TIPS for On Premise - Utah 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.
TIPS for On Premise - Utah 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.
TIPS for On Premise - Utah 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.
Upon completion of this course, you will be able 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 and explain the purpose of reasonable efforts.
- Identify how your establishment might benefit from using reasonable efforts and provide at least three examples.
- Recognize IDs that are acceptable as proof of age to consume or purchase alcohol and 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 Utah's legal BAC limit for Driving While Intoxicated.
- Identify important pieces of information and complete relevant form needed for proper documentation.
- Explain the benefits and purpose of the Incident Report Form.
- Learn about the seven key Utah alcohol-related laws that every server must know to be successful.
- How to prevent and eliminate alcohol sales to youth with the information provided by the state of Utah.
- Know the Alcoholic beverage licenses, Utah permits, beer regulation, and criminal offenses.
- Apply the legal information you learned in the last section and decide whether or not a guest can be served alcohol based on the legal age criteria.
- Recognize that alcohol is a drug and understand how it affects the body.
- Explain the effects of alcohol on teens and define the four behavioral cues.
- Recognize behavioral cues in your guests and define the six intoxication rate factors.
- 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.
- Recognize the signs and symptoms of an opioid-related overdose and identify when to call 911 during an opioid-related event.
- Understand your role and legal protections (Good Samaritan Laws) in responding to an overdose at the workplace.
- Describe the proper steps to administer naloxone (an opioid antagonist).
- Relate behavioral cues and intoxication rate factors to Blood Alcohol Content (BAC) and 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 and follow safe-service guidelines designed to help you avoid illegal alcohol sales.
- Determine relevant guidelines for a given serving situation and apply those guidelines successfully.
- Use guidelines designed to help you respond to difficult situations without escalation and choose which best apply to any given serving situation.
- Understand strategies that can help you assess your guest based on the legal and alcohol criteria you have learned.
- Consider four decision point questions before deciding whether or not to serve alcohol to any guest.
- Choose the most appropriate response based on your assessment and answers to the four decision point questions.
- Assess guests in simulated situations using the legal and alcohol information you learned earlier in the course.
- Answer four decision point questions for each guest and serving situation.
- Choose and implement an appropriate response to a simulated situation, incorporating the safe-service and customer service guidelines.
