CAPT 1030: Bar Captain
Pre-Event Preparation and Setup

2. Review Safety Protocols and VIPs

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Review Safety Protocols and VIPs

Pre-event preparation and setup involves reviewing safety protocols. The bar captain should review all of the protocols defined in the Captain Fundamentals course (CAPT 1000). They should also emphasize how to manage a visibly intoxicated patron. In this training module, the acronym “VIP” refers to a “Visibly Intoxicated Patron,” which is a specialized term used within the Academy for Hospitality Arts training programs to ensure appropriate safety and management protocols.

Managing Visibly Intoxicated Patrons (VIPs)

A Visibly Intoxicated Patron (VIP) is a person who is showing signs of intoxication. Common signs of intoxication include:

  • Physical indicators

    • Slurred, delayed, and/or rapid speech

    • Reddened face

    • Bloodshot eyes

    • Difficulty standing

    • Impaired coordination

  • Behavioral indicators

    • Loud and/or disruptive

    • Aggressive and/or belligerent actions

    • Excessive emotional reactions

    • Inappropriate comments

  • Mental indicators

    • Confusion

    • Difficulty following conversation

    • Difficulty perceiving social cues

    • Difficulty counting money and locating or maintaining personal items

Managing a VIP

  1. If a bartender or bar back identifies a VIP, they should inform the bar captain immediately.

  2. The bar captain should notify the client and follow their advice regarding next steps.

  3. The client will likely recommend suspending service to the VIP. In this case, notify the bar staff to prevent further service to the guest. The client may recommend continuing but modifying service to the VIP. In this case, notify bar staff to engage in tactics to alter service to the guest (e.g., by serving soda rather than alcoholic beverages). (Note that you have a strict legal duty not to serve alcohol to a visibly intoxicated person under dram shop laws.)

  4. In either event, there are tactics to maintain discretion and professionalism, which may include politely

    a. Presenting water

    b .Offering non-alcoholic alternatives

    c. Delaying the service of alcoholic beverages

    d. Diluting or reducing the amount of alcohol in alcoholic beverages

  5. If the guest becomes a safety concern to themselves or others, coordinate with the client and (if necessary) any onsite security to ensure the integrity of the event