Abc's Of Alcohol Safety Certification Training Test

30 Questions | Total Attempts: 17853

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Are you familiar with alcohol safety certification? This Abc's Of alcohol safety certification training test will help you to prepare to become a server. The alcohol certification training program aims to prepare alcohol servers to enter the workforce by providing alcohol server safety training. The course will teach you about alcohol's effects on the body. The program helps to prepare those in the alcohol industry to serve responsibly. Check to see how sound your judgment is, and good luck.


Questions and Answers
  • 1. 
    How is most of the alcohol a person consumes absorbed into the bloodstream?
    • A. 

      Mouth

    • B. 

      Liver

    • C. 

      Stomach

    • D. 

      Small intestine

  • 2. 
    Which method will most effectively slow the absorption of alcohol?
    • A. 

      Offer coffee

    • B. 

      Offer chicken wings, beef nachos, meatballs

    • C. 

      Offer desserts

    • D. 

      Offer pasta

  • 3. 
    When a guest's face becomes red after having a few drinks, what is the cause?
    • A. 

      Increased heart rate

    • B. 

      Loss of body heat

    • C. 

      Impaired motor skills

    • D. 

      Slowed reactions

  • 4. 
    Who will become intoxicated the quickest?
    • A. 

      105lb woman

    • B. 

      150lb man

    • C. 

      150lb woman

    • D. 

      165lb man

  • 5. 
    Which contains the most alcohol?
    • A. 

      1 oz. 100 proof liquor

    • B. 

      8 oz glass wine

    • C. 

      Mixed drink 1 ¼ oz 80 proof liquor

    • D. 

      32 oz bottle beer

  • 6. 
    What percentage of alcohol is passed through the small intestine into the bloodstream?
    • A. 

      8 percent

    • B. 

      20 percent

    • C. 

      50 percent

    • D. 

      80 percent

  • 7. 
    If a guest makes irrational or argumentative statements and starts buying drinks for strangers, is exhibiting?
    • A. 

      Slowed reaction time

    • B. 

      Impaired motor coordination

    • C. 

      Impaired judgment

    • D. 

      Relaxed inhibitions

  • 8. 
    When would you need to fill out an incident report?
    • A. 

      A taxi was called for an intoxicated person

    • B. 

      A minor is seated with adults who are not drinking

    • C. 

      A guest is not appropriately dressed

    • D. 

      A guest is in the yellow level

  • 9. 
    Call police if a guest:
    • A. 

      Reaches red level

    • B. 

      Exhibits threatening or abusive behavior

    • C. 

      Is denied alcohol

    • D. 

      Complains about being refused alcohol

  • 10. 
    The manager should be informed when a guest:
    • A. 

      A party arrives with a designated driver

    • B. 

      Guest is being shut off

    • C. 

      The party arrives with a minor

    • D. 

      Guest switches to soda

  • 11. 
    If a guest arrives at your establishment already intoxicated, you refuse service, and they agree to take a cab, what is the final step?
    • A. 

      Call the guest's family

    • B. 

      Fill out an incident report

    • C. 

      Call the police

    • D. 

      Inform the server on the next shift

  • 12. 
    When should you write an incident report?
    • A. 

      One day after an incident occurs

    • B. 

      If a criminal charge is filed

    • C. 

      Immediately after the incident

    • D. 

      At the end of your shift

  • 13. 
    When you first decide to shut a guest off, you should first:
    • A. 

      Fill out an incident report

    • B. 

      Alert the other guests at the table

    • C. 

      Alert a manager and find a backup

    • D. 

      Serve the guest one last drink

  • 14. 
    Alcohol is a
    • A. 

      Stimulant

    • B. 

      Depressant

    • C. 

      Warming agent

    • D. 

      Blood sugar stabilizer

  • 15. 
    If you become aware of drug activity in your establishment, you should:
    • A. 

      Suggest that the involved guests leave

    • B. 

      Tell manager

    • C. 

      Not stop serving nor confront guests

    • D. 

      Explain the law to the guest

  • 16. 
    Four drinks are metabolized in about:
    • A. 

      One hour

    • B. 

      Two hours

    • C. 

      Three hours

    • D. 

      Four hours

  • 17. 
    Most of the alcohol a person consumes is metabolized by the:
    • A. 

      Small intestine

    • B. 

      Kidneys

    • C. 

      Liver

    • D. 

      Capillaries

  • 18. 
    The only way to become sober is to:
    • A. 

      Drink coffee

    • B. 

      Exercise

    • C. 

      Wait for the body to break down the alcohol

    • D. 

      Take a cold shower

  • 19. 
    12 oz beer, 4 oz wine, 1 ¼ oz 80 proof alcohol, 1 oz 100 proof alcohol
    • A. 

      ¼ oz pure alcohol

    • B. 

      ½ oz pure alcohol

    • C. 

      ¾ oz pure alcohol

    • D. 

      1 oz pure alcohol

  • 20. 
    Liquor licenses are governed by:
    • A. 

      International codes

    • B. 

      National codes

    • C. 

      State and local liquor codes

    • D. 

      The national transportation safety board

  • 21. 
    If you fail to exercise reasonable care to an intoxicated person that results in a person being injured, it is called:
    • A. 

      Negligence

    • B. 

      Constructive knowledge

    • C. 

      Compliance

    • D. 

      Actual knowledge

  • 22. 
    When should you stack drinks?
    • A. 

      When a guest is drinking beer

    • B. 

      When a guest is running a tab

    • C. 

      Never stack drinks

    • D. 

      When you want a big tip

  • 23. 
    The last call should be scheduled:
    • A. 

      Several hours before closing

    • B. 

      About an hour before closing

    • C. 

      A few minutes before closing

    • D. 

      At closing time

  • 24. 
    If you are checking IDs and a young person goes out to their car, what should you do when they return?
    • A. 

      Ask for a second form of id

    • B. 

      Allow her to continue drinking

    • C. 

      Stamp her hand

    • D. 

      Check id again

  • 25. 
    Which is a good way to control alcohol service?
    • A. 

      Varying alcohol recipes

    • B. 

      Not measuring shots

    • C. 

      Standard glassware, and measured shots

    • D. 

      Offering a guest at the yellow level a premium brand of alcohol

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