SERVER INTERVENTION PROGRAM INFORMATION BOOKLET
What is the Server Intervention Program? The Server Intervention Program (SIP) is a workshop/lecture given to all individuals who work in Concordia establishments that serve alcohol. These establishments include the university bar, residence, the faculty club and athletics events. The SIP originated from a mandate from Concordia s Policy on Alcohol (policy C SR-5). Section 2.3 of this policy states that A server intervention plan which is approved by the Education Sub-Committee and Health Services shall be required for the staff in any licensed establishment on University property. The goal of the SIP is to promote the responsible service of alcohol at Concordia. Responsible alcohol service will translate into a better and safer environment for both staff and patrons. The Server Intervention Program is divided into 3 parts: Part 1: The Legal Aspects of alcohol service Part 2: The Security Aspects of alcohol service Part 3: The Effects of Alcohol on the Body and Other Health Aspects After participating in the Server Intervention Program each participant should: Know about Canadian and provincial laws concerning the service and consumption of alcohol which could lead to civil lawsuits Know the physiology and effects of alcohol consumption Be able to identify and implement strategies to prevent intoxication Be able to recognize the signs of intoxication Know about resources and procedures for dealing with intoxicated or disruptive patrons Be aware of and use communication skills and coping strategies for dealing with intoxicated or disruptive patrons Know the signs and symptoms of alcohol poisoning Know how to respond properly and safely to an unconscious, intoxicated patron This information booklet is a summary of information thath is presented during the workshop. We hope that you enjoy the presentation of the SIP and leave with information that will be useful to you in your work as well as in your personal life. Owen Moran Health Educator Concordia University Health Services
THE LAW AN ACT RESPECTING OFFENCES RELATING TO ALCOHOLIC BEVERAGES Section 103.1 A permit holder shall not sell alcoholic beverages to a minor. Nor shall he sell them to a person of full age if he knows that that person is buying them for a minor. Section 103.5 Any person may be required to prove that he is of full age when he wishes to purchase alcoholic beverage... The proof (of full age) may be made by means of a passport copy, a copy of an act of birth, a motor vehicle driver s licence or an identity card. Section 103.7 Section 134 The owner or lessee of premises where an offence against this Act is committed or the holder of a permit issued for such premises who authorizes or allows such an offence to be committed therein is guilty of an offence and liable to the penalty prescribed for the offence he authorized or allowed. THE TAKE HOME MESSAGE Don t sell alcohol to a minor (or to someone who will give it to a minor) Don t sell alcohol to someone who is drunk (or who will give it to someone who is drunk) As a boss, don t allow or authorize the above Section 109(3) Whosoever sells any alcoholic beverages...: (a) to any person in a state of drunkenness; (c) to any person... knowing that the alcoholic beverage is so bought for a person obviously under the influence of alcoholic beverage and is intended to be drunk by such person; (9) contravenes Section 103.1 (selling to a minor and is guilty of an offence and liable to a fine...
Section 85 AN ACT RESPECTING LIQUOR PERMITS Section 24.1 The Régie, in the performance of its functions and the exercise of its powers in cases involving public tranquility, may, among other factors, take into account: (1) any noise, gathering or assembly which results or may result from the operation of the establishment that may disturb the peace in the neighbourhood; (2) the measures taken by the permit holder for, and their efficiency in, preventing, in the establishment, (a) the possession, consumption, sale, exchange or gift, in any manner, of a drug, narcotic or any other substance that may be held to be a drug or narcotic; (c) gestures or action of a sexual nature that may disturb the peace and related solicitation; (d) acts of violence, including theft or mischief that may disturb the peace of the customers or the citizens of the neighbourhood. Section 75 The holder of a permit must not use that permit in any manner that would disturb the public tranquility. The Regie may cancel a permit or suspend it for such period as it may determine... THE TAKE HOME MESSAGE The Régie can cancel or suspend a permit but its decision will be influenced by prevention efforts of the establishment which includes the Server Intervention Program They will also consider sex, drugs and loud rock and roll (noise) We are all responsible for our actions QUEBEC CIVIL CODE Section 1457 Every person capable of discerning right from wrong is responsible for the damages caused by his fault to another, whether by positive act, imprudence, neglect or want of skill.
