I received a very interesting request from our new members at the Benedictine Brewery in Mt. Angel, OR. They are fast approaching the opening of their new tasting room and asked for some help on best practices and policies for their Taproom. After thinking about it for a little while, I thought this would make a great forum thread for the membership. Could some of our experienced taproom and brewery operators please respond to these questions? Also, if we are missing something or you have other words of wisdom, please share!

1. Donations - How do you manage donation requests and do you have a limit/quota per month?

2. Customer complaints in the taproom - Cold food, errors in orders, off flavors in beer, etc. How do you coach your staff to handle these?

3. Social media - What about complaints or bad comments on social media? How do you handle them and not seem offended/stay calm. 

4. Unruly or enebriated customers - How can you coach your staff to recognize when someone shouldn't be served again.