Which of the following menu items would be the most effective in slowing down the rate at which alcohol is absorbed into the guest's bloodstream? - ANSWER Foods high in protein and fat, like the burger and fries, absorb
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Which of the following menu items would be the most effective in slowing down the rate at which alcohol is absorbed into the guest's bloodstream? - ANSWER Foods high in protein and fat, like the burger and fries, absorb more alcohol than other types of foods. Eating these foods before, or while drinking, will hold alcohol in the stomach longer and slow the rate at which alcohol is absorbed.
Foods like nachos and cheese, while high in fat, are also high in salt. Salty foods tend to make people thirsty, so always serve plenty of water with these types of foods. Salads are not effective in slowing down the rate at which alcohol is absorbed.
Is it okay to serve this guest another drink when showing signs of intoxication? - ANSWER No. Although she ate a meal and has not consumed alcohol for 30 minutes, if served a third drink within a 2 hour period, she would likely display further signs of intoxication. Service must be refused until she is no longer showing signs of intoxication.
Remember it can take up to 30 minutes for alcohol to reach the brain, and for BAC to reach its peak.
What should the cashier do if he suspects that a customer who is purchasing alcohol may be intoxicated? - ANSWER If the cashier suspects that a customer may be intoxicated, he should assess the customer to determine whether or not it is safe to proceed with the sale. A brief conversation is usually all it takes.
Which of the following strategies should the cashier include in his approach when refusing to sell wine to this customer? - ANSWER Communicate clearly and respectfully.
Refrain from using confrontational, intimidating, or judgmental language.
Explain the reason for refusing the sale.
Who could potentially be held civilly liable in this situation? - ANSWER The manager
The licensee
The server refused service when she observed the customer was beginning to show signs of intoxication. She took the right steps to protect herself from liability.
The manager, however, served the guest a third drink in just over an hour and should have known the guest would become intoxicated. Because he ignored his Duty of Care, the manager could potentially be held civilly liable for injuries suffered by the guest, as well as for third-party damages to the business next door.
Under Vicarious liability, the licensee could also be held responsible for the negligent or otherwise wrongful conduct of the manager.
The body uses chemicals in the liver to break down (metabolize) the alcohol so that it can be eliminated from the body. - ANSWER The body uses chemicals in the liver to break down (metabolize) the alcohol so that it can be eliminated from the body.
12 ounces (341 mL) with 5% alcohol is one Standard Drink of: - ANSWER One Standard Drink of BEER is 12 ounces (341 mL) with 5% alcohol.
Signs of intoxication - ANSWER slurred speech, heavy eyes, obnoxious, fighting, mood swings, spilling drinks, overly friendly, stumbling
Slurred speech and difficulty with coordination and balance are always signs of intoxication. - ANSWER two of the most common signs of intoxication are slurred speech and difficulty with coordination and balance. However, your guest might have a medical condition that mimics these signs. It is important to be sensitive to the possibility that something other than alcohol may be responsible for a guest's symptoms.
Can a restaurant serve a bottle of home-made wine brought in by a customer? - ANSWER No. A BYOW endorsement allows the licensee to serve only commercially-made wine brought in by a customer.
Charlie is the night manager at an upscale Bistro. Two of the customers at table seven are regulars who spend a lot of money and refer a lot of business. Tonight, they have had too much to drink. Talia, the server, has come to Charlie and said that she has tried to refuse service, but one of the customers is insisting on another round of drinks.
Charlie tells Talia to serve the last round and make sure that the customers are sent home in a cab. Talia serves them and later, when exiting the cab, one of the customers trips and hits his head on the pavement. He is taken to the hospital with fairly serious injuries to his head and face. Who could be held liable? - ANSWER All responses are correct. Under vicarious liability, licensees could be held liable, regardless of how careful they have been, for the negligent or otherwise wrongful conduct of their employees. This does not reduce the personal liability of employees Charlie and Talia, who can also be found criminally or civilly liable for their own actions.
Who could potentially be held liable for damages or injuries when a customer is served to the point of intoxication? - ANSWER All responses are correct. All of these individuals could potentially be held liable for injuries or damages when a customer is served to the point of intoxication.
