Serving It Right

is a drink containing the equivalent of 0.6 ounces of 100% alcohol.

A standard drink (SD)

How do you stage an intervention?

1. Assess the situation Take a moment to assess the seriousness of the situation. This will help you determine the best strategy to minimize danger, disruption and any potential embarrassment that may occur. Assess whether you should advise co-workers or the management and whether the team can handle the situation. The management must identify whether they can handle the situation or if they need to inform the police. 2. Identify a backup co-worker When a team member is about to discontinue service, a backup team member should be identified. It is important that this backup member is given all the information relevant to the situation. Identifying a backup co-worker creates a support system. Decide who will do what (for example, one server discontinues service while the other calls for alternate transportation). The backup co-worker should stand by and assist if the need arises. The house policy should clearly state the responsibilities of each employee while performing an intervention. Review each other's responsibilities and act accordingly. 3. Create a plan to speak to the guest Choose your moment to speak to the guest as soon as possible. Be prepared with information about the law, house policy and procedures as you may be challenged. Be prepared for escalating circumstances as well. This is where the effort of good staff training pays off. Role-playing these difficult scenarios in advance can be useful. 4. Execute the plan quickly, firmly and fairly The more discreet you are the better. The objective is to discontinue service of alcohol to protect the individual and third parties, and not humiliate anyone in the process. If possible, try to approach the guest away from the table so as not to cause embarrassment. If the guest steps away from the table, it may present a good opportunity to approach them. Do not "corner" your guest publicly. Use tact and diplomacy; remember, intoxicated or not, they are still your guest. You may consider approaching a guest's tablemates if your initial private conversation with the guest proves unsuccessful. Enlist help from them by ensuring they are not buying drinks for someone who should not be served. 5. Choose your words carefully No matter what the response is from the guest, be courteous. Avoid threatening statements or judgmental comments. Do not say, "I'm going to have to kick you out," or "You're drunk! Time to leave." Explain your position and responsibilities. Do not try to put down the guest or cause negative feelings. Try to shift the focus to something or someone else rather than give the impression it is your decision. Cite the house policy, saying, "I have no choice, it's the law," or "I may lose my job if I break this policy." Use closed statements. Avoid arguments and do not bargain. All the while, let the guest know there will be no negotiation. 6. Remove alcohol Remove any alcohol from within the guest's reach. In a retail environment, move the bottle of liquor away from the customer and place it under the counter. In a licensed premise, remove all bottles or glasses of liquor from in front of the customer at the table or counter. 7. Defuse negative confrontations You can defuse negative confrontations by starting statements with 'I' such as "I will not be able to serve alcohol." or "I'll be in trouble with my manager." etc. Avoid putting the guest on the defensive. Do not use words like "drunk" or "smashed" etc. that accuse a guest of being intoxicated. Keep in mind that friendliness, courtesy, professionalism, and respect go a long way toward avoiding negative confrontations. You can elicit more cooperation from a guest if they feel they are being helped rather than being accused. 8. Listen and empathize Acknowledge the guest's anger, frustration and disappointment. Make sure they realize that this is not a permanent ban. Inform them that you would happily welcome them back in the future. The reason you are doing this is that the guest is important to you. Try to play up, rather than lessen, their importance to your establishment. 9. Be prepared to help the guest if necessary Depending on their degree of intoxication, your guest may require assistance. If they have lost gross motor skills, they may bump into furniture or fall over. You should always ask guests if they would like your help before helping them. Meanwhile, request the backup co-worker to identify alternative forms of transportation. 10. Stay in the room Performing an intervention is always awkward. One of the parties (or both) may feel some level of discomfort. Your initial reaction may be to remove yourself from the unpleasant situation, but you cannot leave the room before the guest does. This does not mean lurking over them, goading them to hurry up, but rather maintaining presence and control. Stay within line of sight and earshot if possible and busy yourself with other work.

How do you implement an effective RBS system?

