NH Alcohol Server cheat sheet

The New Hampshire Liquor Commission (NHLC) administers liquor licensing, enforcement, and education under state statute; it is the authority that can suspend or revoke a licensee's authority to sell alcohol.

The NHLC Enforcement Division conducts compliance checks, including undercover and minor-decoy operations, and may bring administrative action independent of any criminal charge.

Licensees and their employees can face administrative sanctions (fines, suspension, revocation) for violations even when no criminal prosecution results.

New Hampshire is an alcoholic beverage control (ABC) state: the NHLC operates state liquor stores while private on-premise licensees sell by the drink under license.

On-premise licensees must post required signage and maintain records the Commission may inspect; refusal to permit inspection is itself a violation.

Sales to visibly intoxicated persons and sales to minors are both prohibited by statute; each violation is tracked against the license and can accumulate toward suspension.

The NHLC requires alcohol server training for licensees/employees under its rules; the Commission sets the curriculum standards for approved programs.

Local police enforce criminal provisions (e.g., prohibited sales, minor in possession) while the NHLC handles the license; both processes can run at once.

Behavioral indicators: slurred or slowed speech, loss of coordination, fumbling with money or ID, staggering, inappropriate loudness or aggression, and difficulty focusing on the transaction.

Physical indicators: flushed face, bloodshot or watery eyes, odor of alcohol, sweating, and repeated trips to the restroom (possible signs of illness or drug use as well).

Rate-of-consumption rule: impairment rises with drinks per hour and falls with food, water, body weight, and time; a standard drink is roughly 12 oz beer, 5 oz wine, or 1.5 oz distilled spirits.

The body metabolizes alcohol at roughly one standard drink per hour for many adults; coffee, cold showers, and food do not speed this up - only time does.

Impairment is not proportional to drink count alone: medications, fatigue, empty stomach, and tolerance can make a patron impaired at a low count.

Tolerance masks outward signs but does not reduce blood alcohol concentration or impairment of judgment and reaction time.

A patron who has been drinking elsewhere and arrives impaired is still a prohibited service: the server must refuse service regardless of where the alcohol was consumed.

Judgment rule: if you would not let the patron drive, do not serve them another drink.

Cut-off decision: stop service when observable indicators show the patron is visibly intoxicated; document the time, indicators, and drinks served.

Offer food and water before and during service, and slow service (delay the next round) rather than announcing a cut-off abruptly.

Use a firm, private, non-accusatory script: state the refusal, do not debate, do not argue about how many drinks were consumed.

Offer alternatives at cut-off: water, food, coffee, a call to a friend, or arranging a ride - but never imply coffee sobers a person up.

Never physically restrain or take keys by force; if the patron insists on driving, call police and note the time and description.

Alert other staff and the manager on duty so the cut-off is enforced consistently across the bar and floor.

Do not serve a patron who is buying for an intoxicated friend - the purchaser and the drink recipient both matter.

If a patron becomes aggressive, disengage, keep a barrier between you and the patron, and involve the manager or police rather than escalating.

New Hampshire's minimum legal drinking age is 21; sale or service of alcohol to a person under 21 is prohibited.

Card every patron who appears under 30, and card anyone whose age you cannot confirm from a valid ID.

Verify that the ID is genuine, unexpired, and matches the patron's appearance; check the date of birth, expiration date, photo, and any security features.

A person under 21 may not possess or consume alcohol; furnishing alcohol to a minor is a violation for the server and the licensee.

Do not accept a vertical/under-21-format ID as proof of drinking age unless it is a valid government-issued ID showing the person is 21 or older.

Refuse the sale when the ID is expired, altered, borrowed, or the photo does not match; do not return a suspected fake to the patron - retain it per policy and notify the manager.

Document refusals: time, description of the patron, type of ID presented, and reason for refusal.

Licensees must not allow a minor to consume alcohol on the premises, including alcohol brought in by others.

Acceptable IDs are generally government-issued: a state driver's license or ID card, a US passport or passport card, a military ID, and certain foreign passports; check your house policy for what you accept.

Reject expired IDs, photocopies, and IDs that are expired or altered; an expired ID is not valid proof of age.

Check the date of birth arithmetic: confirm the patron is 21 today, not just that the birth year looks old enough.

Security features to check: holograms, raised or micro-printing, UV features, consistent fonts, and a photo that matches the patron's face and age.

Red flags: ID feels too thick or thin, laminate peeling, photo edges lifted, mismatched fonts, birthdate that makes the patron exactly 21, or the patron recites the address from memory.

Compare the photo to the person: facial features, eye color, height listed on the ID, and whether the person looks much younger than the ID states.

If a fake is suspected, keep the ID, call the manager, and do not serve; document the incident and the description of the patron.

Never accept an ID presented by someone else, and never accept a vertical license or a paper temporary as proof of drinking age unless it meets your policy and shows 21+.

Dram shop liability: a licensee or server can be held civilly liable for injuries caused by a patron served alcohol when visibly intoxicated or under 21.

New Hampshire imposes criminal penalties for prohibited sales, including fines and possible jail for repeat or egregious violations; the licensee and the individual server can both be charged.

Administrative consequences from the NHLC include fines, license suspension, license revocation, and required retraining.

Third-party liability: a licensee can be sued by injured third parties (other drivers, pedestrians) harmed by an overserved patron.

The employer may also face liability for the acts of employees within the scope of employment; training and documented policies are the primary defense.

Serving a minor or a visibly intoxicated person can void insurance coverage or raise premiums, and may expose the server personally.

Documentation of refusals, cut-offs, and incidents supports the licensee's defense and shows reasonable care.

Consequences extend beyond the business: a server can face personal criminal liability, fines, and loss of employment.

Offer food with alcohol service; food slows absorption but does not prevent intoxication, so it is a supplement to, not a substitute for, cut-off decisions.

Provide free water and non-alcoholic alternatives throughout service, and offer water at cut-off.

Promote safe rides: have taxi and rideshare numbers available, offer to call a ride, and never let a visibly intoxicated patron drive.

Designate a sober driver message: encourage groups to choose a designated driver before drinking begins.

Serve standard measures and avoid free-pouring or topping off drinks, which makes consumption tracking impossible.

Track drinks per patron when possible; pace service and check in on patrons who are drinking quickly.

Stop service before the patron reaches visible intoxication, not after; the last drink is the one you control.

Post and follow house policies on last call, closing time, and safe departure of patrons.

Stay calm and keep your voice low; do not match the patron's volume or aggression.

Use a witness: involve the manager or a second employee for any refusal, cut-off, or ID seizure.

Incident report contents: date, time, location, names of staff involved, description of the patron, drinks served, indicators observed, actions taken, and witnesses.

Record facts, not opinions: write 'patron stumbled and slurred speech' rather than 'patron was drunk and obnoxious'.

Note the disposition: whether a ride was called, whether police were contacted, and the time the patron left.

If a patron threatens violence, do not physically confront; call police and preserve any evidence (video, statements).

Retain the incident report per house policy and make it available to the manager and, if requested, the NHLC or police.

Follow up after the incident: review with staff what worked and whether the cut-off was timely.