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This Pocket Guide belongs to:

This Pocket Guide provides space for you to note establishment–specific information. Keep it with you and use it as an on–the–job reference.

DisclaimerThis publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional service. If legal advice or other expert assistance is required, the services of a competent professional person should be sought. From the Declaration of Principles jointly adopted by the American Bar Association and a Committee of Publishers and Associations.

Nothing contained in this publication shall constitute a standard, an endorsement, or a recommendation of the American Hotel & Lodging Educational Institute (EI), or the American Hotel & Lodging Association (AH&LA). EI and AH&LA disclaim any liability with respect to the use of any information, procedure, or product, or reliance thereon by any guest of the hospitality industry.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means—electronic, mechanical, photocopying, recording, or otherwise—without prior written permission of the publisher.

©Copyright 2014 by theAmerican Hotel & Lodging Educational Institute

2113 N. High Street, Lansing, MI 48906 1-800-349-0299 • +1-517-372-8800

Printed in the United States of AmericaThe Educational Institute is a nonprofit educational

foundation.

It is unlawful to copy this guide!You have purchased only the rights to use this guide. It is illegal to copy or reproduce it by any means—electronic, mechanical, photocopying, recording, or otherwise.

Table of Contents

Section 1: Introduction

Section 1 Review Questions ............................................ 1

Section 2: Alcohol Service and the Law

Other Restrictions on Alcohol Sales ............................... 3Liability ........................................................................... 4Section 2 Review Questions ............................................ 5

Section 3: Checking Identification

Admittance Rules ............................................................ 7Guests Without ID or Who Won’t Show ID ..................... 8Text and information ...................................................... 9Special Features ............................................................. 9Reverse Side of IDs ....................................................... 10Section 3 Review Questions .......................................... 15

Section 4: effects of alcohol

The Strength of Alcohol ................................................ 17Standard Glass Sizes .................................................... 17Signs of Intoxication ..................................................... 21Traffic Light System ...................................................... 22Section 4 Review Questions .......................................... 23

Section 5: Intervention

What Is Intervention?.................................................... 25Observe ......................................................................... 26Assist ............................................................................ 27Designated Drivers ........................................................ 28Report ........................................................................... 29Minors .......................................................................... 30Denying In-room Alcohol Service ................................. 30Special Events ............................................................... 31Disruptive Guest Behavior ............................................. 31Illegal Activity ................................................................ 32Section 5 Review Questions .......................................... 33Answer Key ................................................................... 35

© Copyright 2014 – American Hotel & Lodging Educational Institute 1

Section 1: Introduction

A Section 1 Review Questions

1. Which fatal accidents can result from overindulgence in alcohol?

a. Traffic fatalities

b. Suicides

c. Drowning deaths

d. All of the above

2. There are approximately deaths attributed to excessive alcohol use each year in the United States.

a. 25,000

b. 80,000

c. 46,000

d. 115,000

3. Alcohol awareness training has resulted in:

a. more slip and fall lawsuits.

b. fewer traffic fatalities.

c. more birth defects.

d. fewer satisfied guests.

4. Which of the following statements are TRUE about Controlling Alcohol Risks Effectively?

a. Sometimes it involves putting limits on service.

b. It can place employees in a challenging and stressful position.

c. It seems to go against the grain of hospitality.

d. All of the above

Answers are on page 33.

2 © Copyright 2014 – American Hotel & Lodging Educational Institute

5. of all crimes are committed under the influence of alcohol.

a. 30%

b. 40%

c. 50%

d. 60%

6. Alcohol causes nearly percent of deaths worldwide, more than AIDS, tuberculosis, or violence.

a. 4

b. 2

c. 0.5

d. 6



Other Restrictions on Alcohol Sales

5 At Your Establishment

In the current year, , a person must be born on or before to be old enough to drink alcohol.

Employees must be years old in this state to sell, dispense, or serve alcohol. Also, employees must be or older to stock coolers with alcohol, put packaged alcohol in bags, or clear alcoholic beverages from tables.

