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The reader assumes all responsibilities for his/her own actions in regards to any items discussed in this website.  Adherence to all applicable laws and regulations, federal, state and local, governing the use of any product or service described in this report in the US or any other jurisdiction is the sole responsibility of the reader.  The publisher and author assume no responsibility or liability whatsoever on the behalf of the reader of these materials. The reader is encouraged to consult directly with his/her insurance professional.

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Restaurant Safety Article

It’s simple. As a restaurant, it’s important that you take care of your employees and your customers. If missing one, the other, or both, you can’t function as a profitable restaurant. Having a Restaurant Safety Program in place helps ensure that they (and your interests) are protected. As the Endorsed P&C Provider of Restaurant Insurance for the Washington Restaurant Association, we believe it’s important to equip you with all the tools possible to prevent accidents and losses.

Playing with Fire - Is Your Business Safe?

Playing with Fire - Is Your Business Safe?

We both have the same goal – to ensure your success as a business – and eliminating risks and minimizing your danger exposures is a large part of that. Thus, we’ve created a complimentary checklist to help ensure the safety of your customers, reduce your risks and liabilities, and improve the livelihood of your employees and yourself.

Our free checklist is a guide to help you see where there may be dangerous exposures. The formula is simple: Reducing your hazards and liabilities reduces your costs – and often, increases your profits. Our checklist is not a complete Restaurant Safety Program, but may help you hone in on where your energies should start to be focused with your business.

A Solid Restaurant Safety Program:

  • Reduces accidents and injuries
  • Reduces your risks, liabilities, and exposures
  • Lowers insurance costs
  • Improves productivity and morale
  • Reduces operating costs
  • Increases quality and customer satisfaction

A vital part of loss prevention is the recognition and correction of unsafe activities or conditions before a loss occurs. This checklist provides you with a tool to identify areas that might need attention. A “NO” response to any question indicates corrective action may be necessary. Use this list on a quarterly basis to continually improve your business, management, staff, and to catch slippages in any areas. With a little persistence and follow through, this list will help ensure your business stays on top of it – and grows.

Due to space limitations, this complimentary list will only be available online.

CLICK TO GET RESTAURANT SAFETY INSPECTION CHECKLIST.

STORAGE / COLD STORAGE / REFRIGERATION EQUIPMENT Yes No N/A
1. Stock properly and securely stacked; stored on racks, shelves or pallets (light items on top, to avoid toppling)?
2. Good housekeeping maintained, aisles clear, storage room orderly, floors free of debris, storage has proper clearances from hot-water heater and sprinklers?
3. Shelving and racks secured to avoid tipping, ladder is secured, and all in good condition?
4. Refrigeration and air-conditioning compressors clean, well ventilated, kept clear of combustibles?
5. Refrigeration system regularly serviced?
6. Walk-in cooler and freezer doors provided with operable interior-release mechanisms in good repair, and an alarm system?

Sample questions from Restaurant Self-Inspection Checklist

By taking these steps, you are committing to becoming a better manager and restaurateur, and committing to the success of your restaurant. If you want to create a more comprehensive Restaurant Safety Program, several of our insurance carriers have tools available to clients that help you build a program tailored to your restaurant’s needs.

For more information on building a program, or for a restaurant insurance quote, please contact:

Scott Balcos

Balcos Insurance, inc.

(877) 354 – 3654

contactus@balcosinsurance.com

www.balcosinsurance.com

Get a Restaurant Insurance Quote

Restaurant Safety Checklist

Restaurant Self-Inspection Checklist

Dining Area of a Restaurant

Is Your Restaurant Safe?

A vital part of loss prevention is the recognition and correction of unsafe activities or conditions before a loss occurs. This checklist provides you with a tool to identify areas that might need attention. A “NO” response to any question indicates corrective action may be necessary. This survey form should be completed at least quarterly, and reviewed by the various levels of management to assure that unsafe acts/conditions are corrected. Additional measures may be required beyond those identified by this checklist.

Click for related Restaurant Safety Article.

