DeKALB | As part of the city’s plans to revamp the intoxicating liquors code, all bar employees may soon be required to undergo an online server certification program.

The current code requires only one certified alcohol server to be on duty at a time. Traditionally, this code has been met by having all bar managers certified.

The proposed changes to the code would require the certification of all bar employees through an online course, or exam. The liquor commission has recommended that bar managers not only be certified online, but also attend an in-person certification course through the city or another facility.

“I think that alcohol servers have an extremely important responsibility to our community,” said Second Ward Alderman Kris Povlsen, council liaison to the liquor commission. The idea to change the current requirements originated from Povlsen.

Since the community knows the negative impact of over-consumption, servers have a responsibility, Povlsen said.

The liquor commission has concerns with the online certification program. Such an exam may be cost-prohibitive to an establishment, or the ID portion of the test may not be informative enough, said City Attorney Norma Guess.

Another concern was that the online test had no capability to answer questions or explain things more thoroughly, said Matt Kapustianyk, liquor commission member.

The liquor commission will continue putting together their suggestions and submit them to the city council, hopefully within the next couple of meetings, Guess said.

Povlsen thinks these concerns will be easily addressed.

“[The certification] is cheap enough and easy enough and certainly not too time-consuming or a financial restraint to keep anyone from doing it,” Povlsen said.

John Sanfilippo, owner of Molly’s Eatery and Drinkery, 1022 W. Lincoln Highway, thinks the changes to the policy are acceptable.

“I do feel it’s very beneficial that all our servers take some type of alcohol awareness course,” Sanfilippo said.

Molly’s has in-house policies for dealing with over-consumption. Techniques on how to cut off customers have been taught to employees. Already-intoxicated patrons attempting to enter the establishment are stopped at the door.