I cannot sell or serve alcohol before (a.m./p.m.)

I must stop selling or serving alcohol at (a.m./p.m.)

I cannot sell alcohol on the following days or holidays:

Additional restrictions:



What are your establishment’s policies and procedures regarding drink specials, happy hours, doubles, and other drink promotions?

LiabilityTwo basic types of laws determine liability in alcohol sales cases:

• Dram shop acts: Formal state laws or statutes related to alcohol sales passed by a state’s legislature or governing body.

• Negligence (common law): Laws established based on previous court or judicial decisions, rather than statutes and written laws.




1. At what BAC is a person considered legally intoxicated?

a. 0.04 percent

b. 0.06 percent

c. 0.08 percent

d. 0.10 percent

2. Which of the following statements is TRUE?

a. Intoxicated people look and act drunk.

b. Each state defines the BAC level at which someone is considered legally intoxicated.

c. Individuals with a BAC of 0.30 experience a slight impairment of balance, speech, and reaction time.

d. All servers are required to purchase and use breathalyzers to determine if someone is intoxicated.

3. If you live in a “dry” area, what restrictions exist for alcohol sales?

a. It is illegal to sell all or most types of alcohol.

b. Alcohol is only sold on Saturday afternoons.

c. Alcohol sales are prohibited between 2 a.m. and noon.

d. Only non-sweet wines are sold and served.

4. can be held legally liable for violating alcohol service laws.

a. Servers

b. Managers

c. Owners

d. All of the above


5. Which law holds an establishment and its employees liable to third parties harmed in accidents caused by intoxicated guests who drank there?

a. Implied Consent Law

b. Victims of Crimes Act

c. Dram Shop Act

d. Amendment VII

6. A BAC of 0.10 indicates there are drops of alcohol in 1,000 drops of blood.

a. 0.1

b. 1.0

c. 10

d. 100




Admittance Rules

5 At Your establishment

When and by whom are IDs checked at your establishment?

What are the policies and procedures for admitting minors into areas where alcohol is served?

If minors are allowed to enter areas where alcohol is served, how does your establishment distinguish between guests of legal drinking age and minors?

Does your establishment use an identification register?

� Yes

� No

If “yes,” where is it kept?


Guests Without ID or Who Won’t Show ID


What are your establishment’s policies and procedures for handling guests who refuse to show ID?

What are your establishment’s policies and procedures for handling guests who do not have ID with them?



Text and information


What text and information are included on IDs issued in your state?

Special Features


What are the special features of IDs issued in your state?


Reverse Side of IDs

9 Check Your Understanding: Valid or Invalid?

The following IDs are not suitable for age verification or may be fake. Can you identify what is wrong with each ID?

1.

Answer on page 36.



2.

Answer on page 36.


3.

Answer on page 36.



4.

Answer on page 36.


5.

Answer on page 36.




1. What can happen to an establishment when alcohol is served irresponsibly?

a. Managers, bartenders, and servers can lose their jobs.

b. The establishment can lose its liquor license.

c. Owners, managers, bartenders, and servers can be sued.

d. All of the above

2. What is one acceptable form of ID used to verify age for alcohol service?

a. Social Security card

b. U.S. passport

c. Birth certificate

d. Photo ID credit card

3. Which of the following is NOT a requirement for a valid ID?

a. Current expiration date

b. Signature

c. Photograph

d. Donor information

4. Which feature may indicate that an ID is false?

a. A clear photo with the state logo hologram over it

b. A vertical, rather than horizontal, orientation

c. A different ID number on the back of the card

d. A ghost photo image on the front of the card


5. What should you do if you suspect that a guest has presented you with a counterfeit ID?

a. Ask ID-related questions the person should be able to answer immediately.

b. Ask his or her companion to verify that the ID is valid.

c. Ask your manager to review the ID.

d. Call the police immediately.