Some Things to Think About CASES BEFORE THE REGIE DES PERMIS Bar Les Trois Cedres (1990) Facts Servers allowed customers to leave in a state of intoxication and in two separate incidents, customers were killed in car accidents. Decision The permit holder must take appropriate measures to avoid such situations and must give appropriate directives to the staff to determine signs of intoxication. Permit was suspended for 45 days Hotel Normandie (1991) Facts An intoxicated customer left the hotel at 3:30 a.m. and was killed in a car accident 15 minutes later. Decision The hotel was able to show that it had taken the following steps: a) posted newspaper article describing Trois Cedres case b) installed a Breathalyser c) offered taxi call service d) issued directives to staff not to admit intoxicated people and to notify doorman when a client became intoxicated e) participated in Operation Nez Rouge. No suspension of permit since the hotel had acted reasonably Hotel Au Nid du Doré (1991) Facts Customer arrived at bar at 10 p.m. and stayed until 3:25 a.m. and drank 7-8 beers. Customer subsequently drowned. Decision The signs of intoxication were clear and apparent and server did nothing. Server continued to serve customer and did not attempt to stop her from leaving. Permit was suspended for 15 days
CIVIL ACTIONS Lemaire v. Lambert (1983) Facts Server served an individual after he was intoxicated and was acting aggressively. The customer attacked another patron who suffered permanent injuries. The injured man sued the attacker as well as the bar. Decision Server breached Section 109(3) of the Act respecting offences relating to alcoholic beverages as well as Section 75 of the Act respecting liquor permits. In so doing a fault was committed and the bar was ordered to pay $100,000.00. Masson v. Groupe de gestion BBL Facts Masson had been drinking for 6 hours when he entered a tavern at midnight. While leaving tavern, he fell down the stairs and injured himself. He sued the tavern because it continued to serve him when he was drunk and because the stairs were not in good repair. Decision By continuing to serve Masson, the server committed a fault and the bar was held 25% liable. Stewart v. Pettie (1995) Facts A group of individuals attended a Christmas party at a dinner-theatre. Mr. Pettie drank 5-7 double rum and cokes but exhibited no signs of intoxication. Mr. Pettie left the dinner-theatre with a group and while driving hit a lightpole and wall causing his sister to hit her head and become a quadriplegic. The sister sued her brother, the city of Edmonton and the dinner-theatre. The claims against her brother and city were settled. Decision The Supreme Court of Canada decided that alcohol providers owe a general duty of care to members of the motoring public and that this special relationship requires commercial hosts to take positive steps to prevent the foreseeable risk of harm not only to their drinking customers but also to third parties. Alcohol providers must take adequate steps to prevent an intoxicated person from driving when it is apparent that the customer is likely to drive. The decision underscores the importance of monitoring a customer s intake since the Court found that their need not be visible signs of intoxication for there to be a foreseeable risk of harm. In addition, establishments that structure their premises in such a way as to make it impossible to monitor consumption cannot escape liability on the basis that they could not foresee the risk. In this case, the dinner-theatre was not liable because the server knew that Mr. Pettie was leaving in the company of two other sober patrons.
WHAT CAN WE LEARN FROM THESE CASES? 1 You must take active steps to monitor alcohol consumption 2 You must not serve intoxicated customers 3 You must take reasonable steps when an intoxicated customer is leaving.