RANGE / GRILL / GAS CONTROLS / ELECTRICAL EQUIPMENT Y/N No N/A
1. Operable automatic wet-chemical extinguishing system in hood and duct above ranges, grills and fat fryers (the UL 300 is the standard)?
2. Extinguishing heads capped to prevent a grease buildup?
3. Extinguishing system(s) has a semi-annual service contract with qualified firm?
4. Metal hoods equipped with noncombustible filters (filters must be baffles, not mesh)?
5. Explosion-proof lights over cooking equipment?
6. Deep-fat fryer protected with individual nozzles connected to suppression system?
7. Deep-fat fryer is 16+ inches away from open flame, or has an 8 inch high baffle plate in between?
8. Approved/UL listed grease filters and other grease removal devices?
9. Filters in exhaust system(s) cleaned at least weekly?
10. Exhaust system(s) cleaned semi-annually or quarterly by qualified service contractor?
11. Floors adjacent to deep-fat fryers dry and free of grease?
12. All electrical equipment properly grounded, portable electrical equipment and extension cords have a ground prong?
13. Breaker switches properly marked?
14. Electrical panel boxes have doors closed, clear area of 36 inches in front of boxes?
15. Switches, switch boxes, outlets and wiring inspected periodically and deficiencies corrected?
16. Employees have signed off that they understand electrical safety?

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FOOD HANDLING PRACTICES Y/N No N/A
1. Perishable or potentially hazardous foods properly stored and held at the correct temperature?
2. Foods cooled for refrigeration and freezing properly to avoid bacterial growth?
3. Cutting boards washed and sanitized whenever the use switches between raw food and cooked or ready-to-serve food?
4. Worn-out cutting boards (with deep grooves in them) thrown away and replaced?
5. Employees wash hands after wiping tables handling money and bussing soiled dishes, before handling place-settings and serving food?
6. Bare-hand contact with ready-to-eat foods avoided?
7. Food handled and stored to avoid cross-contamination, avoid injuring clients with food allergies, and avoid hurting those with Celiac (gluten) intolerances?
8. Fresh fruits and vegetables washed thoroughly?
9. Meat thermometers used to assure proper cooking temperatures?
10. Kitchen waste materials stored in metal containers with tight-fitting lids, kept in designated areas and removed by carts to compactor or dumpster?
11. Sanitizers, detergents, and drying agents separated from other chemicals and stored away from food and dishes?
12. Serving equipment, counters, and table surfaces sanitized often?

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FIRE PROTECTION / FIRE PREVENTION / SPRINKLERS Y/N No N/A
1. Proper number and type(s) of fire extinguishers charged and tagged to show last service date?
2. Fire extinguishers properly wall-mounted, identified and adequately accessible for hazard involved?
3. Employees trained in proper use of extinguishers and manual operation of wet-chemical system protecting cooking equipment?
4. Sprinkler system control valves secured in open position?
5. Minimum of 18 inches clearance between stock storage and sprinkler heads?
6. Clear space of three feet around sprinkler system’s main control valve?
7. Water pressure indicated on sprinkler system’s lower gauge?
8. Employees instructed in evacuation procedures for both customers and employees?
9. Instructions prominently posted for reporting fire and calling Fire Department?
10. Storage of combustibles not permitted within 30 feet of water heaters, furnaces, or other heat sources stored at proper distance?
11. Flammable and combustible liquids (solvents, paints, other chemicals, etc.) stored in metal safety cabinets or off-premises?
12. Fire alarms and smoke detectors in working order?
13. Matches, cigarettes, and open flames handled and disposed of properly?

.

STORAGE / COLD STORAGE / REFRIGERATION EQUIPMENT Y/N No N/A
1. Stock properly and securely stacked (on racks/shelves/pallets with lightest items on top)?
2. Good housekeeping maintained, aisles clear, storage room orderly, floors free of debris, storage has proper clearances from hot-water heater and sprinklers?
3. Shelving and racks secured to avoid tipping, ladder is secured, and all in good condition?
4. Refrigeration and air-conditioning compressors clean, well ventilated, kept clear of combustibles?
5. Refrigeration system regularly serviced?
6. Walk-in cooler and freezer doors provided with operable interior-release mechanisms in good repair, and an alarm system?
7. Ice storage is covered?
8. Cold storages floor surfaces free of ice?
9. Stock stored and covered correctly?
10. Recommended holding times established for food followed?
11. When restocking, new stock placed at rear and old stock moved up front for use first?

