TIPS Risk Assessment & Mitigation 2 — Questions and Answers
Question 1: A customer who arrived sober has been at the bar for three hours and is now ordering their fifth drink. What is the MOST important risk factor to evaluate?
- The type of alcohol they have been drinking
- Their cumulative consumption rate over time (Correct answer)
- Whether they paid cash or credit
- How many people they arrived with
Correct answer: Their cumulative consumption rate over time
Cumulative consumption over time is the primary indicator of current intoxication risk, regardless of drink type or payment method.
Question 2: Which environmental factor MOST increases risk of over-service incidents in a bar setting?
- Loud music that makes communication harder
- Dim lighting that obscures behavioral cues
- A crowded venue where staff cannot observe patrons (Correct answer)
- Extended happy hour pricing
Correct answer: A crowded venue where staff cannot observe patrons
Overcrowding limits a server's ability to monitor individual patron behavior, making it the highest environmental risk factor for over-service.
Question 3: A TIPS-trained server notices a patron slurring words and swaying. The patron insists they 'only had two drinks.' What should the server do FIRST?
- Believe the patron and serve another drink
- Ask the patron to count how many drinks they had
- Trust observable behavioral signs over self-reporting (Correct answer)
- Ask other patrons at the table to confirm drink count
Correct answer: Trust observable behavioral signs over self-reporting
Observable signs of intoxication are more reliable than self-reporting because intoxicated individuals often underestimate their consumption.
Question 4: Which of the following is the BEST mitigation strategy when a high-risk patron refuses to stop drinking?
- Offer them a free non-alcoholic drink and call a taxi on their behalf
- Continue serving at a slower pace to reduce risk
- Discreetly notify a manager and cease service immediately (Correct answer)
- Ask nearby patrons to convince the person to stop
Correct answer: Discreetly notify a manager and cease service immediately
Notifying a manager and stopping service immediately is the correct protocol to protect both the patron and the establishment from liability.
Question 5: A group of six customers arrives together and several appear already intoxicated. What is the correct TIPS risk assessment approach?
- Serve the sober-appearing members and decline service to the rest
- Refuse service to the entire group immediately
- Assess each individual separately before serving anyone (Correct answer)
- Serve one round and reassess after 30 minutes
Correct answer: Assess each individual separately before serving anyone
TIPS principles require individual assessment; each person's risk level must be evaluated independently before any service decision.
Question 6: What does 'proactive risk mitigation' mean in the context of TIPS training?
- Posting signs warning patrons about drinking limits
- Intervening before a patron reaches visible intoxication (Correct answer)
- Refusing service once behavioral signs appear
- Checking IDs at the door to prevent underage entry
Correct answer: Intervening before a patron reaches visible intoxication
Proactive mitigation means addressing risk factors early — such as pacing service and monitoring consumption — before overt intoxication signs develop.
Question 7: A server is unsure whether a patron's behavior (stumbling slightly) is due to intoxication or a physical disability. What is the TIPS-recommended approach?
- Assume intoxication and refuse service
- Continue serving normally and note the behavior
- Slow service, observe further, and consult a manager if uncertain (Correct answer)
- Ask the patron directly if they are disabled
Correct answer: Slow service, observe further, and consult a manager if uncertain
When uncertain, slowing service while continuing observation and involving a manager is the safest course that avoids discrimination while protecting safety.
TIPS Risk Assessment & Mitigation 2
A customer who arrived sober has been at the bar for three hours and is now ordering their fifth drink.
What is the MOST important risk factor to evaluate?