6. Todos los IDs cuentan con una cantidad variada de información y características en el reverso, incluyendo:

a. Códigos de barras

b. Restricciones para conducir

c. Cinta magnética

d. Todas las anteriores



Section 4: effects of alcohol

The Strength of Alcohol

9 Check Your Understanding: Get Your Proof Right!

Calculate the proof or percentage of alcohol in each drink listed and write the number in the space provided.

1. 80-proof whiskey = % alcohol

2. 151-proof rum = % alcohol

3. Liqueur that contains 30% alcohol = proof

4. Beer that contains 5% alcohol = proof

Standard Glass Sizes

5 At your establishment

How many ounces are in a standard glass of:

Wine

Beer

Mixed Drinks


If beer is served by the pitcher at your establishment, what size pitcher is used and how many glasses of beer does it fill?



Strength of Drink


Which drinks offered at your establishment have low alcohol content?


Section 4: Effects of Alcohol

Drink Tables and BAC Cards

Approximate Blood Alcohol Percentage

Subtract .01% for each 40 minutes or .03% for each two hours of drinking. One drink is 1 oz. of 80-proof liquor, 12 oz. of beer, or 4 oz. of table wine.

1 2 3 4 5 6 7 8

Number of Drinks

100

120

140

160

180

200

220

240

.04

.04

.03

.03

.02

.02

.02

.02

.09

.07

.06

.06

.05

.04

.04

.04

.13

.11

.09

.08

.07

.07

.06

.06

.18

.15

.13

.11

.10

.09

.08

.07

.22

.18

.16

.14

.12

.11

.10

.09

.26

.22

.19

.17

.15

.13

.12

.11

.31

.26

.22

.19

.17

.15

.14

.13

.35

.29

.25

.22

.20

.18

.16

.15

Body Weight (LBS)

DefinitelyInfluenced Rarely

Possibly


9 Check Your Understanding: Practice Calculating BAC

Calculate the BAC of each guest using the chart on the previous page and write in your answers in the space provided.

1. 200-pound guest drank 4.5 ounces of 80-proof gin and tonic in one hour

2. 120-pound guest drank 10 ounces of wine in two hours

3. 180-pound guest drank six 12-ounce beers in three hours

4. 140-pound guest drank two Margaritas, each containing 1.5 ounces of 80-proof rum, in one hour

5. 100-pound guest drank one double Martini in one hour




Signs of Intoxication

9 Check Your Understanding:

What’s the Behavioral Change?

5. A male guest starts an argument with another male guest over comments about a football team.

6. A male guest begins to hit on all the females that walk by his table.

7. A female guest tries to stand up but falls out of her chair onto the floor.

8. A female guest tries to reorder a drink but has a “glazed over” look and can’t finish her sentences.

9. A male guest complains to the server that his third drink is not as strong as his first two.



Traffic Light SystemThe traffic light system is an easy-to-use method of recognizing and rating guests’ levels of intoxication. The system is based upon the colors of a traffic light:

Red: Stop! The guest is intoxicated.

Yellow: Caution. The guest is becoming intoxicated.

Green: Go. The guest is sober.




1. The body processes alcohol at a rate of drink(s) per hour.

a. 1

b. 2

c. 3

d. 4

2. Which of the following statements is TRUE?

a. According to the traffic light system, guests in the green are intoxicated.

b. The traffic light system helps you communicate the effects of alcohol to guests.

c. Guests may be in the yellow or red when they arrive at your establishment.

d. When guests drink, they change from one traffic light to another very slowly.

3. Alcohol affects the brain in as little as:

a. 1 minute.

b. 10 minutes.

c. 3 minutes.

d. 30 minutes.

4. An 80-proof drink contains ____ alcohol.

a. 20%

b. 0.8%

c. 40%

d. 8%


5. According to the traffic light system, a guest who demonstrates altered speech patterns and becomes overly friendly with other guests is in the:

a. green.

b. red.

c. yellow.

d. none of the above

6. Guests who show good coordination while drinking are in the:

a. green.

b. red.

c. yellow.

d. none of the above




What Is Intervention?


