Smart Serve: Smart Thinking

As we wait for the Supreme Court of Canada’s decision on social host liability, I can’t help but think of what will become of Poker Night.

For my late father-in-law, Poker Night was getting together with a group of friends every six weeks for dinner and poker.  Ten bucks was the nightly limit, so no-one went home upset and everyone stayed friends.  Whoever was hosting would supply the booze. 

I have friends who come to my house monthly for Poker Night.  We also have a ten dollar limit.  The guys either bring a bottle or throw in a few bucks in the beer fund. 

I confess:  Some of us get impaired.  They’re always welcome to stay and sleep it off, they get rides, or make arrangements not to drive. 

Depending on the Supreme Court’s decision, will I have to change my approach to Poker Night?  Do I have to stay sober if I am hosting?  Do I have to monitor my guests?

Out of curiosity, I decided to take the Smart Serve Training Program. 

I was impressed.  The course provides great insight into Blood Alcohol Concentration (“BAC”) levels.  Now I know why my wife, who is lighter than me, gets tipsy well before I do.  I always wondered why, after a bottle of wine at a dinner out, she was saying she could not drive, yet I felt fine.  Guess what:  after half a bottle of wine in an hour, she is likely at .08 and I’m only half way there.

I’d love to attend a media session put on by the police where you drink and keep blowing to see what your BAC is as you are getting hammered.  Maybe my editor can get me in and I’ll write about it…

The course also teaches how to effectively monitor and control alcohol consumption among your guests.

My only concern about the course is that I fear that the reality of many establishments makes it impractical. 

It is an offence for a licensed establishment to permit entry to or to serve someone who is intoxicated.  Good thing they don’t prosecute that one too often!  In university, we saved money by drinking at home before going out, so we were already flying when we hit the pub and only had to buy the high-priced drinks to keep the buzz going.

Does pub management really promote drinking in moderation?  I don’t know.  It’s when people get wasted that they start ordering rounds of shooters and get the bar tab going out of control.  Are servers (out of desire for good tips and because of pressure from management) largely turning a blind eye to the fact that patrons are intoxicated?

There are a lot of cases where the bar’s policy was to serve people unless they were so drunk that they were causing a disturbance. That sounds like a practical policy.  Unfortunately, it’s also not obeying the law.

Next time I’m out pubbing, I’ll see if I can spot Smart Serve in action.