Alcohol Awareness Education & Test

Alcohol Awareness Education & Test

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  • Alcohol Awareness Education & Test

  • U.S. Pizza Co. Alcohol Awareness Education

    Step A: Your Learning Objectives, upon reading this handout, are to be able to:

    • Discuss the laws and liabilities concerning serving alcohol to a minor, to someone who is intoxicated, and to a known-habitual alcoholic.
    • Describe how alcohol affects an individual and how the effects can vary between different individuals, including high-risk guests.
    • Identify the green, yellow, and red levels of drinking.
    • Communicate with co-workers about their guests' conditions using the traffic light system.
    • Recognize a false identification and other indications of an underage guest.
    • Refuse service to minors.

    Step B: After reading this handout, complete the Alcohol Awareness Exercise prior to starting training.

    Step C: The completed Alcohol Awareness exercise is to be signed, dated, and turned into your trainer when you arrive for your first day of training.

    Alcohol Consumption Policy

    US Pizza Company promotes and encourages responsible drinking and makes every reasonable effort to prevent visibly intoxicated guests from driving.

    U.S. Pizza Company will neither knowingly allow visibly intoxicated guests to enter their restaurants nor knowingly serve alcohol to intoxicated or underage guests.

    All persons ordering alcoholic beverages will require proper identification. The four types of valid identification accepted in US Pizza Company Restaurants are as follows:

    • An in-state Drivers' License
    • Military ID
    • Passport
    • An approved state ID card

    All accepted identifications must have a photo.

    If a guest presents an ID with any discrepancy or without a photo, notify a manager before serving alcohol.


    In Arkansas servers and bartenders are held responsible under Dram Shop Laws for damages incurred by intoxicated guests. To protect him/her from this liability, the server or bartender must make a reasonable effort to prevent a guest from becoming intoxicated. Whenever a guest is drinking too quickly or too much, the server or bartender must notify the manager. Employees can incur both civil and criminal liability for serving alcohol to a person who is intoxicated. Employees can also be terminated for serving alcohol to a minor and may be subject to a fine by the local liquor control board. U.S. Pizza Company does not serve alcohol to anyone, including employees, after legal closing hours.

    Service, Responsibility, and Liability

    Your responsibilities as a server, bartender, or provider of alcohol are:

    By law, servers, bartenders, and managers have the right and responsibility to refuse service of alcohol to any person who appears to be intoxicated, who is under the legal drinking age, or who is a known-habitual alcoholic.

    Servers, bartenders, and managers also have the responsibility to make sure guests do not become intoxicated in the first place.

    If someone enters the restaurant visibly intoxicated, you are obligated to try to prevent that individual from driving away. If they insist on leaving, the manager must call the police.

    Other points to remember:

    • Guests who consume alcohol until they become intoxicated, guests who are allowed to drive away drunk, and minors who are served alcohol are considered to be a danger to themselves and to others.
    • Intoxicated guests must not be served alcohol and they must not be allowed to drive away drunk.
    • 16,000 people per year are killed in alcohol related automobile accidents. This equals 40% of all highway fatalities.
    • 6,000 of these deaths are young people between the ages of 16 and 24.
    • 37% of all alcohol consumption takes place in bars and restaurants.
    • Servers, bartenders, and managers may be held responsible under criminal law if they serve someone to the point of intoxication that then has an accident and injures himself or someone else.
    • Likewise servers, bartenders, and managers may be held financially liable under Common Law or State Law. The victim, or the family of the victim, can sue the server, the establishment, and/or the owner. This is called Third Party Liability.
    • Restaurant policies and procedures not only help prevent incidents; they also help establish a defense against criminal action or civil liability.
    • Responsible beverage service does not mean lower check averages and tips for servers and bartenders. Up-selling and promoting food really works!


    How Alcohol Works in the Body

    When a person drinks at a rate greater than one drink per hour:

    Once in the blood, alcohol is carried to the liver where it is broken down and passed from the body. The liver can process only one drink per hour. If a person consumes more than one drink per hour, the amount of alcohol in those extra drinks backs up and remains in the bloodstream. It begins to affect the brain and the guest's behavior.

    Food slows down the absorption of alcohol:

    When the stomach is digesting food, it closes the valve leading to the small intestine and holds any alcohol with the food, slowing the rate that alcohol is absorbed into the blood.

    Some foods that would be good to offer to someone who is drinking are:

    Foods that take more time to digest (such as fatty foods) or foods that are high in protein (such as meats) slow down the alcohol absorption even more.

    Other points to remember:

    • Alcohol affects people differently, but it works in the body the same way for everyone.
    • The best ways to slow down the rate at which alcohol is absorbed into the bloodstream are to moderate the amount of alcohol consumed and to get the guest to eat food while drinking.
    • BAC stands for Blood Alcohol Concentration and refers to how much alcohol is in the blood.


    In Arkansas, a BAC level of .08 is the legal definition of intoxication. How much alcohol is in the blood and in the brain and how quickly it arrives there depends on several things:

    Body Size: A larger, heavier person will show fewer affects from alcohol than a smaller, lighter person.

    Body Type: Given the same amount of alcohol, a muscular individual will have a lower Blood Alcohol Concentration than a person with a large amount of body fat will.

    Gender: Women tend to absorb alcohol at a faster rate than men do because they are usually smaller than men are because they have less water in their bodies. Water dilutes alcohol in the body.

    Myths: Coffee or cold showers do not "sober up" an individual; the only thing that works is time.

    Monitor the Guest

    Some characteristics of high-risk guest:

    • Appearance of being tired, tense, irritated, or emotionally upset.
    • Has not eaten or is dieting.
    • Is a novice drinker.
    • Is ill or on medication.

