I helped run an open mike for about five years. During that time we had to change locations three times. We started out in the back of a co-op art gallery where refreshments were on a BYOB basis. When that gallery lost its lease a restaurant let us set up there. They sold food and beverages, including beer, but no BYOB. When the restaurant owner decided he wasn't really making enough extra money for his efforts, we moved to a bar. Need I say more?

Of these three venues, the restaurant, where the level alcohol consumption was the least, had the best overall level of performance. At both the BYOB and the bar there were always people who really weren't much good that were emboldened buy alcohol and people who may have been ok if sober that were too drunk to do well.

So, if you really want to minimize the c**p at open mikes, have them at coffee houses. A lot of the c**p comes straight out of a bottle.