I'm going to tell you how to prevent over-intoxication when serving guests, and also how to cut them off once they've reached the point of no return. Here is a brief rundown of the steps:STEP 1: PreventionSTEP 2: Train Your Staff to See the SignsSTEP 3: The ApproachSTEP 4: Blame the LawSTEP 5: Get a Manager InvolvedMORE COOL STUFF...▶ Best Free POS Ever - https://go.barpatrol.net/Gotab-home▶ TheRealBarman Podcast - https://therealbarman.com/▶ For All of my Kickass things in one spot click here:https://linktr.ee/TheRealBarman▶FREE: The BIG Black Book of Bar Promotions: https://register.barpatrol.net/squeeze-page1636387003864 MY WEBSITES:▶ GoTab POS - https://go.barpatrol.net/Gotab-home ▶ Bar Patrol Inventory App: https://www.barpatrol.net/ ▶ TheRealBarman: https://therealbarman.com/ MY COURSES:▶ The Restaurant Management Masterclasshttps://register.barpatrol.net/welcome-to-bar-restaurant-mastery  ▶ Restaurant Start-Up Secrets & Business Planhttps://therealbarman.com/ultimate-restaurant-business-plan/ ▶ How to Make $100,000 per Year as a Bar Auditorhttps://register.barpatrol.net/welcome-to-the-master-course ▶ How to Become a Bartender With No Experiencehttps://register.barpatrol.net/get-started12754683  MY FACEBOOK GROUPS▶Bar & Restaurant Mastermind FB Group (Join Here):https://www.facebook.com/groups/156509118338154 ▶The Bartender Tribe FB Group (Join Here):https://www.facebook.com/groups/247818283145614Send us a textDave Allredhttps://therealbarman.com/https://www.barpatrol.net/https://restaurantpatrol.net/YouTube Channel Dave Allred, TheRealBarman

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