    A way to keep track of the number of drinks a guest has been served:

    Keep the bar tickets for the drinks that you serve (they indicate the time you ordered the drinks). Mark the table number on each ticket as you ring up the drinks and keep it/them in your book. The total number of drinks for the party in question will be totaled on their guest check on the POS. The value of keeping the bar tickets is that it gives you a definitive time with which you can judge your guests' consumption rate. Note: It is important to be aware not only of the quantity of drinks a guest is consuming, but the type. For instance, martinis and Manhattans contain more alcohol and should be counted as 1.5 drinks each.

    Some indicators of guests at the Green level

    Guests are relaxed, comfortable, and may be talkative and happy. They can be served whatever they order. Suggest food to Green level guests and keep track of the number of drinks they consume.

    Some indicators of guests at the Yellow level

    They may be more talkative, somewhat louder, or quieter, with relaxed inhibitions, overly friendly, giddy. In later Yellow level stages, their judgment may become impaired. They may increase the rate at which they drink and buy drinks for others even total strangers. When they near the Red level, they might become argumentative, use foul language freely, and then their reactions start to slow down as they become uncoordinated.

    Some indicators of guests at the Red level

    Guests may have a glassy-eyed look. Their movements may appear slow and uncoordinated. They may spill a drink, drop things, stumble, or even fall. They may lose their train of thought, make irrational statements or become hostile - even violent.

    Other points to remember:

    • To serve alcohol responsibly you have to monitor the guest, which involves being aware of how much and what type of alcohol the guest has consumed and rating the guest throughout their stay. Communicate with your co-workers.
    • Low-risk guests appear to be in good health, under no heavy stress or other emotional condition, with a normal appetite, and with some experience in drinking alcoholic beverages.
    • Guests on medication who are drinking alcohol should be monitored closely. We do not know or just how quickly medication will react with alcohol.
    • To keep guests from becoming intoxicated, keep track of the number of drinks they consume over a certain period of time.
    • A 12oz beer = a 4oz glass of wine = a shot (loz of 100-proof liquor or 11/4oz of 80-proof liquor). The same amount of alcohol is contained in all of these examples.
    • Different drinks contain different amounts of alcohol. A straight drink, or a drink such as a Martini or Manhattan, is likely to contain more than a half-ounce of alcohol.
    • The traffic light system is a standard system for rating a guest's condition. It is an important tool for communicating with your co-workers.
    • Observe changes in guests' behavior by initiating conversation. This way you can determine at which level they are: Green, Yellow, or Red.
    • Avoid the Red! If you have a guest who is in the Red, stop the service of alcohol immediately and contact the Manager On Duty (MOD).
    • In the Yellow level, slow down the service of alcohol and go with food and non-alcoholic beverages.
    • Suggest food and begin monitoring even when guests are in the Green level.
    • If you and your co-workers have a clear understanding of what Green, Yellow, and Red levels mean, you have an easy system to communicate with each other.
    • Communicate with your co-workers, including the bartender, to let them know your concerns and any actions you are taking with guests.

    Cutting Off Service to Red Level Guests

    The Manager On Duty will remove the drinks of guests whom you believe to be intoxicated. The Manager On Duty is the person who will cut off service to any guest who is visibly intoxicated.

    Getting Red Level Guests Home Safely

    Enlist any of the intoxicated guest's sober friends who are present to drive. Offer to call a friend or a taxi for any visibly intoxicated guest. If an intoxicated guest refuses help or insists upon driving, it is your duty to notify the police. The Manager On Duty should make that contact.

    Identifying and Handling Minors

    The four types of valid ID's are:

    1. Driver's license

    2. Military ID

    3. Passport

    4. State ID card

    Never accept an ID without a picture on it!

    When checking ID's, you should make sure that the:

    • Photo has the correct background color and the person is standing at the correct angle.
    • Type style and border are consistent with legitimate ID's.
    • ID number has the correct number of digits and begins with correct letter or number.
    • ID has a photo and date of birth of the person who presents it to you.

    If you have a guest that turns out to be under age:

    Do not be judgmental. Tell the guest politely but firmly that you will not be able to serve him/her any alcohol. Offer to serve food and non-alcoholic beverages. Be diligently watching the table to ensure that a minor does not obtain an alcoholic drink from someone else.

    Other points to remember:

    • There are four types of illegitimate ID's: Counterfeit, Altered, Borrowed, Unofficial (i.e. traffic ticket).
    • When presented with an out-of-state license, ask for a second piece of identification.
    • Handle the card personally to detect an altered ID. You may be able to feel a raised surface, an extra layer of laminate, or detect poor graphics.
    • Know the year in which a person would have had to be born to be of legal drinking age today.
    • Borrowed ID is the most common means used by minors to obtain alcohol.
    • Carefully look at the picture and the description and compare it with the person before you.
    • If you have any doubts, contact a manager before serving alcohol.
    • Indications of a minor you can observe: they appear to be nervous, no eye contact, they look young.
    • Card anyone that looks to be 30 years old or younger.
    • There is no defense, legally or otherwise, if you should serve alcohol to a minor and that minor is arrested or causes an accident. You could be arrested and the restaurant could lose its liquor license.
  • I. True/False

  • II. Match the trait or action with one of the levels below.

  • A - Green

  • B - Yellow

  • C - Red

  • III. Fill in the blank. Type the word or words that best complete(s) the sentence.

  • 3. Four valid types of ID are __________, __________, __________, and __________

  • Should be Empty:
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