For the purpose of this subchapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
BEER or 3.2% MALT LIQUOR. Any fermented, potable malt beverage containing not less than 0.5% alcohol by volume nor more than 3.2% alcohol by weight.
BONA FIDE CLUB. A club organized for social or business purposes or for intellectual improvement or for the promotion of sports, where the serving of 3.2% malt liquor is incidental to and not a major purpose of the club.
HOTEL. Any establishment having a resident proprietor or manager where, in consideration of payment therefor, food and lodging are regularly furnished to transients, which maintains for the use of its guests not less than 10 guest rooms with bedding and other usual suitable and necessary furnishings in each room, which is provided at the main entrance with a suitable lobby, desk, and office for the registration of its guests on the ground floor, which employs an adequate staff to provide suitable and usual service, and which maintains under the same management and control as the rest of the establishment and has, as an integral part thereof, a dining room with appropriate facilities for seating not less than 30 guests at 1 time, where the general public are, in consideration of payment therefor, served with meals at tables.
INTOXICATING LIQUOR. Ethyl alcohol, distilled, fermented, spirituous, vinous, and malt beverages containing in excess of 3.2% of alcohol by weight.
OFF SALE. Any sale of 3.2% malt liquor in the original package for consumption off the premises only.
ON SALE. Any sale of 3.2% malt liquor to be consumed on the licensed premises.
PACKAGE or ORIGINAL PACKAGE. Any corked or sealed bottle or container or receptacle holding 3.2% malt liquor.
PERSON. Includes a natural person of either sex, a co-partnership, a corporation, an association of persons, and an agent or manager of any of the aforesaid.
RESTAURANT. Any establishment, other than a hotel, having appropriate facilities for the serving of meals to not less than 30 guests at 1 time. To qualify as a RESTAURANT, the establishment shall meet all of the following conditions:
(1) Meals shall be regularly furnished at tables to the general public, in consideration of payment therefor;
(2) An adequate staff shall be employed to provide the usual and suitable services to its guests;
(3) The principal part of its business shall be the serving of foods;
(4) It shall be under the control of a single proprietor or manager; and
(5) The ground floor of the establishment must comprise an area of not less than 2,000 square feet of usual floor space, which area may include the back bar area in addition to the area used for dining and drinking, but shall exclude the kitchen and storage areas.
SALOON. An establishment, such as a bar or a lounge, which sells 3.2% malt liquor on sale at retail and which may also sell cigars, cigarettes, and all forms of tobacco, beverages, and soft drinks.
TAVERN. An establishment for the retail on sale of 3.2% malt liquors, and which in addition, provides dancing, singing, or vaudeville performances or entertainment for its guests, or provides for them the privilege of dancing.
(Prior Code, § 1202.010)