Your staff's ability to recognize intoxication is your first line of defense against liquor liability claims. Insurance carriers increasingly evaluate training programs when underwriting liquor liability policies. Comprehensive, documented training not only reduces your risk of claims but can also improve your insurance rates and coverage terms.
What Carriers Want to See
When underwriting liquor liability, carriers evaluate your training program on:
- Formality: Is training documented and structured, or informal and ad hoc?
- Content: Does training cover legal requirements, signs of intoxication, intervention techniques?
- Frequency: Is training provided at hire only, or refreshed regularly?
- Coverage: Are all staff trained, including servers, bartenders, hosts, and managers?
- Certification: Do you use recognized programs (TIPS, ServSafe Alcohol, etc.)?
- Documentation: Do you maintain training records for all employees?
Recognized Training Programs
TIPS (Training for Intervention ProcedureS)
One of the most widely recognized responsible beverage service programs:
- Certification lasts 3 years
- Available in on-premise and off-premise versions
- Recognized by insurance carriers and courts
- Available online and in-person
ServSafe Alcohol
From the National Restaurant Association:
- Focused on restaurant and hospitality operations
- Integrates with other ServSafe certifications
- Widely recognized in the industry
State-Specific Programs
Many states have their own required or recommended programs:
- California: RBS (Responsible Beverage Service) certification required
- Texas: TABC certification required
- New York: ATAP recommended
- Check your state's ABC requirements
Signs of Intoxication to Train On
Staff should be able to recognize both obvious and subtle signs:
Physical Signs
- Slurred speech
- Impaired coordination (stumbling, dropping items)
- Bloodshot or glassy eyes
- Flushed face
- Slower reaction times
Behavioral Signs
- Loud or boisterous behavior
- Inappropriate comments or actions
- Mood swings
- Aggressive behavior
- Ordering doubles or shots rapidly
- Difficulty counting money or signing receipts
Intervention Techniques
Training should cover how to actually stop service:
- 1.Slow service: Delay drink delivery, engage in conversation, bring water
- 2.Suggest food: Offer appetizers or meals to slow consumption
- 3.Direct communication: 'I'm going to bring you some water and give you a few minutes'
- 4.Cut off: 'I'm not able to serve you any more alcohol tonight'
- 5.Manager support: Escalate to management when needed
- 6.Transportation: Offer to call a cab or rideshare
Documentation Best Practices
- Keep certificates of completion for all employees
- Maintain a training log with dates and topics covered
- Document cut-off incidents (date, time, guest description, actions taken)
- Have employees sign acknowledgment of training and policies
- Retain records for at least 3-5 years after employment ends
Frequently Asked Questions
How often should we train staff?
At minimum: at hire and annually. Best practice is quarterly refreshers, especially before high-risk periods (holidays, major sporting events). Certification renewals vary by program (typically every 2-4 years).
Does training guarantee we won't face claims?
No, but it significantly reduces risk and improves your defense if claims occur. Courts and juries view trained staff as evidence of responsible practices. Documented training can be the difference between winning and losing a dram shop case.