The manager
The licensee
The server
Poor coordination and balance are always signs of intoxication. - ANSWER Poor coordination and balance are signs that an individual may be intoxicated but does not always mean that an individual is intoxicated. It is important to be sensitive to the possibility that other factors, such as a medical condition, may be responsible for a guest's symptoms.
The Government of Canada issues licences for the sale and service of alcohol in Ontario. - ANSWER The Alcohol and Gaming Commission of Ontario (AGCO), which is an arm's length agency of the Ontario Government, issues licences for the sale and service of alcohol in Ontario. The AGCO can also suspend or revoke a licence.
You can refuse the sale of alcohol to any customer even if they produce a valid I.D. - ANSWER It is your legal obligation to refuse the sale of alcohol to anyone if you have reason to believe he/she is intoxicated and/or you suspect they may be purchasing alcohol for an underage person.
How Alcohol moves through the body? - ANSWER Alcohol begins to move through the stomach, intestines, and into the bloodstream even as the first drink is being consumed.
Alcohol is metabolized more slowly than it is absorbed, therefore each drink consumed will increase the blood alcohol concentration until the body is able to get rid of it. Approximately 90% of the alcohol content will be slowly eliminated from the bloodstream. How does the body do this? It has an efficient system that uses chemicals in the liver to break down (metabolize) the alcohol so that it can be eliminated from the body at an average rate of one drink per hour. The remaining 10% will be eliminated through a person's breath, sweat, and urine.
The number of drinks and how quickly they are consumed are two main factors that affect BAC levels. The more drinks consumed in a shorter period of time, the higher the BAC.
BAC stands for what? - ANSWER The amount of alcohol in the bloodstream is called Blood Alcohol Concentration (BAC). BAC is the amount of alcohol measured in milligrams, found in 100 millilitres of blood. For example, a person with 50 mg of alcohol per 100mL of blood has a BAC of 0.05 (50 mg divided by 100 mL).
How can you estimate what is safe to serve each customer? - ANSWER 1) Know your Standard Drink sizes:
The Standard Drink is a benchmark that can help you estimate the amount of alcohol each guest has consumed.
Each of these servings contains exactly the same amount of alcohol (0.6 ounces or 17 mL of pure alcohol) and will have the same effect on the body.
2) Learn how to read a BAC chart:
A BAC Chart shows an estimate of what happens to BAC levels when a certain number of Standard Drinks are consumed over a specific period of time. Actual BAC values will vary based on body type, sex, and other factors.
3) Monitor how much your guests drink:
In addition to counting drinks, use your observational skills. Watch and listen to your guests and continue to talk with them throughout their visit to see if they are showing any signs of intoxication.
Providing a safe and responsible alcohol experience means not serving a customer to the point of intoxication.
Rules and Regulations - ANSWER All retail stores selling alcohol in Ontario are subject to the rules and regulations of both the Liquor Licence Act (LLA) and the Liquor Control Act (which controls the sale, transportation, and delivery of alcohol in Ontario). It is the responsibility of the store operator to ensure that the proper conditions for in-store alcohol sales and sampling are met.
Liquor Delivery Services - ANSWER Requires a liquor delivery licence from the Alcohol and Gaming Commission of Ontario (AGCO).
All liquor must be purchased from:
The LCBO (Liquor Control Board of Ontario),
An LCBO Agency Store (also known as LCBO Convenience Outlets),
The Beer Store,
An authorized grocery store,
Or a manufacturer's retail store.
Liquor Sales Licensees Selling Liquor with Food for Takeout or Delivery - ANSWER All liquor sales licensees are automatically allowed to sell liquor for takeout or delivery along with food, without having to apply for, ask permission from, or notify the AGCO (Alcohol and Gaming Commission of Ontario).
BAC and Intoxication - ANSWER The higher the BAC, the higher the level of intoxication. Intoxication is a state in which a person's normal capacity to think, act and move is impaired by alcohol, cannabis, and/or other drugs. This puts your customer, and others at risk. It's your job to keep track of how much your customers are drinking and to estimate the amount you can safely serve. Using a BAC chart is a good first step to help you understand how much alcohol you can safely serve.
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