1. Educate staff on the effects of alcohol Review the concept of the Standard Drink. Review the typical signs of intoxication and the concept of Blood Alcohol Concentration. Dispel myths regarding sobering up. 2. Explain potential liability issues Ensure staff understand the potential for legal liability and repercussions of over-service. Have a proper, bound incident logbook for each beverage-serving outlet. Complete an incident report with all required details immediately after an incident. Promptly contribute your observations for the incident logbook. 3. Promote your house policy Post your house policy at the door, and at all beverage service outlets. Menus, table tent cards and prominently displayed signage can be tactfully worded to let guests know that your establishment does not serve to the point of intoxication. A visible and written show of policy will help staff with enforcement. A house policy also acts as a reference point in the event of a misunderstanding between staff and guests. 4. Establish customer rapport Consider a dress code for both staff and guests to create the right tone and ambience for your establishment. Try to achieve a gender mix through marketing activities that encourage socialization. Assess each guest's sobriety upon arrival. An initial greeting is a simple sign of hospitality and is useful in making a quick assessment. Use this opportunity to determine the nature of the guest's visit. A celebration, stag or birthday party may foster overindulgence. 5. Offer refreshing alternatives to alcohol Servers should promote alcohol-free alternatives actively, especially in support of a designated driver program and should routinely provide and fill water glasses for all patrons. Menus, promotions and specials can include alcohol-free drinks. 6. Promote your menu Have low-cost food specials available and actively promote them. Offer discounts or attractive pricing on food items later in the evening. Feature items that encourage eating a balanced meal. 7. Suggest alternative activities Provide entertainment, games or other diversions for guests to enjoy while visiting your establishment. Offer these activities free or at low cost to encourage participation. 8. Monitor the pace of alcohol consumption Discourage large portions or multiple servings. Encourage the service of one standard drink at a time. Keep an eye on self-service from the public bar stations as well as your own service. 9. Actively discourage excessive drinking In general, avoid promotions that encourage excessive alcohol consumption or multiple portions (i.e. buckets of beer). Do not suggest additional drinks unless prompted by a guest. Discourage large orders near the closing time. Do not advertise "last call." Discourage the sale of beverages designed for quick consumption, such as shooters or "yards" of beer. 10. Maintain open lines of communication and visible manager support Monitor the room constantly, paying especially close attention to corners, booths, dark areas or other areas that are not in plain sight. Watch for noticeable changes in guest behaviour. Communicate with staff (servers, bartenders, managers) about any potential problem guests. Have a visible manager or supervisor on the floor at all times

What are the factors for how quickly alcohol affects someone?

1. Rate of consumption Increasing the number of drinks consumed in a given time period will greatly influence the rate of intoxication. 2. Amount consumed "Doubles" and drinks made with more than one type of liquor typically contain more alcohol than standard drinks (a five-ounce glass of wine, or a 12-ounce glass of beer). 3. Age Young and healthy people break down alcohol faster than the elderly and people in poor health. Younger patrons have more blood in their system, and their livers process alcohol more efficiently. 4. Gender Women generally have more body fat than men and less body water with which to dilute alcohol. Women also have lower levels of the metabolizing enzyme required to break down alcohol. 5. Body weight and type An overweight person generally becomes intoxicated faster than a muscular person who weighs the same and drinks the same amount of alcohol. Fatty tissue contains less water than muscle, so overweight bodies are less capable of diluting alcohol. 6. Food consumption Food slows the absorption of alcohol into the bloodstream. On an empty stomach, alcohol reaches the brain in a few minutes and begins to affect behaviour and coordination. After a full meal, alcohol can take up to six hours to reach the brain. Food does not absorb the alcohol. It merely slows the speed at which alcohol is absorbed. Fatty foods are especially effective in slowing down the alcohol-absorption process. As fatty foods are more difficult to digest, they remain in the stomach longer than other types of food. The effect of the alcohol still occurs, but at a slower rate. 7. Medication and other drugs Many common drugs (prescription medications, over-the-counter medications and illegal drugs) impair the user and increase the effects of alcohol. Using alcohol with other drugs can be very dangerous to a person's health and safety. In particular, research shows that the most clinically significant interactions occur when alcohol is consumed with other substances like cannabis, which exacerbate the effects of alcohol. The result is an intensified state of intoxication. 8. Environment and mood Many factors including the lighting, décor, music, and seating pattern may affect a guest's behaviour and consumption of alcohol. The surroundings, including interaction with other guests, may trigger emotional responses. Alcohol usually exaggerates moods. A person who is depressed or upset will likely become more depressed and upset when drinking. 9. Fatigue and stress Physical, mental or emotional fatigue and stress make a person more susceptible to the effects of alcohol. 10. Tolerance to alcohol Experienced drinkers develop tolerance to alcohol. After prolonged regular drinking, the liver develops an ability to break down alcohol more rapidly, and brain cells may become less sensitive to alcohol. For a person who has developed a high tolerance to alcohol, it takes higher quantities of alcohol to show signs of visible intoxication. This has implications for responsible service because the person may not demonstrate typical signs of intoxication early on. This often results in an underestimation of intoxication because of alcohol's invisible impact.

a comprehensive set of policies for responsible beverage service specially created for an establishment by the manager or licensee.

A house policy

What are the steps to demonstrate a professional environment?

Create and implement a house policy Provide a pleasant service experience Publicize and market the RBS program

a BAC of .30% can cause?

can cause a person to lose consciousness.

What are some symptoms of combining Alcohol and cannabis?

(tranquillizers, sleeping pills) Intensified impairment in concentration, perception, reaction and control

is a breath alcohol testing device that provides an accurate scientific measurement of BAC levels in the human body. Many law enforcement agencies use these devices to determine a person's BAC.

A Breathalyzer

a program offering free or discounted food and/or non-alcoholic drinks for the person in a group who has agreed to drive and not drink any alcohol.

A Designated Driver program

is completed by a police officer who finds a licensee not complying with the law. The officer will record the violation and send a copy to the Liquor Control and Licensing Branch, which may investigate.

A Licensed Premises Check (LPC) form

A business that is licensed under the Liquor Control and Licensing Act to sell alcohol.

