Deck 7: Intoxication

Question 1

Joan has had three drinks. How long will it take her liver to break down the alcohol?

A)Six hours
B)30 minutes
C)3 hours
D)60 minutes

Answer 1

3 hours

Question 2

You pick up a bottle of vodka and see that it says "80 proof." What does this actually mean?

A)There are 80 servings in the bottle.
B)The vodka in the bottle is 40 percent alcohol.
C)The vodka in the bottle is 80 percent alcohol.
D)The vodka was made by a company called "80 Proof."

Answer 2

The vodka in the bottle is 40 percent alcohol.

Question 3

Generally speaking, which of the following groups needs to consume the least amount of alcohol to become intoxicated?

A)Elderly men
B)Elderly women
C)Women in their 20s
D)Men in their 20s

Answer 3

Elderly women

Question 4

After entering the human body, when does alcohol first become absorbed into the bloodstream?

A)When it enters the stomach
B)When it enters the liver
C)When it enters the mouth
D)When it enters the small intestine

Question 5

When the term "BAC" is used regarding alcohol, what do the letters stand for?

A)Blood alcohol content
B)Beer algorithm counter
C)Bilirubin alcohol connection
D)Blood alcohol corporation

Question 6

Which of the following does not affect a person's BAC?

A)The amount of food eaten prior to or during alcohol consumption
B)Height and weight
C)The type of car the person drives after consuming alcohol
D)Number of drinks consumed

Question 7

Which of the following things has been proven to help a person sober up once he or she stops drinking?

A)Coffee
B)Time
C)Rest
D)All of the above

Question 8

Which of the following is not considered an effect of intoxication?

A)Impaired judgment/relaxed inhibition
B)Weakened eyesight
C)Slowed reaction time
D)Impaired motor coordination

Question 9

If you are pouring one serving (one drink) of liquor that is 100 proof, how much should the serving be?

A)1 liter
B)1 ounce
C)5 ounces
D)8 ounces

Question 10

When a person drinks alcohol, which part of the body absorbs the largest quantity of it?

A)The tongue
B)The stomach
C)The small intestine
D)The large intestine

Question 11

What is one 12-ounce serving of beer equal to?

A)5 ounces of whiskey
B)12 ounces of scotch
C)12 ounces of wine
D)5 ounces of wine

Question 12

One of Brandon's customers stumbles when standing up from the barstool. Which sign of intoxication could she be demonstrating?

A)Slowed reaction time
B)Impaired motor coordination
C)Relaxed inhibition
D)Impaired judgment

Question 13

When someone orders a "double," what is he or she asking for?

A)A liquor with a higher proof
B)Twice the amount of mixer in his or her cocktail
C)Two drinks served back to back
D)Twice the amount of a regular serving of alcohol in his or her drink

Question 14

A customer suddenly takes off his shirt and declares he is going streaking. What sign of intoxication is best being demonstrated here?

A)Impaired judgment
B)Relaxed inhibitions
C)Impaired motor coordination
D)Slowed reaction time

Question 15

When drinking the same amount of alcohol, a skinnier customer's BAC will generally be higher than that of a customer with more body fat.

Question 16

Out of the following, which are the best kinds of food to offer guests to help slow the rate of intoxication?

A)Carbs
B)Proteins and fatty foods
C)Sugary foods and candy
D)Salty snacks

Question 17

Someone who is underage will get intoxicated faster than someone who is 21 or over.

Question 18

Someone comes up to the bar and asks Joel how long he suggests waiting to drive home after four drinks. What should Joel tell him?

A)At least an hour, to allow the body to adjust.
B)While there is no definite time, four hours is a good idea.
C)Everyone is different, but waiting at least two hours is sufficient for most.
D)He shouldn't drive home at all - calling a taxi or having a sober friend drive is necessary.

Question 19

You notice that one of your customers seems to keep losing his train of thought when speaking to the people at his table. What sign of intoxication could this be?

A)Impaired judgment
B)Slowed reaction time
C)Impaired motor coordination
D)None of the above

Question 20

One customer orders the same number of drinks as another customer, but he is drinking vodka sodas while the other customer is drinking red wine. Assuming the two customers are equal in most factors, which of them is going to get intoxicated more quickly?

A)The customer drinking vodka sodas
B)The customer drinking red wine
C)It doesn't matter - they will get intoxicated at the same rate
D)More information is needed to answer this question

Question 21

A common saying among consumers of alcohol goes "Beer before liquor, never been sicker. Liquor before beer, you're in the clear." Is this a good rule to follow when serving customers?

A)No. It is simply not true.
B)No. While there is a small amount of truth to it, the bartender/server should not be making this kind of decision for the customer.
C)Yes. It is the bartender/server's responsibility to do whatever it takes to prevent customers from getting sick.
D)Yes. No establishment should ever serve a customer beer before liquor.