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FLOORS / PUBLIC AREAS / EXITS Y/N No N/A
1. Bathroom fixtures in good repair?
2. Are highchairs, tables, and seating in good condition?
3. Floor free from food spillage, silverware, broken glassware, loose mats, loose tiles, torn carpets or other hazards?
4. Portable signs available to indicate wet-mopped floors or temporary hazards?
5. Stair treads equipped with abrasive strips or other nonskid surface?
6. Outdoor walkways checked frequently for tripping hazards; repairs made promptly?
7. Indoor-outdoor carpeting or other type of mat provided at entrance doors in inclement weather?
8. Changes in interior elevations properly illuminated (Note: this is the biggest percentage of claims)?
9. Floors adjacent to soft-drink syrup tanks cleaned regularly?
10. Broken glass cleaned up and disposed of safely and promptly?
11. Floors around sink mopped dry?
12. Floors kept clean and dry?
13. Kitchen floors cleaned daily using heavy-duty cleaner and degreaser?
14. If floor is wet, “Caution – Wet Floor” signage used?
15. Floor mats (ensure they lie flat and do not slide on floor. If unsafe, remove) used at all entrances?
16. Non-slip matting in areas that tend to be wet?
17. Exits properly marked, illuminated and unobstructed; doors kept unlocked during hours of operation or equipped with panic bars?
18. Emergency lighting equipment functional?
19. Chairs and tables well maintained and arranged so that they don’t block emergency exits?
20. Aisles kept clear?

.

EXTERIOR AREAS Y/N No N/A
1. Paths and parking lot well illuminated?
2. Steps, ramps, grounds, parking lot in good repair, free of holes, litter, major cracks, or obstructions? Well illuminated?
3. Snow and ice promptly removed from parking lot and all walkway surfaces, when necessary?
4. Trash compactor in good repair?

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LIQUOR LIABILITY Y/N No N/A
1. Establishment has controls in place to avoid serving liquor to minors and intoxicated persons (such as TIPS: Training in Intervention Procedures for Servers, or another recognized program)?
2. Does the insured make arrangements (such as calling a taxi) to get intoxicated persons home?
3. Are employees trained in identifying and controlling excessive liquor consumption?
4. Drink limits (to discourage excessive drinking) in place?

.

GENERAL / SAFETY Y/N No N/A
1. Pest control services performed by a licensed, independent extermination contractor with substances used approved for use in food establishments?
2. Heimlich Maneuver posters in plain view; employees trained, where required by law?
3. Fully equipped first-aid kit always available; at least one employee on each shift trained in its use?
4. Required posters (wages, hygiene, safety, etc.) hung in areas easily visible for employees?
5. Emergency telephone numbers for police and emergency medical services prominently posted?
6. Smoking regulations posted (if applicable)?
7. Workers trained to use equipment and chemicals safely?
8. Policy focusing on proper non-slip, good traction, closed-toe footwear implemented and upheld?
9. Compressed gases secured in upright position with valve protection caps in place?

.

CRIME Y/N No N/A
1. Employees trained to recognize and report suspicious activities?
2. Cash registers emptied and left open during non-operating hours?
3. Cash drawers skimmed frequently to reduce the cash in each drawer?
4. Cash counts done prior to opening and at shift changes?
5. Employees know how to detect counterfeit bills?
6. Bank deposits made at least once or twice daily with varying times and routes?
7. Combination to safe changed after turnover of money-handling personnel?
8. Locks charged after turnover of personnel having possession of keys?
9. Back door equipped with a panic lock so it can be kept locked at all times, equipped with hinge pins?
10. Is front door used, if possible, for late food supplier deliveries?
11. Cash register tallies checked against deposits daily; other checks used to detect employee dishonesty?
12. Exterior lights turn on at dusk and for bad weather?
13. Burned-out lights replaced immediately?
14. Is landscaping trimmed away from walkways to eliminate possible hiding places?
15. Has crime in the area been evaluated to determine the need for additional security measures?

.

INJURY PREVENTION Y/N
1. Are standardized statements, such as “Corner!” or “Behind you!” called out to prevent accidents when carrying plates or hot items?
2. When moving large hot items or multiple hot items (i.e. hot water containers, coffee urns, containers of hot food), is a cart used?
3. With hot foods, are oven mitts or potholders used?
4. Are customers warned that plates are hot?
5. Hot liquids carried / moved in closed containers?
6. Hot liquids poured with caution, and ingredients added to hot liquids done in small amounts gently (to prevent burns from splashing)?
7. Pot handles turned inward so as not to protrude over edges of counters, ranges or tables?
8. Release valve used before opening pressure cookers or steam kettles?
9. Dishes and utensils taken out of service and discarded when chipped, cracked or broken?
10. Knives stored properly when not in use, are well maintained and used correctly?
11. Proper guards in place and used with meat-slicing machines?
12. Equipment is properly guarded (such as slicing machines, mixers, air compressors, etc)?
13. Plunger used to feed foods into choppers and grinders?
14. Is cooking oil at room temperature before changing or straining?
15. Employees have signed off that they understand safe lifting procedures?
16. Employees have signed off that they understand proper knife use and how to prevent cuts?