Security An establishment that serves alcohol at Concordia is responsible for it s patrons safety (as well as that of it s employees). This applies when patrons are intoxicated within the establishment regardless of whether they entered intoxicated or became that way while on the premises. The safety of patrons can be achieved in several ways: 1: Through Identification 2: Through Prevention 3: Through Intervention IDENTIFICATION Identifying a potential safety risk to the establishment is the first line of control. Simply put, this means: Do not allow entry to someone who you feel will pose a threat to the establishment. Remember, as a server you are legally responsible to refuse service of alcohol to minors or to people who are already intoxicated. What you can do: At the door Do not allow minors to enter a drinking establishment Be aware of the documentation used by your establishment to satisfy age of majority requirements In the establishment Never serve alcohol to a minor Don t serve someone who is drunk Be consistent with your criteria which determines drunkenness If you have difficulty, consult or get the help of another employee
REMEMBER THE FOLLOWING POINTS WHEN REFUSING SERVICE TO A CUSTOMER: Avoid a confrontation Speak to intoxicated patrons privately and avoid embarrassing them in front of their friends or colleagues. Keep your voice low but firm. No matter what the response from the guest is, be courteous. Allow a guest to maintain their integrity Offer nonalcoholic alternatives in a friendly manner. If the guest asks for a drink, hand him/her a soft drink and simply say Coke it is. Suggest alternative activities to further consumption (eg. dancing, food) Avoid bargaining and don t back down Nothing undermines the server s authority more than trading off with an intoxicated person: once cut off they must remain cut off. Changing a decision undercuts not only the server involved, but other staff as well. Try not to use emotionally charged words Using words like drunk, loaded etc. reinforces the feeling that the patron is being attacked personally. Get the point across in as clear and neutral a manner as possible. Avoid acting superior Avoid being flippant or patronizing. Giving the patron the impression that you know what is best for him/her will not work. Do nothing to give the impression that you are passing judgement on the patron s behavior Give a clear reason for your behavior Let the patron know that University policy and the law require you to refuse service. Being open about duties and obligations will make the action seem less arbitrary and not a personal attack. Listen and empathize Acknowledge the patron s anger, frustration, and disappointment. Build up a patron s importance rather than doing anything to lessen his/her status Keep an eye on patrons who have been refused service As well as advising other serving staff that a guest has been refused service, make sure that the supervisor on duty is aware that the person has been cut off. If the patron is in the company of friends, make sure that they are not providing him/her with alcohol. (Source: Office of Student Affairs. Server Training Program, Manual for Managers and Coordinators of Licensed Campus Events. Toronto: University of Toronto, 1991)
PREVENTION Along with identification of potential security risks, prevention of problems which could lead to confrontational situations is crucial. This includes: Ensuring that the daily operating procedures of the establishment are conducive to preventing patrons from becoming intoxicated Identifying when patrons should not be served The most important aspect of your responsibility is to make the security department aware of current and possible issues/ problems that occur during the course of the evening. Know where security is located and the phone number to call for assistance. Below are the main security locations on campus. There are other locations on each campus, so be sure to note the closest location to your event. MAIN SECURITY LOCATIONS SGW Campus Hall Building, Ground Floor (Room 118) Loyola Science Complex (SP Building), Ground Floor (Room 170) SECURITY PHONE NUMBER 514-848-3717
SOME WAYS TO PREVENT INTOXICATION IN YOUR ESTABLISHMENT Good Lighting: Not too dark but enough to see the patrons and create a positive and cheerful atmosphere Minimum Dress Code: Dress conveys information and creates an image. Having a minimum dress code can reduce the numbers of problems your establishment encounters Professional Atmosphere: Create a professional atmosphere through the visibility of knowledgeable, courteous and efficient staff. Music: Soft music creates a relaxing atmosphere and tends to encourage responsible behavior Policy Display: Having house rules posted where they are visible by patrons. This should include the policy that intoxicated customers will be refused service of alcohol. Diversions: Have things available for the patrons to enjoy besides alcohol. Food, games and entertainment can be profitable. Alternatives: There must be alternatives to alcohol made available such as juices, tea and coffee. This is part of Concordia s Policy on Alcohol. Customer Service: Taking the time to talk with the customers and provide courteous and professional service can reduce the number of alcohol related problems. Doing this will enable you to better judge the state of intoxication of the patron and create a better connection with them should you have to slow down or stop service.
