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From YouTube: City of Boston Licensing Board 8-13-20 (Beer Gardens)
Description
Emergency Virtual Hearing on Beer Gardens and Large Extensions
The Emergency Informational Hearing is being held to address the numerous complaints received by the Board and the Inspectional Services Department (“ISD”) regarding the operations of Beer gardens and Licensee with temporary extensions with significant capacity.
A
A
This
hearing
is
being
held
to
address
the
numerous
complaints
received
by
the
board
and
the
inspectional
services
department.
Regarding
the
operations
of
certain
licensees.
Please
note
that
this
hearing
is
being
recorded.
It
will
be
posted
on
the
city's
website
within
24
hours.
It
is
being
conducted
pursuant
to
temporary
modifications
to
the
open
meeting
law
issued
by
governor
baker.
That
is
what
allows
us
to
meet
virtually
today.
A
These
violations
include
long
lines
of
patrons
waiting
to
enter
and
be
seated.
Failure
of
these
patrons
to
social
distance
in
line
patrons
not
wearing
masks
in
line
patrons
standing,
congregating
and
not
wearing
masks
when
ordering
or
picking
up
food
and
alcoholic
beverages
tables
not
separated
by
six
feet
or
more
parties
of
larger
than
six
patrons
dogs
that
are
not
licensed
service
dogs
being
on
premise,
suppose,
emotional
support
dogs
are
not
permitted.
A
Unpermitted,
entertainment,
public
health
and
safety
are
of
the
utmost
importance
to
the
board,
and
the
purpose
of
this
emergency
informational
hearing
is
to
ensure
that
all
of
our
licensees
are
operating
in
a
way
that
that
conforms
with
the
commonwealth's
guidance
and
operational
requirements.
It
ensures
the
health
safety,
health
and
safety
of
each
licensee's
patrons
employees
and
the
general
public.
A
I
again
want
to
emphasize
that
while
we
have
received
a
number
of
complaints,
we
have
also
received
a
lot
of
positive
feedback
regarding
your
respective
operations
and
your
attempts
to
comply
with
all
of
the
governor's
guidance
and
the
board's
advisories.
With
that,
I
will
introduce
kathleen
joyce
who's.
The
chairwoman
of
the
board.
B
Good
afternoon,
thank
you,
everyone
for
taking
the
time
to
join
us
today.
I
just
want
to
take
a
moment
to
introduce
commissioner
kiana
saxon,
commissioner
liam
curran,
we're
also
joined
by
commissioner
dan
manning
at
isd.
Captain
boyle
and
I
think,
detective
hernandez,
who
I
I
don't
see
right
now
in
front
of
my
screen.
I
want
to
reiterate
what
leslie
described
this.
This
is
a
hearing
to
an
informational
hearing
and
we
want
to
it's
meant
to
be
conversational
and
educational,
educational
in
nature.
This
is
not
a
disciplinary
hearing
at
all.
B
The
board
is
committed
to
working
with
all
of
you
to
provide
as
much
guidance
as
possible.
We
scheduled
this
hearing
before
the
governor's
guidance
came
out
on
our
own
calendars
and
since
the
governor's
guidance
came
out,
we've
been
working
very
hard
to
figure
out
how
those
guidelines
affect
your
licensed
premises.
B
The
governor's
executive
order
in
accompanying
guidance
also
state
that
no
licensee
may
permit
a
line
to
form
either
inside
or
outside
of
the
license
premise.
So
that
means
you're
responsible
for
making
sure
that
the
people
waiting
to
come
into
your
license
premise
are
wearing
masks
and
are
socially
distanced.
B
B
B
The
city
and
the
board
legally
do
not
have
the
ability
to
be
more
flexible
in
the
governor's
requirements.
We
understand
that
these
guidelines
may
be
confusing
we're
working
diligently
ourselves
to
interpret
them
and
to
help
you
understand
them.
We
may
not
have
answers
to
all
of
your
questions
and
it's
your
responsibility
to
carefully
review
the
guidelines
issued
by
the
state
and
to
ensure
that
you're
in
compliance.
C
Thank
you,
leslie
and
thank
you,
commissioners,
and
thank
you
all
for
being
on
today,
yeah.
