and egress to prevent noise filtering outside.
18. Suitable signage must be prominently displayed at all exits to request co-operation of patrons to make as little noise as possible when leaving premises.
19. Ventilation equipment must be regularly cleaned and maintained to control odour levels generated by premises.
20. Level of music must be regulated to appropriate levels for a restaurant.
21. No person under the age of 18 years must be allowed on the premises without the supervision of a suitable adult over 18 years of age.
22. All persons under 18 years of age must be seated whilst on the premises and supervised by an appropriate adult over 18 years of age at all times.
23. The licensable activities authorised by this licence will be confined to the area(s) as outlined in PINK on the plan deposited with and approved by the Licensing Authority.