TIPS Professional Standards & Competencies 2 — Questions and Answers
Question 1: A TIPS-certified server notices a regular customer has already consumed several drinks over a short period and is becoming boisterous. What is the BEST first step?
- Immediately cut off service and call a cab
- Slow service and offer water and food while monitoring behavior (Correct answer)
- Ask the manager to handle the situation
- Ignore it since the customer is a regular
Correct answer: Slow service and offer water and food while monitoring behavior
Slowing service while offering food and water is a proactive intervention strategy that addresses the situation before it escalates.
Question 2: Under TIPS principles, which factor does NOT directly increase a person's blood alcohol content (BAC)?
- Body weight
- Rate of consumption
- Type of alcoholic beverage consumed
- Emotional state (Correct answer)
Correct answer: Emotional state
BAC is determined by physiological factors like weight, consumption rate, and drink strength, not emotional state.
Question 3: A TIPS-trained employee is asked by their manager to serve someone who appears intoxicated to keep a high-value customer happy. The employee should:
- Serve the customer since the manager outranks them
- Refuse service and document the manager's request if possible (Correct answer)
- Serve one more drink then stop
- Ask a coworker to serve the customer instead
Correct answer: Refuse service and document the manager's request if possible
TIPS-certified staff have a legal and ethical duty to refuse service to intoxicated patrons regardless of management pressure.
Question 4: Which statement best describes the concept of 'third-party liability' as it applies to alcohol service?
- Only the intoxicated person is liable for their own actions
- An establishment can be held liable for damages caused by a patron they over-served (Correct answer)
- Liability applies only when the server is personally intoxicated
- Third-party liability only applies in criminal cases
Correct answer: An establishment can be held liable for damages caused by a patron they over-served
Dram shop laws hold servers and establishments liable for harm caused to third parties by over-served patrons.
Question 5: What is the primary purpose of maintaining accurate incident logs when a service refusal occurs?
- To satisfy curiosity about customer drinking habits
- To create evidence of responsible service practices in case of legal action (Correct answer)
- To track how much alcohol each customer has purchased
- To comply with health department food safety requirements
Correct answer: To create evidence of responsible service practices in case of legal action
Incident documentation provides a legal record demonstrating that staff acted responsibly and followed proper protocols.
Question 6: A TIPS-certified staff member observes a fellow employee serving an obviously intoxicated customer. What is the most appropriate action?
- Mind their own business since it is not their table
- Privately alert the manager or intervene according to establishment policy (Correct answer)
- Publicly confront the coworker in front of the customer
- Report the coworker to the state licensing board immediately
Correct answer: Privately alert the manager or intervene according to establishment policy
Alerting management or intervening per policy addresses the situation professionally without escalating conflict.
Question 7: According to TIPS guidelines, which approach is most effective when communicating a service refusal to an intoxicated patron?
- Use authoritative language to assert control
- Speak privately, use a calm tone, and offer alternatives such as food, water, or a ride (Correct answer)
- Tell the patron loudly so other customers can hear as a deterrent
- Simply stop bringing drinks without saying anything
Correct answer: Speak privately, use a calm tone, and offer alternatives such as food, water, or a ride
Private, calm communication that offers alternatives preserves dignity and reduces the risk of conflict.
TIPS Professional Standards & Competencies 2
A TIPS-certified server notices a regular customer has already consumed several drinks over a short period and is becoming boisterous.
What is the BEST first step?