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309516
Responsible beverage service training for bar managers and servers: A new approach to training and implementation
Wednesday, November 19, 2014
Dawn Nederhoff, MPH
,
Division of Epidemiology and Community Health, University of Minnesota, Minneapolis, MN
Darin J. Erickson, PhD
,
Division of Epidemiology and Community Health, University of Minnesota, Minneapolis, MN
Toben F. Nelson, ScD
,
Division of Epidemiology and Community Health, University of Minnesota, Minneapolis, MN
Alexandra Ecklund, MPH
,
Division of Epidemiology and Community Health, University of Minnesota, Minneapolis, MN
Keith Horvath, PhD
,
Department of Epidemiology and Community Health, University of Minnesota
Traci L. Toomey, PhD
,
Division of Epidemiology and Community Health, University of Minnesota, Minneapolis, MN
Background: Over-service of alcohol (i.e., sales to obviously intoxicated patrons) at bars and restaurants can lead to various alcohol-related harms including drinking-driving and violence. To address this issue, we developed the Enhanced Alcohol Risk Management (eARM) program, a hybrid training program for bars and restaurants that includes online and in-person components for managers and servers. The ultimate goal of eARM is to reduce sales to intoxicated patrons; intermediate goals include adopting and implementing effective management policies for servers to follow. Methods: Prior to implementation of eARM we surveyed 328 managers and 241 servers at 328 alcohol establishments to assess managers’ implementation of responsible service policies and servers’ knowledge and perception of these policies. Results: We found that less than half of the establishments implemented responsible service policies such as distributing alcohol policies to servers before their first shift and having procedures in place for refusing sales to intoxicated patrons. Close to 85% of managers state that internal management is consistent in enforcing policies, but only 55% of servers feel there is consistent communication and enforcement amongst managers. Conclusion: Despite sales to intoxicated patrons being illegal, we found that alcohol establishments need to improve implementation of policies to address this issue. Training for alcohol establishments on implementing effective policies and procedures is needed.
Learning Areas:
Public health or related public policy
Public health or related research
Learning Objectives:
Describe current levels of implementation of responsible alcohol service policies at bars and restaurants.
Identify gaps in manager and server realities regarding policies, training and support.
List essential components of effective responsible beverage service training.
Presenting author's disclosure statement:Qualified on the content I am responsible for because: I have been the evaluation coordinator for a five year NIH funded study since 2011. The goal of this study is to develop, implement and evaluate a hybrid in-person and online alcohol service training program. I was the lead staff member charged with developing the study's measurement tools and I am responsible for all data collection. My scientific interests include evaluation, health promotion and alcohol policy.
Any relevant financial relationships? No
I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines,
and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed
in my presentation.