So,
just
to
reiterate
what
commissioner
joyce
said,
chairwoman
joyce
said
we
are
now
in
a
position
where,
where
food
service
has
to
be
prepared
on
site
and
in
many
cases
that
that
is,
that
is
already
happening.
But
this
does
mean
that
you
know
folks
that
have
been
using
prepackaged
foods,
and
you
know
other
other
methods
of
getting
food
on
site
is
no
longer
going
to
be
allowed.
C
C
B
Leslie,
I
just
wanted
to
add
one
more
thing
right
now
under
the
state's
guidelines,
if
you're
doing
a
restaurant,
buyout
or
hosting
a
special
event,
whether
it's
a
wedding
or
birthday
party
or
a
bridal
shower,
you
have
to
adhere
to
the
special
events
guidelines,
even
if
your
restaurant's
capacity
could
be
200
people.
If
you're
closing
the
restaurant
for
a
wedding,
the
number
can
not
be
any
greater
than
25.
A
Thank
you,
chairwoman,
and
just
to
be
clear
again.
This
hearing
today
is,
as
the
chairwoman
stated
it's
a
conversation.
We
understand
that
all
of
our
licensees
for
the
for
the
most
part,
are
really
trying
to
adapt
and
do
the
right
thing,
and
we
want
to
emphasize
that
the
purpose
of
reopening
has
been
for
a
dining
experience.
It's
one
of
the
reason
that
we're
not
permitting
any
entertainment
on
these
new
beer,
gardens
or
temporary
extensions.
And
again
we
want
to
emphasize
that
we
are
here
to
work
with
you
right
now.
A
We
might
not
have
all
the
answers
and
if
you
once
you
review
all
the
governor's
guidelines,
if
you
do
not
feel
that
you
meet
the
requirements
of
prepared
food
prepared
on-site,
you
have
to
cease
operations
again.
We're
happy
to
work
with
you
to
try
and
get
to
a
point
where
you
do
it
here,
but
it
is
the
responsibility
of
each
licensee
to
review
these
guidelines
carefully
and
ensure
that
you
are
complying.
D
A
D
Yes,
so
it's
interesting,
we
are
in
full
compliance,
we
have
a
kitchen
and
we
of
course,
the
first
day
this
was
unenacted.
We
actually
had
menu
items
that
met
the
shareable,
as
provided
by
my
legal
counsel.
They
said
it
meets
the
shareable
guidelines
as
well
as
full
meals.
Ironically,
we've
already
been
written
up
by
the
state
saying
that
what
we
provided
isn't
sufficient
enough,
even
though
it
is
actually,
I
actually
engaged
legal
counsel
to
determine
and
interpret
the
the
documentation
that
was
provided
to
us.
D
D
It
is
the
rest
the
food
is
available
for
order
and
the
kitchen
is
actually
open.
It's
just
my
staff
getting
those
items
out
of
the
hot
box
and
delivering
it
to
the
table.
So,
as
you
can
imagine
this
interpretation
that's
happening,
I
I
don't
know
how
to
respond
back
to
the
state
with
these,
because
I
wanna,
I
feel
that
we're
doing
the
right
thing
and
I
guess
the
question
is
you
know.
D
Obviously
they've
cited
me
for
two
different
things
already
is:
is
there
a
better
way
to
work
with
the
state
like
they
don't
even
have
a
phone
number?
They
don't
respond
to
emails,
they're,
probably
so
busy,
but
it's
just
like
we're
trying
to
do
the
right
thing
and
and
if
there's
a
corrective
measure
that
needs
to
happen,
I
just
don't
know
who
to
talk
to
around
that
with
the
state
I
don't
know
is
there
is,
I
don't
know?
A
Matt,
thank
you
for
providing
that
information.
I
would
ask
if
you
could.
Obviously
we
have
not
been
made
aware
of
any
of
any
citation
that
has
been
issued.
I
don't
believe
isd
has
either
if
you
could
separately
forward
that
to
us
we're
happy
to
work
with
you
and
reach
out
to
the
state
and
see
how
they
would
like
our
licensees
here
in
boston,
because
we
obviously
have
many
more
than
anywhere
else
to
work
directly
with
them.
