Module Overview

Serving alcohol is a serious responsibility. At MTE, alcohol service must be handled professionally, legally, and safely every time.

Responsible alcohol service protects our guests, our employees, our liquor license, and the business. It also helps prevent dangerous situations before they happen.

The goal is simple:

Check ID. Watch behavior. Serve responsibly. Get a manager when needed.

Why Responsible Alcohol Service Matters

Alcohol service is different from regular food and beverage service because it comes with legal and safety responsibilities.

Improper alcohol service can lead to:

Guest injury
Employee injury
Fights or disturbances
Drunk driving
Service to minors
Legal penalties
Loss of liquor license
Damage to the restaurant’s reputation

Every employee involved in alcohol service must take this responsibility seriously.

MTE Alcohol Service Standard

At MTE, employees are expected to:

Follow all alcohol laws and company policies.
Check IDs when required.
Never serve alcohol to anyone underage.
Never serve a visibly intoxicated guest.
Monitor guest behavior throughout the visit.
Communicate concerns to a manager.
Refuse service respectfully when necessary.
Avoid arguing with guests.
Never drink alcohol while working.
Never allow alcohol to leave the premises unless specifically allowed by law and company policy.

When in doubt, get a manager.

1. Legal Drinking Age

The legal drinking age is 21.

Employees may not serve, sell, or provide alcohol to anyone under the legal drinking age.

If a guest appears young or there is any doubt, check their ID before serving alcohol.

Key Rule

No valid ID, no alcohol.

2. When to Check ID

Employees should check ID when:

A guest appears under 35.
A guest orders alcohol and looks young.
A guest is part of a group where some people appear underage.
A guest’s age is uncertain.
A manager instructs the team to check ID.
The situation feels questionable.

Do not rely on appearance alone. Some minors may look older, and some adults may look younger.

3. Acceptable Identification

Employees should only accept valid, government-issued identification according to company policy and applicable law.

Common acceptable IDs may include:

State driver’s license
State identification card
Passport
Military ID

The ID must be current, valid, and belong to the person presenting it.

Do not accept photos of IDs, screenshots, expired IDs, altered IDs, or an ID that does not appear to belong to the guest.

Key Rule

A picture of an ID is not the same as a valid ID.

4. How to Check an ID

When checking an ID, slow down and look carefully.

Check:

Date of birth
Expiration date
Photo match
Name and physical description
Signs of tampering
Raised edges, peeling, bubbles, or damage
Unusual fonts, colors, or spacing
Whether the guest seems nervous or avoids questions

Ask the guest to remove the ID from their wallet if needed.

If the ID seems questionable, get a manager before serving alcohol.

5. Red Flags for Fake or Invalid IDs

Possible red flags include:

The ID is expired.
The guest will not remove it from their wallet.
The photo does not match the guest.
The ID feels damaged, altered, or flimsy.
The date of birth does not make the guest 21 or older.
The guest seems nervous or avoids eye contact.
The guest gives inconsistent information.
Someone else answers questions for the guest.
The ID is a photo or screenshot.

If something feels wrong, do not serve alcohol until a manager reviews it.

6. Third-Party Alcohol Service

Employees must watch for guests attempting to buy alcohol for someone who is underage or who should not be served.

Examples:

An adult orders a drink and passes it to someone who looks underage.
A group orders several drinks, but only one person showed ID.
A guest says, “It’s for my friend,” and the friend has not been checked.
A parent or older guest tries to give alcohol to a minor.

Key Rule

Alcohol may only be served to guests who are legally allowed to drink and are not visibly intoxicated.

7. Signs of Intoxication

Employees must monitor guests for signs that they may be intoxicated.

Common signs include:

Slurred speech
Loud or disruptive behavior
Stumbling or poor balance
Spilling drinks
Dropping items
Aggressive behavior
Overly emotional behavior
Glassiness or bloodshot eyes
Falling asleep at the table or bar
Confusion
Delayed responses
Difficulty paying attention
Ordering drinks too quickly
Bothering other guests
Strong smell of alcohol

One sign alone may not prove intoxication, but multiple signs should be taken seriously.

8. Visible Intoxication

A guest who is visibly intoxicated may not be served more alcohol.

If a guest appears intoxicated:

Stop alcohol service.
Notify a manager.
Offer water or non-alcoholic beverages.
Offer food when appropriate.
Avoid embarrassing the guest.
Do not argue.
Do not continue serving “just one more.”

Key Rule

There is no such thing as “one last drink” for a visibly intoxicated guest.

