Techniques for Effective
Alcohol Management
A Comprehensive Alcohol Management Program
for Sports and Entertainment Professionals
1
Introductory Video
2
Signs of Impairment
 Judgment
 Inhibitions
 Reactions
 Coordination
3
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
4
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
5
Tolerance
 The body’s ability to mask or hide
Behavioral Cues
 A Guest with high Tolerance may be
legally impaired
6
Absorption Rate Factors
 Gender
 Size
 Rate of Consumption  Strength of Drink
 Age
 Food
7
Absorption Rate Factors
 Size
 Rate of Consumption
 Gender
 Strength of Drink
 Age
 Food
8
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
9
Assessing Guests
Level One – Drinking Responsibly
– Guest is consuming alcohol responsibly
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
10
Assessing Guests
I – 1.
I – 2.
I – 3.
I – 4.
I – 5.
I – 6.
11
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
12
Understanding Liability
 Reasonable Efforts
– The steps that all employees are legally
expected to take to prevent alcohol-related
problems or injuries
13
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
14
security
Understanding Liability
 Documentation
– Recording all alcohol-related incidents can help
you and the facility track problem areas as well
as improve your management of alcoholrelated problems
15
Documentation
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Information about incident
Information about steps taken
Protects facility
Tracks trends
Use the word “allegedly”
Don’t admit fault or provide opinions
16
Venue Policies
Display Alcohol Service Policies
17
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
18
Evaluating Responses
Level One – Most Effective
– The employee handles the situation effectively
Level Two – Moderately Effective
– The employee attempts to intervene but is not
completely successful
Level Three – Ineffective
– The employee does not effectively manage the19
situation
Evaluating Responses
II – 1.
II – 2.
II – 3.
II – 4.
II – 5.
II – 6.
20
Evaluating Responses
II – 7.
III – 1.
III – 2.
21
Skills Training / Practice Scenarios
 Parking Attendants
 Suite Attendants
 Ticket Sellers
 Guest Services
 Ticket Takers
 Vendors in Stands
 Ushers
 Retail
 Security
22
Participant Test – Level One
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First Name
Middle Initial
Last Name
Birth Date
Work Area
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Social Security Number
Signature
Name of Organization
Test Answers (20)
23
Level Two
For Alcohol Servers
24
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
25
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
26
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.
27
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.
28
Checking IDs
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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.
29
Legal & State Specific Information
 Minimum age to serve
 Dram Shop liability laws
 Confiscate IDs ?
 Penalties for liquor laws violations
30
Skills Training / Practice Scenarios
 Concessions
 Vendors
 Suites
31
Participant Test – Level Two
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
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First Name
Middle Initial
Last Name
Birth Date
Work Area




Social Security Number
Signature
Name of Organization
Test Answers (30)
32
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