INTERVENTION Sometimes identification and prevention efforts fail and situations arise that require intervention. Follow the steps below when you realize that you may have a situation in your bar or alcohol event: 1- Evaluate the situation: Determine the nature of the situation, who is involved and what choices or options are available to you. Decide at what points you will begin your intervention ( ie: if s/he asks for another drink I will begin my intervention) Determine who will do what, and which part of the intervention could others be of assistance. For example: you discover you may have a situation escalating where you will need to intervene. Options could include informing the manager, notifying security or informing the doorman. 2- Take action: Once you have established that it will be necessary to intervene, address the problem with the individual in a polite and non confrontational manner. Begin by introducing yourself, establish that the bar has a legal obligation to cut him/her off. Be courteous but firm and explain to the patron that according to the bar s policy and that under the law you are responsible for all your patrons wellbeing. It is sometimes wise to ask an individual if they understand, if they realize what state they are in and to inform them that they are forcing you to act. Why intervene? By doing so you are acting responsibly and reducing the risk to the patron and other clients in the establishment. Intervening can help the establishment: Reduce the risk of liability by addressing the problem. Prevent the situation from deteriorating further into a fight or vandalism Preventing the individual from driving home drunk
3- Follow-up Once an intervention is completed it is very important that the incident be documented for future reference. An appropriate debriefing session should be held with the staff to record or insure that all the information is factual. It is also a useful way of asking specific questions and establishing what went wrong. Enter all factual information on an incident report or log book and retain sales records if possible. By going over the incident almost immediately after it has occurred you will be able to identify what steps were taken and who assisted you in the intervention. The details of the incident should be made available to the operator or manager of the establishment for his/her information. Include in the documentation as much detail as you can recall. This document may be very important for you to use if ever you are called to testify in front of a judge. Sample Incident Report Date: Time: Police Called at: Description of incident: Action taken/ Intervention: Name/address/phone number/description of parties involved Additional information Recorded by: Witnessed by: The importance of the server s intervention can not be stressed enough, not only do we have a legal obligation to operate our establishments in a specific manner but we also have a moral obligation to provide for our patrons and ensure their safety while they are our guests. It is important to remember that communication is the key to a successful intervention. Communicate with managers & security as well as patron and witnesses who experienced the situation.
DEALING WITH AGGRESSIVE BEHAVIOR Although it happens only occasionally, alcohol can increase aggressive behavior in some people. Aggressive behavior can be spotted and the earlier that it is addressed, the greater the success there will be in diffusing the situation and avoiding it from escalating to violent behavior. There are four identifiable behavioral levels in the development of an abusive situation. These levels are not necessarily self-contained but may overlap. All four may not occur in every situation. Level 1: Anxiety Anxiety is usually characterized by misdirected or non-directed energy such as jingling coins, tapping feet, or drumming fingers. In the case of someone who is considered high energy withdrawal may indicate anxiety. Anxiety is a state in which an individual s energy level is building, but towards what is not always easy to determine. It is at this point that many potentially abusive situations can be defused. What to do: Use a supportive response Listen for the source of anxiety Be empathetic when responding. For example It must be frustrating to..., It must be difficult for you to... etc. Level 2: Defensive Reactions If a supportive response comes too late or is ignored, the patron s behavior may escalate to the second level and become defensive. This is characterized by a loss of rationality, which may be demonstrated through verbal belligerence and hostility. The individual may attempt to challenge or intimidate you, your authority, and/or the institution you represent, or to go at you by making references to your race, color, religion, sex, weight, intelligence, or the hair on top of your lip. If they succeed in getting a reaction from you, there is often little chance of defusing the situation. What to do: Use a direct approach Set behavioral limits for the person who is acting out (example: If you continue to insult the other patrons here you will have to leave because that kind of behavior is not tolerated here) Make sure the limits are clear, understandable and simple Make sure the limits are enforceable because they probably will be tested State the limits in a non-threatening manner Emphasize the positive rather than the negative consequences of complying to the limits Avoid ultimatums as they are extremely confrontational Remember: The goal is to make the difficult person realize that the consequences of his/her behavior are his/ her responsibility. The person s attacks on you are not personal, therefore, don t let your ego get affected.
