SIR Final Exam Module 3 Quiz (Questions Answers)

SIR Final Exam Module 3 Quiz (Questions Answers): The SIR (Serving It Right) Module 3 of Serving It Right is focused on responsible beverage service, which covers a range of topics related to the responsible service of alcohol.

The module is designed to help servers and sellers of alcohol understand their legal and ethical responsibilities, as well as strategies for managing challenging situations and preventing harm to customers and others.

Module 3- Responsible Beverage Service

The module covers a wide range of topics related to responsible beverage service, including the effects of alcohol on the body, strategies for preventing over-consumption, how to deal with intoxicated customers, and the legal and ethical responsibilities of servers and sellers. It also covers key strategies for managing conflicts and difficult situations, such as enforcing house policies, handling disputes, and dealing with aggressive or violent behavior.

The module is designed to be interactive and engaging, with a mix of multimedia content, interactive exercises, and quizzes to test understanding. It is self-paced, meaning that learners can work through the material at their own pace and on their own schedule.

Upon completion of the module, learners will have a better understanding of their legal and ethical responsibilities as servers and sellers of alcohol, and be better equipped to prevent harm and manage challenging situations.

SIR Final Exam Module 3 Quiz

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Module 3: Responsible Beverage Service
Serving It Right Final Exam
Total Items: 54
Passing Score: 80%

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1) What is the purpose of the ICBC Special Event Permit Kit?

A) To encourage people to drink and drive

B) To prevent alcohol-related incidents at special events

C) To provide discounted food items to designated drivers

D) To promote the sale of alcoholic beverages at events

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2) What options can licensed establishments offer to encourage the use of public transportation?

A) Late-night transit service in selected areas of the province

B) Free transit tickets for charitable fundraising events

C) Direct line and house account/vouchers with a taxi company

D) All of the above

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3) How can designated driver programs benefit licensed establishments?

A) They can promote patron safety and minimize the risk of lawsuits.

B) They can increase the sale of alcoholic beverages.

C) They can decrease the sale of food items.

D) They can discourage patrons from visiting the establishment.

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4) What is the purpose of displaying social responsibility posters or tent cards in the service area of licensed establishments?

A) To promote the sale of alcoholic beverages

B) To encourage patrons to consume more alcohol

C) To create greater patron awareness of moderate drinking

D) To discourage designated driver programs

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5) What is the purpose of mandatory display materials?

A) To promote drinking games in licensed establishments

B) To provide refreshment alternatives, such as non-alcoholic "breather rounds" or snacks

C) To help staff enforce RBS policies

D) To inform patrons of the legal obligations of licensees to provide responsible beverage service

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6) How can licensees publicize and market the RBS program to their patrons?

A) By serving non-alcoholic drinks only

B) By offering free snacks

C) By displaying social responsibility posters or tent cards in the service area

D) By allowing drinking games in the establishment

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7) What do you think is the main goal of a Responsible Beverage Service (RBS) program?

A) To reduce alcohol-related harms

B) To control liquor service in B.C.

C) To promote the food and beverage industry

D) To ensure serving staff are properly trained

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8) How can management and staff encourage moderation and non-alcoholic rounds?

A) By increasing the price of non-alcoholic drinks

B) By offering a range of non-alcoholic beverages at slightly reduced prices

C) By refusing to serve non-alcoholic beverages

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9) What are some best practices to reduce the likelihood of drink spiking?

A) Providing free shots to patrons

B) Serving drinks in large glasses

C) Removing unattended glasses and serving drinks directly to patrons who will be consuming them

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10) What is drink spiking?

A) The practice of serving non-alcoholic drinks to patrons

B) The practice of adding alcohol or illicit drugs to another person’s drink without their knowledge

C) The practice of serving drinks with too much alcohol

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11) Can licensed establishments offer drinking games as entertainment activities?

A) Yes, as long as the games are played without liquor

B) No, entertainment activities that require or encourage patrons to consume liquor are not allowed

C) Yes, but only if the establishment has a separate license for it

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12) What should be provided alongside alcoholic beverages to discourage binge drinking?

A) Snacks

B) Water

C) Soft drinks

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13) What is binge drinking?

A) Drinking small amounts of alcohol over an extended period

B) Drinking too much alcohol in a short duration

C) Drinking non-alcoholic beverages all night

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14) What type of food should establishments encourage patrons to eat to slow the pace and amount of alcoholic beverages patrons are consuming?

A) Food that is high in sugar or carbohydrates

B) Food that is salty

C) Food that is high in fat and/or protein

D) Food that is spicy

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15) What is the maximum serving size allowed for a single serving of alcohol in B.C.?