.

FOLLOW-UP Y/N
1. Have all maintenance issues been reported as required?
2. Have maintenance-related items been reported, called in or entered on the restaurant computer?
3. Have unsafe practices been addressed with all employees?
4. Is someone responsible for following up on items needing improvement?
5. Are serious reported hazards given priority for correction?
6. Are there procedures in place to investigate accidents/incidents occurring on premises?
7. Are all employees trained to recognize potential/existing hazards?
8Q. Have hazards identified last month been corrected yet? (If “NO”, specify which hazards below.)
8A.

.

ANNUAL CHECKS Y/N
1. Suppression System’s manual pull switches located towards or adjacent to an exit (so that the worker can pull it while evacuating), away from cooking equipment, and is visible?
2. Fuel supply for cooking equipment has an automatic shut-off valve when extinguishing system activates?
3. Deep-fat fryer units controlled and provided with high-temperature fuel shut-offs; overflow gutters provided?
4. Sprinkler system(s) tested and maintained annually; written records kept on premises?
5. Secure handrails on all stairs and steps?
6. Non-exit doors (to restroom area, kitchen, closets, etc.) identified properly?
7. Bathrooms, floor space, and walkways ADA compliant?
8. Floors have at least a SCOF (static coefficient of friction) of 0.5 – 0.8?
9. If SCOF of floor is low, has floor been treated (replaced or abrasive floor treatment / chemical etching) or is replacement/treatment scheduled?
10. Car stops (bumper strips) painted contrasting colors so they are clearly visible?
11. ADA compliant parking space?
12. ADA ramps for access?

.

LIFTING PROCEDURES
1. If item weighs more than 40 pounds, use two people or a hand truck.
2. Before lifting, plan your path. Remove obstructions from your path.
3. If your hands or the item you are lifting is wet or greasy, do not lift it.
4. For items with sharp or rough edges, wear gloves when lifting.
5. With heavier items, get help from a coworker if you can.
6. In front of the object, position your feet 6” to 12” apart, with one foot slightly in front of the other.
7. Bend at the knees, not the back. Keep your back straight. Hold object as close to your body as possible.
8. Lift with smooth, gradual motions. Do not jerk or yank on the load.
9. Do not lift objects from the floor to a level above your waist in one motion. Set the load down on a table or bench, readjust your grip, and then lift the rest of the way.
10. If you need to change directions, do not twist at the waist. Pivot your feet and turn your entire body.
11. Put down objects in the same way you picked them up, but in reverse order.

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SAFE HANDLING OF SHARPS
1. Broken glass is picked up with a broom and dustpan. Put glass in “Broken Glass” container.
2. Can lids should be placed inside empty cans before disposal. If possible, use can openers that cut a “safe edge” onto lid and can to prevent injuries.
3. Do not stack drinking glasses inside each other.
4. Ice should not be scooped with a drinking glass. Use a metal scoop.
5. Chipped or cracked glassware should be put in the “Broken Glass” container.
6. Employees trained on how to use and clean slicers safely.
7. When cleaning exposed edges of slicer blades, wear a mesh glove.
8. When operating slicer, pay attention – avoid distractions; watch your work.
9. Do not put hand on top of the blade guard while operating a slicer.
10. Replace guards after cleaning or making adjustments to a slicer.
11. Turn slicer off and unplug when not in use.
12. When using knives, cut away from body.
13. Correct knife used for each job.
14. Knives used for cutting, slicing, dicing, etc., not as screwdrivers, ice picks, or razors.
15. Keep knives sharp.
16. Knives carried with the point down.
17. Knives stored in sheaths, drawers, or racks when not in use.
18. Never attempt to catch a falling knife.
19. Always use a cutting board. To prevent slippage, place a damp towel under the cutting board.
20. Wash knives by themselves, and never leave a knife soaking under soapy water.