Level 3: Physical Aggression Physical aggression can occur when someone is no longer listening to reason, and may present a danger to him/herself, staff members, or other patrons. This is characterized by some form of aggressive physical activity such as a push, a punch or throwing things. What to do: At this point all attempts of managing the situation with words have failed so it is necessary for people who are specially trained to physically stop the violent person. Level 4: Coming Down Following a release of energy or tension, people experience a physical and emotional coming down and may appear to be confused, withdrawn, and even apologetic. They begin to regain control and their thinking becomes rational and may be showing embarrassment or regret for their actions. Staff can assist in this coming down process. What to do: Listen and acknowledge that their emotions are real Do not punish the person for their loss of control
Health Aspects of Alcohol WHAT IS ALCOHOL? Alcohol (and we are focusing here on beverage alcohol, also known as ethanol or ethyl alcohol) is a substance which acts on the central nervous system. Therefore, the site of action of alcohol in the body is the brain. It depresses the activity of certain functions of the brain. As such, alcohol is classified as a central nervous system depressant. Some of the processes that alcohol depresses are heart rate, respiration, pulse, reaction time and coordination of muscles. There is a common misconception that alcohol is a stimulant because people feel more energetic after a drink or two. This occurs because the initial depressant actions of alcohol are to depress inhibitions. This generally creates a feel good state and it can encourage people to consume more alcohol to prolong the feeling or to enhance it. But as more alcohol is consumed, the depressant effects become more apparent. The effects depend on the amount of alcohol that is in your blood. As this amount increases, the effects become more noticeable and severe, with the most severe consequence being death because of respiratory depression. THE EFFECTS OF ALCOHOL ON THE BODY In order for alcohol to have any effect it must get into your bloodstream. When alcohol is consumed it goes into the stomach where a small amount is absorbed directly into the bloodstream. The rest of the alcohol (about 80%) is absorbed into the bloodstream through the small intestines. The effects that occur in the body as a result of alcohol are dependent on the amount of alcohol circulating in the blood. This is called Blood Alcohol Concentration or BAC and is measured as the amount of alcohol (in mg) per 100 ml of blood. BAC is expressed as a number followed by a percentage sign. For example, 50 mg of alcohol in 100 ml of blood is expressed as.05% (or simply.05). The chart on the following page shows the BAC for men and women of different weights for various amounts of drinks consumed in 1 hour. BAC BAC = Blood Alcohol Concentration =Amount of alcohol in the blood
Approximate Blood Alcohol Concentration for Different Body Weight Number of Drinks Male 1 2 3 4 5 6 7 8 9 10 100 lbs.043.087.130.174.217.261.304.348.391.435 125 lbs.034.069.103.139.173.209.242.287.312.346 150 lbs.029.058.087.116.145.174.203.232.261.290 175 lbs.025.050.075.100.125.150.175.200.225.250 200 lbs.022.043.065.087.108.130.152.174.195.217 225 lbs.019.039.058.078.097.117.136.156.175.195 250 lbs.017.035.052.070.087.105.122.139.156.173 Alcohol Equivalents BEER (341 ml, 12 oz, 5% alcohol) Female 1 2 3 4 5 6 7 8 9 10 100 lbs.050.101.152.203.253.304.355.406.456.507 125 lbs.040.080.120.162.202.244.282.324.364.404 150 lbs.034.068.101.135.169.203.237.271.304.338 175 lbs.029.058.087.117.146.175.204.233.262.292 200 lbs.026.050.076.101.126.152.177.203.227.253 WINE (142 ml, 5 oz, 12% alcohol) Time Table Factor Hours since first drink: 1 2 3 4 5 6 Subtract from BAC:.015.030.045.060.075.090 SPIRITS (43 ml, 1.5 oz, 40% alcohol) All contain approximately 0.6 ounces of pure alcohol and will have an equal effect on the body These charts show the approximate BAC s for males and females at a given weight and number of average drinks. You can use these to get an approximate idea of how intoxicated the person is. Deduct.015 from the BAC for each hour that has passed since drinking began. Other factors can affect BAC such as the consumption of drugs or medications, especially those that affect the central nervous system such as antidepressants. At a BAC of.05 driving becomes unsafe. At.08 it becomes illegal
