TABC Alcohol Seller-Server — All Questions

What is the primary purpose of the Texas Alcoholic Beverage Commission (TABC)?

• a.To set the retail price of alcoholic beverages statewide
• b.To license restaurants for food safety inspections
• c.To collect federal excise taxes on imported liquor
• d.To regulate and supervise the alcoholic beverage industry in Texas and promote public safety✓

The TABC is the state agency created to regulate every phase of the alcoholic beverage industry in Texas, from manufacturing to retail sale. Its core mission is protecting public safety and welfare, not price-setting or food inspection. It enforces the Texas Alcoholic Beverage Code.Texas Alcoholic Beverage Code

The body of state law that governs the sale and service of alcohol in Texas is known as the:

• a.Texas Retail Commerce Code
• b.Texas Alcoholic Beverage Code✓
• c.Federal Liquor Control Act
• d.Texas Penal Beverage Statute

The Texas Alcoholic Beverage Code is the comprehensive set of state statutes governing manufacture, distribution, sale, and service of alcohol. TABC is the agency that administers and enforces this Code. Seller-servers are legally responsible for following it.Texas Alcoholic Beverage Code

A seller-server certification issued after completing a TABC-approved training program is valid for how long?

• a.Six months
• b.Ten years
• c.For life
• d.Two years✓

A TABC seller-server certificate is valid for two years from the date of issuance. After it expires the employee must retake an approved course to stay certified. Keeping certification current is part of protecting the safe-harbor defense.Texas Alcoholic Beverage Code

Under the Texas Dram Shop law, a business or its employee can be held civilly liable when they serve alcohol to a person who:

• a.Is a first-time customer without a membership
• b.Orders more than two drinks in one visit
• c.Was obviously intoxicated to the point of presenting a clear danger, and that person later causes harm✓
• d.Pays with cash instead of a card

The Texas Dram Shop Act allows a business and its servers to be sued when they serve someone who was obviously intoxicated and presented a clear danger to themselves or others, and that person later injures someone. Liability turns on obvious intoxication, not on drink count or payment method. This is why recognizing intoxication is critical.Texas Dram Shop Act

The legal 'safe harbor' defense can protect an employer from Dram Shop liability only if all of the following are true EXCEPT:

• a.The employee who served was actually certified
• b.The employer guaranteed no customer would ever become intoxicated on the premises✓
• c.The employer did not directly or indirectly encourage the employee to violate the law
• d.The employer required its employees to attend a TABC-approved seller-server training program

Safe harbor requires that the employer required approved training, the employee was certified, and the employer did not encourage breaking the law. No employer can guarantee that no patron ever becomes intoxicated, so that is not a safe-harbor element. Safe harbor shifts liability away from the owner when these conditions are met.Texas Dram Shop Act

A seller-server sells alcohol to a customer who is obviously intoxicated. Which statement about liability is correct?

• a.The individual seller-server can be personally charged, separate from any action against the business's license✓
• b.No one is liable unless the customer files a complaint
• c.Only the business, never the employee, can face consequences
• d.Liability applies only if the customer drives afterward

In Texas the individual employee who serves an intoxicated person can be personally charged with a criminal offense, independent of any administrative action against the licensee. Both the person and the business face separate consequences. This is why the server, not just the owner, must refuse improper service.Texas Alcoholic Beverage Code

It is illegal in Texas for a seller-server to sell an alcoholic beverage to which of the following?

• a.All of the above✓
• b.A person who is obviously intoxicated
• c.A person the seller knows will illegally give it to a minor
• d.A minor under 21

The Code prohibits selling to an obviously intoxicated person, to a minor under 21, and to an adult the seller knows will pass it to a minor. Each of these is a separate offense a seller-server can commit. Knowing all prohibited sales is central to the job.Texas Alcoholic Beverage Code

Selling or serving an alcoholic beverage to a minor in Texas is generally classified as what level of criminal offense for the seller?

• a.No offense at all
• b.A federal felony
• c.A Class A misdemeanor✓
• d.A non-criminal parking-style ticket

Selling alcohol to a minor is typically a Class A misdemeanor in Texas, which can carry a substantial fine and possible jail time. It is a criminal charge against the individual, not merely a citation. The business also faces administrative penalties against its permit.Texas Alcoholic Beverage Code

Which of the following is an ADMINISTRATIVE (rather than criminal) consequence of illegal alcohol sales?

