what should the server do after the discontinuation of service due to intoxication bc
A: Provide the patron with water to stay hydrated.
B: Arrange for proper transportation home.
C: Ensure the patron stays until they sober up.
D: Offer the patron two cups of coffee for free.
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Arrange for proper transportation home.
Which incident should be recorded in the establishment’s logbook?
A: An individual vomits in the bathroom.
B: An individual spills water on the table.
C: A homeless person has come in to get a cup of water.
D: An individual is using illegal drugs inside the establishment.
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An individual is using illegal drugs inside the establishment.
A staff member suspects a piece of identification to be fake. What should the staff member do?
A: Confiscate the ID and store it in the logbook.
B: Refuse entry and log the incident.
C: Inform the authorities that a fake identification was used.
D: Ask the individual for two other pieces of identification.
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Refuse entry and log the incident.
How long after the completion of liquor service must patrons leave a liquor primary establishment
How long after the completion of liquor service must patrons leave a liquor-primary establishment?
A: 15 minutes
B: 30 minutes
C: 45 minutes
D: 1 hour
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30 minutes
What must a server do to avoid over-service?
What must a server do to avoid over-service in bc
A: Adhere to maximum drink size rules.
B: Serve water with every alcoholic beverage served.
C: Serve coffee alongside alcoholic beverages.
D: Serve at a rate of three standard drinks an hour.
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Adhere to maximum drink size rules.
What is the first step towards preventing intoxication?
what is the first step towards preventing intoxication serving it right
what is the first step towards preventing intoxication bc
A: Discontinue service.
B: Monitor a person’s behaviour.
C: Log incidents.
D: Arrange transportation home.
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Monitor a person’s behaviour.
What should the server do if they suspect a patron has alcohol poisoning?
A: Call 911.
B: Offer cold water.
C: Ensure the patron gets home safe.
D: Provide patron with bland food.
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Call 911.
An incident has occurred at the establishment. How must the staff member record the event?
CORRECT ANSWER:Write the incident’s details in an incident log.
Which of the following strategies reduce the risk of drink spiking?
which of the following strategies reduce the risk of drink spiking serving it right
A: Serving drinks in pitchers or bottles.
B: Allowing the consumption of one alcohol type at a time.
C: Removing any unattended glasses.
D: Ensuring a customer’s drink is supervised by other guests.
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Removing any unattended glasses.
What is drink spiking?
A: A drink containing one standard serving of two different liquors.
B: Addition of drugs or alcohol to a person’s drink without their consent.
C: Consuming alcohol following drug usage.
D: An increase in the pricing of alcoholic drinks to reduce risk of over-service.
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Addition of drugs or alcohol to a person’s drink without their consent.
What consequence does the establishment face if it is found that alcohol has been served to a minor?
A: No consequences. All fault is attributed to the minor.
B: Imprisonment of the responsible server.
C: A 10-day licence suspension.
D: A $230 fine.
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A 10-day licence suspension.
What information can be found on a liquor sales licence?
what information can be found on a liquor sales licence serving it right
what information can be found on a liquor sales licence sir
What information can be found on a liquor sales licence canada online
what information can be found on a liquor sales licence in bc
A: Detailed list of permitted liquors.
B: Maximum capacity of the establishment.
C: Location of establishment entrances/exits.
D: Minimum pricing per drink type.
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Maximum capacity of the establishment.
True or False: Staff may consume one alcoholic beverage after the termination of service.
A: True
B: False
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FALSE
True or False: Catering staff are permitted to drop off alcohol at catered events.
true or false catering staff are permitted to drop off alcohol at catered events. a true b false
A: True
B: False
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FALSE
What approach should be taken when forcibly ejecting an intoxicated patron from an establishment?
A: Call the police department and inform them that a patron is being ejected.
B: Use a threatening tone of voice when instructing the patron to leave.
C: Inform the patron that the staff member has the authority to eject them.
D: Rush the patron out of the establishment to avoid disturbing other patrons.
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Inform the patron that the staff member has the authority to eject them
What kind of food is more effective at slowing intoxication?
what kind of food is more effective at slowing intoxication serving it right
A: Corn chips and salsa
B: Salted nuts
C: Chicken wings
D: Fruit salad
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Chicken wings
When a patron is intoxicated, which of the following is true?
A: Staff can continue to serve the patron non-alcohol beverages and can allow them to remain in the service area.
B: Staff must stop serving the patron alcoholic beverages and can allow them to remain in the service area.
C: Staff must stop serving alcoholic beverages to the intoxicated patron and must remove them from the service area.
D: Staff can continue to serve the patron alcoholic beverages and can allow them to remain in the service area.
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Staff must stop serving alcoholic beverages to the intoxicated patron and must remove them from the service area.
Who is required to obtain a SIR certificate when working at a restaurant?
A: All staff working in a facility which serves alcohol, including minors.
B: Managers, licensees and servers of the establishment.
C: Only servers who directly pour and serve alcoholic beverages.
D: Only kitchen and bar staff.
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Managers, licensees and servers of the establishment.
What is an effective strategy for preventing intoxication?
A: Encourage shooters rather than buckets of beer.
B: Advertise “last call”.
C: Offer discounts on food items.
D: Avoid offering entertainment.
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Offer discounts on food items.
Which of the following pairs of identification is acceptable?
A: Employee ID card with signature or photograph and an expired passport.
B: Canadian Blood Services donor card and credit card.
C: College student ID card and BC transit ProPASS.
D: Interim driver’s licence and Aeroplan card.
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Employee ID card with signature or photograph and an expired passport.
What information should be provided to the local liquor inspector?
A: The establishment’s incident logbook.
B: Video evidence of any incidents.
C: Serving It Right certificate number and expiry date.
D: All of the above.
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All of the above.
How fast can the liver process alcohol?
A: Two standard drinks per hour.
B: One standard drink per hour.
C: Half a standard drink per hour.
D: One and a half standard drinks per hour.
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One standard drink per hour.
Who should regularly familiarize themselves with The Liquor Control and Licensing Act and Regulations and the terms and conditions of their licence?
A: The licensees and managers working at the establishment.
B: All staff working at the establishment.
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The licensees and managers working at the establishment.
A customer wants to order an unopened bottle of white wine at a liquor-primary establishment to take home. What should the staff member do?
ANSWER: Inform the customer that selling unopened bottles is prohibited.
What feature of the British Columbia Driver's Licence should be inspected to determine its authenticity?
What feature of the British Columbia Driver’s Licence should be inspected to determine its authenticity?
ANSWER: The raised signature on the front of the licence
The British Columbia’s Liquor Control and Licensing Act Smart Serve; Serving it Right Canada (SIR) Responsible Beverage Service Guidelines and ID Verification; SIR certificate Test Answers
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