Recognizing the reasonable and customary visible signs of intoxication is not always easy, but it is virtually impossible for those who do not have the industry standard reasonable and customary training, hazard awareness, risk management systems, standards, policies and procedures, and management oversight necessary to do the job.
However, being a safe and responsible alcohol server and manager goes far beyond just taking a course once, or even reading an article like this once. Training in the restaurant, bar, alcohol-based hospitality industry is, or should be, always continual and ongoing.
No one who has been approved by a one-time training course to sell and distribute alcohol should allow themselves to go for very long without refreshing themselves, and everyone under their prevue of responsibility on what to look out for in a customer, what to do when selling and serving alcohol, and recognizing signs of visible intoxication and how the stacking of different signs give a clearer picture of what is going on with the alcohol consuming customer.
Every day requires a fresh perspective to keep us sharp and our minds engaged in our work, and every training method requires regular refreshers to keep workers on track. That is true of any skillset and any job and is no different in the alcohol sales, service, distribution, and management world.
With that being the case, it is my prayer that those who use the material that Restaurant Expert Witness creates to help them safely serve alcohol will not just review it once and put it away, but regularly refresh themselves on the signs of intoxication and the general practices of safe alcohol service. The industry is simply too important to America’s economy and culture – and even the personal relationships that each of us have to let this go off track any further.
I, for one, am tired of seeing these case files of those that have been brutally injured, harmed, maimed, or killed coming across my desk because of something as ignorant or apathetic as an untrained, unaware, uncaring bartender, alcohol server, security team member, manager, or owner.
That’s also why I published a book on how to recognize signs of visible intoxication called Restaurant Ridiculous.
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