• a.Suspension or cancellation of the business's TABC permit✓
• b.Jail time for the server
• c.A public-intoxication arrest of the customer
• d.A personal criminal record for the bartender

Administrative penalties are actions TABC takes against the license or permit itself, such as fines, suspension, or cancellation. Criminal penalties, like jail or a personal record, apply to individuals through the courts. A single incident can trigger both tracks at once.Texas Alcoholic Beverage Code

A customer becomes loud and disoriented, then walks outside onto a public sidewalk where they can barely stand. In Texas this customer may be subject to arrest for:

• a.Public intoxication, if they may endanger themselves or others✓
• b.Nothing, because intoxication is never a crime
• c.A federal alcohol violation
• d.Trespassing only

Public intoxication applies when a person is intoxicated in a public place to the degree they may endanger themselves or another person. It is the customer's own offense, but it also signals the server likely over-served. Documenting the situation protects the establishment.Texas Alcoholic Beverage Code

During legal hours, a seller-server may still refuse to sell alcohol to a customer. Which statement is true?

• a.Refusing service is itself illegal
• b.Only a manager may ever refuse a sale
• c.A seller-server always has the right to refuse service to protect safety and stay within the law✓
• d.A seller must sell to anyone of legal age who asks

A seller-server always retains the right and the duty to refuse a sale that would break the law or endanger someone, such as service to an intoxicated or underage person. No law forces a server to complete a sale. Refusal is a core tool for legal compliance.Texas Alcoholic Beverage Code

Which of the following is a legitimate reason to refuse a legal-age, sober adult... actually to refuse ANY sale under the Code?

• a.The customer cannot show valid proof they are 21
• b.The customer appears intoxicated
• c.Any of the above✓
• d.The seller believes the alcohol will be given to a minor

A seller-server should refuse when the customer is intoxicated, cannot prove they are 21, or is likely to hand the alcohol to a minor. Any single one of these is enough to justify and require refusal. Refusing in these cases is exactly what the law expects.Texas Alcoholic Beverage Code

A bartender knowingly serves a visibly drunk regular 'because he's a good tipper.' Later that patron injures someone driving home. Which best describes the bartender's exposure?

• a.The bartender is protected because the patron chose to drive
• b.The bartender may face both criminal charges for illegal service and civil Dram Shop liability✓
• c.None, because tips are legal
• d.Only the owner can be sued

Knowingly serving an obviously intoxicated patron exposes the bartender to a criminal charge for illegal service and to civil liability under the Dram Shop Act if that patron then harms someone. The patron's own choice to drive does not erase the server's responsibility. Good tips are never a defense.Texas Alcoholic Beverage Code

The TABC has the authority to do which of the following to a business that repeatedly violates the Code?

• a.Fine, suspend, or cancel its permit✓
• b.Deport the owner
• c.Seize the owner's personal home
• d.Nothing; only local police can act

TABC's administrative authority includes fining a permit holder and suspending or canceling the permit for violations. These are civil administrative remedies aimed at the license. Serious or repeated violations can end a business's ability to sell alcohol.Texas Alcoholic Beverage Code

A patron asks to buy one more beer at 12:15 a.m. on a Tuesday at a bar that has standard hours and no late-hours permit. What should the seller-server do?

• a.Refuse, because the legal hours of sale have ended✓
• b.Serve a double instead to save time
• c.Serve it only if the patron drinks it in the parking lot
• d.Serve it quickly before anyone notices

Standard on-premise sales on weeknights end at midnight, so a 12:15 a.m. sale would violate the hours-of-sale rules unless the business holds a late-hours permit. The seller must refuse the late sale. Selling outside legal hours is a Code violation for both the server and the permit holder.Texas Alcoholic Beverage Code

Which statement about the seller-server's legal duty is MOST accurate?

• a.Only law enforcement is responsible for intoxicated patrons
• b.The seller-server shares legal responsibility for preventing illegal sales and over-service✓
• c.Responsibility ends the moment the drink leaves the bar
• d.The customer alone bears all legal responsibility

Texas law places direct responsibility on the seller-server to prevent illegal sales, including to minors and intoxicated patrons. That responsibility is shared, not transferred entirely to police or the customer. Understanding this duty is the foundation of the certification.Texas Alcoholic Beverage Code

A guest is drinking heavily and mentions they are driving home. The server keeps serving. The Dram Shop Act is most concerned with which factor at the time of service?

