Serving it Right Flashcards
(46 cards)
what is the best strategy to use when informing patrons that service will be stopped due to intoxication?
a. explain to the patron that they are drunk and should stop drinking
b. politely inform the patron that staff is prohibited from serving intoxicated patrons
c. notify the patron that they are incapable of making sound decisions while intoxicated
d. tell the patron that they will be kicked out if they keep drinking alcohol
b. politely inform the patron that staff are prohibited from serving intoxicated patrons
What approach should be taken when forcibly ejecting an intoxicated patron from an establishment/
a. inform the patron that the staff member has the authority to eject them
b. rush the patron out of the establishment to avoid disturbing other patrons
c. use a threatening tone of voice when instructing the patron to leave
d. call the police department and inform them that a patron is being ejected
a. inform the patron that the staff member has the authority to eject them
An incident has occurred at the establishment. How must the staff member record the event?
a. write the incident details in an incident log
b. log the event on a piece of paper and store it in a secure folder
c. summarize employee and witness statements on the establishments’ computer
d. take video statements of all witnesses and staff involved in the incident
a. write the incident details in an incident log
True of False: Staff are allowed to consume up to one standard drink while on a break.
a. true
b. false
False
As defined by Canada’s low-risk drinking guidelines, how many ounces of wine at 12% alcohol by volume represents one standard drink?
a. 5 ounces
b. 8 ounces
c. 12 ounces
d. 15 ounces
a. 5 ounces
Who should regularly familiarize themselves with the liquor control and licensing act and regulations and the terms and conditions of their license?
a. only the owner of the establishment
b. only the managers of the establishment
c. the licensees and managers working at the establishment
d. all staff working at the establishment
c. the licensees and managers working at the establishment
What should the server do after the discontinuation of service due to intoxication?
a. provide the patron with water to stay hydrated
b. arrange for proper transportation home
c. ensure the patrons stay until they sober up
d. offer the patron two cups of coffee for free
b. arrange for proper transportation home
what must a server do to avoid over-service?
a. adhere to maximum drink size rules
b. serve water with every alcoholic beverage served
c. serve coffee alongside alcoholic beverages
d. serve at a rate of three standard drinks an hour
a. adhere to maximum drink size rules
When selling and/or serving liquor, which of the following is true?
a. staff can continue to serve intoxicated patrons alcoholic beverages
b. staff only need to check one piece of ID if a patron is suspected to be a minor
c. staff may have a duty of care to patrons
d. staff can allow intoxicated patrons to remain in the establishments service area
c. staff may have a duty of care to patrons
True or False: Staff members in a liquor primary establishment are under the obligation to allow entry and provide service to all individuals.
a. true
b. false
b. false
For how long should incident reports be kept?
a. six months
b. one year
c. three years
d. six years
d. six years
what should the server do if they suspect a patron has alcohol poisoning?
a. call 911
b. offer cold water
c. ensure the patron gets home safe
d. provide the patron with bland food
a. call 911
what information should be provided to the local liquor inspector?
a. the establishment’s incident logbook
b. video evidence of any incidents
c. serving it right certificate number and the expiraty date
d. all of the above
d. all of the above
an individual with a speech impediment is ordering a 5-ounce glass of wine. The server is hesitant to serve the individual as their impediment resembles signs of intoxication. What should the server do?
a. refuse service since the individual appears intoxicated
b. engage the individual to determine their level of sobriety
c. ask the individual whether they are intoxicated
d. serve the individual regardless of their hesitation
b. engage the individual to determine their level of sobriety
what kind of food is more effective at slowing intoxication?
a. corn chips and salsa
b. salted nuts
c. chicken wings
d. fruit salad
c. chicken wings
a staff member is serving three individuals. Patron A has had one 12-ounce beer at 5% alcohol by volume and a 1.5-ounce shot of vodka at 40% alcohol by volume. Patron B has had two 5-ounce glasses of white wine at 12% alcohol by volume. Patron C has had two 1.5-ounce shots of tequila at 40% alcohol by volume.
Which patron has consumed the highest percentage of alcohol?
a. patron A has consumed the highest percentage of alcohol
b. patron B has consumed the highest percentage of alcohol
c. patron C has consumed the highest percentage of alcohol
d. all patrons have consumed the same volume of alcohol
d. all patrons have consumed the same volume of alcohol
what Blood Alcohol Concentration (BAC) does the Criminal Code of Canada consider a fail for impairment while driving?
A. .05%
B. .08%
C. .15%
D. .18%
B. .08%
what is drink spiking?
a. a drink containing one standard serving of two different liquors
b. addition of drugs or alcohol to a person’s drink without their consent
c. consuming alcohol following drug usage
d. an increase in the pricing of alcoholic drinks to reduce risk of over-service
b. addition of drugs or alcohol to a person’s drink without their consent
an intoxicated patron has gotten into their vehicle despite the best efforts of the staff members. what should the staff do first?
a. write down the description of the car and license number and call the police
b. inform the manager of the incident and continue with service
c. summarize the incident in the logbook and report to supervisor
d. refer to house policies
a. write down the description of the car and license number and call the police
which of the following strategies reduce the risk of drink spiking?
a. serving drinks in pitchers or bottles
b. allowing the consumption of one alcohol type at a time
c. removing any unattended glasses
d. ensuring a customer’s drink is supervised by other guests
c. removing any unattended glasses
a customer having recently undergone surgery is on narcotic pain relievers. the customer consumes one beer. a couple of minutes later, the staff member notices that the customer’s skin has a blue tint and is cold. what should the staff member do next?
a. call 911 and BC poison control
b. refuse further service of alcohol
c. provide the customer with a coffee to sober them up
d. provide the customer with a blanket and order a taxi
a. call 911 and BC poison control
a 38-year-old individual comes stumbling into the bar signing loudly with his friends and presents with bloodshot eyes. he asks for a whisky double.
what should the bartender do?
a. serve the individual his whisky double and monitor his behavior
b. ask for once piece of identification prior to serving the individual his drink
c. refuse to serve the individual and remove him from the service area
d. refuse to server the whiskey double and offer the individual a bear instead
c. refuse to serve the individual and remove him from the service area
what is one way in which a server can help a patron reduce the effect of the alcohol the patron is consuming?
a. actively promote food items
b. offer a wide range of alcoholic beverages
c. avoid talking to customers
d. host drinking contests
a. actively promote food items
a server notices that a 60-year-old patron is reporting feeling very dizzy. the patron has consumed two shots of whiskey and advises that they have taken cold medication in the last hour. What should the server do next?
a. call an ambulance for medical treatment
b. arrange for transportation home
c. keep observing the patron for signs of intoxication
d. log the incident and report it to the supervisor
a. call an ambulance for medical treatment
