TAM Card - Techniques of Alcohol Management Card Preventing Disturbances Questions and Answers 1 — Questions and Answers
Question 1: A group of customers is ordering rounds of shots very quickly. As a server, what is the most effective technique to proactively manage their consumption and prevent disturbances?
- Tell them they are drinking too fast and need to stop ordering shots.
- Wait 15-20 minutes before checking on them again to give them space.
- Suggest alternating their shots with a glass of water or a non-alcoholic beverage. (Correct answer)
- Serve them double shots to get them to their limit faster.
Correct answer: Suggest alternating their shots with a glass of water or a non-alcoholic beverage.
Suggesting water or non-alcoholic drinks is a non-confrontational way to slow down the rate of alcohol consumption. This technique helps prevent rapid intoxication by pacing the guests and keeping them hydrated, reducing the likelihood of future problems.
Question 2: Which of the following environmental factors can a server or bartender directly influence to help prevent potential disturbances in an establishment?
- The number of police patrols on the street outside.
- The volume of the music and the brightness of the lighting. (Correct answer)
- The personal problems a guest is experiencing.
- The closing times of all other bars in the area.
Correct answer: The volume of the music and the brightness of the lighting.
Staff often have control over or can provide feedback on music volume and lighting. An environment that is too loud can force people to shout, raising tension, while poor lighting can make it difficult to observe guest behavior. Managing these helps create a more controlled, safer atmosphere.
Question 3: When a table of guests is celebrating and ordering regular rounds of alcoholic drinks, what is the best proactive strategy to prevent potential intoxication and related problems?
- Actively suggest and describe appealing food items, especially appetizers, to the table. (Correct answer)
- Politely ignore them until they flag you down for the next round.
- Warn them about the legal consequences of becoming intoxicated.
- Only serve one person at the table at a time.
Correct answer: Actively suggest and describe appealing food items, especially appetizers, to the table.
Promoting food is a key strategy for preventing intoxication. Food, particularly items high in protein and fat, slows the absorption of alcohol into the bloodstream. This helps prevent guests from becoming intoxicated too quickly and can de-emphasize the focus on just drinking.
Question 4: You overhear two patrons at the bar beginning to argue loudly. Neither appears intoxicated. What is the most effective initial step to prevent a disturbance?
- Immediately tell them to leave the premises.
- Ignore the argument and hope it resolves itself.
- Tell them that political or sensitive discussions are not allowed in the bar.
- Attempt to distract them by politely intervening with a neutral, service-related question. (Correct answer)
Correct answer: Attempt to distract them by politely intervening with a neutral, service-related question.
Early, non-confrontational intervention is key. Distracting the individuals by asking if they need another drink or want to see a food menu can de-escalate the situation by changing the subject without directly challenging their behavior or making them defensive.
Question 5: Why is it crucial to communicate with your manager and other staff members when you notice a potential problem, such as a guest who is becoming increasingly agitated?
- To ensure the guest is charged correctly for all their drinks.
- So that everyone is aware of the situation and can present a consistent, unified response. (Correct answer)
- To have a witness in case you decide to confront the guest aggressively.
- To determine who will be responsible for cleaning up if the guest makes a mess.
Correct answer: So that everyone is aware of the situation and can present a consistent, unified response.
Teamwork is essential for safety. Informing management and coworkers ensures that everyone is aware of a developing situation. This allows for a coordinated and consistent approach, whether it involves monitoring, intervention, or eventual refusal of service, and prevents one staff member from being isolated or making a unilateral decision.
Question 6: When serving a large group where one person is ordering for everyone, which action is a key preventative measure against over-service?
- Insisting that the entire group pay on a single tab to simplify ordering.
- Making a point to deliver each drink to the specific person who will be consuming it. (Correct answer)
- Serving drinks to the loudest person first to keep them happy.
- Avoiding the table as much as possible to not encourage more drinking.
Correct answer: Making a point to deliver each drink to the specific person who will be consuming it.
Even in a group, a server's responsibility is to monitor each individual's consumption. By physically placing the drink in front of the intended guest, you can better track who is drinking what and assess each person for signs of intoxication before they are over-served.
TAM Card - Techniques of Alcohol Management Card Preventing Disturbances Questions and Answers 1
A group of customers is ordering rounds of shots very quickly.
As a server, what is the most effective technique to proactively manage their consumption and prevent disturbances?