Different establishments encourage different amounts of interaction between guests and employees. When are you expected to interact with guests?

What are you expected to say and do?


Observe


What are the policies and procedures for counting drinks served to guests at your establishment?

9 Check Your Understanding: Are You Keeping Count?

Calculate the number of drinks and write the number in the space provided.

1. 3 ounces of 100-proof rum

2. Three 8-ounce imported beers

3. 3 ounces of 86-proof whiskey

4. 60-ounce pitcher of beer

5. Hurricane with 1.5 ounce of 80-proof light rum, 1.5 ounces of 80-proof dark rum, and mixers




Assist


What menu items at your establishment are high in fat and may reduce a guest’s rate of alcohol absorption?


Designated Drivers


Does your establishment offer any specials for designated drivers, guests who are intoxicated or becoming intoxicated, or other guests?

� Yes

� No

If “yes,” describe these specials.

What are your establishment’s policies and procedures for denying or stopping alcohol service to intoxicated guests?



Report

y Sample Incident Report

Date of this Report:

Nature of Incident:

Location of Incident: (room number or specific location)

Date and Time of Incident:

People Involved: (name, address, phone, room number if guest, role in incident)

Details of Incident: (describe exactly what happened, providing only facts, not opinions)

People Immediately Contacted Regarding the Incident


Minors


What are the minimum age requirements for renting a room?

What strategies are in place to discourage underage drinking in guestrooms?

Denying In-room Alcohol Service


What are the policies and procedures for denying in-room dining alcohol service?



Special Events


What special events are held at your property?

What are the policies and procedures for checking ID at these events?

Disruptive Guest Behavior


What are the policies and procedures for handling disruptive guest behavior?


Illegal Activity


What are the policies and procedures for handling illegal activity at your establishment?




1. What is the first step in the intervention process?

a. Report

b. Assist

c. Communicate

d. Observe

2. According to the traffic light system, when a guest is in the “red,” you should _______ alcohol service.

a. start

b. continue

c. stop

d. encourage

3. Employees fulfilling in-room dinin orders must:

a. check ID when delivering alcoholic beverages.

b. communicate concerns to security or management.

c. deny alcohol service to intoxicated guest.

d. all of the above

4. What is the last thing you should do after stopping alcohol service to an intoxicated guest?

a. Take a 15-minute break to regroup.

b. Fill out an incident report.

c. Ask the guest to call a taxi.

d. Close the establishment promptly.


5. What can you say when stopping alcohol service to a guest?

a. “You’re drunk. I can’t serve you anymore.”

b. “You’ve reached your limit, buddy.”

c. “It’s against the law for me to serve you anymore alcohol.”

d. “I warned you, now I have to stop serving you.”

6. Who can help monitor and control alcohol consumption?

Security officersFood runnersValet staffAll of the above



Section 1

Review Questions p. 1

1. d2. b3. b4. d5. b6. a

Section 2


1. c2. b3. a4. d5. c6. b

Answer Key


Section 3

Check Your Understanding p. 10

1. The small ghost photo image does not match the main photograph

2. The back of the ID is empty3. “Novelty” written on the ID4. The name on the ID is a male name;

however, the picture is of a female5. The edges of the ID are peeling and it

looks like it has been tampered with


1. d2. b3. d4. c5. a6. d


Section 4


1. 402. 75.53. 604. 10


1. 0.062. 0.043. 0.114. 0.055. 0.08


1. Impaired Judgment2. Relaxed Inhibitions3. Decreased Coordination4. Slowed Reaction Time5. Impaired Judgment


1. a2. c3. c4. c5. c6. a


Section 5


1. 3 drinks2. 2 drinks3. 2 drinks4. 5 drinks5. 2 drinks


1. d2. c3. d4. b5. c6. d

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This Pocket Guide belongs to: This Pocket Guide provides ...video.ahlei.org/Assets/CARE/Pocket Guide/CARE Pocket_Guide.pdf · Ask his or her companion to verify that the ID is valid