§ 5.04.010. Definitions.

Unless the context otherwise requires, the following terms as used in this chapter shall be construed according to the definitions given below:

A.

"Alcoholic liquor" means any spirits, wine, beer, ale or other liquid containing more than one-half of one percent of alcohol by volume, which is fit for beverage purposes.

B.

"Club" means an association of individuals, organized under the laws of the state not for pecuniary profit, but solely for the promotion of some common object other than the sale or consumption of alcoholic liquors, kept, used and maintained by its members through the payment of dues, and which owns, hires, or leases a building or a space in a building of such extent and character as may be suitable and adequate for the reasonable and comfortable use of its members and their guests; provided, that such club files with the mayor at the time of its application for a license under this chapter, two copies of a list of names and residences of its members, and similarly files within ten days of the election of any additional member, his name and address; and provided further, that its affairs and management are conducted by a board of directors, executive committee or similar body chosen by the members at their annual meeting, and that no member or any officer, agent or employee of the club is paid, or directly or indirectly receives, in the form of salary or other compensation, any profits from the distribution or sale of alcoholic liquor to the club or to the members of the club, or its guests introduced by members, beyond the amounts of such salary as may be fixed and voted at any annual meeting, by the members, its board of directors or other governing body, out of the general revenue of the club.

C.

"Restaurant" means any public place, without sleeping accommodations, kept, used, maintained, advertised and held out to the public as a place where meals are served, and where meals are actually and regularly served, such space being provided with adequate and sanitary kitchen and dining room equipment and capacity and having employed therein a sufficient number and kind of employees to prepare, cook and serve suitable food for its guests.

D.

"Retail sale" means the sale in quantities of less than one gallon for use or consumption and not for resale.

E.

"Wholesale sale" means the sale in quantity of one gallon or more.

(Ord. 558 §1, 1978; Ord. 505 §1, 1970).