A) It is not specified

B) 1 liter

C) 3 ounces

D) 5 ounces

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16) How can establishments encourage moderation and non-alcoholic rounds through their pricing strategies?

A) By charging the same price for alcoholic and non-alcoholic drinks

B) By offering only high-priced non-alcoholic beverages

C) By offering a range of non-alcoholic beverages at slightly reduced prices

D) By charging a premium for alcoholic beverages

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17) How can staff members help to prevent intoxication?

A) By encouraging patrons to drink more alcohol

B) By ignoring signs of intoxication in patrons

C) By controlling the rate of service and monitoring patron behavior

D) By offering free alcoholic beverages to designated drivers

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18) What is one of the goals of responsible service of alcohol?

A) To increase the rate of service to patrons

B) To prevent patrons from becoming intoxicated

C) To serve larger drinks to patrons

D) To limit the availability of non-alcoholic beverages

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19) Which of the following are best practices to follow when creating the Policy? Select all that apply.

A) The Policy is written.

B) All staff members read and sign the Policy.

C) The Policy addresses the co-use of alcohol and cannabis.

D) The Policy duplicates the Policy of another establishment.

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20) Why is it important to review the relevant documents for your establishment's policies?

A) To make the policy more complicated

B) To highlight how different your policies are from other establishments

C) To underscore your own establishment's policies regarding the service of alcohol

D) To make sure the documents are up to date

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21) What should management do before introducing policies to the general staff?

A) Sign a statement indicating they have read and understood the Policy

B) Provide cross-training for staff

C) Brief the management team to ensure they are fully aware and supportive of all policies

D) Set a date for implementing any new policy

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22) What is the purpose of asking for input when developing an Establishment Policy?

A) To ensure employees and patrons are happy with the policies

B) To meet legal requirements

C) To make the policy more complicated

D) To provide a structured, positive environment

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23) Why is it important to hold staff meetings to introduce the Policy?

A) To ensure consistent implementation of the Policy

B) To help staff members understand their specific roles and responsibilities

C) To make the new rules easier to accept and implement

D) All of the above.

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24) What are the requirements for the Policy to be effective?

A) Written, communicated to staff, understood by staff, and supported and enforced by management

B) Written, communicated to staff, and understood by staff

C) Communicated to staff, understood by staff, and supported and enforced by management

D) Written, supported and enforced by management

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25) Why is the Policy important for promoting responsible beverage service? (select all that apply)

A) It helps staff members understand their roles and responsibilities.

B) It can prevent underage drinking and intoxication.

C) It addresses risks posed by the co-use of alcohol and drugs.

D) Creating and implementing an Establishment Policy

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26) What is the first step towards creating a professional environment in an establishment?

A) Publicizing and marketing the RBS program

B) Consistent implementation of the Policy

C) Creating and implementing an Establishment Policy

D) Assessing risks and tailoring the Policy

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27) Which component of an effective RBS program involves working together with coworkers to prevent and manage problematic situations related to alcohol service?

A) Professional environment

B) Coordinated teamwork

C) Intervention strategies

D) Incidents

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28) Which component of an effective RBS program involves creating a safe and responsible workplace for employees and customers?

A) Professional environment

B) Coordinated teamwork

C) Intervention strategies

D) Record incidents and share information

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29) What are the three components of an effective RBS program?

A) Professional environment, coordinated chaos, intervention strategies

B) Fun atmosphere, independent work, inaction strategies

C) Professional environment, coordinated teamwork, intervention strategies

D) Casual atmosphere, uncoordinated teamwork, ignoring problematic situations

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30) What are RBS programs designed to do?

A) Increase alcohol-related problems

B) Reduce alcohol-related problems

C) Encourage excessive drinking

D) Promote unsafe drinking habits

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31) What is the focus of Module 3 in the SIR exam?

A) Responsible Beverage Service

B) Professional Environment

C) Establishment Policy

D) Coordinated Teamwork

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32) What are some tips provided for writing and implementing an establishment policy? (select all that apply)

A) Train employees on the policy

B) Be clear and concise

C) Have the policy reviewed by legal counsel

D) Copying policies from other establishments

E) Creating overly complicated

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33) An intoxicated patron sitting with friends is creating a disturbance and refuses your polite, but firm request that she leave the premises. What should you do?

A) Notify a co-worker for back-up

B) Call the bouncer at the door and have the patron ejected from the premises.

C) Tell all of the patron’s friends that the patron is drunk and they should make sure she gets home safely.

