Alcohol Server flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Standard drink (US)

A standard US drink contains 0.6 fluid ounces of pure alcohol: 12 oz regular beer, 5 oz wine, or 1.5 oz of 80-proof distilled spirits.

Widmark formula

Estimates BAC as (A x 5.14 / (W x r)) minus 0.015t, where A is ounces of pure alcohol, W is body weight in pounds, and r is 0.73 for men or 0.66 for women.

Alcohol elimination rate

The liver metabolizes alcohol at roughly 0.015 BAC per hour; nothing speeds this up, so time is the only factor that lowers a person's blood alcohol concentration.

Food and absorption

Food in the stomach slows gastric emptying, delaying absorption and lowering peak BAC, while carbonated mixers and an empty stomach speed alcohol into the bloodstream.

Zero tolerance laws

In the United States, drivers under 21 are typically illegal at 0.02% BAC or lower, compared with the 0.08% limit applied to drivers 21 and older.

Behavioral signs of intoxication

Slurred or rambling speech, repeated phrases, loud or inappropriate comments, slowed responses, and abrupt mood changes are behavioral cues that a guest may be impaired.

Physical signs of intoxication

Glassy or bloodshot eyes, fumbling with money or objects, staggering, poor balance, spilling drinks, and drowsiness are physical signs that alcohol is affecting coordination.

Severe intoxication emergency signs

Vomiting, seizures, slow or irregular breathing, pale or bluish skin, cold clammy skin, and unresponsiveness after drinking indicate a medical emergency; call 911 immediately.

Tolerance and impairment

Tolerance reduces the visible signs of drinking but not the impairment itself; a guest with high tolerance can be dangerously intoxicated while showing few outward symptoms.

Rapid drinking risk

Ordering several drinks quickly, drinking doubles, or drinking on an empty stomach raises BAC faster and increases the risk of sudden intoxication and alcohol poisoning.

Acceptable photo ID

Generally accepted forms are a valid, unexpired government photo ID: a driver's license, state identification card, US passport or passport card, or military identification.

Unacceptable identification

Expired, damaged, photocopied, or altered IDs, school and work badges, credit cards, and any document lacking both a photograph and a date of birth are not acceptable.

ID inspection steps

Verify the photo matches the presenter, confirm the birth date shows 21 or older today, check the expiration date, and look for tampering, mismatched fonts, or broken holograms.

Calculating age from ID

Read the full birth date rather than only the year, and compare month and day with today's date; someone born in the current year minus 21 may still be 20.

Refusing questionable ID

If an ID is expired, appears altered, or belongs to someone else, refuse the sale and, where policy allows, request a second form of identification.

Dram shop liability

Laws that allow a person injured by an intoxicated guest to sue the establishment or server who provided the alcohol, typically for negligent service and resulting damages.

Serving a minor penalty

Furnishing alcohol to someone under 21 is a criminal offense for both the server and the business, carrying fines, license suspension or revocation, and possible jail time.

Right to refuse service

A server may legally decline alcohol service to a guest who is underage, visibly intoxicated, or unable to show valid identification, without liability for unlawful discrimination.

Visible intoxication standard

The legal test for cutting off service is whether the guest appears visibly intoxicated; once that threshold is crossed, any further alcohol service creates liability.

Checking fake ID duty

Accepting an obviously altered or borrowed ID does not protect the server; the legal duty to verify age and identity stays with the person serving the alcohol.

Pacing drinks

Spacing service so guests consume roughly one standard drink per hour, with food and water offered between rounds, reduces peak BAC and the risk of intoxication.

Tracking drinks per guest

Keep a mental or written count of each guest's drinks, note strength and size, and treat a double or a high-alcohol craft beer as more than one standard drink.

Last call procedure

Announce the cutoff before it arrives, stop serving alcohol at the stated time, and clear remaining glasses while offering water or food to guests.

Food and water service

Offering snacks, meals, and water throughout service slows alcohol absorption and keeps guests hydrated; food does not sober someone who is already intoxicated.

Polite refusal script

State the refusal plainly and factually, such as 'I can't serve you any more alcohol tonight,' without accusing or embarrassing the guest, and offer water or food instead.

Enlisting backup

When a guest argues or becomes agitated, quietly involve a manager or security; a second staff member present reduces confrontation risk and shares the service decision.

Escalation warning signs

Raised voice, clenched fists, pacing, threats, or invasion of personal space signal escalating aggression; keep distance, avoid touching the guest, and call police if needed.

Safe departure planning

Arrange a taxi, rideshare, or sober friend before an intoxicated guest leaves; never return keys, and if they insist on driving, note the plate and call police.

Objective incident writing

Record what you saw and heard in factual terms, such as 'slurred speech, swayed while standing,' instead of conclusions like 'totally drunk' or personal opinion.

Incident report contents

Include date, time, location, names and descriptions of those involved, drinks served, observed behaviors, actions taken, witnesses, and any police or medical involvement.

Timely documentation

Write the report during or immediately after the shift while details are fresh, then sign and date it; never alter a report after it has been submitted.

Reporting to management

Notify the manager or owner promptly, follow house policy on who receives copies, and retain reports for the period required by law or company policy.