2014 4 hour alcohol training. 2014 4 hour alcohol training reason for training: mco 1700.30, page...
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2014 4 HOUR ALCOHOL TRAINING
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
2014 4 HOUR ALCOHOL TRAINING
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
2014 4 HOUR ALCOHOL TRAINING
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
Alcohol and the Body
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:
Assessing a Guest’s Level of Intoxication
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 =
Assessing a Guest’s Level of Intoxication
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:
Assessing a Guest’s Level of Intoxication
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:
Assessing a Guest’s Level of Intoxication
2
2-34
Sway when sitting or standing
Slur their speech
Have difficulty lighting a cigarette
Assessing a Guest’s Level of Intoxication
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
Alcohol and the Body
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
Alcohol and the Body
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
Alcohol and the Body
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
Higher BAC Lower BAC
Factors That Affect BAC: Gender
Alcohol and the Body
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
Higher BAC Lower BAC
Factors That Affect BAC: Age
Alcohol and the Body
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
Higher BAC Lower BAC
Factors That Affect BAC: Emotional State
Alcohol and the Body
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
Higher BAC Lower BAC
Factors That Affect BAC: Food
Alcohol and the Body
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
Higher BAC Lower BAC
Factors That Affect BAC: Carbonation
Alcohol and the Body
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:
Preventing Guests from Becoming Intoxicated 2
2-39
Offer water
Drinking alcohol causes
dehydration
To prevent intoxication: continued
Preventing Guests from Becoming Intoxicated 2
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
2014 4 HOUR ALCOHOL TRAINING
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
Verifying Identification
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
Verifying Identification
3
3-25
Compare the guest to the photo
Chin
Nose
Eyes
Hairline
Shape of face
Verifying Identification
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:
2014 4 HOUR ALCOHOL TRAINING
10 MINUTE BREAK
2014 4 HOUR ALCOHOL TRAINING
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
Handling Intoxicated Guests
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
Handling Intoxicated Guests
4
4-12
Handling Intoxicated Guests
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:
Handling Potentially Violent Situations 4
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
Handling Potentially Violent Situations 4
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…
2014 4 HOUR ALCOHOL TRAINING
TEST