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

In North Carolina, it is illegal for an establishment to serve alcoholic beverages to minors, intoxicated individuals, or those who appear to be intoxicated. As such, it is important for establishments to take the necessary steps to minimize the risk of having a patron become intoxicated on their premises. First, establishments should develop a policy prohibiting or limiting the sale of alcoholic beverages to minors or visibly intoxicated persons. Establishments should also train employees to recognize signs of intoxication and not serve further alcoholic beverages when any person appears to be intoxicated. Second, patrons should not be served more than two drinks in any one hour. Establishments should also consider implementing a maximum number of alcoholic beverages allowed to be served to any one patron. Establishments should also consider implementing an unsupervised BYOB (Bring Your Own Bottle) policy or a policy that requires patrons to consume alcohol at tables and not standing up or moving around the establishment. Finally, the establishment should provide patrons with non-alcoholic beverages and food during their visit. This will help reduce the likelihood that a patron will consume more alcohol than they are able to handle. Establishments should also phase out the sale of alcoholic beverages as the night progresses. This will help ensure that patrons are able to leave the establishment sober. In summary, establishments in North Carolina should take steps to minimize the risk of having a patron become intoxicated on their premises. Establishments should develop and implement policies to prevent minors and visible intoxicated persons from being served alcohol, limit the number of drinks served to any one patron, provide patrons with non-alcoholic beverages and food, and phase out the sale of alcoholic beverages as the night progresses. Taking these steps can help ensure that all patrons are able to leave sober and without the risk of legal penalty.

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

Related FAQs

Related Blog Posts