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ELECTRICAL SAFETY
1. Power cords should be kept away from the path of vacuum cleaners, floor polishers, and slicers.
2. Disconnect appliances by pulling on the plug, not the cord.
3. Anything with cut, worn, frayed, improperly spliced, or damaged power cords should not be used.
4. When operating electrical appliances, do not stand in water or on wet surfaces.
5. Ground plugs and power cords should be checked for worn insulation regularly.
6. Replace frayed electrical cords immediately.
7. Electrical work should be done only by a licensed electrician.
8. Check circuit breaker. Put hand up to circuit breaker panel to check for heat. If it feels warm or hot, call electrician immediately.

The reader assumes all responsibilities for his/her own actions in regards to any items discussed in this website.  Adherence to all applicable laws and regulations, federal, state and local, governing the use of any product or service described in this report in the US or any other jurisdiction is the sole responsibility of the reader.  The publisher and author assume no responsibility or liability whatsoever on the behalf of the reader of these materials. The reader is encouraged to consult directly with his/her insurance professional.

(877) 783 – 0034

© 2010, Mark S. Balcos.  The reader assumes all responsibilities for his/her own actions in regards to any items discussed in this report.  Adherence to all applicable laws and regulations, federal, state and local, governing the use of any product or service described in this report in the US or any other jurisdiction is the sole responsibility of the reader.  The publisher and author assume no responsibility or liability whatsoever on the behalf of the reader of these materials. The reader is encouraged to consult directly with his/her insurance professional.

Balcos Insurance Community Home |   Balcos Insurance Main Website

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Credit Fraud Protection for Business Owners

In 2009, the cost of credit card fraud was 7¢ for every dollar. Every year, millions of people fall victim to this crime. In the 2009 in the US, there was $560 million reported in losses.

With such staggering numbers, business owners must be prepared to do their part to reduce fraud, protecting themselves and their clients. There are five things that should always be done to prevent this crime:

1)   Get the Right Tools…

Fraud-detecting software is your first line of defense. Not only does it flag suspicious transactions, but it prevents wasted time during investigations on legitimate transactions. Such software should be frequently updated to include any new data and risks.

2)   Create a Fraud Team…

Create a well-trained team to discover transactions that are out-of-the-ordinary. For smaller businesses, there should be at least one person logging data and changes, and one person cross-checking their work. Every loss should be gone over with a fine-toothed comb to find out how to prevent similar situations in the future.

3)   Track Chargebacks…

Immediately match chargebacks to original transactions. This will help uncover fraud as well as service problems, such as incorrect product listings.

4)   Gather Better Data…

Not only is gathering better data useful for better marketing, but it this same data is very useful in catching criminals. The more data available, the easier it is to catch a criminal. Think creatively about what data would be useful to your business and to aide in investigations.

5)   Don’t Annoy your Customers…

Cardholders are protected from liability in fraudulent charges. This leaves the liability squarely with the business owner, which means that stringent measures should be in place to prevent losses. However, if you make it too difficult for a customer, they will simply take their business elsewhere. Ensure your policy is well-balanced to both protect yourself and keep your customers.

I hope you’re never a victim of online auction house crime, but if you are you should to report it to the Internet Fraud Complaint Center. Your complaint will be forwarded to the appropriate law enforcement authorities.

If you want additional information on this topic you can get more tips from the Federal Trade Commission.

(877) 783 – 0034

© 2010, Mark S. Balcos.  The reader assumes all responsibilities for his/her own actions in regards to any items discussed in this report.  Adherence to all applicable laws and regulations, federal, state and local, governing the use of any product or service described in this report in the US or any other jurisdiction is the sole responsibility of the reader.  The publisher and author assume no responsibility or liability whatsoever on the behalf of the reader of these materials. The reader is encouraged to consult directly with his/her insurance professional.

Balcos Insurance Community Home |   Balcos Insurance Main Website

Get an Insurance Quote

Motorcycle Insurance: Get the Best

Motorcycle & Moped Insurance

So you drive a motorcycle or moped? Have you been thinking about purchasing one? Riding a bike or moped can be incredibly affordable, if you know what you’re doing.

Do you have, or have you been considering insurance for your bike? Here are a few things to consider before making your move.

