TIPS Professional Standards & Competencies 3 — Questions and Answers
Question 1: In TIPS training, what does the term 'over-service' specifically refer to?
- Serving drinks too quickly between rounds
- Continuing to serve alcohol to a person who is or is becoming intoxicated (Correct answer)
- Providing too many free promotional drinks
- Offering more food options than necessary to a customer
Correct answer: Continuing to serve alcohol to a person who is or is becoming intoxicated
Over-service means providing alcohol to someone who is visibly intoxicated or on a trajectory toward intoxication.
Question 2: Which of the following is a sign of impaired motor control that a TIPS-certified server should watch for?
- Ordering a second drink within 30 minutes
- Stumbling, swaying, or difficulty picking up objects (Correct answer)
- Speaking with a regional accent
- Arriving with a large group of friends
Correct answer: Stumbling, swaying, or difficulty picking up objects
Stumbling and difficulty with motor tasks are classic observable signs of alcohol impairment.
Question 3: A patron presents a valid-looking ID but appears significantly younger than the stated age. What should a TIPS-trained server do?
- Accept the ID because it appears valid
- Refuse service and ask for a second form of ID or consult a manager (Correct answer)
- Accept the ID but limit the customer to one drink
- Call the police immediately
Correct answer: Refuse service and ask for a second form of ID or consult a manager
When a valid ID raises doubt, requesting additional verification or managerial support is the responsible action.
Question 4: Under TIPS standards, which is the most reliable method for estimating whether a patron may be approaching their alcohol limit?
- Asking the patron how they feel
- Tracking the number of standard drinks consumed over a measured time period (Correct answer)
- Observing whether the patron has eaten recently
- Counting how many hours they have been at the establishment
Correct answer: Tracking the number of standard drinks consumed over a measured time period
Tracking standard drink consumption over time gives the most objective basis for estimating BAC trajectory.
Question 5: What is one key reason TIPS training emphasizes checking IDs at the point of service rather than only at the door?
- Door staff may let underage patrons through, so server verification is a critical second layer (Correct answer)
- Checking IDs at service is faster than at the door
- The server is more experienced than door staff
- Only servers are legally authorized to check IDs in most states
Correct answer: Door staff may let underage patrons through, so server verification is a critical second layer
Checking IDs at the point of service provides a second verification layer to catch underage individuals who may have bypassed entrance checks.
Question 6: A TIPS-certified event server at a private banquet notices a guest appears intoxicated and is about to drive. The server should:
- Assume event liability rests solely with the host
- Alert the event coordinator and offer to arrange alternative transportation for the guest (Correct answer)
- Ignore it because the event is on private property
- Ask other guests to watch the person
Correct answer: Alert the event coordinator and offer to arrange alternative transportation for the guest
TIPS-certified servers maintain responsibility for guest safety in all settings, including private events.
Question 7: Which of the following best describes a 'standard drink' as defined in TIPS training?
- Any drink served in a standard glass at a licensed establishment
- A drink containing approximately 0.6 ounces (14 grams) of pure alcohol (Correct answer)
- Any beer, wine, or spirit sold at retail price
- A drink that contains no more than 5% alcohol by volume
Correct answer: A drink containing approximately 0.6 ounces (14 grams) of pure alcohol
A standard drink is defined by its pure alcohol content (0.6 oz / 14g), regardless of the beverage type or serving size.
TIPS Professional Standards & Competencies 3
In TIPS training, what does the term 'over-service' specifically refer to?