TYPICAL EFFECTS OF ALCOHOL IN NON-TOLERANT PEOPLE The effects of alcohol consumption occur in a fairly predictable pattern although the BAC levels at which they occur may vary slightly. Below is a list of effects from alcohol consumption and the general BAC levels at which they occur..04%-relaxed, reaction time goes down, buzz develops.06%- Judgment impaired, less able to process information.08%- Muscle coordination impaired (fine muscle coordination such as control of fingers is impaired before gross motor coordination of arms and legs). This is considered the point of intoxication by the law..10%- Movements and speech become clumsy and sloppy, clear breakdown in judgment and motor control, reaction time continues to deteriorate.20%- Very drunk; loud and difficult to understand; emotions unstable. Person may stagger, slur their speech.25-.35%- Can pass out, lose consciousness.40%- Lethal dose, difficult to wake up, incapable of voluntary action; breathing can stop and death can occur HOW YOUR BODY ELIMINATES ALCOHOL As alcohol enters your bloodstream your BAC rises. Elimination of the alcohol from the blood happens in several ways. Skin (sweat) 2-6% Lungs (breath) 2-4% Kidneys (urine) 2-4% Liver 90% The rate at which the liver metabolizes alcohol is about.015%/hr (15 mg of alcohol per 100 ml of blood per hour). This rate is generally stable, nothing can speed it up. There is no way to sober up in a hurry. The only thing that will help is time.
FACTORS AFFECTING BAC AND THE EFFECTS YOU FEEL FROM ALCOHOL There are several factors which affect BAC and, therefore, the effects you feel from alcohol. They are: 1. How much alcohol is consumed. The more alcohol you put into your stomach the more your BAC will rise. 2. How fast you drink. The faster you drink the more the alcohol accumulates in your blood resulting in a rise in BAC. 3. Your size and weight: Alcohol distributes itself throughout lean tissue in the body. In other words, it cannot distribute itself in fat. Therefore, the less a person weighs the faster their BAC will rise. Also, the more fat a person has in proportion to lean muscle tissue, the faster their BAC will rise. 4. Your sex: Women have less of a stomach enzyme called alcohol dehydrogenase which metabolizes alcohol. This means that more of the alcohol that goes into the stomach ends up in the blood. Therefore, a woman s BAC will rise higher than a man s if they both weigh the same and drink the same amount. Another difference between men and women is that women generally have a smaller volume of blood. Therefore, a given amount of alcohol will be distributed in less volume which will result in a higher BAC. Also, women generally have a greater proportion of body fat than men which affects their BAC (see above) 5. Whether or not you have eaten. Eating food before you begin drinking will slow down the rate at which alcohol is absorbed into your bloodstream, especially if the food is high in fat. Therefore, your BAC will rise more slowly. The effect will also be the same if food is eaten while you drink or nonalcoholic drinks are interspersed with alcoholic drinks. Beware, though, that all the alcohol will eventually enter your bloodstream. 6. Use of other drugs or medications. All drugs are processed by the liver. Any medication may compete with alcohol for the attention of the liver. As a result the elimination of alcohol from the blood will be reduced. Also, the combination of alcohol with other depressant drugs (such as tranquillizers, heroin or Demerol) can be lethal because the depressant effect of alcohol is magnified by these drugs. 7. Your experience with alcohol: Those who drink a lot tend to eliminate alcohol from the blood a little bit more efficiently, thus their BAC s rise at a slightly lower rate. The effects you feel from alcohol can reflect your perceptions of how alcohol should affect you. These perceptions may have derived from previous personal experiences with alcohol, from experiences of friends or family, from what you have seen on TV or in movies, or from what you have read in books or magazines. 8. Your physical and mental condition. How you feel both mentally and physically when you begin drinking can influence the effects you feel from alcohol.