9. Slowing Down Service

Sometimes a guest may not need to be cut off immediately, but service should be slowed down.

Ways to slow service:

Offer water.
Offer food.
Delay the next drink order appropriately.
Suggest a non-alcoholic option.
Check in with the manager.
Monitor behavior closely.

Example:

“Can I bring you some water and maybe an appetizer before the next round?”

10. Refusing Alcohol Service

Refusing service should be done calmly, respectfully, and with manager support.

Employees should not embarrass the guest or make the situation personal.

What to Say

Good examples:

“I’m sorry, but I’m not able to serve another alcoholic drink at this time.”

“For everyone’s safety, we’re going to stop alcohol service for now, but I’d be happy to bring water or food.”

“My manager and I are going to take care of you with something non-alcoholic.”

What Not to Say

Do not say:

“You’re drunk.”
“You’ve had too much.”
“You’re acting crazy.”
“I don’t want to get in trouble.”
“I’ll give you one more, but that’s it.”

Keep it professional.

11. Get a Manager Early

Employees should involve a manager early, not after the situation becomes difficult.

Get a manager when:

A guest does not have valid ID.
An ID appears fake or altered.
A guest appears intoxicated.
A guest becomes aggressive or argumentative.
A guest complains about being refused service.
A guest tries to buy alcohol for someone else.
A guest may attempt to drive while intoxicated.
You are unsure what to do.

Key Rule

If you are uncomfortable, unsure, or concerned, get a manager.

12. Handling Difficult Guests

Alcohol-related situations can become emotional or confrontational. Employees must remain calm and professional.

Employee Expectations

Stay calm.
Keep your voice low and respectful.
Do not argue.
Do not touch the guest.
Do not threaten the guest.
Do not continue debating.
Get a manager.
Give the guest space when possible.
Ask for help if safety becomes a concern.

If a guest becomes unsafe, management should take over and contact appropriate assistance if needed.

13. Transportation Concerns

If a guest appears intoxicated and may attempt to drive, notify a manager immediately.

Possible steps may include:

Offering to call a rideshare or taxi.
Encouraging the guest to wait for a sober driver.
Helping contact a friend or family member.
Notifying management of the concern.

Employees should not physically prevent a guest from leaving, but they must alert management when there is a safety concern.

14. Employee Alcohol Policy

Employees may not drink alcohol while working, while clocked in, while in uniform, or while representing MTE.

Employees may not consume alcohol before a shift if it affects their ability to work safely or professionally.

Employees may not give away alcohol, overpour drinks, consume leftover alcohol, or make drinks for themselves while working.

Any violation of the employee alcohol policy may result in disciplinary action.

15. Overpouring and Free Drinks

Employees may not overpour alcohol, give away drinks, or provide unauthorized discounts.

All alcoholic beverages must be rung in properly through the POS.

Not Allowed

Free drinks without manager approval
Extra alcohol without charging
Overpouring
Drinking with guests
Making personal drinks
Serving alcohol after service has been refused
Ignoring company portion standards

Key Rule

Every drink must be made correctly, charged correctly, and served responsibly.

16. Alcohol To-Go

Alcohol may only be sold or provided to-go if allowed by current law and company policy.

Employees must follow all packaging, ID, age verification, and order procedures required by management.

If unsure, do not release alcohol to-go until a manager confirms.

17. Documentation

Managers may document alcohol-related incidents.

Examples:

Refused service
Fake ID concern
Guest intoxication
Guest disturbance
Attempted third-party purchase
Guest injury or safety concern
Transportation concern
Police or emergency involvement

Employees should report details clearly and honestly.

Important details include:

Date and time
Guest description
What was observed
What was served
Who was notified
What actions were taken
Witnesses, if any

18. Team Communication

Responsible alcohol service requires teamwork.

Servers, bartenders, hosts, bussers, food runners, and managers should communicate concerns.

Examples:

A host notices a guest entered already intoxicated.
A bartender notices a guest ordering too quickly.
A server sees one guest passing drinks to someone else.
A busser notices a guest stumbling near the restroom.
A food runner sees a guest becoming aggressive.

Everyone should speak up.

19. Quick Alcohol Service Rules to Remember

Legal drinking age is 21.

No valid ID, no alcohol.

Do not accept screenshots or photos of IDs.

Do not serve visibly intoxicated guests.

Never offer “one last drink” after cutting someone off.

Get a manager early.

Never argue with a guest.

Offer water, food, or non-alcoholic options.

Watch for guests buying alcohol for others.

Do not drink while working.

Do not give away or overpour alcohol.

When in doubt, do not serve and get a manager.