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

Introductory Video

Signs of Impairment Judgment Inhibitions Reactions Coordination

Signs of Impairment Judgment Inhibitions 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

Signs of Impairment Reactions Coordination Lose train of thought, glassy eyes, slurred speech, forgetful, unresponsive Coordination Stumbling or falling, swaying, asleep, dropping things, unbalanced, fumbling, spilling drinks

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

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

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

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

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

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

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

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

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

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

Venue Policies Display Alcohol Service Policies

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

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

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

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

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)

Level Two For Alcohol Servers

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

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

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.

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.

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.

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

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)