A licensed establishment

any person less than 19 years of age

A minor

How should we monitor/limit teens?

Alcohol can harm the way the body and brain develop. Teens should speak with their parents about drinking. If they choose to drink, they should do so under parental guidance; never more than 1-2 drinks at a time, and never more than 1-2 times per week. They should plan ahead, follow local alcohol laws and consider the Safer drinking tips listed above. Youth in their late teens to age 24 years should never exceed the daily and weekly limits outlined in Your limits.

How is the myth that Alcohol helps you sleep untrue?

Alcohol can help you fall asleep, but once the alcohol levels are reduced by the passage of time, normal sleeping patterns are disrupted. This is why heavy drinkers feel tired in the morning. Alcohol can also cause insomnia and aggravate existing sleep problems.

How is the myth that Alcohol makes you happy untrue?

Alcohol is actually a depressant. When a person consumes moderate amounts of alcohol slowly, the alcohol produces a mild "up" feeling-or a "good buzz." There is a point when drinking more alcohol leads to more negative feelings - like fatigue and nausea. If you are sad or angry before you drink, the alcohol may initially put you in a better mood. But then the opposite can occur, and you may well end up even sadder or angrier than you were before you started.

What does research show about alcohol?

Alcohol is one of the top three leading risk factors for death from cancer; One in three people experience harm from someone else's drinking; There are over 1,800 deaths, over 18,000 hospital admissions, and over 80,000 alcohol-related crimes every year in BC; 40% of car crashes in BC are alcohol-related; Healthcare and policing costs total $900+ million per year, almost equaling to the revenue generated from alcohol.

How is the myth that Alcohol relieves stress untrue?

Alcohol may seem to relieve stress in the short term; however, it does not treat the underlying cause of stress. Indeed, the use of alcohol can lead to increased anxiety, which in turn may lead to the use of alcohol as self-medication and potential alcohol dependency.

Do agents need SIR?

All agents and sales staff must complete the SIR program, with the exception of foreign representatives of foreign liquor manufacturers.

Who should have a valid SIR?

All licensees, managers and staff must obtain SIR certification prior to working in a licensed establishment. SIR certification is not an eligibility criteria for licensing, but it is an operating requirement. Licensed establishments include Food-Primary establishments Liquor primary and liquor primary club establishments Aircrafts Catering businesses License retail stores wine stores special wine stores duty free stores bc liquor stores manufacturer sampling areas/onsite stores; lounges and special event areas rural agency stores agents care facilities special events with more than 500 people in attendance

BC Liquor Stores

All managers and sales staff at BC Liquor Stores must have SIR certificates.

Duty Free Stores

All managers and servers, with the exception of ship handlers must have SIR certification.

finding another way home for an intoxicated patron who drove to your establishment. The goal is to prevent the guest from driving drunk. Alternatives could include a taxi, a ride home with a sober friend or calling someone to pick the guest up.

Alternative transportation

a written record of any event that has occurred in an establishment that could result in future legal action.

An incident report

What is intoxication?

As a result of consuming alcohol, an intoxicated person does not have the normal use of physical or mental faculties.

What are the effects of being intoxicated?

As alcohol builds up in the body, the activity of the brain, heart and lungs may slow down. Alcohol can be absorbed, enter the bloodstream and travel to the brain in as little as three minutes. Early effects of alcohol consumption include impaired judgment, loss of self-control and lessening of inhibitions. As more alcohol reaches the brain, the person's physical abilities become significantly impaired, and coordination is lost.

How do people become intoxicated?

As the alcohol reaches the stomach, some of it is absorbed and promptly enters the bloodstream. However, most of it passes on into the small intestine, where it is absorbed and also enters the bloodstream. Approximately 90% of the alcohol leaves the body after being processed by the liver. This organ is able to process alcohol at a relatively fixed rate of one standard drink per hour. A person's intoxication is increased when alcohol is being absorbed at a faster rate than it is being processed.

What are the standard drink sizes?

Beer 341 ml (12 oz.) 5% alcohol content Cider/Cooler 341 ml (12 oz.) 5% alcohol content Wine 142 ml (5 oz.) 12% alcohol content Distilled Alcohol (rye, gin, rum, etc.) 43 ml (1.5 oz.) 40% alcohol content

The consumption of an excessive amount of alcohol in a short period of time.

Binge drinking

is the amount of alcohol in the bloodstream, measured in milligrams percent or mg%.

Blood alcohol concentration (BAC)

What is the BC Liquor Control and Licensing Act?

British Columbia's Liquor Control and Licensing Act is the most important legislation governing the sale and service of alcohol in licensed establishments; it is designed to maintain the orderly and responsible operation of licensed establishments

What is the law around serving people who are intoxicated?

By law, no one in BC is allowed to sell or serve alcohol to a person who is intoxicated or apparently intoxicated. The term "apparently intoxicated" places a great deal of responsibility on you to judge when a person is approaching intoxication or is already intoxicated.

How do you use force to eject a patron?

