(a)    There is:

(1)    a Class B beer, wine, and liquor 6–day license; and

(2)    a Class B beer, wine, and liquor 7–day license.

(b)    The Board may issue the license to a license holder for use by:

(1)    a hotel that:

(i)    accommodates the public and provides service ordinarily found in hotels; and

(ii)    has:

1.    at least 25 rooms;

2.    a lobby with a registration and mail desk; and

3.    a dining room that serves full–course meals at least twice daily; or

(2)    a restaurant that:

(i)    serves full–course meals at least twice daily on each day it is open;

(ii)    has regular seating at tables, not including seats at bars or counters, for at least 60 individuals;

(iii)    has been in full–time operation as a restaurant for at least 6 months immediately before the application for the license was made, unless the restaurant business was disrupted as a result of fire or other disaster; and

(iv)    has had a greater daily average in receipts from food sales than from beer, wine, and liquor sales during the 6 months immediately before the application for the license was made.

(c)    (1)    The license authorizes the license holder to sell beer, wine, and liquor, including at a bar or counter in a hotel, at retail at the place described in the license, for on–premises consumption.

(2)    A holder of a license issued before July 1, 1984, also may sell:

(i)    beer and wine for off–premises consumption, including:

1.    subject to paragraph (3) of this subsection, beer in individual bottles and cans; and

2.    wine in split bottles; and

(ii)    liquor, if the license holder was granted an off–sale liquor option.

(3)    Beer may be sold for off–premises consumption in:

(i)    bottles or cans exceeding 12 ounces in weight or size, if the beer is sold in a quantity of less than six; or

(ii)    a containerized package, if the package holds at least six bottles or containers.

(d)    (1)    A license holder with an option authorizing the sale of liquor for off–premises consumption may exercise that option in an area that:

(i)    is described in the license application;

(ii)    may not exceed 20% of the area normally used in the operation of the restaurant, not including additions or extensions; and

(iii)    unless sales are conducted only from behind a bar, is separate and distinct from the restaurant seating area.

(2)    If the license application indicates that sales of beer, wine, and liquor for off–premises consumption will be more extensive than from behind a bar, the applicant shall provide a separate outside entrance for purchasers of alcoholic beverages for off–premises consumption.

(3)    To meet food sale requirements, receipts for sales of liquor for off–premises consumption may not be included in the calculation of sales.

(e)    (1)    Subject to paragraph (2) of this subsection, if a restaurant holding a Class B beer, wine, and liquor license is located within a freestanding establishment containing bowling lanes associated with the restaurant, the license holder may sell and allow customers to carry or consume alcoholic beverages within any place in the bowling alley or restaurant.

(2)    The additional privilege under this subsection is available between 6 p.m. and the normal closing time for the license.

(3)    This subsection:

(i)    only confers additional privileges on licenses for restaurants that are associated with bowling alleys; but

(ii)    does not create a separate class of license for bowling alleys.

(f)    A license holder with an off–sale option shall continually maintain a minimum stock of $8,000 wholesale value in beer, wine, and liquor.

(g)    (1)    The annual license fees for a 6–day license are:

(i)    $2,260 for a hotel; and

(ii)    $1,720 for a restaurant.

(2)    The annual license fees for a 7–day license are:

(i)    $2,685 for a hotel; and

(ii)    $2,145 for a restaurant.

(3)    The annual license fees for an option to sell liquor for off–premises consumption are:

(i)    $350 for a 6–day restaurant; and

(ii)    $450 for a 7–day restaurant.