• a.Whether the guest paid a cover charge
• b.Whether the bar was crowded
• c.Whether the guest was already obviously intoxicated when served✓
• d.Whether the guest ordered an expensive drink

Dram Shop liability hinges on whether the person was obviously intoxicated and a clear danger at the moment they were served. The guest's plan to drive raises the stakes but the legal test is the obvious intoxication at service. That is why servers must watch for and act on signs of intoxication.Texas Alcoholic Beverage Code

TABC certification benefits a seller-server by:

• a.Reducing the server's risk of criminal and civil liability
• b.All of the above✓
• c.Teaching how to recognize intoxication and check IDs
• d.Helping the employer qualify for the safe-harbor defense

Certification trains servers to spot intoxication and fake IDs, supports the employer's safe-harbor protection, and lowers the server's own legal exposure. All of these are real benefits of being certified. This is why Texas encourages seller-server training.Texas Alcoholic Beverage Code

If a business does NOT require its employees to be trained and certified, how does that affect the safe-harbor defense after an over-service lawsuit?

• a.It strengthens the defense
• b.It has no effect at all
• c.It generally defeats the safe-harbor defense, leaving the employer exposed✓
• d.It automatically wins the case

Requiring approved training and having certified employees are core conditions of safe harbor. If the employer never required training, it cannot claim the defense and remains exposed to Dram Shop liability. This is a key business reason to certify every server.Texas Alcoholic Beverage Code

A seller-server notices a coworker regularly serving obviously drunk patrons. What is the best course of action?

• a.Ignore it, since it is not their station
• b.Report the concern to management so the illegal over-service can be stopped✓
• c.Wait until someone gets hurt
• d.Join in to avoid conflict

Over-service endangers the public and exposes the whole business to liability, so the concern should be reported to management promptly. Waiting for harm to occur only increases legal and safety risk. Protecting patrons is a shared responsibility among all staff.Texas Alcoholic Beverage Code

Which of the following most accurately describes 'over-service'?

• a.Serving food alongside drinks
• b.Serving drinks faster than the kitchen serves food
• c.Serving a patron more than one type of beverage
• d.Continuing to serve alcohol to a patron who is or is becoming intoxicated✓

Over-service means providing additional alcohol to someone who is already intoxicated or clearly heading there. It is both a safety hazard and a legal violation under the Code. Preventing over-service is a central skill for seller-servers.Texas Alcoholic Beverage Code

Under the Dram Shop Act, who can potentially be held liable for injuries caused by an over-served, intoxicated patron?

• a.Only the individual server
• b.Only the business permit holder
• c.Both the individual server and the permitted business✓
• d.Neither, if the patron drove

Both the individual server and the permitted business can be named in a Dram Shop suit for injuries caused by an over-served patron. Liability is not limited to just one party. Certification and safe-harbor compliance are the main defenses.Texas Dram Shop Act

A first-time customer politely asks why you will not sell them a sixth shot in 30 minutes. The most legally sound explanation is:

• a.'I can't legally keep serving someone who is showing signs of intoxication.'✓
• b.'We're out of that liquor.'
• c.'Company policy says five drinks maximum, sorry.'
• d.'The manager doesn't like you.'

The lawful basis for refusal is that continuing to serve an intoxicated person violates the Code and creates liability. Framing it around the law keeps the interaction professional and defensible. Servers should refuse calmly and honestly rather than inventing excuses.Texas Alcoholic Beverage Code

Criminal and administrative penalties for illegal alcohol sales in Texas are:

• a.The same single penalty
• b.Never enforced in practice
• c.Two separate tracks that can both apply to one incident✓
• d.Only applied to customers

Criminal penalties target individuals through the courts while administrative penalties target the permit through TABC, and both can arise from a single illegal sale. They operate independently of each other. A server can be prosecuted while the business is separately fined or suspended.Texas Alcoholic Beverage Code

A seller-server's best overall protection against personal liability is to:

• a.Rely on customers to police themselves
• b.Keep no records at all
• c.Serve quickly to reduce time with each guest
• d.Consistently follow the law: check IDs, refuse minors and intoxicated patrons, and stop over-service✓

Following the law every time, including ID checks and proper refusals, is the surest protection for a seller-server. Consistent compliance reduces both criminal and civil exposure. Cutting corners for speed only increases risk.Texas Alcoholic Beverage Code

Which of the following would violate Texas hours-of-sale rules at a standard-permit on-premise bar?

