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 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

5. 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

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

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

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

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. 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

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 – 4.
II – 5.
II – 6.

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

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

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

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