Smart Serve Questions + feedback Guareeted A+
1.5 ounces (43 mL) with 40% alcohol is one Standard Drink of: - ansSPIRITS
12 ounces (341 mL) with 5% alcohol is one Standard Drink of: - ansBEER
125 lb female guest has had 2 drinks in 1 hr, slurring words and loud talking. 0.6 bac, yellow rating. Guest asks
server for food recommendation.
Which of the following menu items would be the most effective in slowing down the rate at which alcohol is
absorbed into the guest's bloodstream.
A) The house special: a ¼-pound burger with fries
B) Nachos and cheese.
C) The house salad. - ansA
Foods high in protein and fat, like the burger and fries, absorb more alcohol than other types of foods. Eating
these foods before, or while drinking, will hold alcohol in the stomach longer and slow the rate at which alcohol
is absorbed.
Foods like nachos and cheese, while high in fat, are also high in salt. Salty foods tend to make people thirsty, so
always serve plenty of water with these types of foods. Salads are not effective in slowing down the rate at
which alcohol is absorbed.
3 drinks served to guest in short time to point of intoxication:
The manager ignores the server's concerns, and pours the guest another glass of wine. Later while leaving,
guest falls and breaks sign to business next door. Guest suffers an injury to their hand, damages the sign are
estimated at 1000 dollars.
Who could potentially be held civilly liable in this situation?
A) The server
,B) the manager
C) the licensee - ansB & C
Both the manager and licensee could be held civilly liable.
The server refused service when she observed the customer was beginning to show signs of intoxication. She
took the right steps to protect herself from liability.
The manager, however, served the guest a third drink in just over an hour and should have known the guest
would become intoxicated. Because he ignored his Duty of Care, the manager could potentially be held civilly
liable for injuries suffered by the guest, as well as for third-party damages to the business next door.
Under Vicarious liability, the licensee could also be held responsible for the negligent or otherwise wrongful
conduct of the manager.
5 ounces (142 mL) with 12% alcohol is one Standard Drink of: - ansWINE (I got this one wrong be careful)
A female customer is sitting at the bar having a drink. A male customer sits down and starts talking to her. He
gets closer to her and waves you over asking for two drinks, but you notice that the woman looks
uncomfortable. What should you do? - ansMake eye contact with her and ask if she is okay* (this is the one I
didn't select because I thought it might make the male uncomfortable), check to see if she wants the drink, and
continue to monitor the situation to ensure her safety.
After chatting briefly with customer, customer concludes customer is intoxicated and considers whether to
deny the sale
If the cashier proceeds with the sale, could he be putting the store at legal risk?
Yes or No - ansYes
According to the Liquor Licence and Control Act, 2019 (LLCA), a cashier has an obligation to deny the sale of
alcohol to a person who is showing signs of intoxication.
After you stop service to a customer, you are surprised when she becomes confrontational. In front of other
customers, you said: "You're starting to look drunk; I'm cutting you off!" What could you have done differently?
- ansTalked to the customer privately & Used a less confrontational statement
, Cashier removes wine from counter & customer leaves with their bag of groceries. 10 mins later, cashier
notices same customer attempting to purchase wine from another cashier.
What should the cashier do in this situation?
A) Intervene and tell his colleague that he just denied this customer's alcohol purchase because she was
showing signs of intoxication.
B) Ignore it. As long as the customer is not attempting to purchase alcohol in his cash lane, he is not responsible
for the sale. - ansA: Intoxicated customers who have been denied the sale of alcohol may attempt to purchase
alcohol at another checkout counter. In this situation, the cashier who initially denied the sale should intervene
immediately. He should discreetly tell his colleague that the customer is intoxicated, the sale must be refused
and the manager should be informed.
Cashier uses a calm firm professional approach to deny sale of alcohol to intoxicated customer.
Which of the following strategies should the cashier include in his approach when refusing to sell wine to this
customer?
A) Communicate clearly and respectfully.
B) Refrain from using confrontational, intimidating, or judgmental language.
C) Explain the reason for refusing the sale. - ansA B and C
All three are useful strategies when denying the sale of alcohol to a customer. Following these strategies will
help to ensure that your customer service approach is calm, firm, and professional.
Charlie is the night manager at an upscale Bistro. Two of the customers at table seven are regulars who spend a
lot of money and refer a lot of business. Tonight, they have had too much to drink. Talia, the server, has come
to Charlie and said that she has tried to refuse service, but one of the customers is insisting on another round
of drinks.
