Servers at the Clarkston Union have noticed a “dip” in drink business since the announcement of a new state definition of drunken driving.
“Instead of coming in and having three or four drinks, they’re only having one or two,” according to Erich Lines, manager at the Clarkston Union.
The downtown establishment posted the story from last week’s edition of The Clarkston News concerning the new standard of 0.08 percent blood alcohol content. The current line of offense is 0.10 percent, but the Michigan Legislature adopted the new law (which takes effect Oct. 1) to protect the state’s eligibility for federal road dollars.
“Because of where the level is, it’s something we’ll have to look at a lot closer,” Lines said. “If someone gets in trouble, we don’t want it coming back here.”
Other local restaurant managers appear to agree that drunken driving is a serious problem. Indeed, most already have their servers trained through the TIPS program (“Training for Intervention Procedures”) to help them know when to cut off service.
“Our policies are pretty strict in the first place,” Mr. B’s Roadhouse manager Dawn O’Malley said. “It’s a big deal. You have to take care of your guests.”
O’Malley said representatives of the Oakland County Sheriff’s Department have been to the restaurant to warn staff about the consequences of serving alcohol to minors and other offenses.
At Mr. B’s, the entire staff and management — and security personnel — watch for signs of intoxicated patrons, O’Malley said.
Tom Hussey, manager at Mesquite Creek, said there has always been an emphasis on a family atmosphere. While they serve alcoholic beverages, the establishment has had few problems with people drinking to excess, he said.
“Alcohol awareness has always been our top priority,” Hussey said, and the restaurant will offer a ride home to someone who has had too much. “We don’t let anyone drive home drunk.”
According to information from the National Highway Traffic Safety Administration, a driver can experience “divided attention” at a level as little as 0.02 percent BAC. “Emergency responses” can be compromised at 0.04 percent, and “concentrated attention” and “speed control” are impaired at 0.08 percent.
The degree of intoxication varies according to one’s body weight. NHTSA says a male who weighs 170 pounds will reach the 0.07 percent BAC level after four drinks within one hour (one drink being considered 0.54 ounces of alcohol). A female weighing 137 pounds will reach the 0.08 percent BAC level after three drinks in one hour.
Lines said, “It’s never an exact science” in recognizing intoxication, but his staff is devoted to watching for it.
“There really isn’t a margin of error,” he said. “We’ve already erred on the side of safety.”
Local restaurants attempt to maintain a sense of civic duty, but the law has already established potential prosecution for someone who contributes to a driver’s intoxication. So the motivation is personal, according to Hussey.
“I don’t think there is a server or a bartender who wants to be slapped with a fine,” he said.
Local police agencies appreciate the help, but the new law is not likely to change their practices, according to Lt. Dale LaBair, commander of the Independence Township substation of the Oakland County Sheriff’s Department.
“I don’t think it will affect us a whole lot,” LaBair said. “It simply cuts the margin. Our focus is on driving.”
According to information from the Michigan Liquor Control Commission, bar and restaurant employees may not sell or serve alcoholic beverages to a person who is intoxicated nor allow an intoxicated person to consume alcoholic beverages on the premises.
A violator is subject to a misdemeanor charge and may be held liable in civil suits in cases where the action is found to be a cause of damage, injury or death of an innocent person, the commission said.