4 HOUR ALCOHOL TRAINING 2014 Instructor Notes

4 HOUR ALCOHOL TRAINING 2014 Instructor Notes
Before teaching this chapter, research and collect the following information by visiting the ServSafe Alcohol section of and/or contacting your local liquor authority. Criminal laws in effect in the jurisdiction(s) of your participants Information regarding dram shop laws in your participants’ state(s) Contact information for the local liquor authority Age-related liquor laws and entry restrictions; laws related to posting warnings about the effects of alcohol consumption on a fetus; and laws related to drink specials and promotions Regulatory requirements for length of training classes and/or mandatory information Procedures, policies, and guidelines in place at your participants’ operation(s) Recent news stories on local compliance checks, alcohol-related incidents and liquor-liability cases Video/DVD 1: Alcohol Law and Your Responsibility

4 HOUR ALCOHOL TRAINING 2014 Reason for Training:
MCO , Page 11-12, 26 d. States all employees serving alcoholic beverages shall receive annual training in responsible service of alcohol Instructor: Bobby James Johnson Contact: or Training Layout: Chapter 1 Video/Recap Chapter 2 Video/Recap Chapter 3 Video/Recap 10 Minute Break Chapter 4 Video/Recap Food and Beverage Marine Corp Order - Chapter 11 Test Instructor Notes Before teaching this chapter, research and collect the following information by visiting the ServSafe Alcohol section of and/or contacting your local liquor authority. Criminal laws in effect in the jurisdiction(s) of your participants Information regarding dram shop laws in your participants’ state(s) Contact information for the local liquor authority Age-related liquor laws and entry restrictions; laws related to posting warnings about the effects of alcohol consumption on a fetus; and laws related to drink specials and promotions Regulatory requirements for length of training classes and/or mandatory information Procedures, policies, and guidelines in place at your participants’ operation(s) Recent news stories on local compliance checks, alcohol-related incidents and liquor-liability cases Video/DVD 1: Alcohol Law and Your Responsibility

WATCH VIDEO 1 4 HOUR ALCOHOL TRAINING 2014 Instructor Notes

1 1 Alcohol Law and Your Responsibility
Instructor Notes Before teaching this chapter, research and collect the following information by visiting the ServSafe Alcohol section of and/or contacting your local liquor authority. Criminal laws in effect in the jurisdiction(s) of your participants Information regarding dram shop laws in your participants’ state(s) Contact information for the local liquor authority Age-related liquor laws and entry restrictions; laws related to posting warnings about the effects of alcohol consumption on a fetus; and laws related to drink specials and promotions Regulatory requirements for length of training classes and/or mandatory information Procedures, policies, and guidelines in place at your participants’ operation(s) Recent news stories on local compliance checks, alcohol-related incidents and liquor-liability cases Video/DVD 1: Alcohol Law and Your Responsibility

1 Your Responsibility Dram shop laws:
Create a special kind of civil liability for establishments and their employees Allow a 3rd party, who may not have been in the establishment, to sue for injuries caused by a guest who was drinking there Instructor Notes Discussion Notes text page 1-4 Define dram shop law. Explain how dram shop laws create a special type of civil liability. 1-8

1 Your Responsibility Dram shop laws: continued
Allow 3rd parties to sue the business, business owner(s), and employees Provide caps (limits) on money damages that can be awarded to 3rd parties 1-9

1 The Role of the Liquor Authority
Liquor authorities are state or municipal agencies that: Enforce alcohol laws Issue and monitor liquor licenses Issue citations for violations Hold hearings for violators Instructor Notes Discussion Notes text page 1-6 Introduce the concept of the liquor authority. Discuss how liquor laws and liquor authorities vary from area to area. Outline the role of the liquor authority as listed on the slide. 1-12