Do not escalate the situation by antagonizing the guest. Be calm and use a non-threatening tone of voice. Do not hit or attempt to injure; hold the guest and walk them out. Only do what is necessary to protect yourself and others if the guest is attacking you or other guests. If there is any reason to suspect that patrons may become involved in violence or hostilities outside the establishment after they are ejected, ensure that the removals are staggered in time and carried out in different areas in order to minimize the risk of further or continuing violence.

means that the licensee and servers have a legal obligation to take all reasonable steps to protect patrons and the public from harm that may be associated with the activity of drinking.

Duty of care, in the context of alcohol sales and service,

HOW will minors attempt to get service?

Falsely using valid ID, hoping the resemblance is plausible Using completely manufactured or counterfeit ID Using authentic ID that has been manipulated or altered to misstate the holder's name, date of birth, photo or other information.

How do you implement coordinated teamwork?

Help your coworkers in an RBS program Identify and manage problem customers Record incidents and share info

When is a person can be legally unfit to drive?

His or her BAC is at or above .05% or his or her ability to drive is impaired by the use of alcohol, drugs or other factors.

What are some of the strategies to get intoxicated guests to a safe place?

If an intoxicated patron has come with other guests, enlist the support of one of the guests who has not been drinking to drive home. Offer incentives to leave the group's car behind, such as free parking or a voucher for coffee in the morning. If the guest is by himself or herself, ask the guest whether there is a friend or relative who can be called to get them home safely. Utilize alternative driving programs or transit and taxis as alternate transportation arrangements. Offer to pay for a taxi if the patron is unable or unwilling to pay for one.

Safest choice for pregnant women?

If you are pregnant or planning to become pregnant, or about to breastfeed, the safest choice is to drink no alcohol at all.

is the condition of diminished physical or mental faculties as a result of consuming alcohol and/or drugs and is legally defined for the purposes of operating a motor vehicle. Objective evidence of impairment of an accused driver comes mainly from the observations of law enforcement officers.

Impairment

What is the duty of care that a licensee and its management and staff owe to patrons and innocent third parties?

In the context of alcohol sales and service, this means that both the licensee and servers have a legal obligation to protect patrons and others from harm that can result from the activity of drinking, whether that harm occurs on or off the premises.

What are some of the percentages of fault found in cases of car crashes etc. caused by intoxicated patrons?

In the majority of the cases, blame apportioned to the licensee ranges from 5% to 25%. However, the courts are becoming increasingly willing to apportion a higher degree of fault to licensees who do not meet their duty of care to patrons and the public. In 2006, the British Columbia Court of Appeal upheld a lower court decision that assigned 50% of the liability to a bar when an intoxicated patron drove from the premises and injured several pedestrians. For liability purposes, it does not matter whether the licensee or staff actually knew of the patron's state of intoxication. The licensee has an obligation to have systems in place to monitor alcohol consumption and behaviour. Even if only a small percentage of the total blame is assigned to the licensee, the licensee may still have to pay for all of the damages of someone injured by an intoxicated patron. This is because, under our law, if a plaintiff has suffered injuries caused by two or more people, and the plaintiff is not at all to blame for the injuries, then each of the people who caused the injuries is jointly responsible to pay all of the damages.

Who are courts placing more responsibility on?

Increased responsibility is being placed on owners, managers and staff to provide responsible beverage service.

What are reasonable measures to prevent disturbances around the store?

Installing adequate lighting outside your store and in the parking lot Supervising your parking areas, and/or Posting signs asking your patrons not to disturb your neighbours

What are some symptoms of combining Alcohol and cocaine?

Intensified euphoria Sudden heart, respiratory failure

What are some symptoms of combining Alcohol and narcotic pain relievers or heroin?

Intensified sedation Significantly slowed breathing Cold bluish skin Loss of consciousness

What are some symptoms of combining Alcohol and antihistamines?

Intensified sedation, excessive dizziness (especially older people)

when a server, manager or licensee ensures that service to an intoxicated patron is discontinued and that the guest gets home safely.

Intervention

is an observed state of diminished physical or mental faculties as a result of consuming alcohol.

Intoxication

What should the steps for ejection include?

Let the guest know that you have the authority to ask the guest to leave. Ask in a clear, concise manner for the guest to leave. Do not rush and let the guest take a few minutes. If the guest still refuses to leave, it may be time to call police.

Licensee Retail Store Licence (private liquor stores)

Licensee retail stores, commonly known as private liquor stores, may sell all types of liquor. All licensees, managers and sales staff at licensee retail stores must have SIR certificates.

What are the rules around consuming alcohol?

Licensees and employees must not consume liquor while working at a licensed establishment or event. You must ensure that only liquor purchased in your liquor-primary or food-primary establishment or catered event is consumed there. The only exception is 'Bring Your Own Wine' in food primary establishments, for which the restaurant may charge a corkage fee. Liquor must not be consumed within a licensee retail store. tip You must be present at a catered event when liquor is consumed (no liquor drop-off is permitted).

What must licensees do with the BC LCALA?

