2014 4 HOUR ALCOHOL TRAINING 2014 4 HOUR

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 johnsonbj@usmc-mccs. org 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

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 3 rd party, who may not have been in the establishment, to sue for injuries caused by a guest who was drinking there 1 -8

1 Your Responsibility Dram shop laws: continued § Allow 3 rd parties to sue the business, business owner(s), and employees § Provide caps (limits) on money damages that can be awarded to 3 rd 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 1 -12

1 The Role of the Liquor Authority 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 1 -13

1 The Role of the Liquor Authority 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 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 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 § 1 -21 Reduced-priced drinks for a specific time period

1 Laws Restricting Alcohol Service Happy Hours and Other Drink Promotions: continued § 1 -22 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

2014 4 HOUR ALCOHOL TRAINING WATCH VIDEO 2

2 2 Recognizing and Preventing Intoxication

2 Alcohol and the Body Alcohol’s Path through the Body: 4 1 1. Mouth 2 2. Stomach 3. Small intestine* 4. Throughout the body * 80% absorbed into the bloodstream from the small intestine 2 -3 3 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 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

2 Assessing a Guest’s Level of Intoxication To count drinks: Compare them to these standard measures 1 drink = 2 -21 5 ounces of wine 12 ounces of beer (Domestic wine (American lager 12% alcohol) 4– 5% alcohol) 1½ ounces 1 ounce of of 80 -proof 100 -proof liquor

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: Liquor in the beverage 2 -22 Standard amount of that liquor in 1 drink whiskey

2 Assessing a Guest’s Level of Intoxication To count drinks: continued Example: Whiskey on the rocks containing 3 ounces of 80 -proof whiskey 3 1. 5 ounces of 80 -proof whiskey in 1 drink 2 -23 whiskey 2 = Total number of drinks

2 Assessing a Guest’s Level of Intoxication To estimate a guest’s BAC: 1. Count the number of drinks guest was served the 2. Estimate his or her approximate weight 3. Use a BAC chart to calculate the guest’s BAC 2 -25

2 Assessing a Guest’s Level of Intoxication Guests with relaxed inhibitions may: § Be overly friendly § Be unfriendly, depressed, quiet § Use foul language § Become loud § Make rude comments 2 -29 or

2 Assessing a Guest’s Level of Intoxication 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 2 -33

2 Assessing a Guest’s Level of Intoxication Guests with impaired motor coordination may: continued § Sway when sitting or standing § Slur their speech § Have difficulty lighting a cigarette 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 Higher BAC 2 -8 Lower BAC

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 2 -9 Lower BAC

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 2 -10 Higher BAC Lower BAC

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 2 -11 Higher BAC Lower BAC

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 2 -12 Lower BAC

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 2 -13 Higher BAC Lower BAC

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 Higher BAC 2 -14 Lower BAC

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 2 -15 Higher BAC Lower BAC

2 Preventing Guests from Becoming Intoxicated To prevent intoxication: § Offer food § Items high in fat and/or protein are best § Avoid food high in sugar or carbohydrates § Avoid salty food 2 -38

2 Preventing Guests from Becoming Intoxicated To prevent intoxication: continued § Offer water § Drinking alcohol causes dehydration 2 -39

2 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 2 -40

2014 4 HOUR ALCOHOL TRAINING WATCH VIDEO 3

3 3 Checking Identification

3 Acceptable Forms Of Identification Driver’s license 3 -5 Passport State ID card Military ID

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 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 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 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 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 3 -27

2014 4 HOUR ALCOHOL TRAINING 10 MINUTE BREAK

2014 4 HOUR ALCOHOL TRAINING WATCH VIDEO 4

4 4 Handling. Difficult. Situations

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 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 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. ” § 4 -8 “It is against the law for me to serve you any more alcohol. ”

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 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

4 Handling Potentially Violent Situations 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 4 -23

4 Handling Potentially Violent Situations 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 4 -24

2014 FOOD AND BEVERAGE POLICY MCO 1700. 30 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 (30 ml) 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.

2014 FOOD AND BEVERAGE POLICY MCO 1700. 30 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.

2014 4 HOUR ALCOHOL TRAINING TEST