eTIPS for Off Premise - Louisiana is specifically designed for people who sell alcohol and work in the retail liquor, convenience/gas station, wholesale club, or grocery industry. Through your roles in the sale of alcohol, you face a unique set of challenges. eTIPS for Off Premise – Louisiana has a special focus that takes into account the setting and demands of your job and the seller-customer and seller-manager relations within your industry.
As a seller of alcohol, you have an important job. You are expected to balance the needs of your customers with the expectations of your managers and the requirements of the law. That is a lot to do!
This course is designed to build on your existing skills as a seller of alcohol to prevent underage sales, drunk driving, and sales to intoxicated customers. You will learn strategies and skills that can help you balance providing excellent customer service with ensuring only legal alcohol sales.
eTIPS for Off Premise - Louisiana consists of three main areas of focus: Information, Skills Training, and Practice/Rehearsal. In addition to fulfilling Louisiana regulatory requirements, TIPS training covers mitigation strategies that result in increased professionalism and improved customer service among staff.
This program is designed to help you use your people skills to sell alcohol safely and legally. In addition to preventing the illegal sale or delivery of alcohol, you learn how to handle intoxicated customers while also ensuring courteous and safe service. The intervention techniques reflect the short period of time you have to interact with a customer in a sales situation.
eTIPS for Off Premise - Louisiana 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:
- Explain the requirements for obtaining server permits
- Define Parish and municipal ordinances and regulations
- Discuss types of alcohol permits issued by Louisiana’s Office of Alcohol and Tobacco Control (ATC)
- 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 Louisiana’s legal BAC limit for Driving While Intoxicated.
- 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 the Seven key Louisiana liquor 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 customer based on the legal and alcohol criteria.
- Implement an appropriate response to a simulated situation, incorporating the safe-service and customer service guidelines.
