Preventing Service to Intoxicated Persons
Core concepts
Prevention is proactive. Understand the tools: pacing (slowing service, delaying the next round), dilution and substitution (water, soda, food, lower-alcohol options), cut-off procedures (a clear, polite statement that you can no longer serve alcohol), and handoff (informing the manager and other staff, and arranging a ride, taxi, or a call to a friend). Learn to document incidents: time, observations, what was refused, and who was notified.
Know the legal backdrop: in many jurisdictions a server or establishment can face civil liability for serving a visibly intoxicated person who later causes harm, and criminal penalties for serving minors. Understand that "cutting off" applies to the whole party's access to that guest's alcohol, not just the next drink you personally pour. Learn how to refuse without escalating: keep your voice low, avoid accusing language, offer alternatives, and never argue in front of other guests.
Traps
Questions often reward the server who keeps serving because the guest "seems fine" or because the guest is a regular or a big tipper. Another trap: cutting off one guest but letting a companion order for them. Also watch for the false belief that coffee, a cold shower, or food sobers someone up; only time does. Finally, beware of the scenario where a guest insists on driving: your duty is to try to prevent it, and to involve a manager and, where appropriate, police.
Rule of thumb
Stop early, stop clearly, stop the whole table. Offer water and food, notify your manager, and help arrange transport. If a guest insists on driving while impaired, escalate to a manager and contact authorities.