  • If you’re not with an independent agency, there is a good chance that you are — at this very moment — paying too much for your insurance.
  • There are lots of ways to save money, so why not take a moment and ensure you’re getting the best value for your dollar?

Discount Fever – There are a number of discounts available to you. The reasons are varied, but here are a few examples:

  • Low-risk occupations (such as teachers or engineers)
  • Professional organizations
  • Associations
  • Recent completion of Defensive Driving course.
  • Bike safety/security features, such as: Anti-theft devices, Lo-jack, etc.
  • If the driver is a good student
  • Senior citizens

Make sure you are taking advantage of all the discounts available to you! It never hurts to ask!

Combine Your Insurance – Most companies offer multi-policy discounts, which are often in the range of 10%. Some companies even take that 10% off each policy! Make sure you talk to your Balcos agent about getting multi-policy discounts.

If you have multiple motorcycles, cars, or homes, or have renters insurance… make sure they’re all insured with the same company! If you don’t, you’re probably paying too much for all of them.

Stay Insured – Never let your insurance policy lapse. If your policy expires, you will be left without coverage for that period, you may find it difficult to obtain insurance again, and your insurance may be more expensive than it was before. Insurance is a business of statistics – a person exhibiting higher risk behavior pays more than a lower risk customer… And customers who let their insurance expire—even for a couple days—are statistically higher-risk, so often get charged extra.

Keep Your Nose Clean – It’s a simple formula – if you’re a good driver, you’ll often get a better price on your car insurance. There are even discounted premiums available to most people that qualify as “good drivers.”

Insurance companies categorize drivers into types – “worst,” “middle,” and “best.” Each type of driver typically gets insurance with a different type of company. But most people typically just get lumped into the “middle driver” type.

Most people categorized in the “middle” have driving records that are about the same as those in the “best,” but don’t get the discounted premiums. Because most people don’t know that they can get a better price. There is no reason, if your driving record is clean, why you shouldn’t be paying the lowest price available. It pays to be a safe driver!

Lawn Ornaments – If you don’t drive it, don’t insure it. If one of your bikes or cars broke down and has been sitting in the backyard for a year, make sure it’s not still on your insurance policy. Keep in mind, though, that many states require that you have any registered vehicle insured, so if you drop insurance you may want to register the vehicle as “inoperable” to avoid any complications or penalties. Only drop a vehicle from your policy if you’re sure you’re not going to be driving it for a long time.

Custom Parts & Equipment Coverage– Safety equipment & additions to your bike need to be added onto the policy. Most policies have a minimum allowance for custom parts, but for anything more, you should talk to your agent to ensure it’s covered in the event of an accident.

LoJack Discount – Don’t want your bike stolen? Or if it gets stolen, wouldn’t you love for it to get recovered? With a LoJack system, your bike will be traceable by police. Some companies offer discounts for having a LoJack system installed – talk to your agent about it if you have the system or are thinking about getting one.

Bus It Up – You pay more if you drive to work. And the more miles you drive, the more you pay in insurance costs. You may want to weigh out how much you pay for insurance against the cost of a bus pass, and the savings in gas.

Something else to take into consideration is how much you get paid per hour versus the amount of time you’d spend on the bus (Relax… They’ll do the driving – you’re free to read a book, or listen to music!) or on your bike. When you add up all the changes in time and cost, it is sometimes more affordable to use a form of mass transit to get to work.

Pay Up Front – Buy a longer policy. Sometimes you pay processing fees or price penalties if you have short policies or pay monthly. The longer your policy term, and the more you pay in lump sums, the cheaper your rates will likely be. If installments are the only affordable option, you may be able to avoid fees by having your premiums automatically deducted from your bank account each month. Another option that many companies offer is larger installments - instead of a monthly fee, you can pay two-months worth every two months to avoid some of the fees. Talk to your Balcos agent to see what they can do for you.

Low Mileage Drivers – Insurance companies use “average use” to help them decide whether individual drivers will pay more or less for their insurance. This is usually 400 – 1,000 miles per month. If you drive less than the average, you can sometimes qualify (with certain insurance companies) for low-mileage discounts.

Waiting to Drive – Young, newly licensed drivers are the most prone to accidents. As a high-risk group of people, you will pay more to insure them. If they get their drivers license, you must pay the extra premium. Though it may be difficult to make them wait, if your insurance bills are already an issue, it might be your best option.

