ProServe Responsible Service Practices 1 — Questions and Answers
Question 1: What is the primary goal of responsible alcohol service?
- To maximize alcohol sales
- To prevent intoxication, impaired driving, and alcohol-related harm (Correct answer)
- To ensure customers have unlimited drinks
- To reduce staffing costs
Correct answer: To prevent intoxication, impaired driving, and alcohol-related harm
The primary goal of responsible alcohol service is to prevent intoxication, impaired driving, and other alcohol-related harms while still providing a positive customer experience.
Question 2: What is 'standard drink' measurement used for in responsible service?
- To determine the price of drinks
- To measure and track the amount of pure alcohol being consumed (Correct answer)
- To calculate tips
- To determine glass size
Correct answer: To measure and track the amount of pure alcohol being consumed
A standard drink measurement helps servers and customers understand how much pure alcohol is being consumed, which is essential for monitoring intoxication levels.
Question 3: In Canada, one standard drink contains approximately how many grams of pure alcohol?
- 5 grams
- 13.6 grams (Correct answer)
- 25 grams
- 50 grams
Correct answer: 13.6 grams
In Canada, one standard drink contains approximately 13.6 grams (or 17.2 mL) of pure alcohol, which is equivalent to a 341 mL bottle of 5% beer, a 142 mL glass of 12% wine, or a 43 mL shot of 40% spirits.
Question 4: What is the best practice for monitoring a customer's alcohol consumption?
- Only count the drinks you personally serve
- Track the total number and type of drinks consumed, the time period, and observe behaviour changes (Correct answer)
- Ask the customer how drunk they feel
- Only monitor customers who look young
Correct answer: Track the total number and type of drinks consumed, the time period, and observe behaviour changes
Effective monitoring involves tracking all drinks consumed (not just those you served), the time frame, and watching for behavioural changes that may indicate intoxication.
Question 5: Why is it important to offer food to customers who are drinking alcohol?
- Food eliminates alcohol from the body
- Food slows the absorption of alcohol into the bloodstream (Correct answer)
- Food is more profitable than drinks
- Food is required by law with every drink
Correct answer: Food slows the absorption of alcohol into the bloodstream
Food, especially protein and fat-rich foods, slows the absorption of alcohol into the bloodstream, helping to reduce the rate of intoxication. It does not eliminate alcohol already absorbed.
Question 6: What should a server do if they suspect a customer has had too much to drink before arriving at the establishment?
- Serve them anyway since they did not drink at this location
- Refuse to serve them alcohol as they are already showing signs of intoxication (Correct answer)
- Give them one more drink to assess the situation
- Ask another server to handle them
Correct answer: Refuse to serve them alcohol as they are already showing signs of intoxication
Servers have a legal obligation to refuse service to anyone who appears intoxicated, regardless of where they consumed alcohol. Serving an already intoxicated person is a violation of the AGLC Act.
ProServe Responsible Service Practices 1
What is the primary goal of responsible alcohol service?