The liquor authority can issue citations for: Selling liquor to a minor Failing to check identification Allowing a minor to enter with a fake ID Instructor Notes Discussion Notes text pages 1-6 to 1-7 Emphasize that obtaining a liquor license is a privilege and that once a license is granted, the license holder is responsible for obeying all aspects of the liquor code. Review the possible violations of the liquor code listed on the slide. Emphasize that any of these violations can result in a fine for the server and the owner, and suspension or revocation of the establishment’s liquor license. In states that license servers to serve alcohol, the state may also take away the server’s license. Stress the importance of being cooperative with local police or agents of the liquor authority when they visit your establishment. Something to Think About … text page 1-7 Compliance checks are used to determine an establishment's adherence to state and local liquor laws, particularly alcoholic beverage sales to minors. There are two types of compliance checks—sending a minor into an establishment to attempt to purchase alcohol; and using a law enforcement or liquor authority agent to observe the establishment’s serving practices. 1-13

The liquor authority can issue citations for: continued Serving a guest who is or appears to be intoxicated Discriminating against guests Selling or serving alcohol when it is not permitted Instructor Notes Something to Think About … text page 1-7 Compliance checks are used to determine an establishment's adherence to state and local liquor laws, particularly alcoholic beverage sales to minors. There are two types of compliance checks—sending a minor into an establishment to attempt to purchase alcohol; and using a law enforcement or liquor authority agent to observe the establishment’s serving practices. 1-14

1 Your Responsibility Most states will hold you criminally liable for:
Serving alcohol to a minor Serving a guest who is or appears to be intoxicated Possessing, selling, or allowing the sale of drugs on the premises Instructor Notes Discussion Notes text page 1-4 Review possible criminal violations listed on the slide. Discuss participants’ alcohol-service laws. Address specific details that differ from those listed on the slide. 1-6

1 Laws Restricting Alcohol Service
Happy Hours and Other Drink Promotions States and municipalities may prohibit serving a guest: Two or more drinks at a time An unlimited number of drinks for a fixed price Reduced-priced drinks for a specific time period Instructor Notes Discussion Notes text page 1-9 Discuss laws restricting “happy hours” and other drink promotions. Ask participants why these types of restrictions might be in place. How This Relates to Me…Activities text page 1-10 Help participants correctly complete the write-in about laws restricting “happy hours” and other drink promotions. 1-21

1 Laws Restricting Alcohol Service
Happy Hours and Other Drink Promotions: continued States and municipalities may prohibit serving a guest: Drinks containing additional alcohol without a price increase Drinks as a prize for a game or contest Instructor Notes How This Relates to Me…Activities text page 1-10 Help participants correctly complete the write-in about laws restricting “happy hours” and other drink promotions. 1-22

2 2 Recognizing and Preventing Intoxication
Instructor Notes Before teaching this chapter, collect the following information and supplies: Articles or stories on binge drinking or drinking games Standardized drink recipes from participants’ operation(s) Standard drinkware samples from participants’ operation(s) Stories of guests exhibiting signs of intoxication Video/DVD 2: Recognizing and Preventing Intoxication Video/DVD 5: Evaluating Real-World Scenarios Index cards numbered “1” and “2” (one set for each participant or team) *For your convenience, the discussion notes listed in the slide presentation reflect those in the Instructor Guide.

2 Alcohol and the Body 4 Alcohol’s Path through the Body: 1 2 3
1. Mouth 2. Stomach 3. Small intestine* 4. Throughout the body * 80% absorbed into the bloodstream from the small intestine 2 2 3 3 Instructor Notes Discussion Notes text page 2-3 To help prevent guests from becoming intoxicated you need to know how alcohol moves through the body. Tell participants that alcohol moves through the body like food does. Unlike food, however, it does not need to be digested to reach the bloodstream. Discuss in detail how alcohol moves through the body Mouth: Approximately five percent is absorbed into the bloodstream through the mouth. Stomach: Approximately 20 percent is absorbed into the bloodstream through the stomach wall. Small intestine: Approximately 80 percent is absorbed into the bloodstream through the small intestine. Throughout the body: Once in the bloodstream, alcohol passes through cells and travels quickly throughout the body. It will reach the brain in minutes. 2-3

