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

2. Signs of Impairment Inhibitions Judgment
Loud, over friendly, relaxed, mood swings, inappropriate behavior, argumentative
Judgment
Annoying others, inappropriate jokes, drinking faster, foul language, unacceptable behavior, driving while intoxicated 2

3. Signs of Impairment Reactions Coordination
Lose train of thought, glassy eyes, light two cigarettes, slurred speech, forgetful
Coordination
Stumbling or falling, swaying, asleep, dropping things, unbalanced, fumbling, spilling drinks 3

4. Tolerance The body’s ability to mask or hide Behavioral Cues
A Guest with high Tolerance may be legally intoxicated 4

5. Absorption Rate Factors
Size
Gender
Food
Rate of Consumption
Strength of Drink
Age 5

6. 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 6

7. 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 7

8. Understanding Liability
Reasonable Efforts
The steps that all employees are legally expected to take to prevent alcohol-related problems or injuries 8

9. Reasonable Efforts Check IDs Communicate policies Train employees
Documentation
Cut-off intoxicated guests
Offer alternative transportation
Offer alternative beverages
Designated driver programs
Work with police and security 9

10. Venue Policies A maximum of 2 alcoholic beverages per person per sale.
All guest appearing under the age of 30 must provide a valid, Driver’s License, NC State ID, Military ID or Passport.
Alcohol sales will end after the 7th inning.
Management reserves the right to change these policies at any time. 10

11. Intervention Guidelines
Avoid Escalation
Make Clear Statements
Use first person “I”
Be nonjudgmental and nonthreatening
Provide reasons for your action
Use indirect strategies 11

12. 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 12

13. 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 13

14. 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. 14

15. Seller / Server Guidelines
Safe-Drinking Guidelines
Buy time. Limit the number of drinks a guest can buy or the number of times you walk by people in the stands who may be misusing alcohol.
Offer alternatives to alcohol.
Use the personal touch. Make eye contact and friendly conversation with each guest. 15

16. 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. 16

17. To Complete your training please follow the link below
Alcohol Certification Quiz
Thank you for participating in training 17