If they already have a license, you may be able to exclude them from coverage by signing an exclusion form. Normally, rates go down a little after the driver turns 18, and the price plummets later, usually at age 21 and/or 25.

Medical Payments Coverage – On most policies, the medical payments coverage only goes up to $5,000. If you’ve been injured or know someone who has been, you know that this is a very minimal amount. Consider getting additional coverages to ensure your protection. Talk to your agent, and play it safe on the road.

Type of Bike – If you haven’t already purchased your bike, you might want to think about how the type of bike you choose will affect your premiums. Is it a racing bike? Is it a bike that is targetted by theives? In most cases, Touring or Cruising bikes have much lower premiums than Sport bikes. If you have a bike in mind, talk to your agent to get a quote before you buy – the difference in cost may just impact your decision to buy.

High-Power, High-Cost – The type of power you have driving your bike can also drive your costs up or down. The higher CC (cubic centimeters) your engine is, the more you’ll end up paying in insurance. Insurance companies regard the higher power levels as a risk, as many people ride faster when on a faster bike.

Assume More Risk – You pay a deductible when you have an accident/loss. This is your responsibility to pay before your insure will kick in.

Let’s say you have an accident that causes $500 in damage, and your deductible is $100You pay the $100 (deductible) first, and then the insurance company pays the rest.

  • If your deductible is lower, you pay more for insurance.
  • If your deductible is higher, you pay less for insurance.

This is because you are taking more of the risk upon yourself. If you have the money to afford the additional cost and are a safe driver, you can probably afford to pay more in the event of an accident and less monthly. This is often less expensive in the long run.

Garaging Discount – Motorcycles that are locked in a secure structure overnight sometimes qualify to receive a discount on their comprehensive coverage.

Association Discount – With some companies, membership in certain associations will get you discounts. Be sure to ask your agent. Some of the associations include:

  • American Motorcycle Associations (AMA)
  • BMW Motorcycle Owners of America (BMWMOA)
  • Gold Wing Touring Association (GWTA)
  • Harley Owners Group (HOG)
  • Motorcycle Safety Foundation (MSF), and many more.

Location, Location, Location – If you’re planning a move any time soon, don’t forget to factor in the cost of insurance. Typically:

  • If you live in a rural area, you pay less for insurance.
  • If you live in an urban area, you pay more for insurance.
  • Costs can vary, even within a community.
  • Rates vary greatly depending on which communities, cities, or states you plan on moving to.

On Guard! – Discounts are available by many companies to those who have completed a Defensive Driving Course recenly. Typically, this is within the last three (3) years.

Credit Report – Many insurance companies use your credit history as a tool to finding out how great a risk you are. If your credit report is in good standing, you may be able to get discounted premiums by insuring with a company that uses credit reports as a rating factor. Or, if you have a messy credit report, switching to a company that doesn’t use credit history might be advisable.

Other Notes of Interest:

  • Operators of “street” motorcycles who are not at least 16 years of age are ineligible for insurance.
  • Operators of “dirt” motorcycles or ATVs (not licensed for road use) who are not at least 14 years of age are ineligible for insurance.

The best way to ensure you’re getting the best coverage and premium available to you is by getting the help of an experienced independent agent. Why take on the job of sifting through thousands of companies yourself? An independent agent will do this for you and help make sure you’re getting the most bang for your buck. Our professional agents are here to help you. Call today for a free, no-obligation motorcycle insurance quote.

(877) 783 – 0335

© 2009, Mark S. Balcos.  The reader assumes all responsibilities for his/her own actions in regards to any items discussed in this report.  Adherence to all applicable laws and regulations, federal, state and local, governing the use of any product or service described in this report in the US or any other jurisdiction is the sole responsibility of the reader.  The publisher and author assume no responsibility or liability whatsoever on the behalf of the reader of these materials. The reader is encouraged to consult directly with his/her insurance professional.

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Moving Checklist

Moving can be such a chore, but with our handy checklist, this monumental event is broken down into manageable tasks.

Two Months Before Your Move

  • Prepare a rough budget or estimate for the cost of your move so that you can determine if you will need financial assistance to take care of expenses such as house-hunting trips, pet care, tolls and utility, and housing deposits.
  • Keep accurate records of all expenses. Most are tax deductible on federal income tax.
  • Call movers for estimates and ask for references on their services that you can check. Some months are very busy, so you need to start early.
  • Once you have chosen your mover, discuss costs, packing, timing and insurance.
  • Make a list of all your belongings. Sell or give away anything you don’t want.