Licensees must meet all applicable requirements of the Act and Regulation Terms and conditions of their licence, which are periodically updated. It is the duty of all licensees to routinely familiarize themselves and their servers with the most recent modifications. Changes to the Act and Regulation, and terms and conditions of licences, are available on the Liquor and Cannabis Regulation Branch website (see the Resources).

.WHat are some activities that indicate the people are buying for minors?

Minors hanging out near the store, usually in groups. Customers who are talking to minors outside the store. These customers may tell an employee directly that minors are asking them to purchase alcohol. The same product purchased or attempted to be purchased within a few minutes. For example, a minor without ID or with an invalid ID is refused service, and another customer is purchasing the same products that the minor had attempted to buy a few minutes earlier. Usually, these products are the most inexpensive and are high in alcohol content.

How is the myth that Mixing drinks causes higher levels of intoxication untrue?

Mixing drinks does not cause greater intoxication. It does increase your chances of a hangover, though, and may make you feel sick.

How do you intervene and deal with difficult situation?

Monitor behaviour and slow down service Seek assistance and discontinue service Ensure that customers make it home safely

What is the most important part about the BC LCALA?

Most importantly, it requires licensees and servers to control the activities that take place in their establishments, including the responsible sale and service of alcohol.

What are the myths about alcohol and alcohol consumption?

Myth 1: Alcohol makes you happy Myth 2: Mixing drinks causes higher levels of intoxication Myth 3: Alcohol warms the body Myth 4: Alcohol relieves stress Myth 5: Alcohol improves coordination Myth 6: Alcohol helps you sleep Myth 7: Drinking coffee will sober you up

What are your legal duties as a server?

Only serve or sell to patrons legally old enough to drink Serve no one to the point of intoxication Refuse entry or service to intoxicated people Remove intoxicated people from the premises responsibly and safely Control the environment in the establishment Take reasonable steps so that if patrons become intoxicated, they do not pose a threat to other patrons or the public Take care to see that if patrons become intoxicated, they have a safe way home or to another place where they can sober up Call the police if an intoxicated patron insists on driving home

The Criminal Code of Canada also creates several types of criminal offences for driving after having consumed too much alcohol. These include? What can convictions lead to?

Operating a motor vehicle while the driver's ability to do so is impaired by alcohol; Operating a motor vehicle with a BAC in excess of .08%; Impaired driving causing death or bodily harm. Being convicted of any of these offences will result in a criminal record, lengthy driving prohibitions, fines, or imprisonment

How do you support your coworkers in an RBS program?

Practice door control Greet and assess customers Check ID Monitor customer conduct

How do you provide a pleasant service experience?

Project a positive staff image Prevent intoxication through customer service Provide quality, good-value beverage alternatives Actively promote and market food Avoid over-service and reduce drink spiking

How do you publicize and market an RBS system?

Promote a designated driver program Encourage the use of transit and taxis Anticipate special occasions and large groups

What are our responsibilities on the premise?

Provide a safe environment for patrons and staff members alike. This involves control of the establishment's physical environment and ambience. There is an obligation to ensure that the physical layout and condition of the premises don't lead to injury to those who enter. This duty is imposed by the Occupiers Liability Act and applies to any premises (licensed or not) where people are permitted to enter. The law requires a licensed establishment to take special precautions to keep the premises reasonably safe for people who have been consuming alcohol.

What are the limits for alcohol?

Reduce your long-term health risks by drinking no more than: 10 drinks a week for women, with no more than 2 drinks a day most days 15 drinks a week for men, with no more than 3 drinks a day most days Plan non-drinking days every week to avoid developing a habit.

How do you reduce your risk of injury on special occasions/litty parties?

Reduce your risk of injury and harm by drinking no more than 3 drinks (for women) or 4 drinks (for men) on any single occasion. Plan to drink in a safe environment. Stay within the weekly limits outlined above in Your limits.

What are some symptoms of combining Alcohol and energy drinks?

Reduced feeling of intoxication resulting in overconsumption (binge drinking) Reduced drowsiness due to caffeine acting as a stimulant (wide awake and drunk) More at risk for dangerous behaviours

What are the ways to prevent drink spiking?

Removing unattended glasses Serving drinks to guests who will be consuming them Declining requests from patrons to add extra alcohol to drinks served to their friends or other guests Noticing changes in behaviour of guests

What does the BC Liquor Control and Licensing Act deal with?

Requirements for obtaining a licence, permit, or authorization Application processes and the role of local government Operating terms and conditions such as training requirements, advertising requirements and marketing and promotional restrictions Inspections and enforcement of establishments and event sites

What is a responsible beverage service program designed to do?

Responsible Beverage Service is designed to reduce alcohol-related problems in establishments licensed to sell or serve alcohol.

A program designed to encourage a responsible, caring, and professional approach to the serving of alcohol in order to reduce alcohol service-related problems.

Responsible beverage service (RBS)

Rural Agency Stores

Rural agency stores (RAS) are liquor stores situated within larger retail stores such as a grocery store and are typically found in more remote locations. They may sell all types of liquor. SIR certificates are required for agents and servers in rural agency stores.

