3Signs of ImpairmentJudgmentInhibitionsReactionsCoordination
4Signs of Impairment Judgment Inhibitions Annoying others, inappropriate jokes, drinking faster, foul language, unacceptable behavior, driving while impaired, playing drinking gamesInhibitionsLoud, overfriendly, relaxed, mood swings, behaving unusually, being flirtatious, argumentative, removing clothing
5Signs of Impairment Reactions Coordination Lose train of thought, glassy eyes, slurred speech, forgetful, unresponsiveCoordinationStumbling or falling, swaying, asleep, dropping things, unbalanced, fumbling, spilling drinks
6Tolerance The body’s ability to mask or hide Behavioral Cues A Guest with high Tolerance may be legally impaired
7Absorption Rate Factors GenderRate of ConsumptionAgeSizeStrength of DrinkFood
8Absorption Rate Factors SizeGenderAgeRate of ConsumptionStrength of DrinkFood
9Additional Information Drink Equivalencies1 oz of 100 proof spirits = 5 oz of wine = 12 oz of beerBAC – Blood Alcohol ContentEvaluate the IndividualAlcohol and Other Drugs
10Assessing Guests Level One – Drinking Responsibly Guest is consuming alcohol responsiblyLevel Two – Potential or Borderline ImpairmentGuest is showing some signs of impairment, and you are concernedLevel Three – Definitely ImpairedGuest is not consuming alcohol responsibly
12Understanding Liability Common NegligenceBroad laws based on prior court cases, not specifically addressing alcoholDram Shop LiabilityAlcohol-specific laws that apply to establishments that provide alcohol
13Understanding Liability Reasonable EffortsThe steps that all employees are legally expected to take to prevent alcohol-related problems or injuries
14Reasonable Efforts Check IDs Communicate policies Train employees DocumentationCut-off impaired guestsOffer alternative transportationOffer alternative beveragesDesignated driver programsWork with police and security
15Understanding Liability DocumentationRecording all alcohol-related incidents can help you and the facility track problem areas as well as improve your management of alcohol-related problems
16Documentation Information about incident Information about steps taken Protects facilityTracks trendsUse the word “allegedly”Don’t admit fault or provide opinions
18Intervention Guidelines Avoid EscalationMake Clear StatementsUse first person “I”Be non-judgmental and unthreateningProvide reasons for your actionUse indirect strategies
19Evaluating Responses Level One – Most Effective The employee handles the situation effectivelyLevel Two – Moderately EffectiveThe employee attempts to intervene but is not completely successfulLevel Three – IneffectiveThe employee does not effectively manage the situation
25Blood Alcohol Content BAC For a 150 pound man with an empty stomach over one hour, the following would apply:2 drinks = .05 BAC4 drinks = .10 BAC8 drinks = .20 BAC12 drinks = .30 BAC
26Seller / Server Guidelines ID GuidelinesAsk for positive ID – don’t guessAsk for more proof if you have any doubtsKnow where the alcohol is going
27Seller / Server Guidelines Cut-off GuidelinesSay “No” and move on. Keep the line moving.Give clear reasons and don’t judge the guest. Never say “You’re drunk.”Call for backup if the guest makes trouble.
28Seller / Server Guidelines Safe-Drinking GuidelinesBuy time. Limit the number of drinks a guest can buy or the number of times a vendor in the stands walks by fans.Offer alternatives to alcohol.Use the personal touch. Make eye contact and friendly conversation with each guest.
29Checking IDs Ask the guest to remove the ID. Thoroughly examine the ID.Ask questions to quiz the guest about the ID.Ask for a second form of ID if necessary.If in doubt, don’t sell.
30Legal & State Specific Information Minimum age to serveDram Shop liability lawsConfiscate IDs ?Penalties for liquor laws violations
31Skills Training / Practice Scenarios ConcessionsVendorsSuites
32Participant Test – Level Two First NameMiddle InitialLast NameBirth DateWork AreaSocial Security NumberSignatureName of OrganizationTest Answers (30)