Serving It RightServing It Right

BC’s Responsible Beverage Service Program

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Course Review

Course Review

Key Concepts Review

The following is the key information that you should understand before writing the exam. Please review, and if you find you cannot explain the concept in your own words, re-read the applicable section. If you prefer, print out the chart on this page and use it as a checklist for your review process.

Section 1 Getting started with Serving It Right
What is Serving It Right? Developed to reduce service-related alcohol problems. checked
Created through partnership of provincial government and hospitality industry.  
Who needs a SIR certificate? Licensees, managers, and servers in all establishments where liquor is served or sold directly to the public must have SIR certification prior to working in a licensed establishment including:
  • Food-Primary establishments (licensees, managers, all servers);
  • Liquor-Primary and Liquor-Primary Club establishments (licensees, managers, servers and bartenders);
  • Aircraft (flight attendants serving alcohol on the ground);
  • Catering businesses (licensees, managers and staff serving liquor at events);
  • Licensee Retail Stores (licensees, managers and sales staff);
  • Wine Stores (licensees, managers and staff - except at sacramental wine stores);
  • Special Wine Stores (sales staff);
  • Duty Free Stores (managers and staff - except ship chandlers);
  • BC Liquor Stores (all managers and sales staff);
  • Manufacturer Sampling Areas, On-Site Stores, Lounges and Special Event Areas (licensees, managers and servers);
  • Rural Agency Stores (all agents and staff);
  • Agents (all agents and sales staff - except foreign representatives of foreign liquor manufacturers);
  • Care facilities (staff responsible for the service of liquor);
  • Special events (of any type) with more than 500 people attending.
The changing view of alcohol Concerns about alcohol over-consumption and public safety.  
Licensees and staff found increasingly responsible for alcohol-related injuries in courts.  
Combining alcohol with other substances like cannabis causes a more intensified intoxication.  
Licensees and staff must look out for other intoxicants like cannabis, when monitoring for intoxication.  
The impact of a responsible beverage service program Eliminates sale and service of alcohol to minors.  
Reduces over-consumption in licensed premises.  
Section 2 Alcohol effects and intoxication
How to recognize intoxication and the over-consumption of alcohol Intoxication is an observed state, with early signs including impaired judgement, loss of self-control and inhibitions.  
Each person will be affected by alcohol differently - many factors influence intoxication including age, gender and body type.  
Possible signs of intoxication include stumbling, poor hand-eye coordination, changes in speech and nausea.  
Make an initial assessment and watch for a change in behaviour or abnormal behaviour, or the use of drugs in combination with alcohol.  
The effects of alcohol in combination with drugs Alcohol in combination with drugs intensifies effects.  
Watch for exaggerated symptoms and have emergency numbers handy.  
What is blood alcohol concentration and a standard drink A person is criminally impaired if he or she has a blood alcohol concentration of more than .08%.  
A person is unfit to drive if he or she has a blood alcohol concentration of.05% or more OR his or her ability to drive is impaired by the use of alcohol, drugs or other factors.  
A standard drink is 0.6 ounces of 100% alcohol; for example, a 5-ounce glass of 12% alcohol wine.  
Section 3 Alcohol and the law
Your obligations under the law related to the sale and service of alcohol Licensees and staff must meet all requirements of the Liquor Control and Licensing Act and Regulation, along with the Cannabis Act and Cannabis Control and Licensing Act and Regulation in relation to the service of alcohol.  
Licensees and their staff owe a duty of care to patrons and innocent third parties. Duty of care lasts until the patron arrives home or somewhere he or she can sober up.  
Licensees and their staff have a responsibility to patrons on the premises, patrons leaving the establishment, and the general public who may be affected by patrons’ behaviour.  
The consequences of failure to meet those obligations The LCRB may impose conditions, suspend or cancel a licence, and impose monetary penalties.  
The courts have allocated up to 50% of the fault for damage done by intoxicated patrons to those serving the alcohol — the licensee, manager and/or server.  
Even if only a small percentage of the total blame is assigned to the licensee, the licensee may still have to pay for all of the damages of someone injured by an intoxicated person.  
How to minimize your legal risk Control the environment in the establishment.  
Serve no one to the point of intoxication; refuse entry to and remove intoxicated people.  
Ensure an intoxicated patron has a safe ride home.  
Do not serve or sell alcohol to minors or intoxicated patrons.  
Regularly review the Act, Regulation, and terms and conditions of licences.  
Call the police when necessary.  
Section 4 Implementing Responsible Beverage Service
The importance of a house policy to support responsible beverage service Provides licensees, managers and staff with the appropriate procedures and tactics to use in different alcohol-service situations.  
Shields your establishment from unwanted lawsuits.  
Promoting house policy creates customer awareness and shows that you and your staff are responsible and professional.  
How to be an effective team member in implementing RBS Everyone in the staff has a role in RBS.  
Share information to help identify problematic behaviour.  
Serve as a backup or witness.  
Assist in handling an intoxicated customer.  
How to ID minors to prevent underage drinking Ask for two pieces of ID to verify age.  
Check the ID photo, feel the document for peeling edges or extra thickness, and look at the details.  
Validate ID by asking for a sample signature or seeing if they know their address or zodiac sign.  
Keep an eye out for activities that indicate customers are purchasing alcohol for minors.  
How to develop and support policies that prevent intoxication Assess the specific risks associated with your establishment.  
Write policies down to make everyone’s role clear.  
Get input from staff and guests.  
Provide proper training for staff and regular review and reinforcement.  
Create a pleasant, professional environment.  
How to handle typical situations requiring intervention Identify a backup team member.  
When refusing service, explain to the guest privately and discreetly.  
Be courteous and firm; provide reasons for your actions.  
Take positive steps to see that customers arrive home safely Identify a sober friend or companion of the guest that is there or can be called to pick them up.  
Offer the guest incentives to leave their keys or help them to use a community service to get home.  
If the patron insists on driving, call the police with details.  
How to use an incident log Record details of events in a logbook and keep these records, along with sales slips, for at least six years.  
Use entries as a learning tool and to debrief staff.  


You have finished the course. Proceed to the exam.
final exam