ProServe cheat sheet

Legal service requires verifying that the customer is of legal drinking age and not visibly intoxicated before any alcohol is served.

Responsible service includes monitoring the pace of consumption: one standard drink per hour is a common guideline for moderate consumption.

Standard drink equivalents: 12 oz beer (5% ABV), 5 oz wine (12% ABV), 1.5 oz distilled spirits (40% ABV).

Never serve alcohol to a person who is already intoxicated; doing so increases liability for the establishment and server.

Offer food and non-alcoholic beverages to slow alcohol absorption and reduce intoxication risk.

Last-call procedures should include announcing a cutoff time, stopping service, and offering alternative transportation.

Servers must not consume alcohol while on duty; impairment compromises judgment and violates most house policies.

Responsible service policies often include limits on the number of drinks per customer and mandatory breaks between drinks.

Acceptable forms of ID typically include a valid driver's license, state-issued ID card, passport, or military ID.

Check the ID for expiration date, date of birth, photo match, and any signs of tampering or alteration.

Calculate age by comparing the date of birth on the ID to the current date; do not rely on appearance alone.

If the ID appears fake or altered, refuse service and follow establishment policy, which may include confiscation or calling authorities.

For vertical IDs (common for under-21 licenses), verify the orientation and calculate the age carefully.

Some states require a second form of ID if the first is questionable; know your local requirements.

Never accept an ID that is expired, damaged, or lacks a photo; these are not valid proof of age.

When in doubt, refuse service; it is better to err on the side of caution to avoid legal penalties.

Behavioral signs include slurred speech, stumbling, difficulty with coordination, and slowed reaction time.

Physical signs include bloodshot eyes, flushed face, sweating, and odor of alcohol.

Cognitive signs include confusion, difficulty concentrating, and impaired judgment or memory.

Emotional signs include mood swings, aggression, exaggerated emotions, and inappropriate behavior.

Monitoring drink strength and number of drinks consumed helps assess intoxication level.

Use the 'look, listen, and observe' approach: watch for changes in behavior and speech over time.

Intoxication signs can be masked by tolerance; do not rely solely on outward appearances.

Document observed signs and time of observation if you refuse service or intervene.

Stop serving alcohol immediately when a customer shows signs of intoxication.

Offer water, coffee, or food to help the person sober up and to show care.

Arrange safe transportation: call a taxi, rideshare, or a sober friend; never let an intoxicated person drive.

Inform a manager or supervisor about the situation and follow house policy for documentation.

Use non-confrontational language: 'I'm sorry, I can't serve you another drink because of our policy.'

If the customer becomes aggressive, involve security or management and consider calling law enforcement.

Monitor the customer until they leave safely or transportation arrives.

Record the incident in a logbook, including time, description, and actions taken, to protect against liability.

Alcohol is regulated at the federal, state, and local levels; servers must know the laws specific to their jurisdiction.

Legal drinking age in the United States is 21; serving to anyone under 21 is illegal.

Servers can be held liable for serving alcohol to minors or intoxicated persons under dram shop laws.

Establishments may face fines, license suspension, or revocation for violations.

Some states require mandatory alcohol server training and certification; keep certifications current.

Laws prohibit serving alcohol to anyone who is visibly intoxicated or who becomes disorderly.

Hours of sale, days of sale, and allowable alcohol content are set by state and local regulations.

Third-party liability: servers may be responsible for harm caused by an intoxicated customer if service was negligent.

Use calm, respectful communication; avoid arguing or escalating the situation.

Assess the situation for safety: if there is a threat of violence, remove yourself and call for help.

Intervene early: address minor issues (e.g., loud behavior) before they escalate.

Offer alternatives: a non-alcoholic drink, food, or a taxi, to redirect the customer.

Involve a manager or security for support when refusing service or dealing with an unruly customer.

Document the incident and any actions taken for legal protection and future reference.

Know your establishment's policies for handling conflicts, including when to call police.

Follow up: check on the customer's well-being and ensure they leave safely.