Manufacturer Sampling Areas, On-Site Stores, Lounges and Special Event Areas

SIR certification is required for all licensees, managers and servers.

Exemptions from SIR

Servers or bartenders relocating to British Columbia from other Canadian jurisdictions who have current certification from one of the following responsible beverage service programs are exempted from the SIR training requirement in British Columbia, however, employers in British Columbia can require an out of province certificate holder to get a Serving it Right certificate as a best practice. Servers and bartenders with a valid SIR equivalent certificate from other Canadian jurisdictions are exempt from SIR training. However, Licensees, managers and others left in charge must have a valid SIR certificate. Foreign representatives of foreign liquor manufacturers temporarily in BC are also exempt if supervised by a person who is SIR certified.

BC's responsible beverage service program

Serving It Right

How do you drink safer?

Set limits for yourself and stick to them. Drink slowly. Have no more than 2 drinks in any 3 hours. For every drink of alcohol, have one non-alcoholic drink. Eat before and while you are drinking. Always consider your age, body weight and health problems that might suggest lower limits. While drinking may provide health benefits for certain groups of people, do not start to drink or increase your drinking for health benefits.

What does cannabis do on its own?

Slows reaction time; Lowers ability to pay attention; Decreases short-term memory Impairs perception, coordination; and motor skills Increases the likelihood of being involved in a motor vehicle accident

How is the myth that Alcohol improves coordination untrue?

Some people will try to tell you they are better at darts after a few drinks. In fact, the motor functions that control coordination are affected by alcohol immediately.

Care Facilities

Staff responsible for the service of liquor to their patients, residents and guests must complete the SIR program.

What are some signs of intoxication?

Stumbling or staggering Poor hand-eye coordination Changes or difficulties in speech Nausea and sweating Sleepiness and breathing changes Blurred vision Overconfident or acts inappropriately Confused or less alert Aggressiveness

How do you record incidents and share info?

System of recording incidents Dedicated logbook Detailed account of incidents

deals with licensing requirements, fees, application processes, entertainment, inspections and law enforcement for licensed establishments. It is designed to maintain the orderly and responsible operation of licensed establishments

The Liquor Control and Licensing Act and Regulation

administers the Liquor Control and Licensing Act and Regulation

The Liquor Control and Licensing Branch

How is the myth that Alcohol warms the body untrue?

The opposite is true. Alcohol opens up the pores of the skin, allowing perspiration to increase, which lowers body temperature and cools the body.

Special Wine Stores

The special wine store licence permits the sale of 100% BC wine on grocery store shelves. Wine may be purchased at designated tills or regular tills. Regardless of the type of till, the staff making the sale must have Serving It Right certification and be at least 19 years of age.

To calculate a standard drink, you need to know?

The volume of alcoholic beverage The percentage (concentration) of alcohol in that beverage

Wine Stores

There are five types of wine stores, which are authorized to sell only packaged wine for off-premises consumption. All licensees, managers and servers in all wine stores, with the exception of sacramental wine stores, must have SIR certificates.

How do you measure intoxication?

There is no single scientific measure that determines whether a person is intoxicated, since intoxication is an observed state. Therefore, determining whether a person is intoxicated requires observing a person's mental and physical state, and comparing that state and observed behaviour to a normal person in full possession of his or her faculties.

How is the myth that Drinking coffee will sober you up untrue?

There is only one way to sober up: time. Cold showers, drinking coffee and dancing will not sober an intoxicated person up faster.

the legal requirement of a licensee or staff member to pay damages to a patron or to a person who suffers injury, loss or damage, as a result of the actions of an intoxicated or violent patron. The payment of damages is the result of a court's decision that the licensee or staff member failed to take reasonable care towards the safety of the injured person.

Third party liability

What is the Liquor-Primary Licence / Liquor-Primary Club Licence (For example: bars, pubs, nightclubs, casinos, stadiums)?

This licence is issued to any business, except those frequented predominantly by minors or that operate in a motor vehicle where the service of liquor is for on-premises consumption. This may include bars, pubs, nightclubs, stadiums, spas, art galleries and cooking schools, etc. Licensees, managers, servers and bartenders in these establishments must all have SIR certificates. If you have a catering endorsement, the SIR program must be completed by all licensees, managers and servers working at events. Flight attendants serving alcohol on the ground must also have SIR certification. Food primary establishments can apply for a liquor primary licence at the same location and operate as a bar or nightclub after a certain hour, such as 9 p.m. Liquor primary establishments can also apply for a food primary licence at the same location and operate as a restaurant and permit minors during specified hours, such as until 7 p.m. A liquor primary and a food primary may not be operated at the same establishment unless the same person holds both licences.