WHEN TO SLOW DOWN OR STOP SERVICE If you are not able to identify the number of drinks a person has had to determine if they are becoming intoxicated, you can use some physical or behavior changes. These changes can come on slowly or abruptly. The faster a person drinks, the more quickly these signs will appear. The key to responsible service is to monitor these changes and determine when it is best to slow down or stop service. The following are some expected changes that occur when people become intoxicated: Behavioral Signs (occur early) Euphoria Release of inhibitions Excitement Animation Talkativeness Exaggerated behavior Physical signs (occur later) Loss of hand-eye coordination: Difficulty lighting a cigarette, trouble picking up change from the table or a credit card slip, knocking over drinks, staggering, falling over Change in volume of speech: Too soft or too loud, inappropriate for situation Change in pace of speech: Too fast or too slow Difficulty talking: Slurring speech, can t get words out, mumbling Change in attention: Decreased alertness, sleepiness, taking too long to react, trouble paying attention, eyes closed or fixed in a placid gaze Any one of these signs may not be a clear indication of intoxication, but a combination of them along with other information (such as the number of drinks consumed) will clearly indicate intoxication. When motor coordination becomes affected the person is beyond the legal alcohol limit for driving When a person s gross motor coordination (arms, legs) has been affected they should not be served
SOCIAL DRINKER, PROBLEM DRINKER OR ALCOHOLIC? Below are the typical descriptions of 3 types of drinkers A social drinker typically: Drinks slowly (no fast gulping) Knows when to stop drinking (does not drink to get drunk) Eats before or while drinking Never drives after drinking Respects nondrinkers Knows and obeys laws related to drinking A problem drinker typically: Drinks to get drunk Tries to solve problems by drinking Experiences personality changes. May become loud, angry or violent OR may become silent, remote and reclusive Drinks when he or she should not, such as: before driving or going to class or work Causes other problems, i.e. harms himself or herself, friends, family, and strangers An alcoholic: Spends lots of time thinking about drinking and planning where and when to get the next drink Keeps bottles hidden for quick pick-me-ups Starts drinking without conscious planning and loses awareness of the amount consumed Denies drinking Drinks alone Needs to drink before facing a stressful situation May have blackouts -cannot remember what he or she did while drinking although he or she may have appeared normal to people at the time Goes from having hangovers to more dangerous withdrawal symptoms, such as delirium tremens ( DT s ), which can be fatal Has or causes major problems with the police, an employer, family, or friends taken from the ACHA brochure How To Help A Friend With A Drinking Problem ).
POSSIBLE SIGNS OF A DRINKING PROBLEM Steadily drinking or drinking more at a time or more often Setting limits on how much, how often, when, or where you will and repeatedly violating them Keeping a large supply on hand, or becoming concerned when you run low Drinking before you go out with friends who don t, or before going to activities where they won t be available Drinking alone Drinking every day Spending more money than you can afford on alcohol Doing or saying things when you re under the influence that you regret later, or don t remember Lying to friends and family about your drinking Becoming accident prone when you re under the influence Regularly hung over the morning after drinking Worrying about your drinking Having academic problems such as missing classes, having difficulty studying, showing little interest in school, or declining grades Reducing contact with friends, or experiencing increasing problems with important relationships ALCOHOL POISONING Alcohol poisoning occurs when too much alcohol has been injested. Severe alcohol poisoning requires medical attention as this could possibly result in death. Symptoms of alcohol poisoning: 1. Person is known to have consumed large quantities of alcohol in a short period of time 2. Person is unconscious and cannot be woken 3. Person has cold, clammy, unusually pale or bluish skin. 4. Person is breathing slowly or irregularly usually this means less than 8 times per minute or ten seconds or more between any two breaths. 5. Person vomits while passed out and does not wake up during or after. What to do; 1. Don t hesitate or worry about what the person will think when they sober up. It s your call. If you think he/she has suffered alcohol poisoning, then do something! 2. Call for help. Dialing 911 is always a good bet. If you are near a hospital, get him/her to an emergency room as fast as you can. 3. Do not leave the person alone, and carefully watch his/her breathing. If it stops, administer CPR. 4. Stand by your decision. Even if the person ends up not suffering from alcohol poisoning, stand up for your act of friendship. You did the right thing based on your best judgment.