Question 22

A visibly intoxicated customer gets his car keys out and says he is going to drive home. What sign of intoxication is being shown here?

A)Impaired judgment
B)Slowed reaction time
C)Impaired motor coordination
D)Relaxed inhibitions

Question 23

Alcohol is absorbed throughout the digestive system, but where is it actually broken down and metabolized?

A)The stomach
B)The small intestine
C)The stomach and the liver
D)The liver

Question 24

After serving a customer alcohol, Brandon notices that her face has become flushed and blotchy. What should he do?

A)Stop serving her immediately. The flush is a sign of intoxication.
B)Go call for medical help because she is having a severe allergic reaction.
C)Do nothing, as it is simply genetic and doesn't necessarily mean she is intoxicated.
D)Point it out to the customer, as she may not be aware of it but may know what to do.

Question 25

At what point should you start counting the number of drinks a customer has had?

A)Once he or she starts to show signs of intoxication
B)After he or she has had a couple of "starter drinks"
C)Once he or she or someone he or she is with asks you to start keeping track
D)From the first drink to the last - the entire time he or she is being served

Question 26

What does having a "high alcohol tolerance" really mean?

A)Being able to drink a lot without getting intoxicated
B)Being able to drink higher quantities without showing visible signs of intoxication
C)Being morally OK with people getting intoxicated
D)Experiencing both the physical and the emotional effects of alcohol consumption

Question 27

In order to accurately count the number of drinks a customer has had, what do you need to know?

A)The ounces of alcohol in each drink
B)The number of glasses he or she has been served
C)Whether or not a mixer was added
D)The customer's body weight, age, etc.

Question 28

What should you offer customers to help prevent dehydration from alcohol?

A)Soda
B)Beer
C)Water
D)Juice

Question 29

You are serving two customers: one who is also ordering a big meal in addition to alcohol and one who is only ordering cocktails. Assuming all other factors are the same, is one of them going to get more intoxicated than the other?

A)Yes. The customer not eating the meal will get intoxicated faster.
B)Yes. The customer eating the meal will get intoxicated faster.
C)No. They will get intoxicated at the same rate.
D)It is impossible to predict.

Question 30

How many drinks are in a standard pitcher (about 60ounces) of beer?

A)About three drinks
B)About four drinks
C)About five drinks
D)About six drinks

Question 31

If a customer is taking breaks between drinks to prevent intoxication, how long would he or she ideally have to wait between each drink to ensure it leaves their system?

A)15 minutes
B)30 minutes
C)60 minutes
D)72 minutes

Question 32

Genetics can affect the rate at which a person becomes intoxicated.

Question 33

How much alcohol is in the standard "shot"?

A)1 ounce
B)About .25 ounces
C)Between .5 and .75 ounces
D)Between 2.5 and 3 ounces

Question 34

You have one customer who is drinking a Long Island Iced Tea and another who is drinking a glass of red wine. Assuming they start and finish their drinks within the same amount of time, who- if anyone- is going to have the higher BAC?

A)The customer drinking the Long Island Iced Tea
B)The customer drinking the glass of wine
C)They are going to have the same BAC
D)It is impossible to determine

Question 35

What does "impaired judgment" mean?

A)Not knowing which kind of alcohol to order
B)The inability to determine a designated driver
C)Speaking incoherently after consuming alcohol
D)The loss of a person's ability to make reasonable, safe decisions

Question 36

When chatting with customers, what are some important things you can learn about them that may influence how much (or how little) alcohol you should serve them?

A)How much they are planning on drinking
B)Their mental state
C)Whether the customer is taking medication
D)All of the above

Question 37

Which of the following customers is especially in need of a glass of water with his or her drink?

A)A customer drinking alcohol mixed with soda
B)A customer with a "neat" drink or one served "straight up"
C)A customer sipping alcohol served "on the rocks"
D)A customer drinking a beer

Question 38

What is the best thing to do if a customer wants to order multiple drinks at a time for his or herself?

A)Politely tell him or her that you are only able to serve him or her one drink at a time.
B)Since there's no law against it, give him or her what he or she wants.
C)Allow it only if he or she is ordering two (or more) of the same drink.
D)Cut him or her off for showing signs of intoxication.

Question 39

Your manager tells you that he or she is setting up a "traffic light system" for serving guests alcohol. What does this most likely refer to?

A)A system used by some bars as a checklist for determining whether or not IDs are valid.
B)A system used by servers to determine the order in which their tables should be served alcohol.
C)A system used to figure out whether or not a guest should be driving.
D)A system to gauge how intoxicated guests are getting and therefore how much you should serve them.

Question 40

Out of the following customers, who should you be the most concerned about?

A)A customer who is ordering another drink after already having three beers
B)A customer who is dancing and singing along to a horrible pop song
C)A customer who is putting his or her head down and shutting his or her eyes
D)A customer who is being loud and obnoxious