• a.Serving wine at 11:00 p.m. on Friday
• b.Serving a shot at 1:30 a.m. Wednesday with no late-hours permit✓
• c.Serving a cocktail at 10:00 a.m. Saturday
• d.Serving a beer at 8:00 p.m. on Thursday

Weeknight on-premise sales end at midnight under standard hours, so serving at 1:30 a.m. Wednesday without a late-hours permit is a violation. The earlier-evening examples fall within legal hours. Sellers must know their establishment's permitted hours.Texas Alcoholic Beverage Code

If TABC investigators observe a bartender serving a visibly intoxicated undercover officer, the likely result is:

• a.Only a verbal warning with no record
• b.Possible criminal charges against the bartender and administrative action against the permit✓
• c.A reward for good service
• d.Nothing, because it was an officer

TABC uses compliance operations, and serving an obviously intoxicated person can lead to criminal charges for the server and administrative penalties against the permit. The fact that the patron was an undercover officer does not excuse the illegal service. Servers must apply the same standards to every guest.Texas Alcoholic Beverage Code

A manager tells a new server, 'Just serve everyone fast and don't worry about the law — that's my problem.' Why is this advice dangerous for the server?

• a.The server can never be charged individually
• b.The individual server can still face criminal charges and civil liability regardless of what a manager says✓
• c.It isn't; the manager takes on all liability
• d.Only the customer can be penalized

Under Texas law the seller-server is personally responsible for illegal sales and over-service, and a manager's instructions do not shield them. The server can be criminally charged and named in a Dram Shop suit even if told to ignore the law. Following the Code protects the server no matter what a supervisor says.Texas Alcoholic Beverage Code

A patron is slurring their words, stumbling on the way to the bar, and now orders another drink. What should the seller-server do?

• a.Serve one more, since they already paid
• b.Serve a stronger drink to 'get it over with'
• c.Ignore the signs and keep the line moving
• d.Politely refuse further alcohol service and offer water, food, or help with a ride✓

Slurred speech and stumbling are clear signs of intoxication, so the server must stop alcohol service. Offering water, food, and a safe ride helps de-escalate and keeps the patron safe. Continuing to serve would be illegal over-service and create Dram Shop liability.

In the U.S., one 'standard drink' of beer, wine, or distilled spirits contains roughly the same amount of pure alcohol. Which set is approximately equivalent?

• a.12 oz of regular beer, 5 oz of wine, and 1.5 oz of 80-proof liquor✓
• b.8 oz of beer, 2 oz of wine, and 0.5 oz of liquor
• c.24 oz of beer, 12 oz of wine, and 6 oz of liquor
• d.16 oz of beer, 10 oz of wine, and 4 oz of liquor

A standard drink is about 12 oz of 5% beer, 5 oz of 12% wine, and 1.5 oz of 40% (80-proof) spirits, each containing roughly the same pure alcohol. Knowing drink equivalents helps servers track how much a patron has actually consumed. A single strong cocktail can equal two or more standard drinks.

On average, a healthy adult's body eliminates alcohol at a rate of about:

• a.It varies so much it cannot be estimated at all
• b.One standard drink per hour✓
• c.One standard drink every 10 minutes
• d.Five standard drinks per hour

The liver processes alcohol at roughly one standard drink per hour, and this rate cannot be sped up by coffee, water, or a cold shower. This is why a patron who drinks faster than one per hour will keep getting more intoxicated. Only time truly lowers BAC.

Which of the following factors can affect how quickly a person's blood alcohol concentration (BAC) rises?

• a.Whether they have eaten food
• b.How fast they are drinking
• c.Body weight
• d.All of the above✓

BAC is influenced by body weight, food in the stomach, drinking rate, gender, and time, among other factors. A lighter person drinking quickly on an empty stomach reaches a higher BAC faster. Servers cannot rely on drink count alone and must watch observable signs.

Two patrons each drink three beers in one hour. One is a large man and one is a smaller woman. Which is generally true?

