Jul 18 • Lauren Kunis

Stop Bar Patrons from Drinking and Driving

 There are ways you ensure your patrons enjoy themselves and don’t drive intoxicated.

Here’s an alarming statistic: in America according to the CDC, 29 people lose their lives daily to motor vehicle accidents caused by alcohol-impaired driving. The annual cost is a staggering $44 billion, but the human cost is immeasurable. In Great Britain, estimates for 2019 show that between 210 and 250 people were killed in accidents where at least one driver was over the drink-drive limit. Including the seriously injured, this figure (KSI adjusted) rises to 2,050. According to European Commission estimates, approximately 6,500 fatalities are caused by drink-drivers, making up 25% of all road deaths across the EU.

In addition, getting a DUI (USA) can impact a person’s life significantly. Additional information on the impact of receiving a DUI can be found here (UK) and here (EU). Offenders can get their license suspended, spend time in jail, and pay thousands in legal costs and fines. 

It is also likely that they will be required to undergo online DUI alcohol screening in the USA and the UK.

What can you do?

  1. KNOW WHEN TO ACT: If someone is already in an altered or intoxicated state, it is okay to deny them alcoholic drinks. Don’t jump too quickly to deny anyone, though. Be mindful of laws in your state that may make refusing service discriminatory. If unsure, it is recommended that you talk to the customer first.

  2. SPOT THE SIGNS: Observing when a patron has had too much is part of attentive service. Look for obvious clues like stumbling, slouching, or slurring of speech. Most drunk patrons also order another drink even if they have barely touched the one they currently have. Others also keep repeating themselves when they are too drunk.

  3. PRACTICE SLOW SERVICE: If you notice that a patron is too intoxicated, you can subtly modify your behaviour to discourage them from ordering another drink. You can put some distance between you and the patron by polishing glasses, restocking shelves, turning away from the patron, or taking a few steps back from the bar. You can also serve them some water.

  4. KNOW HOW TO CUT SOMEONE OFF: As a general rule of thumb, don’t bargain with a drunk patron. When you cut them off, stand your ground. However, always be respectful and make sure you don’t embarrass them. If the drunk patron is with a group, check if there is a designated driver. You can also help the patron by calling a taxi or an Uber.

  5. TRAIN YOUR STAFF PROPERLY: To ensure your staff is confident and empowered to refuse service, include a role-play in the initial house training where they are taught how to cut off a customer the right way. Training can also help reiterate your values and teach the staff effective ways of dealing with disorderly or drunk customers.

Bonus tip: Practice responsible serving

As a bartender or bar owner, ensuring good times stay safe should be one of your primary goals. It is important to remember that the stakes are high: irresponsible servicing might cause you to lose your liquor or alcohol license. In worst-case scenarios, you might be held responsible.

When serving alcohol, it is crucial that the patrons enjoy themselves but don’t become too intoxicated to drive. Understandably, refusing service can be awkward, uncomfortable, and even dangerous. Therefore, do consider offering a designated driver scheme, where the designated driver can have a free soft drink or a scheme where people can leave their keys with you for collection the next day. Train your staff on responsible alcohol sales, vulnerability management or dealing with intoxicated patrons. Keep the following in mind to ensure you or your staff are serving responsibly and safely.
Write your awesome label here.

Final thoughts

Always make sure all the staff knows when they can call a manager to step in and take care of the situation. They can do this if they feel threatened or if things are starting to escalate. No staff should feel like they are in a threatening situation. At all times, they should feel like they are fully backed up by management.