General eTIPS for On Premise - Indiana 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.
eTIPS for On Premise - Indiana 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.
eTIPS for On Premise - Indiana 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!
TIPS is a 360training company.
In this course, you will learn to::
- Name and explain the three types of illegal alcohol sales and some of 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.
- Recognize IDs that are acceptable as proof of age to consume or purchase alcohol.
- Explain the 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.
- Identify your jurisdiction’s legal BAC limit for Driving While Intoxicated.
- Identify important information and relevant forms needed for proper documentation.
- Explain the benefits and purpose of the Incident Report Form.
- Define Seven key alcohol-related laws.
- Decide whether or not a guest can be served alcohol based on the legal age criteria.
- Define the four behavioral cues and identify example behaviors that relate to each behavioral cue.
- How to recognize behavioral cues in your guests.
- Define the intoxication rate factors and 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.
- Define safe-service guidelines designed to help you avoid illegal alcohol sales.
- Understand strategies that can help you assess your guest based on the legal and alcohol criteria.
- How to assess guests in simulated situations using the legal and alcohol information.
The course is broken down into three main sections:
- Legal Information
- Alcohol Information, and
- Intervention Information
