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Washington service rules require servers to identify risk early, prevent over-service, stop service to apparently intoxicated persons, and manage refusals calmly with support from policy, teammates, managers, and law enforcement when needed.
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inappropriate comments, confusion, repeating orders, losing track of money or time, or becoming overly friendly or withdrawn.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.
Before moving forward, choose one concrete action that lowers risk and respects the course completion controls.
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