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in an establishment that true
serves alcohol for on
premise consumption and
gets less than 50% of it's
gross recipients from alcohol
sales, a cashier can be 16.
in order to remain certified, I complete a seller training course every 2
have to: years
Which of the following might All of the above
make you suspect that an ID
is fake ?
what is a good All of the above
technique to use when
trying to determine if
a customer is
intoxicated?