Special Event Permit

This permit is issued to an individual, organization or business to sell or serve drinks containing liquor to patrons in the service area under the permit at a special event. Anyone planning to sell liquor in any location that is not licensed or serve or sell liquor in a public place - such as a community hall must apply for a Special Event Permit (SEP). A SEP is not required if your event is hosted within a private residence or a licensed establishment. Special events include both private and public events such as weddings, cultural or sporting events, community festivals, outdoor concerts, etc. The host of the special event (either an individual or a designated representative from a club or other group) must apply for the SEP. A new, abridged training program has been developed specifically for SEP events and is required as of September 15, 2015. The new Special Event Server (SES) training training is required for SEP holders , managers and servers of events with under 500 attendees and all SEP servers (paid or unpaid), regardless of the size or type of SEP. Those who already hold a valid Serving It Right certificate are not required to take the SES program. More information can be found at www.specialeventserver.com. The former Special Occasion Licence (SOL) is now called a Special Event Permit (SEP) to reflect the new language used in the Liquor Control and Licensing Act. The terminology has been updated because permits are temporary in nature and licences are permanent.

What is the food primary license?

This type of licence is issued to businesses where the primary purpose is the service of food when liquor is being served in the service area. The businesses may use their service area for activities or events that are not food focused, as long as liquor service is not offered. Licensees, managers, servers and all those who may be left in charge need to have a SIR certificate. If you have a catering endorsement, the SIR program must be completed by all licensees, managers and servers working at events.

Catering Licence

This type of licence is issued to catering companies to provide a full range of food and beverage services at their clients' events. Licensed caterers can purchase, transport and sell liquor, and may maintain a liquor inventory. Events where liquor is sold by a licensed caterer are considered either residential events or catered events. Licensees, managers and staff serving liquor at events must have a SIR certificate.

What are the types of problem customers?

Underage customers/minors Inherited or chronic drinkers Known troublemakers

What are the rules around dispensing liquor?

You are permitted to pre-mix drinks by hand or by using such a device as a Bellini machine provided the liquor comes from the original containers purchased from the Liquor Distribution Branch.

What are the rules around minors?

You may not sell or give liquor to minors and you must check your liquor licence as to whether minors are allowed to be on premises where liquor is sold. Minors may be allowed at catered events (will be noted on the catering authorization). If a licensee permits minors in a liquor primary (either with or without a parent or guardian), minors may be employed in the establishment during the hours minors are permitted as patrons; however, they may not be employed to sell or serve liquor. Minors can also be employed as entertainers. Minors employed in food-primary establishments, or liquor-primary stadiums who are 16 or older may serve liquor but may not open bottles, pour or mix liquor. You must have adult staff supervising minors serving liquor. Minors may work at an event but may not serve liquor (may not have liquor in their possession). Two pieces of ID are required in BC for anyone who appears to be a minor.

What are the rules around time when serving liquor?

You may only serve liquor during the hours listed on the licence or authorization. tip You must ensure that all patrons leave your liquor-primary establishment (bars) within 30 minutes of completing the liquor service, and you may not allow patrons to enter outside of the permitted hours for liquor service. tip You must remove liquor, drinks and glassware in food primary establishments or at catered events within 30 minutes of the end of liquor service.

What are the rules for capacity?

You must not exceed number of people stated on your establishment's liquor licence or catering authorization or occupant load for the venue.

What are the rules around intoxication?

You must not sell or give liquor to an intoxicated person. You must not allow a person to become intoxicated or allow an intoxicated person to remain in a licensed establishment. You must forbid entry to anyone who is intoxicated or who you think will cause trouble. You must not allow troublemakers to re-enter the establishment within 24 hours of being asked to leave. Ensure that they do not overdrink in relation to their cannabis use.

B.C, the BC Motor Vehicle Act recognizes that impairment begins when ?

a person has a blood alcohol concentration (BAC) at or exceeding 50 milligrams of alcohol per 100 millilitres of blood, or .05%.

a BAC of .40% can cause?

a person will be in a coma or could die.

The Criminal Code fail level for impairment is when?

a person's BAC is .08%.

What should servers observing patrons for?

a real exaggeration of initial and more protracted symptoms normally associated with alcohol intake: euphoria instead of just relaxation and giddiness, worse dizziness, slow reflexes, slurred speech, blurred vision, disorientation impairments in perception, coordination and motor skills or extreme drowsiness.

What are some behaviours associated with Aggressiveness?

aggressive speech threatens physical assault is argumentative and uncompromising

What are some behaviours associated with Overconfident or acts inappropriately?

boasts unrealistically about what he or she can do; inflated sense of confidence makes inappropriate comments to server or other customers acts out inappropriate behaviour; reasoning is impaired makes unusual personal requests exaggerates personal importance

Patrons with physical and mental disabilities can also exhibit symptoms that may be confused with alcohol intoxication - Examples of such disabilities include:

cerebral palsy, visual impairments, speech impediments, acquired brain injuries, and mobility impairments.

Any person who is found to be driving with a BAC at or above .05% combined with 2.5 ng or more of THC per 1 millilitre of blood can face?

criminal penalties, including fines or imprisonment.

Medical conditions that may produce symptoms that mimic intoxication include?

diabetes, hypoglycemia, epilepsy and Alzheimer's. Discontinuing service and helping the guest to receive medical attention can be lifesaving in some instances.