2 Alcohol and the Body Blood Alcohol Content (BAC)
Amount of alcohol absorbed into the bloodstream BAC is stated as a percentage It is against the law to drive with a BAC of .08 or higher A BAC of .30 or higher can lead to coma or death Instructor Notes Discussion Notes text page 2-3 Define BAC as the amount of alcohol that has been absorbed into the bloodstream. Something to Think About…Activity text page 2-4 Discuss this story and others about high BACs. Discuss college binge drinking and drinking games. Emphasize how these can quickly lead to dangerously high BACs. Ask participants what drinking games they have seen. 2-4

2 Alcohol and the Body The Liver’s Role:
Only the liver can break down alcohol It does this at a constant rate of about one drink per hour 2-6

1½ ounces of 80-proof liquor
2 Assessing a Guest’s Level of Intoxication To count drinks: Compare them to these standard measures 1 drink = Instructor Notes Discussion Notes text page 2-8 Discuss the drinks that are equivalent in strength—refer to the visual on the slide. Tell participants that some beers, flavored malt beverages, and wines have a higher alcohol content and therefore must be counted differently than those on the this slide. 5 ounces of wine 12 ounces of beer 1½ ounces of 80-proof liquor 1 ounce of 100-proof liquor (Domestic wine 12% alcohol) (American lager 4–5% alcohol) 2-21

Standard amount of that liquor in 1 drink
2 Assessing a Guest’s Level of Intoxication To count drinks: Determine the actual drinks in each beverage To determine the actual number of drinks: whiskey Instructor Notes Discussion Notes text page 2-9 To count the actual number of drinks in any beverage, you must divide the liquor in the beverage by the standard amount of that liquor found in one drink. Liquor in the beverage Standard amount of that liquor in 1 drink  2-22

2 Assessing a Guest’s Level of Intoxication To count drinks: continued
Example: Whiskey on the rocks containing 3 ounces of 80-proof whiskey whiskey Instructor Notes Discussion Notes text page 2-9 Work through the example displayed on the slide. 3 ounces of 80-proof whiskey 1.5 ounces of 80-proof whiskey in 1 drink 2 Total number of drinks  = 2-23

2 Assessing a Guest’s Level of Intoxication To estimate a guest’s BAC:
1. Count the number of drinks the guest was served 2. Estimate his or her approximate weight 3. Use a BAC chart to calculate the guest’s BAC Instructor Notes Discussion Notes text page 2-10 Point out that there is one chart for men and another for women. These charts are based on 1 hour of drinking. They also account for the liver breaking down alcohol at the rate of one drink per hour. 2-25

2 Assessing a Guest’s Level of Intoxication
Guests with relaxed inhibitions may: Be overly friendly Be unfriendly, depressed, or quiet Use foul language Become loud Make rude comments Instructor Notes Discussion Notes text page 2-13 Point out that when large amounts of alcohol reach the brain, it can no longer function normally, which causes physical and behavioral changes. Explain that inhibitions prevent people from saying or doing things that may be unacceptable to others. As people drink, their normal inhibitions will become relaxed. Review the signs that a guest may have relaxed inhibitions. Ask participants to share real-world stories of guests who exhibited these or other signs of relaxed inhibitions. 2-29

Guests with impaired motor coordination may: Stagger, stumble, fall down, or bump into objects Be unable to pick up objects, or may drop them Spill drinks or miss their mouths when drinking Instructor Notes Discussion Notes text page 2-14 Define motor skills as physical coordination and control. Review the signs that a guest may have impaired motor coordination. 2-33

Guests with impaired motor coordination may: continued Sway when sitting or standing Slur their speech Have difficulty lighting a cigarette Instructor Notes Discussion Notes text page 2-14 Define motor skills as physical coordination and control. Review the signs that a guest may have impaired motor coordination. Ask participants to share real-world stories of guests who exhibited these or other signs of impaired motor coordination. 2-34

