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Identifying Intoxicated Customers <br />There are no 100% sure signs of intoxification - only a breathalyzer or <br />chemical tests can determine blood alcohol content. <br />The following are guides to help determine if someone should be refused <br />service: <br />Staggering <br />Slurring of speech <br />Talking loudly <br />Looks disoriented <br />Overly friendly <br />Drinking more quickly <br />Lack of coordination and concentration <br />Get another opinion - final decision should be the manager. <br />Be polite but firm. Think of the trouble you could be in if that person gets <br />injured or injures someone else. <br />Ask your manager to provide phrases you can use to refuse sale or <br />continued sale to an apparent intoxicated customer. Tell others at your <br />establishment so they do not serve someone who has been "cut off." <br />Management should have options available for on -sale customers who <br />have had too much to drink to care for their personal safety: offer a <br />snack, pop or coffee. They won't make an intoxicated person sober but <br />will give time for more or other options. Don't let the customer get to that <br />point. If a lawsuit arises, we are in an increasingly litigious society, from <br />a customer's intoxification you and the establishment will likely have to <br />defend your actions/decisions. Staff at the end of their shifts shall notify <br />oncoming staff about intoxification status of their customers to help <br />prevent customers from becoming intoxicated. If they become abusive, <br />disorderly or threatening call 911. <br />Offer to call a cab or see that a responsible friend/member of the party <br />drives the person home. Have them leave their vehicle in your lot. If you <br />believe a customer is intoxicated or unable to safely drive and they try to <br />drive away, call the police immediately. <br />