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Copy of Serving it Right

BC's Responsible Beverage Program
by

Jas Doman

on 25 October 2013

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Transcript of Copy of Serving it Right

Alcohol and the law
Check your knowledge - Pg 27
Read 'Did you know' pg 28
Alcohol effects & Intoxication
Check your knowledge - Pg 13
What Is Serving it Right?
Allows 16 + to serve alcohol in a food primary establishment
Teaches legal responsibilities if you serve alcohol
Learn strategies on how to handle difficult situations
Understand alcohol's effects
Know how to recognize signs of intoxication
Know how to ID minors to prevent underage drinking
Implementing responsible
beverage service
Check your knowledge pg 39
Review
Some are from what has been covered others are challenges in which you must think on your feet as to what is the best course of action

'Dramatic' involvement is encouraged
Review
What have they done right/wrong?
Right
Serving it
BC's Responsible Beverage Service
Who must have it?
Servers in food primary restaurants and management people
All employees in liquor primary (bars, pubs, nightclubs, casinos)
Private/ BC liquor store employees
Special occasion licensees
Private/ public events that sell alcohol
Weddings/ Concerts/ beer gardens
Sets prices for alcohol
Go to Page 11
Try and answer questions 1-3
to match May 2012 SIR book
Case Study
With a partner try and answer the questions on pg 10
Pinwheel Activity - in 4 equal groups
Factors that influence intoxication Pg 14-15
Common Myths Pg 16
Tips to ID & Signs of Intoxication Pg 17-18
Effects on alcohol in combination with other drugs pg 19-20
Intoxication
As a result of consuming alcohol an intoxicated person does not have the normal use of physical or mental faculties.
A person's intoxication is increased when alcohol is being absorbed at a faster rate than it is being processed.
As alcohol builds up in the body, the activity of the brain, heart and lungs may slow down.
Read bold text on pg 14
Factors that influence intoxication
Rate of consumption
Amount consumed
Age
Gender
Body weight and type
Food consumption
Medication and other drugs
Environment and mood
Fatigue and stress
Tolerance to alcohol
Common Myths
Alcohol makes you happy
Mixing drinks causes higher levels of intoxication
Alcohol warms the body
Alcohol relieves stress
Alcohol improves co-ordination
alcohol helps you sleep
drinking coffee will sober you up
Tips to help identify signs of intoxication
Changes in speech
Changes in appearance
Changes in mood
Changes in physical coordination
Loss of inhibition
Impaired judgement
Disruptive behaviour
Effects on alcohol in combination with other drugs
some illegal drugs and prescription meds can increase intoxication levels by a factor of 5
Driving after combining alcohol and other drugs can substantially increase the risk of an MVA.
Given a number of variables including the user's physical condition and the concentration of what was ingested, alcohol interactions with other drugs can bring about quite unpredictable effects
Please see chart on pg 19/20 of examples
Brainstorm
What can restaurants do to prevent people driving drunk / overselling?
Drinking and Driving
Blood Alcohol Concentration
What symptoms of impairment are being tested
practice 9 heel to toe steps
What symptoms of impairment are being tested?
Drinking and Driving
Measured by Blood alcohol content
.05 Legal Limit to drive
.08 Criminal offense to drive
.30 Unconscious
.40 Person dies
Turn to page 80
How many drinks can a person of your body process?
Remember this is only a rough guide
What is a drink?
Myth- mixing alcohol makes you more drunk - Just gives greater headacheIt matters what % of alcohol and volume consumed
Now read through the case studies on pg23
Read bold on pg 22
Quick Review pg 25
Can you beat a breathalyzer?
Courts have ruled that there is no legal grounds to challenge breathalyzer results
Liquor Control and Licensing Act controls it all…..
Liquor Control and Licensing Act controls it all….

Only sell liquor during licensed hours
Patrons have alcohol removed 30 minutes before close at food primary
Everyone must leave 30 minutes after sales end at liquor primary
Liquor Control and Licensing Act controls it all….

No home made beers, wines or spirits
know your measurements - no free pour
can pre-mix as long as alcohol comes from the original containers purchased from the liquor distribution branch
Dispensing / selling alcohol (key points)
The sale and service of liquor (key points)
Liquor Control and Licensing Act controls it all….