2 Alcohol and the Body Factors That Affect BAC: Drink Strength
The more alcohol a drink contains, the more that will end up in the bloodstream This will raise BAC Instructor Notes Discussion Notes text page 2-5 Point out that not all drinks are of equal strength. Guest 1 will have a higher BAC than guest 2 because he is drinking a martini, which is a stronger drink than the 12 oz beer that guest 2 is drinking. Explain to participants that they will learn more about this later. Higher BAC Lower BAC 2-8

2 Alcohol and the Body Factors That Affect BAC: Body Size
A small person will have a higher BAC than a large person Small people have less blood to dilute the alcohol Higher BAC Lower BAC 2-9

2 Alcohol and the Body Factors That Affect BAC: Body Fat
A person with a large percentage of body fat will have a higher BAC than a lean person Body fat does not absorb alcohol, forcing it to stay in the bloodstream Alcohol can pass through muscle in a lean person and spread throughout the body Instructor Notes Discussion Notes text pages 2-5 It is a common misconception that a guest with a high percentage of body fat is at a lower risk for intoxication than a leaner guest. In fact, they are at higher risk because of it. Higher BAC Lower BAC 2-10

2 Alcohol and the Body Factors That Affect BAC: Gender
A woman will have a higher BAC than a man Women have a higher percentage of body fat They have a smaller amount of a stomach enzyme that helps break down alcohol They are typically smaller than men and have less blood Higher BAC Lower BAC 2-11

2 Alcohol and the Body Factors That Affect BAC: Age
A senior will have a higher BAC than a younger guest Body fat typically increases with age Enzyme action tends to slow as a person gets older Higher BAC Lower BAC 2-12

2 Alcohol and the Body Factors That Affect BAC: Emotional State
An emotional guest will have a higher BAC than a guest who is calm When a person is stressed, angry, or afraid, the body diverts blood away from the stomach and small intestine This reduced blood flow slows the absorption into the bloodstream Instructor Notes Discussion Notes text pages 2-6 Ask participants if they have ever served a guest who seemed perfectly fine when first served, but rapidly became intoxicated shortly thereafter. Interactions with medication or illegal drugs that have been taken, or the guest’s emotional state, can account for rapid intoxication. Higher BAC Lower BAC 2-13

2 Alcohol and the Body Factors That Affect BAC: Food
A guest who has not eaten will have a higher BAC than a guest who has eaten Food keeps alcohol in the stomach for a longer period of time This slows the rate at which it reaches the small intestine Instructor Notes Discussion Notes text pages 2-6 Ask participants why food is a major factor affecting the rate at which alcohol enters the bloodstream. Higher BAC Lower BAC 2-14

2 Alcohol and the Body Factors That Affect BAC: Carbonation
A guest drinking a carbonated drink will have a higher BAC than a guest whose drink is not carbonated Carbonation may speed the rate at which alcohol passes through the stomach This causes a person to reach a higher BAC faster Higher BAC Lower BAC 2-15

2 To prevent intoxication: Preventing Guests from Becoming Intoxicated
Offer food Items high in fat and/or protein are best Avoid food high in sugar or carbohydrates Avoid salty food Instructor Notes Discussion Notes text page 2-19 Why is offering food one of the most important things participants can do to prevent intoxication? Food helps keep alcohol in the stomach. This slows the rate at which it reaches the small intestine. Which food items are the most/least effective for preventing intoxication? Food high in fat and/or protein is the best type to serve because it is digested more slowly. Food items that are high in sugar or carbohydrates are easily digested and less effective in slowing the movement of alcohol into the small intestine. Salty food makes a guest thirsty and can cause them to drink more alcohol. 2-38

