eTlPS for On Premise - Tennessee is specifically designed for people who serve alcohol in a restaurant, bar, social, or hospitality environment. The ideas presented in the program are the result of considerable research and take into account what servers deal with every day, including the demands of the job, server/guest relations, and server/management relations.
Social drinking is a prevailing custom in society and generates its own special considerations that servers of alcohol are called upon to handle. As a server, you perform a variety of functions in addition to serving food and alcohol. You must:
- Relate to guests’ different personalities
- Provide consistently good service
- Maintain a friendly and polite manner
- Listen to guests’ opinions and complaints
- Resolve problems while maintaining your establishment's "image".
This course is designed to build on your existing skills as a server of alcohol to prevent underage and third-party sales, drunk driving, and sales to intoxicated customers, while allowing you to maintain control in a difficult situation. You will learn strategies and skills that can help you balance providing excellent customer service with ensuring only legal alcohol sales.
eTlPS for On Premise - Tennessee consists of three main areas of focus: Information, Skills Training, and Practice/Rehearsal. In addition to fulfilling regulatory requirements, TIPS training covers mitigation strategies that result in increased professionalism and improved customer service among staff.
eTlPS for On Premise - Tennessee can also help an establishment protect itself from possible litigation and often results in reduced liability insurance premiums.
Once you complete the lessons, quizzes and pass the final exam with a score of at least 70%, you'll get an official TIPS Certificate that you can print right away!
This program has been certified by the Tennessee Alcoholic Beverage Commission as currently satisfying the requirements of the Alcohol Server Responsibility and Training Act of 1995.
TIPS is a 360training company.
In this course, you will learn to:
- Name and explain the three types of illegal alcohol sales and the penalties those sales can incur.
- Define and differentiate between the two kinds of laws covering liability for servers of alcohol.
- Define and explain the purpose of reasonable efforts and identify how your establishment might benefit from using reasonable efforts.
- Recognize IDs that are acceptable as proof of age to consume or purchase alcohol.
- Use the three steps for properly checking an ID.
- Identify behaviors in guests that could be considered underage warning signs.
- Define Blood Alcohol Content (BAC) as it pertains to liquor liability laws and identify Tennessee’s legal BAC limit for Driving While Intoxicated.
- Identify important pieces of information needed for proper documentation and complete relevant forms following guidelines for good documentation.
- Explain the benefits and purpose of the Incident Report Form.
- Identify the seven key Tennessee alcohol-related laws that every server must know to be successful.
- Decide whether or not a guest can be served alcohol based on the legal age criteria.
- Define the four behavioral cues and identify behaviors that relate to each behavioral cue so you may recognize behavioral cues in your guests.
- Define the six intoxication rate factors and understand how certain intoxication rate factors increase the intoxication risk for the person who is drinking.
- Identify guests who are exhibiting “high-risk” intoxication rate factors.
- Relate behavioral cues and intoxication rate factors to Blood Alcohol Content (BAC) to evaluate guests.
- Understand what can lower a person's BAC level and identify the cues and intoxication factors in addition to BAC when deciding whether or not to serve alcohol to a guest.
- Follow safe-service guidelines designed to help you avoid illegal alcohol sales and determine how to successfully apply relevant guidelines for a given serving situation.
- Use guidelines designed to help you respond to difficult situations without escalation.
- Consider four decision point questions before deciding whether or not to serve alcohol to any guest based on your assessment.
- Choose and implement an appropriate response to a simulated situation, incorporating the safe-service and customer service guidelines.
The course is broken down into four main sections:
- Legal Information Parts 1 and 2
- Alcohol Information, and
- Intervention Information.