You may not consume alcohol while working
You can not let customers/patrons bring their own alcohol (recently revised to allow you to bring your own 'corked' wine to a restaurant)
Liquor must not be consumed within a licensee retail store (beer &wine)
Consumption of liquor (key points)
Liquor Control and Licensing Act controls it all….

You may not allow the number of patrons to exceed the capacity stated on your establishments liquor license
Public Safety - Capacity (key points)
Liquor Control and Licensing Act controls it all….

No home made beers, wines or spirits
two pieces of id are required
Check your liquor licence to see if minors are allowed on site where liquor is being sold. Minors are not allowed in liquor primary
16 year olds may serve in food primary or liquor primary stadiums but may not open bottles, pour drinks or mix liquor and must be supervised by an adult.
Public Safety - Minors (key points)
Minors you must not serve them
Tricks that are commonly used to get served
Leave table when order of alcohol is taking place
Someone else ordering alcohol for them
Fake ID
Someone else's ID
Online ordered fake ID
Manipulated ID
Boots at liquor stores
Must refuse service if you think someone is buying alchol for a minor.
Liquor Control and Licensing Act controls it all….
Ask for TWO pieces of ID
Strategies of checking ID
Primary one
Picture/ Name
Driver’s license (any province)
Passport
Not Birth Certificate
Secondary
Does not have to be photo id
Fake ID….
Things to check
Thickness with fingers
Raised picture and signature
Micro Printing and rainbow printing
UV- Visible under black lights
Ghosted images
Hologram
Read through
pg 50 and 51
IF you don't comply with the Liquor control and Licensing act....
IF you don't comply with the Liquor control and Licensing act....
The restaurant can
Have its license suspended or canceled
Have monetary penalty imposed
IF you don't comply with the Liquor control and Licensing act....
Legal stuff (Duty of Care)
Once a patron is allowed in / served the establishment is liable for the patron's actions
until they get home
Legal liability - Duty of care...
Legal stuff (Duty of Care)
to serve or not to serve...
Can not serve impaired people
Can not let impaired people stay in establishment
Can not let impaired people in (or you are liable for their actions)
Legal stuff (Duty of Care)
If a person is admitted/ served
Most important responsibility is to ensure safe environment for patrons/staff/ public
Duty of care irregardless if harm happens on or off the premises
Even if person is ejected / kicked out
No defense to say you didn't know the person was drunk
If you fail to meet the duty of care.... you/ the restaurant will be liable
Licensees are increasingly being found liable for damages
over 50% in some cases
Read page 34 (last paragraph)
Things you can do to demonstrate you are acting responsible
Provide free transit tickets can be handy
Ensure that the impaired person does not get in the car to drive
Call a taxi and ensure person gets in
Keep a log book (for 7 years)
Accurate and complete log of event
Sales slips
Read and do both test case on pg 35 & 36
What is an effective RBS?
What is a house policy?
Discontinuing service
Forcible Ejections
Establishments to reduce alcohol related problems should create a Responsible Beverage Service (RBS) program
Highlight pg 40 (second paragraph)
Written policies enforced by licensees, managers and staff
To have everyone working together there needs to be a house policy that has input from management, staff and guests (pg 47 pts 1-3)
Provide instructions on how to handle incidents
Reviewed regularly at staff meetings for updates and review
Establishments to reduce alcohol related problems should create a Responsible Beverage Service (RBS) program
Teamwork (you should not be handling 'situations' by yourself)
Management will support decision of staff when bar service is discontinued (best practice)
Exchange information about patrons at beginning/ end of shift or whenever some is taking over for you
Record incidents and identify problem customers
(if you have/had a job look at pg 88)
Review Sample house policy - pg 92
Discontinuing Service
Assess the situation ( do you need to call the police or can you handle it)
Identify a backup (Back up can call for alternate transportation or simply support)
Speak firmly and fairly
Don't pass judgment
Shift decision to “the law” or “my boss”
Acknowledge guests frustration
Use “I” statements
Use closed statements
Cite the law
Remove the alcohol from the table
How does the server handle the situation?
How does the server handle the situation?
Forcible ejections... Staff owe all patrons a safe environment
Contol the environment through the RBS, but guests can be forciblely removed
Discontinuing Service
Do not antagonize guest
Do not hit guest
Hold guest and walk them out
Once removed the guest can't return for 24 hours
Role Plays.....
Full transcript