2 To prevent intoxication: continued
Preventing Guests from Becoming Intoxicated To prevent intoxication: continued Offer water Drinking alcohol causes dehydration Instructor Notes Discussion Notes text page 2-19 Why is it important to offer water? Drinking alcohol causes dehydration, making guests thirsty, which can cause them to drink more than they ordinarily would. Tell participants that they can help avoid this by offering water with drinks and refilling water glasses often. 2-39

2 To prevent intoxication: continued
Preventing Guests from Becoming Intoxicated To prevent intoxication: continued Avoid overpouring. It makes it difficult for: Staff to count actual drinks Guests to keep track of and regulate their own drinking Avoid serving more than one drink at a time Instructor Notes Discussion Notes text page 2-19 Present the following example to highlight the importance of why bartenders should not overpour: Let’s say that the recipe for a gin and tonic calls for 1 ½ ounces of 80-proof gin. If you mix three gin and tonics for a guest, but you overpour the gin in each drink by a half ounce, you have actually served the guest four drinks instead of three. Explain that establishments that free-pour should provide both initial and refresher training and monitor it regularly. Point out that serving a guest one drink at a time helps pace the guest’s consumption. 2-40

3 3 Checking Identification Checking Identification Instructor Notes
Instructor Preparation Before teaching this chapter, we suggest you collect the following information and supplies: Examples of unacceptable forms of IDs (i.e., firearm identification cards, employee identification cards, etc.) ID checking guides, which can be obtained through liquor distributors or from The Drivers License Guide Company at Policies and procedures from participants’ operation(s) regarding checking IDs, handling fake IDs, and incident report forms. Video/DVD 3: Checking Identification Video/DVD 5: Evaluating Real-World Scenarios Index cards numbered “1” or “2” (one set for each participant or team) *For your convenience, the discussion notes listed in the slide presentation reflect those in the Instructor Guide.

3 Acceptable Forms Of Identification Driver’s license State ID card
Instructor Notes Discussion Notes text page 3-4 Draw participants’ attention to the acceptable forms of identification on the slide. Since military IDs and passports are not commonly used, participants should always use an ID checking guide to validate them. Note that in some areas, an immigration card is an acceptable form of identification. Inform participants as to whether or not their jurisdictions acknowledge out-of-state drivers’ licenses or state ID cards as acceptable forms of ID. Passport Military ID 3-5

3 Verifying Identification A valid ID has the following features:
It contains the owner’s birth date It contains the owner’s photo It is current It is intact Instructor Notes Discussion Notes text page 3-5 Explain how to determine if an ID is valid. Point out the following: The birth date can be used to calculate the age of the guest An expired license is never valid Minors often use the expired license of a family member or a friend who has been issued a new one. The signature and photo can be used to verify that the person who presented the ID is owner Several states use IDs that are laminated, or enclosed in plastic. The lamination must be the proper thickness and must not be split or contain bubbles or creases. In most states, a damaged ID is not valid and must be replaced. All IDs, from all states, must have the features indicated with blue arrows in order to be valid. It contains the owner’s signature 3-8

3 Verifying Identification
Features added to minor IDs: Text and Format Most states include the words, “UNDER 21 UNTIL (date)” on the ID Most minor IDs are issued in a vertical format In some states, the photo is placed opposite of where it appears for someone 21 and older Instructor Notes Discussion Notes text pages 3-7 Point out that all states add special features on minor IDs to make an underage guest easy to spot. This includes adding specific text. It also includes changing the layout of the ID. Review the use of specific text and special formatting on IDs issued to minors. How This Relates To Me Activity text page 3-7 Work with participants to list the security features used on minor IDs in your state. Use an ID checking guide to help do this. 3-12

3 Verifying Identification
Genuine IDs: Appropriate information on back All states place information on the back of IDs The back of fake IDs are sometimes blank or indicate the ID is a novelty Instructor Notes Discussion Notes text pages 3-10 You should be aware that the backs of fake IDs are sometimes blank. They may also contain a statement that identifies them as fake, such as “For Entertainment Purposes Only.” Always check the back of an ID to make sure it’s genuine. 3-23

