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Attachment E <br />302.02: LICENSEREQUIRED: <br />A.GeneralRequirement:Noperson,except a wholesalerormanufacturertotheextent authorized <br />underStatelicense,shalldirectlyorindirectlydealin,sellorkeepforsalein theCityanynon- <br />intoxicatingmaltliquororintoxicatingliquorwithout a licensetodo <br />soas provided inthis <br />Chapter. <br />B.Types of Licenses: <br />1.Intoxicatingliquorlicensesshallbeofnine(9)kinds:On-sale,On-saleWine,On-sale <br />Brewer Taproom, Club, Special Sunday, Off-sale, Off-sale Brewery, Off-sale <br />Microdistillery, and On-Sale Microdistillery Cocktail Room. (Ord.1428, 7-24-2012) <br />6 <br />(Ord. -----,-8-15) <br />C.Non-intoxicating malt liquor licenses shall be of two kinds: On-sale and Off-sale.Expiration: <br />Allintoxicating liquor and non-intoxicatingmalt liquor licenses shall expire on December 31 of <br />eachyear. <br />D.On-sale Intoxicating Liquor Licenses: On-sale intoxicating liquor licenses shall be issuedonly <br />tohotelsandrestaurantsandshallpermitOn-saleofintoxicatingliquor only,forconsumptionon <br />thelicensedpremisesonly,inconjunctionwiththesaleof food. For the purposes ofthisChapter, <br />the following definitions are adopted: <br />HOTEL: A hotelisanyestablishment having a residentproprietorormanager <br />where,in considerationofpayment,foodandlodging are regularlyfurnishedto <br />transients,which maintains for the use of its guests not less than 50 guest <br />rooms with bedding and other usual, suitable and necessary furnishings in <br />each room, which is provided at the main entrance with a suitable lobby, desk <br />and office for the registration of its guests, which employs an adequate staff to <br />provide suitable and usual service and which maintains, under the same <br />managementand control as the rest of the establishment and has, as an <br />integral part of the establishment, a dining room of at least one thousand <br />1,800 square feet. <br />Such dining room shall have appropriate facilities for seating not less than one <br />100 guests at one time.Where the guest seating capacity is between 100 and <br />174, at least 50%ofthegrosssalesoftherestaurantportionofthe <br />establishmentmustbeattributable to the service of meals. Where the seating <br />capacity is 175 or more, at least 25% of the grosssales of the restaurant <br />portion of the establishment must be attributable to the service ofmeals. <br />RESTAURANT: A restaurant is any establishment, other than a hotel, having <br />appropriate facilitiestoservemeals,forseatingnotlessthan100guestsatone <br />timeand where, in consideration of payment, meals are regularly served at <br />tables to the general public and which employs an adequate staff for the usual <br />and suitable service to its guests. <br />Wheretheseatingcapacityoftheestablishment isbetween 100and174,atleast <br />33 <br /> <br />