• a.Food and body size make no difference
• b.The larger man will usually have a higher BAC
• c.The smaller woman will usually reach a higher BAC than the larger man✓
• d.They will have identical BAC

For the same amount of alcohol, a smaller person and, on average, a woman will typically reach a higher BAC than a larger man. Body weight and body composition affect how alcohol is distributed. Servers should judge each patron individually rather than assuming equal tolerance.

A patron who has eaten a full meal before drinking will generally:

• a.Absorb alcohol faster
• b.Eliminate alcohol twice as fast
• c.Absorb alcohol more slowly than someone drinking on an empty stomach✓
• d.Never become intoxicated

Food in the stomach slows the absorption of alcohol into the bloodstream, so BAC rises more gradually. However, food does not prevent intoxication or speed up elimination. A patron eating while drinking can still become fully intoxicated over time.

Which of the following is primarily a PHYSICAL (rather than behavioral) sign of intoxication?

• a.Becoming unusually argumentative
• b.Bragging loudly about money
• c.Buying rounds for strangers
• d.Bloodshot, glassy eyes and loss of coordination✓

Bloodshot glassy eyes and loss of coordination are physical signs the body shows as BAC rises. Argumentativeness and loud bragging are behavioral changes. Servers watch for both categories, but physical signs like stumbling are strong indicators to stop service.

A regular who is normally quiet becomes loud, overly friendly, and starts making risky jokes after several drinks. This change is best described as:

• a.Proof the patron is completely sober
• b.A physical sign only
• c.A behavioral sign of intoxication that should raise concern✓
• d.Irrelevant to service decisions

A noticeable shift in behavior, such as a quiet person becoming loud and uninhibited, is a behavioral sign of intoxication. Lowered inhibitions often appear before obvious physical impairment. Servers should slow or stop service when behavior changes markedly.

A patron orders their fourth double whiskey within an hour. In standard-drink terms, roughly how much alcohol is that?

• a.About 2 standard drinks
• b.About 8 standard drinks✓
• c.About 4 standard drinks
• d.About 6 standard drinks

A double is about two standard drinks, so four doubles equal roughly eight standard drinks in one hour. Since the body clears only about one drink per hour, this patron is accumulating alcohol rapidly. This pace is a strong warning sign to stop service.

A patron slumps at the bar, struggles to keep their eyes open, and cannot follow the conversation. What is the appropriate response?

• a.Let them sleep at the bar and keep serving their friends rounds for them
• b.Stop all alcohol service and take steps to ensure the patron gets home safely✓
• c.Ask them to prove they are drunk before refusing
• d.Serve a strong coffee and one more drink

Difficulty staying awake and inability to follow conversation are serious signs of heavy intoxication requiring an immediate stop to service. The priority becomes the patron's safety, including arranging a safe ride. Serving friends who will pass drinks to this patron is also illegal.

Why is 'cutting off' a patron best done early, at the first solid signs of intoxication, rather than waiting?

• a.Because the law requires exactly five drinks first
• b.Because BAC keeps rising after the last drink and the patron will only get more impaired✓
• c.It increases sales
• d.Because coffee will sober them quickly anyway

Alcohol already consumed continues to absorb, so a patron's BAC can keep climbing even after their last drink. Cutting off early prevents the patron from reaching a dangerous level. Waiting makes the situation harder to manage and increases liability.

Which statement about coffee, water, or a cold shower and a drunk patron is correct?

• a.Water eliminates alcohol from the blood instantly
• b.Coffee lowers BAC quickly
• c.A cold shower makes a person legally sober
• d.Only time reduces BAC; these may make a person more alert but still impaired✓

Nothing but time actually lowers BAC because the liver processes alcohol at a fixed rate. Coffee or a shower might make someone feel more awake but they remain impaired and still cannot legally drive. Servers should not rely on these myths when deciding about a patron's safety.

A group orders a round, and one clearly intoxicated member of the group is not drinking themselves but a friend keeps ordering 'for the table.' Why is this a concern?

• a.The intoxicated person is fine as long as someone else orders
• b.Group orders are always illegal
• c.It is not a concern at all
• d.The friend may be buying drinks that will be passed to the already-intoxicated patron✓

Servers must watch for patrons ordering on behalf of an intoxicated person to get around a refusal. Alcohol that ends up with the intoxicated patron is still over-service. Monitoring where drinks actually go is part of preventing illegal service.