3 Verifying Identification To verify the ID belongs to the guest:
Compare the guest to the photo Chin Nose Eyes Hairline Shape of face Instructor Notes Discussion Notes text pages 3-12 A common practice used by minors is to present the valid ID of a family member or friend. They might also use an expired license from a person who has been issued a new one. Encourage participants to make a careful comparison between the photo on the ID and the guest who is presenting it. Certain features on a person usually do not change over time. If anything looks different, they should note how long it has been since the photo was taken. Drastic differences often indicate that the ID is not actually the guest’s. 3-25

3 When to Check IDs You should:
Card any guest who appears to be under 21 Follow any house policies regarding when to card Instructor Notes Discussion Notes text pages 3-13 Since it is illegal to serve alcohol to a minor, it is vital that you card any guest that appears to be under 21 years of age. Some establishments have ID-checking policies that must be followed—such as, “We card everyone who looks under 30-years old.” How This Relates to Me… Activity text page 3-13 Discuss and record the policies and guidelines that are in place at participants’ operations. 3-27

10 MINUTE BREAK 4 HOUR ALCOHOL TRAINING 2014 Instructor Notes

4 4 Handling Difficult Situations Handling Difficult Situations
Instructor Notes Before teaching this chapter, we suggest you collect the following information and supplies: Policies and procedures from participants’ operation(s) regarding the following: Stopping service of alcohol to a guest Ensuring intoxicated guests travel home safely Handling guests who arrive intoxicated Handling potentially violent situations Handling illegal activities Video/DVD 4: Handling Difficult Situations Video/DVD 5: Evaluating Real-World Scenarios Index cards numbered “1” through “3” (one set for each participant or team) Handout: Put It into Practice role play. You will find 5 scenarios that can be used in class in the Instructor Guide pages IR-18 to IR-19.

4 Handling Intoxicated Guests
You must stop alcohol service to guests if: They show physical or behavioral signs of intoxication You’re concerned about the number of drinks they’ve had Instructor Notes Discussion Notes text page 4-2 From time to time you may face situations that are difficult to handle. Your personal safety must always come first. If you feel threatened or you think you’re in danger, remove yourself from the situation. Then notify a manager or the owner. Some establishments allow employees to stop service but require them to notify management. Other establishments require management to stop service. Talk to your manager about your company policy on stopping service. 4-3

4 Handling Intoxicated Guests Designated Drivers:
You cannot serve a guest to the point of intoxication even if they have a designated driver Let guests know you will not overserve them despite having a designated driver Instructor Notes Discussion Notes text page 4-11 Many communities offer a designated-driver program. In this program, one person in a group of drinkers agrees to be the designated driver. The designated driver agrees not to drink alcohol during his or her visit. Many guests think they will be allowed to drink to the point of intoxication if they have a designated driver. That’s simply not true. As a seller or server of alcohol, participants are still liable for overserving a guest—even if a designated driver is present. The same laws and rules apply to guests who have their own designated drivers. Encourage the designated driver not to drink alcohol. If the person starts drinking, watch him or her like you would any other guests If the person does not drink, follow your company policy regarding the service of free items. Something to Think About…Activity text page 4-11 Read and discuss the scenarios. 4-20

4 Handling Intoxicated Guests Steps for stopping service: continued
To avoid being judgmental, say things like: “Our company policy doesn’t allow me to serve you any more alcohol.” “I’m not able to serve you any more alcohol this evening.” “We would be responsible if something were to happen.” “It is against the law for me to serve you any more alcohol.” Instructor Notes Discussion Notes text pages 4-3 Never use “You” statements, such as, “You’ve had enough.” These sound judgmental and may offend the guest. Using statements like the ones listed in the slide will help deflect blame from the guest and you. They will also help defuse the situation. Practice them until they become natural to you. Discuss the examples. Ask participants if they have other lines they use when refusing service. 4-8

