How can I minimize the risk of having a patron become intoxicated on my premises?

Having patrons become intoxicated on your premises can lead to a number of risks, including costly financial and legal liability. In New York, liquor liability law holds you responsible for any damages caused by a patron who was served alcohol on your premises. To minimize the risk of a patron becoming too intoxicated on your premises, you should take several proactive steps. These measures include making sure that all customers are of legal drinking age, instituting a policy of not serving drinks to visibly intoxicated customers, and monitoring how much alcohol each patron is consuming. You should also consider establishing guidelines for how quickly drinks must be consumed and taking measures to remove any sources of alcohol from the premises that are not under your control. Additionally, if you serve alcoholic drinks, you should have a well-trained and attentive staff who are familiar with the signs and symptoms of intoxication. Finally, you should consider implementing preventative measures such as setting a maximum number of drinks that a patron can consume in a given period of time, cutting off alcohol at a certain time in the evening, or offering a variety of non-alcoholic beverages. Implementing these measures can help ensure the safety of your patrons and help reduce your legal and financial risk.

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How can I minimize the risk of having a patron become intoxicated on my premises?

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