The legal BAC limit for driving while intoxicated for most adults 21 and over in Texas is:

• a.0.15
• b.0.08✓
• c.0.02
• d.0.10

For most drivers 21 and older, a BAC of 0.08 or higher meets the legal threshold for driving while intoxicated. However, a person can be impaired and unsafe to serve well below that number. Servers should base service decisions on observable signs, not on estimating an exact BAC.

A patron shows several signs of intoxication but insists 'I'm fine, I do this every weekend.' High tolerance means:

• a.Alcohol affects them less internally
• b.They have a lower BAC than others
• c.They may not appear as impaired even though their BAC and impairment are still high✓
• d.They are legally safe to keep serving

Tolerance can mask outward signs, but the person's BAC and physical impairment are still elevated and their driving is still affected. A high-tolerance patron who has clearly been drinking heavily should still be cut off. Servers cannot rely on a patron's self-assessment.

Which sequence best reflects how signs of intoxication often progress as BAC rises?

• a.Lowered inhibitions and talkativeness, then impaired judgment, then loss of coordination and reaction time✓
• b.Passing out first, then talkative
• c.Perfect coordination throughout, then sudden collapse
• d.No signs until legally drunk, then all at once

Intoxication often begins with lowered inhibitions and talkativeness, moves to impaired judgment, and then to visible loss of coordination and slowed reactions. Recognizing the early stages lets a server intervene before a patron is dangerously impaired. Waiting for the final stage is far riskier.

A patron drinks four standard drinks in the first hour and then nurses water for two more hours before asking to drive. Are they necessarily safe to drive now?

• a.Not necessarily; the server should still consider signs of impairment and encourage a safe ride if in doubt✓
• b.Yes, because they switched to water
• c.Yes, three hours is always enough
• d.Yes, four drinks never causes impairment

The body clears roughly one drink per hour, so several drinks may still leave measurable BAC after a few hours, and impairment varies by person. A responsible server judges by observable signs and errs on the side of a safe ride when unsure. Time helps, but it does not guarantee sobriety.

A seller-server suspects a patron is intoxicated but is not certain. The safest professional approach is to:

• a.Refuse to speak to the patron at all
• b.Immediately serve a double to test them
• c.Slow down service, offer water and food, and monitor closely before deciding to cut off✓
• d.Assume they are fine and keep serving

When unsure, a server can slow service, offer water and food, and observe the patron more closely before making a final decision. This buys time to assess and reduces the chance of over-serving. Testing a patron with a stronger drink would be reckless and illegal if they are intoxicated.

Why does drinking on an empty stomach lead to faster intoxication?

• a.Without food, alcohol passes more quickly into the bloodstream, raising BAC faster✓
• b.An empty stomach eliminates alcohol faster
• c.It has no effect on absorption
• d.Alcohol is destroyed by stomach acid

With no food to slow it, alcohol moves quickly from the stomach and small intestine into the bloodstream, so BAC rises faster. This is why a patron drinking on an empty stomach can become intoxicated more suddenly. Offering food can help slow absorption.

A patron becomes intoxicated and belligerent after you stop serving them. Your first priority is:

• a.Following them outside to argue
• b.Keeping everyone safe and calm while getting management or help if needed✓
• c.Winning the argument about whether they are drunk
• d.Serving one more to calm them down

When a cut-off patron becomes belligerent, safety comes first, which means staying calm, not escalating, and involving management or security. Serving another drink would be illegal and would worsen the situation. De-escalation and support protect both staff and guests.

Which combination of factors would cause the FASTEST rise in BAC for a given number of drinks?

• a.Average body, moderate pace, with food
• b.Large body, drinking slowly over several hours
• c.Small body, empty stomach, drinking quickly✓
• d.Large body, ate a full meal, drinking slowly

A smaller person drinking rapidly on an empty stomach will reach a high BAC fastest for the same number of drinks. Body size, food, and drinking rate all push in the same direction here. Servers should be especially attentive to patrons who fit this profile.

A patron who has clearly reached intoxication asks you to just 'hold' their card and keep a tab open for more drinks later. You should:

• a.Refuse further alcohol service and shift focus to their safety and a ride home✓
• b.Keep the tab open and serve whenever they ask
• c.Serve them but water it down without telling them
• d.Serve only beer since it is 'lighter'

Once a patron is intoxicated, no arrangement changes the duty to stop serving them alcohol. Beer is not a safe substitute because it still contains alcohol. The right move is to end service and help them get home safely.