Techniques for Effective Alcohol Management

1. Techniques for Effective Alcohol Management A Comprehensive Alcohol Management Program for Sports and Entertainment Professionals

2. Introductory Video

3. Signs of Impairment • Judgment • Inhibitions • Reactions • Coordination

4. 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

5. 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

6. Tolerance • The body’s ability to mask or hide Behavioral Cues • A Guest with high Tolerance may be legally impaired

7. Gender Rate of Consumption Age Size Strength of Drink Food Absorption Rate Factors

8. Size Gender Age Rate of Consumption Strength of Drink Food Absorption Rate Factors

9. 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

10. 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

11. Assessing Guests I – 1. I – 2. I – 3. I – 4. I – 5. I – 6.

12. 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

13. Understanding Liability • Reasonable Efforts • The steps that all employees are legally expected to take to prevent alcohol-related problems or injuries

14. 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 Reasonable Efforts

15. 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

16. Documentation • Information about incident • Information about steps taken • Protects facility • Tracks trends • Use the word “allegedly” • Don’t admit fault or provide opinions

17. Venue Policies Display Alcohol Service Policies

18. Intervention Guidelines • Avoid Escalation • Make Clear Statements • Use first person “I” • Be non-judgmental and unthreatening • Provide reasons for your action • Use indirect strategies

19. 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 the situation

20. Evaluating Responses II – 1. II – 2. II – 3. II – 6. II – 4. II – 5.

21. Evaluating Responses III – 1. II – 7. III – 2.

22. Parking Attendants Ticket Sellers Ticket Takers Ushers Security Suite Attendants Guest Services Vendors in Stands Retail Skills Training / Practice Scenarios

23. First Name Middle Initial Last Name Birth Date Work Area Social Security Number Signature Name of Organization Test Answers (20) Participant Test – Level One

24. Level Two For Alcohol Servers

25. 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

26. 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

27. 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.

28. 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.

29. 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.

30. Legal & State Specific Information • Minimum age to serve • Dram Shop liability laws • Confiscate IDs ? • Penalties for liquor laws violations

31. Skills Training / Practice Scenarios • Concessions • Vendors • Suites

32. First Name Middle Initial Last Name Birth Date Work Area Social Security Number Signature Name of Organization Test Answers (30) Participant Test – Level Two