Download TiPS Exam | HTM 4414 - Food and Beverage Management and more Quizzes Hospitality and Tourism in PDF only on Docsity! TERM 1 Percentage of Adults in the U.S. who Drink Alcohol DEFINITION 1 70% TERM 2 People Skills DEFINITION 2 The ability to respond flexibly and courteously to others while attending to their safety and well-being. TERM 3 Goal of TiPS DEFINITION 3 to promote safe service of alcohol in a manner that is profitable TERM 4 Behavioral Cues DEFINITION 4 - lowered inhibitions- impaired judgement- slowed reactions- loss of coordination TERM 5 Lowered Inhibitions Cues DEFINITION 5 - more talkative- loud behavior- mood swings- notable change in behavior TERM 6 Impaired Judgement Cues DEFINITION 6 - behaving inappropriately- foul language- telling off-color jokes- annoying others- becoming overly friendly- increasing the rate of drinking TERM 7 Slowed Reaction Cues DEFINITION 7 - glassy, unfocused eyes- talking and moving very slowly- forgetting things- lighting more than one cigarette- loss of train of thought- slurred speech TERM 8 Loss of Coordination Cues DEFINITION 8 - stumbling or swaying- dropping belongings- having trouble picking up keys, change, other items TERM 9 Intoxication Rate Factors DEFINITION 9 - Size- Gender- Rate of consumption- Strength of drink- Drug use- Food intake TERM 10 Role of Fat in Alcohol Processing DEFINITION 10 does NOT absorb alcohol TERM 21 Steps to Check IDs DEFINITION 21 Ask guest to remove ID from wallet Determine whether or not the ID is valid Communicate with the person by asking questions If any reservations, ask for a second form or get the ID approved Know where the alcohol is going If you have doubts...don't make the sale TERM 22 Characteristics of Legal Forms of Identification DEFINITION 22 - Photo- Birth date TERM 23 Why are Accurate Records Important? DEFINITION 23 to demonstrate that reasonable efforts have been made to avoid serving intoxicated or underage guests TERM 24 Important Parts of Documentation DEFINITION 24 - where/when- why- witnesses- who TERM 25 Intervention Guidelines DEFINITION 25 Decide on appropriate response based on guest's behavioral cues Make clear statements. Speak directly to the point Use "I" statements Do not judge or threaten Give reasoning Provide good customer service and use indirect strategies when appropriate