4 Handling Intoxicated Guests Stopping service to “regulars”:
Do the right thing regardless of their patronage Let your relationship work to your advantage Express genuine concern for their safety, but be firm Instructor Notes Discussion Notes text page 4-5 Occasionally, you may need to stop service to a “regular”. This can sometimes be awkward, especially when the guest has been coming to the establishment for a long time. Never let this get in the way of doing the right thing. When guests have had enough, they have had enough regardless of their patronage. Follow the recommendations in the slide. 4-12

4 Handling Potentially Violent Situations
When handling potential violent situations: Notify your manager Pay attention to guests so you will be aware of potential problems Involve your manager early to determine the best way to handle the situation 4-22

When handling potential violent situations: continued Call the police Whenever your safety or your guest’s safety is at risk Don’t assume the situation will resolve itself Instructor Notes Discussion Notes text pages 4-12 Participants must not assume that the situation will resolve itself. It usually won’t Safety is the top priority—for you, your guests, and even the offenders. 4-23

When handling potential violent situations: continued Separate guests from the situation This will help prevent them from being injured Never touch or try to restrain a violent guest Instructor Notes How This Relates to Me… text page 4-13 Discuss participants’ company policies related to handling potentially violent situations. 4-24

FOOD AND BEVERAGE POLICY
2014 MCO CHAPTER 11 The minimum drinking age on the USMC installation located in the US is 21 years. The commander of a USMC installation may waive the drinking age but not lower than 18 under special circumstances. A standard 1-Ounce (30ml) portion for highball-type drinks shall be established and controlled using a predetermined measuring device. A recipe card index shall be established for each facility/bar. A card on each standard type of drink served should list the cost of the ingredients, the pour cost and sale cost. Reduced price periods (happy hours) are limited to no more than two hours per day. Prices will not be reduced by more than 25 percent. When prices of alcoholic beverages are reduced, prices of non alcoholic beverages will also be reduced. All employees serving alcoholic beverages shall be trained in the legal consequences of the dram shop acts and shall receive annual training in responsible service of alcohol. Instructor Notes Before teaching this chapter, research and collect the following information by visiting the ServSafe Alcohol section of and/or contacting your local liquor authority. Criminal laws in effect in the jurisdiction(s) of your participants Information regarding dram shop laws in your participants’ state(s) Contact information for the local liquor authority Age-related liquor laws and entry restrictions; laws related to posting warnings about the effects of alcohol consumption on a fetus; and laws related to drink specials and promotions Regulatory requirements for length of training classes and/or mandatory information Procedures, policies, and guidelines in place at your participants’ operation(s) Recent news stories on local compliance checks, alcohol-related incidents and liquor-liability cases Video/DVD 1: Alcohol Law and Your Responsibility

FOOD AND BEVERAGE POLICY
2014 MCO CHAPTER 11 CONTINUED… Control instructions: Serving alcoholic beverages to anyone who is, or appears to be, intoxicated is prohibited. Alcohol drinking contests are prohibited. Activities shall not engage in “last call” and other countdown techniques designed to promote last minute alcohol sales. The serving of “doubles” without doubling the price is not authorized. Patrons or groups may not bring private stock beverages into the activity for consumption. Snack or other food items shall be available. Nonalcoholic specialty drinks and beers shall be offered on beverage menus. Instructor Notes Before teaching this chapter, research and collect the following information by visiting the ServSafe Alcohol section of and/or contacting your local liquor authority. Criminal laws in effect in the jurisdiction(s) of your participants Information regarding dram shop laws in your participants’ state(s) Contact information for the local liquor authority Age-related liquor laws and entry restrictions; laws related to posting warnings about the effects of alcohol consumption on a fetus; and laws related to drink specials and promotions Regulatory requirements for length of training classes and/or mandatory information Procedures, policies, and guidelines in place at your participants’ operation(s) Recent news stories on local compliance checks, alcohol-related incidents and liquor-liability cases Video/DVD 1: Alcohol Law and Your Responsibility

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