One Month Before Your Move

  • Visit your bank or lending institution and advise them of your moving plans so they can offer recommendations on setting up accounts at a new financial institution where you will be moving. This will be of immense help in transferring your accounts.
  • Notify your doctor and dentist of your move in order to have records and prescriptions transferred. Ask them for referrals in your new community.
  • Determine which school(s) your children will attend and which records will need to be transferred.
  • If you have pets, arrange for their boarding during your pre-move and for shipping when you move. Contact your veterinarian for your pets’ records, and try to have all their shots and treatments done before you move. Call your new county to determine specific requirements for that area.
  • Verify requirements for auto licensing.
  • Notify insurance companies of your move. Transfer insurance on your house and possessions to ensure coverage of your new home.
  • Close charge accounts you won’t be using in your new community.
  • Ask for a transfer of your credit bureau files.
  • Send change of address to your post office.
  • Send change of address cards to friends, magazines and creditors.
  • Notify your place of worship.
  • Cancel local deliveries such as newspapers.
  • Contact utilities for disconnection and possible refunds due you:
    1. Electricity
    2. Gas
    3. Telephone
    4. Cable TV
    5. Trash collection
    6. Water / sewage
    7. Other: ________________________________________

Two Weeks Before Your Move

  • Empty your safety deposit box.
  • Pack items of sentimental value and valuable papers that you are going to take care of yourself.
  • Clean out refrigerator and cabinets. Fix meals that use up food you don’t want to move.
  • Have your car(s) serviced for the trip.
  • Get a babysitter for when the movers are in your home.
  • Plan a furniture layout for the movers, showing where things should be in your new home.
  • Make hotel reservations if you are traveling for more than one day or if you have to wait for the movers to arrive.
  • Pack anything that the movers aren’t packing.
  • If your home isn’t sold, make maintenance and security arrangements with your real estate agent, and also plan for a thorough cleaning of your house, including carpets and draperies.
  • Check with local tax assessors to make sure your tax records are in order.
  • If your home will be vacant for some time, arrange for snow removal and lawn care, notify police, and your insurance agent.
  • If moving before summer is out and there is a possibility your home will remain vacant, ensure that exposed pipes are fitted with covers to prevent freezing.
  • Take a local phone directory with you.
  • Notify someone of your travel route and schedule.

Final Days Before Your Move

  • Plan a survival package in case you have to wait for the movers:
    1. Paper plates and plastic serving and eating utensils
    2. Towels
    3. Soap
    4. Toilet paper
    5. Bedding
    6. Items to occupy children’s time
    7. Snacks
    8. New house keys
    9. Pack clothes for the trip
  • Empty gasoline from lawn mower and discard any cleaning fluids that are flammable. Be sure you dispose of them properly. The mover won’t allow them to be packed.
  • Label boxes that you will need right away.
  • Get a cashier’s check for the movers and traveler’s checks for your trip and cover any expenses until your new accounts are available.
  • Defrost and dry your refrigerator and freezer.
  • Have appliances and antennae disconnected.
  • Give the movers your new telephone number or a location where they can reach you.

On Moving Day

  • Take pets to kennel so they won’t be underfoot.
  • Take small children to babysitter.
  • Either you or someone else should be there when the movers arrive to direct them.
  • Make a final inspection of your old home and make sure all doors and windows are locked and lights are out.
  • Take valuable documents, jewelry and money with you.

When You Arrive

  • Arrange for someone to be at your new home when the moving van arrives.
  • Direct the movers, but don’t get in their way.
  • Make sure all appliances are functioning and that electricity and gas are operating properly.
  • Inspect everything before you sign your moving receipt. And find out how many days you have to claim any possible damages.

(877) 783 – 0335

© 2008, Mark S. Balcos.  The reader assumes all responsibilities for his/her own actions in regards to any items discussed in this report.  Adherence to all applicable laws and regulations, federal, state and local, governing the use of any product or service described in this report in the US or any other jurisdiction is the sole responsibility of the reader.  The publisher and author assume no responsibility or liability whatsoever on the behalf of the reader of these materials. The reader is encouraged to consult directly with his/her insurance professional.

Balcos Insurance Community Home |   Balcos Insurance Main Website

Get an Insurance Quote