ABST Cheat Sheet 2026

The 30 highest-yield ABST facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. What is the primary reason alcohol service logs should be kept for an extended period after an incident? → Because civil or criminal proceedings can occur months or years after the event
2. Which of the following is a fortified wine? → Port
3. Which factor can cause a patron to reach a higher BAC more quickly than average? → Being of smaller body weight
4. A guest is celebrating a birthday and mentions they do not drink alcohol. How should you respond? → Warmly acknowledge the celebration and highlight your non-alcoholic specialty options
5. A large party's tab shows 22 drinks ordered over two hours. What communication step is most important at this point? → Huddle with your team to assess each guest individually and document observations
6. How should a server respond when a customer asks for a recommendation? → Recommend a drink based on their preferences
7. Which of the following requires checking valid identification before serving alcohol? → Anyone appearing under 21 years old
8. Which methodology uses the Plan-Do-Study-Act cycle? → Continuous Quality Improvement (CQI)
9. A guest becomes loud, argumentative, and is spilling their drink. These are signs of which stage of intoxication? → Moderate to advanced intoxication requiring refusal of further service
10. In ABST training, the 'Last Drink Rule' concept refers to: → Evaluating when the guest had their most recent drink to estimate current BAC
11. Which beverage is typically served in a flute glass? → Champagne
12. What is the difference between a 'dry' county and a 'wet' county in the United States? → Dry counties prohibit the sale of alcohol while wet counties allow it
13. Which BAC level is the legal per se DUI limit in all US states? → 0.08%
14. How long must professional records typically be maintained? → According to state and federal regulations, often 7-10 years or longer
15. A customer becomes loud and confrontational after being refused alcohol service. The server's priority should be to: → Remain calm, avoid arguing, and seek manager or security support
16. What is the most appropriate way to inform a guest that the item they ordered is currently unavailable? → Apologize, explain the item is unavailable, and immediately suggest a similar alternative
17. Which of the following is an example of 'apparent intoxication' as a legal standard for service refusal? → A guest displaying slurred speech, unsteady gait, and bloodshot eyes
18. Which practice most effectively prevents over-service during a large private event with open bar? → Tracking each guest's consumption with a ticket or wristband system
19. Which of the following best describes a 'secret shopper' program in alcohol service quality assurance? → An undercover evaluator who poses as a customer to assess service compliance
20. Under the Federal Alcohol Administration Act, who is primarily responsible for enforcing federal alcohol beverage laws at the national level? → The Alcohol and Tobacco Tax and Trade Bureau (TTB)
21. A bartender notices that a recently opened bottle of wine has an off-putting vinegar smell. What is the correct quality assurance action? → Remove the bottle from service and document the spoilage
22. Under dram shop laws, an establishment can be held liable when: → They serve alcohol to a visibly intoxicated person who later causes harm to others
23. What is the correct sequence for a physical assessment? → Inspection, palpation, percussion, auscultation
24. What is the recommended action if a customer appears overly intoxicated? → Offer water or food instead
25. A bartender suspects a group of friends is collectively ordering drinks for one visibly impaired member. This practice is known as: → Third-party purchasing
26. Which of the following is essential for all documentation entries? → Date, time, signature, and credentials of the person documenting
27. Which record-keeping practice best protects an establishment in case of a dram shop liability claim? → Maintaining incident logs that document refusals, patron behavior, and actions taken
28. Which behavior best demonstrates professional integrity in alcohol service? → Consistently applying service policies regardless of who the guest is
29. What should a ABST professional do when facing a conflict of interest? → Disclose the conflict and recuse if necessary
30. A guest wants a second round but you are not sure they should be served more alcohol. What is the professional approach? → Politely assess their current state before deciding whether to serve