Charlie tells Talia to serve the last round and make sure that the customers are sent home in a cab. Talia serves
1.5 ounces (43 mL) with 40% alcohol is one Standard Drink of: - ansSPIRITS
12 ounces (341 mL) with 5% alcohol is one Standard Drink of: - ansBEER
125 lb female guest has had 2 drinks in 1 hr, slurring words and loud talking. 0.6 bac, yellow rating. Guest asks
server for food recommendation.
Which of the following menu items would be the most effective in slowing down the rate at which alcohol is
absorbed into the guest's bloodstream.
A) The house special: a ¼-pound burger with fries
B) Nachos and cheese.
C) The house salad. - ansA
Foods high in protein and fat, like the burger and fries, absorb more alcohol than other types of foods. Eating
these foods before, or while drinking, will hold alcohol in the stomach longer and slow the rate at which alcohol
is absorbed.
Foods like nachos and cheese, while high in fat, are also high in salt. Salty foods tend to make people thirsty, so
always serve plenty of water with these types of foods. Salads are not effective in slowing down the rate at
which alcohol is absorbed.
3 drinks served to guest in short time to point of intoxication:
The manager ignores the server's concerns, and pours the guest another glass of wine. Later while leaving,
guest falls and breaks sign to business next door. Guest suffers an injury to their hand, damages the sign are
estimated at 1000 dollars.
Who could potentially be held civilly liable in this situation?
A) The server
,B) the manager
C) the licensee - ansB & C
Both the manager and licensee could be held civilly liable.
The server refused service when she observed the customer was beginning to show signs of intoxication. She
took the right steps to protect herself from liability.
The manager, however, served the guest a third drink in just over an hour and should have known the guest
would become intoxicated. Because he ignored his Duty of Care, the manager could potentially be held civilly
liable for injuries suffered by the guest, as well as for third-party damages to the business next door.
Under Vicarious liability, the licensee could also be held responsible for the negligent or otherwise wrongful
conduct of the manager.
5 ounces (142 mL) with 12% alcohol is one Standard Drink of: - ansWINE (I got this one wrong be careful)
A female customer is sitting at the bar having a drink. A male customer sits down and starts talking to her. He
gets closer to her and waves you over asking for two drinks, but you notice that the woman looks
uncomfortable. What should you do? - ansMake eye contact with her and ask if she is okay* (this is the one I
didn't select because I thought it might make the male uncomfortable), check to see if she wants the drink, and
continue to monitor the situation to ensure her safety.
After chatting briefly with customer, customer concludes customer is intoxicated and considers whether to
deny the sale
If the cashier proceeds with the sale, could he be putting the store at legal risk?
Yes or No - ansYes
According to the Liquor Licence and Control Act, 2019 (LLCA), a cashier has an obligation to deny the sale of
alcohol to a person who is showing signs of intoxication.
After you stop service to a customer, you are surprised when she becomes confrontational. In front of other
customers, you said: "You're starting to look drunk; I'm cutting you off!" What could you have done differently?
- ansTalked to the customer privately & Used a less confrontational statement
, Cashier removes wine from counter & customer leaves with their bag of groceries. 10 mins later, cashier
notices same customer attempting to purchase wine from another cashier.
What should the cashier do in this situation?
A) Intervene and tell his colleague that he just denied this customer's alcohol purchase because she was
showing signs of intoxication.
B) Ignore it. As long as the customer is not attempting to purchase alcohol in his cash lane, he is not responsible
for the sale. - ansA: Intoxicated customers who have been denied the sale of alcohol may attempt to purchase
alcohol at another checkout counter. In this situation, the cashier who initially denied the sale should intervene
immediately. He should discreetly tell his colleague that the customer is intoxicated, the sale must be refused
and the manager should be informed.
Cashier uses a calm firm professional approach to deny sale of alcohol to intoxicated customer.
Which of the following strategies should the cashier include in his approach when refusing to sell wine to this
customer?
A) Communicate clearly and respectfully.
B) Refrain from using confrontational, intimidating, or judgmental language.
C) Explain the reason for refusing the sale. - ansA B and C
All three are useful strategies when denying the sale of alcohol to a customer. Following these strategies will
help to ensure that your customer service approach is calm, firm, and professional.
Charlie is the night manager at an upscale Bistro. Two of the customers at table seven are regulars who spend a
lot of money and refer a lot of business. Tonight, they have had too much to drink. Talia, the server, has come
to Charlie and said that she has tried to refuse service, but one of the customers is insisting on another round
of drinks.
Charlie tells Talia to serve the last round and make sure that the customers are sent home in a cab. Talia serves