When should you not drink?

driving a vehicle or using machinery and tools taking medicine or other drugs that interact with alcohol doing any kind of dangerous physical activity living with mental or physical health problems living with alcohol dependence pregnant or planning to be pregnant responsible for the safety of others making important decisions

What are some behaviours associated with Poor hand-eye coordination?

fumbles for items like cigarettes, change, ID reaches for drink and misses or spills it

The resource for people in Tourism is the non-profit tourism association that manages the Serving It Right program

go2HR

What are some behaviours associated with stumbling or staggering?

has difficulty standing upright has difficulty walking a straight line bumps into furniture and other patrons

What are some behaviours associated with Sleepiness and breathing changes?

has tired, heavy or closed eyes has a placid, fixed gaze nods off, then jerks head upright breathes noticeably slower breathes shallowly or weakly

What are some behaviours associated with Blurred vision?

has trouble reading menus or signs cannot fix eyes on an object has bloodshot eyes (to any degree)

What does the Liquor Control and Licensing Act and Regulation authorize the Liquor and Cannabis Regulation Branch to do?

impose terms and conditions on a licence, suspend or cancel a licence where the licensee fails to comply with the requirements of the Act or Regulation, or the terms and conditions of a licence, impose monetary penalties or licence suspensions. Police agencies may enforce the Act through court prosecutions when police have evidence that the licensee or its employee has committed an offence under the Act.

A licensee is a person or entity who holds a licence to sell alcoholic beverages

licensee

What are some behaviours associated with Nausea and sweating?

looks nauseous or needs to throw up sweats excessively, inconsistent with the surrounding temperature or conditions sweats too much to be justified by nervousness, physical exertion or other logical factors

What are the top 5 ways to monitor people's behaviour?

participate in cross training. The more jobs you are proficient at in your establishment, the better you are prepared to pitch in and help. Cross-training helps you gain an understanding of what is happening in your co-workers' average shift. Exchange observations about guests as you start or end a shift to help identify potential problems. Share information with each other especially if there has been a change in house policy, or there was a recent new incident entered in the incident logbook the staff should all be aware of. Be on the lookout for co-workers' non-verbal indicators that something is wrong in their section. Watch your co-workers' sections when they are on a break, and be prepared to report any unusual customer behaviour. Tell each other if you notice a customer nearing intoxication or if someone has entered who is already intoxicated, whether by alcohol and/or other substances.

Any person who is found to be driving with a BAC at or above .05% can face?

penalties including immediate prohibition from driving, vehicle impoundment and monetary fines.

SIR is designed for?

people working in tourism and hospitality, individuals whose Special Event Permit requires them to have Serving It Right, keeping customers and the public safe while allowing them to enjoy the benefits and pleasures that good food and drink can bring, encouraging a responsible, caring and professional approach to the serving of alcohol.

What are some behaviours associated with Confused or less alert?

places an order and then forgets what was ordered has difficulty understanding what is said requires too long to respond to questions or to react to events; for example, when asked to place an order has difficulty paying attention to the conversation gets easily distracted or is off-topic

What are the three components of an effective RBS program?

professional environment, coordinated teamwork and intervention strategies.

What are some behaviours associated with Changes or difficulties in speech?

speaks too loudly for the situation changes volume of speech (up or down) when there is no reason to suggest that a change is necessary; for example, speaks softly when there is no need to be secretive speaking unusually slowly or rapidly has difficulty speaking distinctly; words are blurred or run together cannot get a word out or uses the wrong word

The duty of care includes taking all reasonable steps to prevent harm that could result from alcohol being consumed on your premises. Although reasonable steps will vary depending on the circumstances, a licensee and its staff should...

take a hands-on approach when it appears that intoxicated patrons may be intending to drive. take comments or concerns raised by other patrons seriously. follow up with intoxicated patrons who appear to be heading for a vehicle. not hesitate to call a taxi and watch that person get into the taxi and leave the premises if there is any doubt that an intoxicated person has a safe ride home. call the police if an intoxicated person insists on driving home.

Who were the founding members who reviewed and endorsed the Serving It Right program?

the B.C. Cabaret Owners' Association, B.C. Chef's Association, B.C. Motels, Campgrounds, Resorts Association, B.C. & Yukon Hotels' Association, Neighbourhood Pub Owners' Association of B.C., Canadian Food Service Executives Association, and the Restaurant & Foodservices Association of B.C.

What did the the involvement of the Liquor and Cannabis Regulation Branch and the hospitality industry.groups ensure?

the course provided authoritative information on provincial legislation and Liquor and Cannabis Regulation Branch policies; the skills and strategies presented in the course drew on expertise in the industry and are practical and workable in the context of licensed establishments.

SIR educates licensees, servers and retailers to:

understand the effects of alcohol on the body including the effects of co-use of alcohol with other intoxicants such as cannabis know how to recognize signs of intoxication know their responsibilities under the law and the consequences for not meeting them know how to ID minors to prevent underage drinking know how to develop and/or support appropriate alcohol service policies know how to handle typical situations requiring intervention