TIPS® (Training for Intervention ProcedureS) is a dynamic, skills-based training program designed to prevent intoxication, drunk driving and underage drinking by enhancing the fundamental “people skills” of servers, sellers and consumers of alcohol. TIPS gives individuals the knowledge and confidence they need to recognize potential alcohol-related problems and intervene to prevent alcohol-related tragedies.
Employees and managers who participate in TIPS are able to:
• Spot underage drinkers and prevent sales to minors.
• Recognize signs of intoxication.
• Effectively intervene to prevent problem situations.
• Handle refusal situations with greater confidence.
To learn more, visit www.gettips.com.
Here are some sample questions from the TIPS program. Do you know the correct answers? If so, email them to email@example.com. Subscribers with the correct answers will be entered into a drawing to win an iPad Mini. Be sure to provide your contact information and enter “Responsible Alcohol Service Quiz” in the subject line.
1. What is the most important thing you can do to assess each guest’s level of intoxication?
A. Quiz them on their day.
B. Talk to other people about them.
C. Count their drinks.
D. Observe their behavior.
2. A guest’s blood alcohol concentration (BAC) level will be different:
A. Every time they drink.
B. When they switch from beer to liquor.
C. When they drink at lunch instead of happy hour.
D. When there’s a full moon.
3. Documentation is an essential part of responsible alcohol service because:
A. Establishments that use documentation are less likely to be sued.
B. It is required by federal law to maintain an Incident Record Logbook.
C. Documentation is one of an establishment’s best defenses in a liquor liability lawsuit.
D. A written record of an incident will clearly identify the guilty party.
4. A one-ounce shot of 100-proof spirits, 5 ounces of wine and 12 ounces of beer all contain approximately ______ of pure alcohol.
A. 1 oz
B. 2 oz
C. 1/4 oz
D. 3/4 oz
E. 1/2 oz
5. It is important for servers and sellers of alcohol to understand that:
A. There is only one correct way to handle a situation.
B. They don’t know enough to handle difficult situations alone.
C. As long as they keep track of a guest’s approximate BAC, they will be able to prevent a problem.
D. There are many effective ways to handle a situation.
6. A person who suddenly becomes relaxed or more talkative may be displaying:
A. Intervention techniques.
B. Slowed reactions.
C. Loss of coordination.
D. Poor judgment.
E. Lowered inhibitions.
7. When attempting to cut off an angry and intoxicated guest, the server should:
A. Threaten to call the police.
B. Tell the patron that he/she is drunk and must leave immediately.
C. Politely but firmly state that no more alcohol will be served.
D. Avoid the patron entirely.
E. Give the patron whatever they want until help arrives.
8. One way to help ensure the safety of an intoxicated patron is to:
A. Walk the intoxicated patron to their car.
B. Enlist the help of their sober friends.
C. Have them walk home.
D. Move them to a quiet corner if they pass out.
9. While some states have specific “Dram Shop” laws, all states can hold an establishment responsible for an alcohol-related incident under:
A. No fault laws.
B. Health codes.
C. Common negligence laws.
D. Equal rights laws.
E. Traffic laws.
10. How does tolerance relate to BAC?
A. There is no relationship between tolerance and BAC.
B. People with high tolerances have lower BAC levels.
C. People with low tolerances can lower their BAC levels faster.
D. People with high tolerances have higher BAC levels.
THIS EXAM DOES NOT CERTIFY YOU IN THE TIPS PROGRAM. It is merely a small sample of exam questions that may be presented in a TIPS session. You can obtain TIPS certification by attending an instructor-led session, becoming certified as a TIPS trainer (enabling you to train other people), or completing the online eTIPS course. For more information on any of these options, visit TIPS online at www.gettips.com or call 800-438-8477.