ME Alcohol Server flashcards
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32 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Three-tier system
- Maine separates alcohol production, wholesale distribution, and retail sale into licensed tiers, so retailers generally buy from licensed distributors rather than directly from manufacturers.
- Class I license
- A Maine on-premises license authorizing the sale of all liquor, including spirits, wine, and malt beverages, for consumption on the licensed premises.
- Class II license
- A Maine on-premises license limited to malt beverages and wine; spirits may not be sold or served under this class.
- Class A license
- A Maine off-premises license authorizing the sale of spirits, wine, and malt beverages for consumption off the licensed premises.
- License premises
- The specific location named on the license; alcohol may not be stored, sold, or served at any other location without an amended or new license.
- Change of ownership
- A transfer of the business or license requires notice and approval; the new owner may not operate on the existing license without proper transfer.
- Server training certificate
- A credential showing the holder completed required alcohol server training; it must be valid and available while working and renewed before expiration.
- Mandatory posting sign
- A required sign stating that selling alcohol to a person under 21 is illegal and that a person under 21 may not possess or consume alcohol.
- Acceptable ID
- A valid photo driver's license, state ID, passport, U.S. military ID, or Maine liquor ID card showing the holder's date of birth.
- Unacceptable ID
- An expired, altered, borrowed, or photocopied ID, or one lacking a photo and date of birth, may not be accepted as proof of age.
- Carding under 30
- A practice of checking ID for any person who appears under 30, reducing the risk of serving someone under the legal age of 21.
- Licensee liability
- A licensee may face fines, suspension, or revocation for violations, and may face civil liability for harm caused by a person it served.
- Refusal documentation
- A written record of a refused sale or service including date, time, description of the person, and the reason for refusal, kept for later review.
- Standard drink
- A reference measure containing about 0.6 ounces of pure alcohol, such as 12 ounces of beer, 5 ounces of wine, or 1.5 ounces of spirits.
- Blood alcohol concentration
- The percentage of alcohol in the bloodstream, used as the legal measure of impairment and expressed as grams per 100 milliliters.
- Legal limit 0.08
- Maine's per se limit for operating under the influence for drivers 21 and older; a driver under 21 is subject to a 0.00 limit.
- Elimination rate
- The body clears alcohol at roughly 0.015 to 0.020 BAC per hour; coffee, food, water, or fresh air do not speed this process.
- Visible intoxication
- Observable signs such as slurred speech, bloodshot eyes, stumbling, poor coordination, aggression, or slowed responses that indicate a person may be impaired.
- Refusal technique
- A stepwise approach: assess the person, count drinks and time, offer food and water, slow or stop service, offer a safe ride, and document the refusal.
- Underage service
- Selling, furnishing, or allowing consumption of alcohol by a person under 21 is prohibited and is a criminal offense for the server.
- ID verification steps
- Check the photo matches the person, confirm the date of birth, check the expiration date, and inspect for alteration or tampering before serving.
- Alcohol poisoning signs
- Unresponsiveness, vomiting, slow or irregular breathing, pale or bluish skin, and seizures require emergency medical help, not continued service.
- Medication interaction
- Alcohol combined with certain medications, including sedatives and some pain relievers, can increase impairment and health risk; service may need to be refused.
- Pregnancy and alcohol
- Alcohol should not be served to a person known to be pregnant because of risk of harm to the fetus; the server may decline service.
- Jigger measurement
- A measuring tool used to pour a standard amount of spirits, such as 1.5 ounces, supporting accurate drink counting and consistent service.
- Drink counting
- Tracking the number and type of drinks a guest consumes over time to estimate impairment and decide when to slow or stop service.
- Food and water
- Offering food and non-alcoholic drinks slows alcohol absorption but does not lower BAC already present, so it is not a substitute for stopping service.
- Last call
- A announced cutoff before closing when service stops, giving guests time to finish drinks and arrange safe transportation home.
- Safe ride
- Arranging transportation such as a taxi, rideshare, or sober driver for a guest who should not drive, offered before the guest leaves.
- Intoxicated arrival
- A person who arrives already showing signs of impairment should not be served, because serving would increase risk and violate responsible service rules.
- Aggressive behavior
- Signs of impairment or conflict such as raised voice, threats, or physical tension; the server should slow service and involve a manager or security.
- Alcohol and youth
- Maine law prohibits sale, furnishing, possession, and consumption of alcohol by persons under 21, with limited exceptions defined in statute.