Apparently Intoxicated Persons and Refusal Skills

AIP means apparently intoxicated person. A person may be apparently intoxicated when the server can observe signs that the person is impaired by alcohol, drugs, or a combination.

A server may not sell, serve, or allow alcohol consumption by an apparently intoxicated person. A designated driver is not an exception; if the person is apparently intoxicated, do not serve alcohol.

An apparently intoxicated person may remain on the premises if they are not consuming alcohol, not disorderly, and management determines it is safe and lawful. The key is to stop alcohol access and manage safety.

Physical signs can include stumbling, swaying, dropping items, glassy or bloodshot eyes, slurred speech, slowed reaction, poor coordination, drowsiness, vomiting, or difficulty focusing.

Behavior signs can include loudness, sudden mood changes, aggression, inappropriate comments, confusion, repeating orders, losing track of money or time, or becoming overly friendly or withdrawn.

Servers also consider consumption pattern: drink count, speed, drink strength, food, group purchases, rounds bought by others, and whether the guest arrived already impaired.

Some disability or medical signs can resemble intoxication. Servers should not make jokes, diagnose, or assume. The decision should be based on observable alcohol-service risk, not stereotypes.

Ask respectful, service-focused questions when appropriate: 'Can I get you water or food?' or 'Are you feeling okay?' If the guest shows safety risk or clear signs after alcohol service, slow or stop service.

When uncertain, involve a manager. A manager can observe, document, help communicate, and decide whether emergency services or law enforcement should be contacted.

Prevention is easier and safer than confrontation. Count drinks, slow service before a guest becomes impaired, offer food, water, and non-alcoholic drinks, and avoid stacking drinks or rushing rounds.

Coordinate with coworkers so one person does not unknowingly serve a guest who was already cut off. Use tabs, table notes, server transfer notes, and manager alerts as house policy allows.

Use the BAC chart as a prevention reminder, not a service authorization. Strong pours, large glasses, flights, pitchers, and shared drinks can make drink counts inaccurate.

Choose the right moment and tone. Speak privately when possible, keep language short, and avoid blame. Examples include: 'I cannot serve more alcohol tonight,' 'I can bring water or food,' or 'Let us help with a ride.'

Remove alcohol that has not been consumed when policy allows and safety permits. Stop new orders for the guest, notify teammates and the manager, and watch for friends trying to buy alcohol for the person.

Arrange safe transportation when possible. If an apparently intoxicated person tries to drive and voluntary options fail, follow house policy and contact law enforcement when safety requires it.

Stay professional, do not match the guest's volume, keep distance, and use manager or security support. Do not physically intervene unless trained and required by policy for immediate safety.

Document refusals, attempted continued purchases, threats, disorderly conduct, calls for transportation, calls to law enforcement, and names of staff involved. A short incident log helps show responsible steps.

Penalties for serving or allowing consumption by an apparently intoxicated person can affect the permit holder and licensee. Prevention, teamwork, and documentation protect guests, staff, the public, and the license.

RCW 66.44.200 says no person may sell liquor to a person apparently under the influence of liquor, and WAC 314-11-035 applies that rule to licensees and employees by prohibiting them from supplying liquor to such a person or allowing an apparently intoxicated person to possess or consume liquor on the licensed premises.

LCB's public safety guidance puts overservice in the most serious category because it directly threatens public safety. It states that staff must remove the customer's drink and refuse further alcohol service, while an intoxicated customer may remain only if they do not have alcohol and it is safe and lawful.

The phrase apparently intoxicated focuses on what can be observed. A server does not need a chemical test or admission by the guest. If outward signs, consumption pattern, or reliable staff observations show risk, the server must act.

The duty applies even when the guest is a regular, a high spender, a friend of the owner, part of a private party, or upset by the refusal. Business pressure does not override Washington alcohol law.

Start with baseline: How did the guest arrive? Are they walking steadily, speaking clearly, focusing normally, and responding appropriately? A baseline helps identify later changes that matter more than one isolated sign.

Track consumption: number of drinks, drink size, ABV or proof, speed, food, time, and drinks bought by others. Shared drinks, flights, pitchers, doubles, and rounds can make a guest's personal count unclear unless staff communicate.

Watch behavior changes: louder voice, repeated orders, emotional swings, delayed responses, confusion about money, sudden friendliness, aggression, inappropriate comments, or fixation on driving. Behavioral signs can show up before severe physical signs.

Use a team ladder: server observes and slows, teammate confirms, manager evaluates, service is refused if needed, transportation is offered, and the incident is documented. The ladder helps staff act before the situation becomes unsafe.

A good refusal is planned before the words are spoken. Choose the staff member with the best rapport, pick a safer location if possible, keep an exit route, avoid surrounding the guest, and have a manager or security nearby if risk is rising.

Use short, firm, nonjudgmental language: 'I cannot serve more alcohol tonight.' Do not debate BAC, argue about how many drinks the guest had, insult the guest, or promise that more alcohol will be served later if that is not true.

Control the environment after refusal. Remove or secure the guest's unconsumed alcohol when safe, stop other staff from taking orders for the guest, monitor friends who may buy for them, close the tab if appropriate, and offer food, water, or transportation.

If the guest is part of a group, speak to a sober companion when safe. The goal is not to embarrass the guest; it is to stop alcohol access, reduce conflict, and create a safe exit plan.

Belligerence changes the safety plan. Staff should not mirror volume, threaten unnecessarily, or physically force a guest out unless trained and required by policy for immediate safety. Move other guests away, call a manager, security, or law enforcement when needed, and document threats or assaults.

If an apparently intoxicated person tries to drive, voluntary options come first when safe: rideshare, taxi, sober friend, public transportation, waiting with food or water, or manager-approved vehicle hold procedures. If the risk remains credible, contact law enforcement according to policy.

A person can stay on the premises without alcohol if they are not disorderly and management determines it is safe. Sometimes the safest plan is to keep the person supervised with water and food while a ride arrives. Sometimes the safest plan is removal with security or police support.

After the event, close the communication loop. Tell incoming staff, note the tab or table, record the refusal, and review what could be improved. Responsible service is a repeatable system, not a heroic one-time decision.