A
B
So
what
we're
trying
to
do
is
to
synthe
synthesize
those
to
see
what
is
and
isn't
acceptable,
but
I
do
appreciate
the
fact
that
this
reopening
was
done
to
help
restaurants
get
back
on
their
feet,
but
we're
trying
to
do
this
with
public
health
as
our
number
one
priority,
and
I
think
these
regulations
and
guidelines,
or
I'm
certain.
They
are
they're
written
with
public
health
in
mind.
They
don't
want
people
sitting
at
tables,
drinking
rounds
of
drinks
for
hours
and
hours.
B
They
want
people
to
have
food
and
beverage
and
then
to
move
on.
So
I
think
there
could
be
an
argument
made
that
people
probably
aren't
eating
dinner
at
12
p.m.
I'm
not
saying
at
your
license
premise
but
trying
to
see
what
the
intent
and
the
policy
is
behind
them
and
then
to
work
with
you
guys
to
interpret
them.
There's
some
suggestions
that
this
should
be
reservation
systems,
but
that
isn't
mandated
it's
just
something
you
might
want
to
think
about
with
your
business
model.
B
I
wasn't
aware
that
you
had
been
been
written
up
either
so
we'll
work
with
you.
If
you
want
to
put
some
of
your
questions
together,
we'll
try
to
we'll,
we
do
have
a
contact
with
the
state.
We
don't
work
with
them
directly,
but
someone
at
city
hall
does
and
we'll
make
sure
that
they
address
those
questions.
D
That
would
be
great
and
you
bring
up
another
point,
which
I
think
is
a
really
important
thing
to
address.
I
mean
if
there
is
hours
of
operation
that
they're
now
requiring
us
to
trim
back
to
to
meet
the
intent.
That
would
be
good
to
know
as
well,
meaning
like
so,
for
instance,
on
fridays
and
saturdays.
We're
open
to
midnight
and
food
is
served
until
midnight,
but
if
the
intent
is
to
bring
this
down
to
a
traditional
restaurant
and
trim
ours
back
to
10
or
11,
that
would
be
something
that
would
be.
D
Yeah-
and
I
just
want
to
underscore
it
by
the
way
I
I
have
to
say
that
everybody
on
your
team
has
been
unbelievably
helpful
around
this
and
so
we're
all
learning
together,
but
I
just
wanted
to
pat
the
city
on
the
back
to
say
I
can't
even
imagine
what
you're
going
through
right
now,
I'm
just
one
business
and
I
just
thoroughly
appreciate
everything
that
you're
doing
and
the
attention
you're
bringing
to
this
and
the
support
you're
providing
to
us.
So
thank
you.
A
Thanks
and
I'm
sorry
I
I
was
remiss
to
not
ask
captain
boyle
and
captain
not
to
put
you
on
the
spot,
but
if
you
wanted
to
make
any
comments,
I
know
both
the
captain
and
our
licensed
premise
unit
have
actually
been
responding
and
investigating
any
complaint
that
comes
in
some
have
been
valid
and
some
have
not
been
we've
definitely
seen.
The
vast
majority
of
our
operators
are
doing
the
right
thing.
So
captain
I'm
not
sure
if
you
wanted
to
to
say
anything
I'll.
E
Just
say
you
know
we
know
things
have
been
changing,
so
we're
trying
to
work
with
people,
we're
making
really
good
cooperation.
So
we're
not
looking
to
cite
if
we
don't
have
to
looking
to
work
with
the
establishment
so
we're
available
for
any
any
questions
or
to
assist
in
any
way.
But
we
realize
things
are
confusing
at
times
so
we're
trying
to
work
with
people
not
not
right
away.
A
A
A
That
is
something
that
I
believe
we
are
looking
for
clarification
on
as
well
the
governor's
guidance
and
executive
order
very
specifically
stated.
It
must
be
seated
table
service.
I
think
our
interpretation
has
been.
It
is
strongly
recommended
that
you
provide
table
service.
Obviously,
as
the
chairwoman
said,
we
we
are
just
trying
to
get
to
the
intent
of
of
this
executive
order.
