2 Signs of Impairment Judgment –Annoying others, inappropriate jokes, drinking faster, foul language, unacceptable behavior, driving while impaired, playing drinking games Inhibitions –Loud, overfriendly, relaxed, mood swings, behaving unusually, being flirtatious, argumentative, removing clothing
2 Signs of Impairment Reactions –Lose train of thought, glassy eyes, slurred speech, forgetful, unresponsive Coordination –Stumbling or falling, swaying, asleep, dropping things, unbalanced, fumbling, spilling drinks
2 Tolerance The body’s ability to mask or hide Behavioral Cues A Guest with high Tolerance may be legally impaired
3 Absorption Rate Factors Gender Rate of Consumption Age Size Strength of Drink Food
3 Absorption Rate Factors Size Gender Age Rate of Consumption Strength of Drink Food
3 Additional Information Drink Equivalencies –1 oz of 100 proof spirits = 5 oz of wine = 12 oz of beer BAC – Blood Alcohol Content Evaluate the Individual Alcohol and Other Drugs
4-5 Assessing Guests Level One – Drinking Responsibly –Guest is consuming alcohol responsibly Level Two Level Two – Potential or Borderline Impairment –Guest is showing some signs of impairment, and you are concerned Level Three – Definitely Impaired –Guest is not consuming alcohol responsibly
4-5 Assessing Guests I – 1. I – 4. I – 2.I – 3. I – 5.I – 6.
6 Understanding Liability Common Negligence –Broad laws based on prior court cases, not specifically addressing alcohol Dram Shop Liability –Alcohol-specific laws that apply to establishments that provide alcohol
6 Understanding Liability Reasonable Efforts –The steps that all employees are legally expected to take to prevent alcohol-related problems or injuries
6 Reasonable Efforts Check IDs Communicate policies Train employees Documentation Cut-off impaired guests Offer alternative transportation Offer alternative beverages Designated driver programs Work with police and security
7 Understanding Liability Documentation –Recording all alcohol-related incidents can help you and the facility track problem areas as well as improve your management of alcohol- related problems
7 Documentation Information about incident Information about steps taken Protects facility Tracks trends Use the word “allegedly” Don’t admit fault or provide opinions
8 Venue Policies Display Alcohol Service Policies
9 Intervention Guidelines 1.Avoid Escalation 2.Make Clear Statements 3.Use first person “I” 4.Be non-judgmental and unthreatening 5.Provide reasons for your action 6.Use indirect strategies
10-11 Evaluating Responses Level One – Most Effective –The employee handles the situation effectively Level Two Level Two – Moderately Effective –The employee attempts to intervene but is not completely successful Level Three – Ineffective –The employee does not effectively manage the situation
10-11 Evaluating Responses II – 1. II – 5. II – 2.II – 3. II – 4. II – 6.
10-11 Evaluating Responses III – 1. II – 7.III – 2.
12-13 Skills Training / Practice Scenarios Parking Attendants Ticket Sellers Ticket Takers Ushers Security Suite Attendants Guest Services Vendors in Stands Retail
Participant Test – Level One First Name Middle Initial Last Name Birth Date Work Area Social Security Number Signature Name of Organization Test Answers (20)
14 Level Two For Alcohol Servers
15 Blood Alcohol Content BAC –For a 150 pound man with an empty stomach over one hour, the following would apply: 2 drinks =.05 BAC 4 drinks =.10 BAC 8 drinks =.20 BAC 12 drinks =.30 BAC
16 Seller / Server Guidelines ID Guidelines –Ask for positive ID – don’t guess –Ask for more proof if you have any doubts –Know where the alcohol is going
16 Seller / Server Guidelines Cut-off Guidelines –Say “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.
16 Seller / Server Guidelines Safe-Drinking Guidelines –Buy 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.
17 Checking 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.
18 Legal & State Specific Information Minimum age to serve Dram Shop liability laws Confiscate IDs ? Penalties for liquor laws violations
19 Skills Training / Practice Scenarios Concessions Vendors Suites
Participant Test – Level Two First Name Middle Initial Last Name Birth Date Work Area Social Security Number Signature Name of Organization Test Answers (30)