2014 4 HOUR ALCOHOL TRAINING. 2014 4 HOUR ALCOHOL TRAINING Reason for Training: MCO 1700.30, Page...

2014 4 HOUR ALCOHOL TRAINING


Reason for Training:• MCO 1700.30, 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: 910-450-9557 or [email protected]

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

mailto:[email protected]


WATCH VIDEO 1

Alcohol Law and Your Responsibility11 Alcohol Law and Your Responsibility

1

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

1-8

Dram shop laws:

Your Responsibility

1

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

Dram shop laws: continued

Your Responsibility

The Role of the Liquor Authority1

Enforce alcohol laws

Issue and monitor liquor licenses

Issue citations for violations

Hold hearings for violators

1-12

Liquor authorities are state or municipal agencies that:

1

Selling liquor to a minor

Failing to check identification

Allowing a minor to enter with a fake ID

1-13

The liquor authority can issue citations for:

The Role of the Liquor Authority

1

Serving a guest who is or appears to be

intoxicated

Discriminating against guests

Selling or serving alcohol when it is not permitted

1-14

The liquor authority can issue citations for: continued

The Role of the Liquor Authority

1

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

1-6

Most states will hold you criminally liable for:

Your Responsibility

1

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

1-21

Happy Hours and Other Drink Promotions

Laws Restricting Alcohol Service

1

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

1-22

Happy Hours and Other Drink Promotions: continued

Laws Restricting Alcohol Service


WATCH VIDEO 2

Recognizing and Preventing Intoxication 2 Recognizing and Preventing Intoxication 2

Alcohol and the Body 2

2-3

1. Mouth

2. Stomach

3. Small intestine*

4. Throughout the body

* 80% absorbed into the bloodstream from the small intestine

2

3

1

2

3

4Alcohol’s Path through the Body:

2

2-4

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

Blood Alcohol Content (BAC)

Alcohol and the Body

2

2-6

Only the liver can break down alcohol

It does this at a constant rate of about one drink per hour


The Liver’s Role:

2

2-21

1½ ounces of 80-proof

liquor

1 ounce of 100-proof

liquor(Domestic wine

12% alcohol)

(American lager

4–5% alcohol)

Assessing a Guest’s Level of Intoxication

To count drinks: Compare them to these standard measures

1 drink =

5 ouncesof wine

12 ouncesof beer

2

2-22

Determine the actual drinks in each beverage

To determine the actual number of drinks:


Liquor in the beverage

Standard amount of that liquor in 1 drink

To count drinks:

whiskey

2

2-23

Example: Whiskey on the rocks containing 3 ounces of 80-proof whiskey

1.5ounces of 80-proof whiskey in 1 drink

3ounces of 80-proof

whiskey

2Total number of

drinks =


whiskey

To count drinks: continued

Assessing a Guest’s Level of Intoxication 2

2-25

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

To estimate a guest’s BAC:

2

2-29

Be overly friendly

Be unfriendly, depressed, or quiet

Use foul language

Become loud

Make rude comments

Guests with relaxed inhibitions may:


2

2-33

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

Guests with impaired motor coordination may:


2

2-34

Sway when sitting or standing

Slur their speech

Have difficulty lighting a cigarette


Guests with impaired motor coordination may: continued

2

2-8

The more alcohol a drink contains, the more that will

end up in the bloodstream

This will raise BAC

Factors That Affect BAC: Drink Strength


Lower BACHigher BAC

2

2-9

A small person will have a

higher BAC than a large person

Small people have less blood to

dilute the alcohol

Factors That Affect BAC: Body Size

Lower BACHigher BAC


2

2-10

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

Higher BAC Lower BAC

Factors That Affect BAC: Body Fat


2

2-11

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


Factors That Affect BAC: Gender


2

2-12

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


Factors That Affect BAC: Age


2

2-13

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


Factors That Affect BAC: Emotional State


2

2-14

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


Factors That Affect BAC: Food


2

2-15

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


Factors That Affect BAC: Carbonation


Preventing Guests from Becoming Intoxicated 2

2-38

Offer food

Items high in fat and/or

protein are best

Avoid food high in sugar or carbohydrates

Avoid salty food

To prevent intoxication:


2-39

Offer water

Drinking alcohol causes

dehydration

To prevent intoxication: continued


2-40

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

To prevent intoxication: continued


WATCH VIDEO 3

Checking Identification 3 Checking Identification3

Acceptable Forms Of Identification 3

3-5

Driver’s license State ID card

Passport Military ID

3

3-8

It contains the owner’s birth date

A valid ID has the following features:

It is current

It contains the owner’s photo

It is intact

Verifying Identification

It contains the owner’s signature

3

3-12

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

Features added to minor IDs: Text and Format


3

3-23

All states place information on the back of IDs

The back of fake IDs are sometimes blank or indicate

the ID is a novelty

Genuine IDs: Appropriate information on back


3

3-25

Compare the guest to the photo

Chin

Nose

Eyes

Hairline

Shape of face


To verify the ID belongs to the guest:

When to Check IDs 3

3-27

Card any guest who appears to be under 21

Follow any house policies regarding when to card

You should:


10 MINUTE BREAK


WATCH VIDEO 4

Handling Difficult Situations 4 Handling Difficult Situations 4

4

4-3

Handling Intoxicated Guests

They show physical or behavioral

signs of intoxication

You’re concerned about the number of drinks they’ve had

You must stop alcohol service to guests if:

4

4-20

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


Designated Drivers:

4

4-8

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.”

Steps for stopping service: continued


4

4-12


Do the right thing regardless of their patronage

Let your relationship work to your advantage

Express genuine concern for their safety, but be firm

Stopping service to “regulars”:

Handling Potentially Violent Situations 4

4-22

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

When handling potential violent situations:


4-23

Call the police

Whenever your safety or your guest’s safety is

at risk

Don’t assume the situation will resolve itself

When handling potential violent situations: continued


4-24

Separate guests from the situation

This will help prevent them from being injured

Never touch or try to restrain a violent guest

When handling potential violent situations: continued

2014 FOOD AND BEVERAGE POLICY

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.

MCO 1700.30 CHAPTER 11

2014 FOOD AND BEVERAGE POLICY

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.

MCO 1700.30 CHAPTER 11 CONTINUED…


TEST

2014 4 HOUR ALCOHOL TRAINING. 2014 4 HOUR ALCOHOL TRAINING Reason for Training: MCO 1700.30, Page...

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