A
B
Don't
want
lines
forming
and
they
don't
want
clustering.
So
if
you
can
ensure
that
people
go
get
their
own
food
and
there
is
no
line
forming
or
clustering,
then
I
then
I
think
you're
safe,
but
I
I
think
the
safest
thing
to
do
would
be
to
have
a
food
server
bring
the
food
to
the
table,
so
people
aren't
walking
around.
F
Yes,
thank
you
just
to
start
off
to
echo
what
our
dear
friend,
matt
at
bbc
was
saying.
You
guys
are
working
around
the
clock.
I
we
are
very
grateful
even
to
rebecca
who
appears
to
be
living
in
some
sort
of
weird
la
la
land,
up
there,
hey
rebecca,
but
anyway
my
question
is
specific
about.
We
are
currently
not
not
operating.
We
are
operating
under
so
I'll
speak
to
the
to
the
jp
brewery.
Right
now,
we've
been
operating
almost
exclusively
with
outdoor
service.
F
All
services
required
to
be
seated
even
our
staff.
It
sits
if
they
want
to
walk
on
under
my
patio,
I'm
also
here
with
my
other
co-owner
nick
walter.
Just
so
you
know
who
the
masked
man
is.
My
question
is
is
pointed
we're
operating
under
an
fs
recently
approved
for
eating
and
drinking,
and
so
I
had
like
many
been
serving
sandwiches,
which
I
know
leslie
you
had
approved,
they've
been
prepared
in
a
commissary
off
site.
F
Will
the
fs
be
satisfactory
if
we
were
to
say
instead
of
sandwiches,
to
get
a
hot
dog
machine
and
provide
hot
dogs
to
every
guest?
Would
it
be
satisfactory
if
we
were
to
make
paninis
or
some
sort
of
cheese
sandwiches
and
provide
those
to
every
guest
to
operate
under
the
fs,
or
will
we
need
to
extend
on
that,
or
is
that
a
is
that
to
work
with
isd
who's
been
fantastic
tom
mcadams
in
his
career
is
great.
So
what
is
your
recommendation
on
moving
forward
so
that,
hopefully
we
could?
F
I
can
get
a.
I
can
start
serving
hot
dogs
tomorrow,
but
we
just
are
hoping
that
we
could
come
up
with
something
that
will
be
substantial
food
as
matt
referred
to
and
at
the
same
time
allow
us
to
operate
the
outdoor
beer
garden
exclusively,
both
in
both
locations
by
providing
what
is
what
the
hell
is
substantial.
B
B
So
I
would
hate
to
say
this
is
a
yes
and
then
you
get
inspected
tonight
and
you
get
written
up
we're
just
trying
to
help
you
we're
trying
to
put
the
tools
in
place
for
you
to
operate
safely
and
within
the
guidelines.
So
definitely
work
with
dan
and
his
team.
Tom
will
walk
you
through
it.
Sandwich
prepared
on
site
could
be
fine,
is.
C
F
Yeah
that
that's
that's
excellent,
I
then
I've
been
sending,
we
do
have
plans
and
kindly
leslie
and
and
her
team
requested
those,
and
so
we
sent
him
in,
should
I
be
sending
them
to
tom
and
our
inspectors,
maria
who,
who
who
who
should
be
our
point
person
to
determine
we.
We
must
be
food,
safe,
there's,
no
question,
and
so
I
won't
open
until
you
guys
tell
me
to
open
so.
C
A
A
And
rebecca
has
been
kind
enough
to
put
dan
dan's
email
in
the
chat
which
I
know
he
appreciates
her,
facilitating
that
one
one
question
that
was
just
sent
was
asking
for
advice
on
how
to
manage
your
lines.
One
of
the
largest
concerns
that
we've
heard
from
people
has
been
lions,
and
we
know
that
again.
Everyone
on
this
call
has
been
anything.
We
ask
you've
been
adapting
anything
that
the
state
asks
you've
been
adapting.
We
do
appreciate
that,
ultimately,
how
you
manage
your
line
is
a
business
decision.
A
The
state's
guidance
said
no
lines.