D) Take steps to slow down liquor service to he

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34) You’ve been working at this bar for a few years and know most of the regular patrons. A patron who usually comes in with his pool team has come into the bar alone, and doesn’t seem as sociable as usual. He’s not seated in your section. What should you do? Select the best option.

A) Respect the patron’s privacy and take no further notice.

B) Send the patron a free drink to help him cheer up.

C) Tell the person controlling the door that the rest of the team will arrive soon.

D) Tell the server in that section what you’ve observed.

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35) What should you do if there is any reason to suspect that patrons may become involved in violence or hostilities outside the establishment after they are ejected?

A) Remove all patrons at once to minimize the risk of violence

B) Stagger removals in time and carry them out in different areas to minimize the risk of further or continuing violence

C) Ignore the potential for violence and continue with normal procedures

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36) What should you do if an intoxicated patron refuses to leave the premises and poses a danger to others?

A) Use any necessary force to remove the patron from the premises

B) Call the police immediately

C) Consider if it's necessary to use reasonable force to remove the patron from the premises

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37) Why should you prevent an ejected patron from re-entering the establishment?

A) Because they may become indignant after a little reflection and return for further argument

B) Because they may want to apologize for their behavior

C) Because they may have forgotten something in the establishment

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38) What should you do after a patron leaves the establishment?

A) Leave the room immediately

B) Stay in the room and chat with other patrons who may have been affected by the service intervention

C) Follow the patron out of the establishment

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39) If an intoxicated patron manages to drive away, what should you do?

A) Let them go and do nothing

B) Chase after them in your own vehicle

C) Write down the description of the car, the licence plate number and the general direction they are travelling, and immediately call police

D) Call the patron's family to let them know they have driven away

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40) What should you do if an intoxicated patron requires assistance?

A) Offer to drive them home yourself

B) Call a taxi and have them pay for it

C) Ask if there is a friend or relative who can be called to get them home safely

D) Let them leave on their own and hope for the best

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41) How can you defuse negative confrontations with an intoxicated patron?

A) Use “drunk” or “smashed” to describe their behavior

B) Put the patron on the defensive

C) Use “I” statements, such as “I won’t be able to serve alcohol”

D) Refuse to serve them any more alcohol without explanation

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42) What is the first step to managing an intoxicated patron in a retail environment?

A) Offer them a different type of alcohol

B) Move the bottle of liquor out of their reach and under the counter

C) Ask them to leave the store

D) Ignore their behavior and continue serving them

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43) How should you speak to an intoxicated patron when discontinuing service?

A) Use threatening statements and judgmental comments

B) Use closed statements rather than questions

C) Bargain with them

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44) What is the importance of backup coworkers in dealing with difficult situations?

A) They can help you determine whether your team can handle the situation or if police are needed

B) They can buy drinks for the patron

C) They can ignore the situation

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45) What is the first step in dealing with a difficult situation involving an intoxicated patron?

A) Identify a backup coworker

B) Create a plan to speak to the patron

C) Assess the situation

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46) What is the first step in dealing with a patron who is intoxicated?

A) Offer them a non-alcoholic drink

B) Call 911

C) Monitor their behavior and slow down service

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47) What is the duty of care for bartenders and establishments?

A) To provide free drinks to patrons

B) To protect patrons and third parties from the dangers of intoxication

C) To ignore signs of intoxication

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48) You should keep incident reports in a binder for easy access and copying.

A) True

B) False

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49) Seek contact information from other witnesses to the incident, such as patrons and bystanders

A) True

B) False

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50) Recollections of the incident should be gathered from all staff who were present at the event.

A) True

B) False

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51)

Minors wishing to consume alcohol may try to use fake ID, and may take evasive action to avoid being scrutinized before service. Which of the following do you think could signal that a patron is a minor?
Choose one or more options.

A) The patron leaves the table when the server approaches

B) The patron smells faintly of cannabis and has a vaping device in their pocket.

C) The patron has difficulty maintaining eye contact while ordering.

D) The patron orders what everyone else in the group is having.

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52) If a patron is showing signs of intoxication, what should be done?

A) Refuse entry to the establishment

B) Alert coworkers if unable to determine level of impairment

C) Monitor the patron and act immediately if signs of intoxication are identified

D) All of the above

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53) What is the purpose of door control in an RBS program?

A) To limit access to only one door

B) To prevent entry of intoxicated individuals, individuals who have been removed from the establishment within the past 24 hours, and minors (depending on licence type)

C) To ensure that all entry points have equal security and vigilance

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54) What is the importance of an initial greeting and assessment when serving patrons in an RBS program?

A) To build rapport with patrons

B) To observe and identify factors that might affect their impairment level

C) To communicate all relevant information to coworkers

D) All of the above

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