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Alcohol Test - Primary and Advanced (4) Flashcards

7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Alcohol Test - Primary and Advanced (4) flashcards as text

  1. Two guests at the bar begin shoving each other after several drinks. What should staff do FIRST?

    Answer: Separate the parties verbally, alert the manager, and call police if it escalates

    Staff should try to defuse conflict verbally and involve management, using police for situations they cannot safely control.

  2. A guest orders a 24-oz glass of regular 5% ABV beer. About how many standard drinks is this?

    Answer: Two

    A standard drink is 12 oz of regular beer, so a 24-oz pour equals about two standard drinks.

  3. Which situation is a legally acceptable reason to refuse alcohol service?

    Answer: The guest appears intoxicated

    Service must be refused to intoxicated or underage guests, but refusing based on protected characteristics is illegal discrimination.

  4. An intoxicated guest insists on driving home. Staff cannot convince them to take a ride. What should be done?

    Answer: Try to delay the guest, get the vehicle description, and call the police if they drive off

    Staff should attempt safe alternatives and, if the guest still drives, notify police with the vehicle description to prevent harm.

  5. Why can a guest on certain medications become impaired after only one drink?

    Answer: Some drugs multiply alcohol's depressant effect on the central nervous system

    Depressant medications interact with alcohol, intensifying impairment far beyond what the drink count alone predicts.

  6. Which is the BEST practice when counting a guest's drinks across a shift change?

    Answer: The outgoing server briefs the incoming server on each guest's drink count and behavior

    Communicating drink counts and observed behavior at shift change prevents over-serving guests who span two shifts.

  7. A private banquet host asks staff to leave open bottles on tables so guests can self-pour. Why is this risky?

    Answer: Staff lose the ability to monitor consumption and prevent service to intoxicated or underage guests

    Self-service removes staff control over who is drinking and how much, undermining legal responsible-service duties.