So
if
you
hit
capacity,
I
think
our
advice
would
be
collect
a
cell
phone
number
and
turn
them
away.
I
think
you're
going
to
have
to
disperse
patrons
because
we've
heard
all
over
the
city-
and
this
is
absolutely
not
unique
to
beer
gardens,
but
we've
heard
about
the
struggles
people
have
had
not
just
managing
the
lines,
but
ensuring
people
wear
their
masks
in
line
and
social
distance
in
line.
We
understand
that
it
is
a
struggle,
but
I
think
some
of
we've
been
saying
to
people.
A
You
know
no
mask
no
food,
no
service,
if
they,
if
they
can't,
adhere
to
what
you're
asking
them
to
do
and
if
they
can't
play
by
the
rules,
they
can't
come
into
your
license
establishment,
because
at
the
end
of
the
day
it
is
your
license.
It's
your
livelihood,
that's
on
the
line,
and
we
are
here
to
work
with
you
and
to
you
know,
help
you
every
way
we
can,
but
I
think
we're
all
adapting
and
all
learning
about
this
together
with
that.
A
We,
I
think
I'll
in
a
moment,
turn
back
to
kathleen
for
just
closing
remarks,
but
we
do
want
to
say
thank
you.
We
have
over
100
people
on
this
call.
We
have
far
fewer
than
100
beer
gardens,
so
we
know
that
there's
a
lot
of
people
listening
and
learning.
Please
do
not
hesitate
to
contact
us
with
questions
if
you
are
receiving
citations.
A
It
would
be
great
if
you
could
forward
them
to
us
I'll,
ask
rebecca
if
she
could
put
our
licensing
board
email
in
the
chat
and
before
I
pass
it
on
to
kathleen.
I
just
got
a
another
message
about
food
trucks.
Food
trucks
are
that
does
meet
the
requirement,
so
food
trucks
at
beer
gardens
absolutely
meets
the
requirement.
A
B
B
We
don't
want
to
shut
you
down,
and
I
am
convinced
that
the
guidelines
that
are
that
have
been
put
out
and
continue
to
change
are
there
for
everyone's
safety
and
it's
just
a
matter
of
us
interpreting
them
and
applying
them
to
the
business
plans
that
you
have
at
your
establishments
with.
That
being
said,
we
had
a
morning
meeting
this
morning
with
public
health,
and
we
understand
public
confidence
is
a
big
piece
of
this.
B
Some
of
the
complaints
that
come
into
isd
and
to
our
office
are
people
who
are
afraid
when
they
drive
by
or
they're
at
a
restaurant,
and
they
see
the
staff
not
wearing
masks
or
they
see
what
appears
to
be
tables
clustered
together
or
people
standing
at
a
bar.
We
have
not
seen
that
when
we've
gone
out
and
done
our
inspections,
what
we
have
seen
is
people
trying
to
operate
safely,
and
we
understand
that
we
need
to
get
the
word
out
as
a
city
that
our
operators
are
doing
the
best
they
can.
B
So
we
are
working
with
public
health
in
the
next
couple
weeks
to
come
up
with
some
information
for
you
to
share
with
customers
for
us
to
share
with
the
public
that
you
have
taken
this
pledge
to
put
public
health
first
and
then
you're
operating
safely,
so
more
on
that
to
come,
but
we
understand
where
you're
coming
from.
I
know
everyone
who
took
the
time
to
join
this
call
is
doing
their
best
to
operate
safely,
we're
here
to
help
you,
if
there's
any
specific
questions
reach
out
to
us.
B
If
you,
if
you're
confused
reach
out
to
us,
we'll
try
to
try
to
help
you
boston
police,
I
know,
is
trying
to
help
you
I'm
proud
of
our
our
team.
That's
gone
out,
and
I
know
they've
had
multiple
conversations
with
you
and
with
customers.
They
want
people
to
feel
safe
and
to
come
back.
We
want
to
see
our
neighborhoods
come
back.
We
want
to
see
our
licensees
succeed,
so
if
you
have
any
ideas
or
if
you
have
any
questions,
please
reach
out
to
us
and
thank
you
for
your
time
today.