For the purpose of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
ALCOHOLIC BEVERAGE. Any distilled spirits, wine, and malt beverage, as defined herein.
BAR. Any permanently-installed counter within the restaurant area from which alcoholic beverages are regularly served to customers by a person who is tending bar or drawing or mixing alcoholic beverages.
BULK CONTAINER. Any package or any container, within which container are one or more packages.
FULL-SERVICE RESTAURANT. Any restaurant at which a waiter or waitress delivers food and drink offered from a printed food menu to patrons at tables, booths, or the bar. Any restaurant that only serves fry orders or foodstuffs such as sandwiches, hamburgers, or salads is not a FULL-SERVICE RESTAURANT.
MALT BEVERAGE. A beverage made by the alcoholic fermentation of an infusion or decoction or combination of both in potable brewing water of malted barley with hops or their parts or their products and with or without other malted cereals and with or without the addition of unmalted or prepared cereals, other carbohydrates, or products prepared therefrom and with or without the addition of carbon dioxide and with or without other wholesome products suitable for human consumption containing not less 0.5% by alcohol weight.
OFF-SALE. The sale of any alcoholic beverage for consumption off the premises where sold.
ON-SALE. The sale of any alcoholic beverage for consumption only upon the premises where sold.
ON-SALE DEALER. Any person who sells or keeps for sale any alcoholic beverage for consumption on the premises where sold.
PACKAGE. The bottle or immediate container of any alcoholic beverage.
PACKAGE DEALER. Any person other than a distiller, manufacturer, or wholesaler who sells or keeps for sale any alcoholic beverage for consumption off the premises where sold.
RESTAURANT. Any area in a building maintained, advertised, and held out to the public as a place where individually-priced meals are prepared and served primarily for consumption in such area and where at least 60% of the gross revenue of the RESTAURANT is derived from the sale of food and nonalcoholic beverages. The RESTAURANT shall have a dining room or rooms, a kitchen, and the number and kinds of employees necessary for the preparing, cooking, and serving of meals.
RETAIL LICENSE. An on- or off-sale license issued under the provisions of this chapter.
RETAILER or RETAIL DEALER. Any person who sells alcohol for other than resale.
SALE. The transfer, for a consideration, of title to any alcoholic beverage.
WINE. Any liquid either commonly used or reasonably adapted to use for beverage purposes and obtained by the fermentation of the natural sugar content of fruits or other agricultural products containing sugar and containing not more than 24% of alcohol by weight.
(Prior Code, § 5.08.010) (Ord. 01-16, passed - -)