eTIPS for Concessions - Michigan is specifically designed for people who serve or sell alcohol in a concessions setting. This course is ideal for those selling alcohol at sports stadiums, convention centers, arena, festivals, concert halls, fundraisers and other concession outlets.
Sporting events, concerts and fairs are family events, so a wholesome atmosphere is critical to success. Intoxicated people can disrupt that atmosphere and cause damage or injury to other patrons. Avoiding alcohol-related problems can be especially challenging within large venues, with the high volume of patrons and the limited interaction time.
TIPS for Concessions - Michigan empowers vendors to "make the right call," reducing the risk of alcohol-related incidents and ensuring fun and safety for all patrons. The program focuses on the alcohol-related challenges associated with large venues and takes into account the high volume of patrons and the limited time concessions staff have in which to interact with them. Participants learn techniques to assess patrons in a short period of time and prevent alcohol sales to underage or intoxicated individuals.
TIPS for Concessions - Michigan is especially important for events that are geared toward young people. Knowing that the staff is trained to prevent underage sales and intoxication reassures parents that their children will be safe at these events. TIPS for Concessions can also help vendors protect themselves from possible litigation should an incident occur.
eTIPS for Concessions - Michigan 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.
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!
TIPS is a 360training company.
By the end of this course, you will be able 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 the purpose of reasonable efforts and identify how your establishment might benefit from using it.
- Define and explain the purpose of reasonable efforts.
- Identify how your establishment might benefit from using reasonable efforts.
- Recognize IDs that are acceptable as proof of age to consume or purchase alcohol.
- Explain the three steps for properly checking an ID.
- Identify behaviors in guests that could be considered underage warning signs.
- Identify Michigan’s legal BAC limit for Driving Under the Influence.
- Define Blood Alcohol Content (BAC) as it pertains to liquor liability laws.
- Identify important information and relevant forms needed for proper documentation.
- Explain the benefits and purpose of the Incident Report Form.
- Explain seven key Michigan alcohol related laws.
- Apply the legal information you learned in the last section to serving situations in on-premises environments.
- Decide whether or not a guest can be served alcohol based on the legal age criteria.
- Apply the legal information you learned in the last section to serving situations in on-premises environments.
- Decide whether or not a guest can be served alcohol based on the legal age criteria.
- Recognize behavioral cues in your guests.
- Define the six intoxication rate factors and understand how certain intoxication rate factors increase the risk that a person who is drinking will become intoxicated.
- Identify guests who are exhibiting “high-risk” intoxication rate factors.
- Relate behavioral cues and intoxication rate factors to Blood Alcohol Content (BAC).
- Understand what can lower a person's BAC level.
- Rely on cues and factors in addition to BAC when deciding whether or not to serve alcohol to a guest.
- Evaluate guests for behavioral cues and intoxication rate factors.
- Decide whether or not you can serve alcohol to a guest based on his or her level of intoxication.
- Define safe-service guidelines designed to help you avoid illegal alcohol sales.
- Determine relevant guidelines for a given selling situation.
- Understand guidelines designed to help you respond to difficult situations without escalation.
- Understand strategies that can help you assess your guest based on the legal alcohol criteria.
- Implement an appropriate response to a simulated situation, incorporating the safe-service and customer service guidelines.
