Responsible Hosting Guidelines and Strategies
Introduction
As a host, it is your responsibility to provide guests with a safe environment in which they can
have fun. Moreover, you want to make sure that everyone lives to remember the fun they had.
Whether the event is held at a home, in a bar, or on campus, your main responsibility is to protect
your guests.
This booklet is designed to give hosting organizations guidelines and strategies for having a safe
and successful party. These “Responsible Hosting Guidelines” are referred to in the “Medical
University of South Carolina Student Policy for Alcoholic Beverage Serving” and should be
considered prior to completing the “Event Approval Form.” Another resource for general event
planning and management is the Office of Student Programs, 792-2693. Please call or come by
with any questions regarding serving alcoholic beverages and/or event planning.
You are strongly encouraged to make an appointment with the appropriate staff member to
discuss the planned event and submit an “Event Approval Form.” College-sponsored events will
require the approval of the sponsoring organization’s college’s Dean or his/her designee.
University-wide events will require the approval of the Director of Student Programs.
The “Event Approval Form” must be submitted at least two weeks prior to the event. If you are
planning to sell alcohol or charge admission to an event where alcohol will be included in the
admission price, you will need to begin the process of acquiring a “Temporary Beer, Wine, and/or
Liquor License Permit” at least four weeks prior to the event.
South Carolina Law and Your Responsibility
South Carolina laws/statutes related to alcohol service are directed to commercially licensed
establishments. Since student organizations and individuals are not commercially licensed, they
are considered to be “social hosts.”
Although S.C. does not have specific laws pertaining to the service of alcohol by “social hosts,”
violations of statutes related to the sale, possession, or consumption of alcoholic beverages may
result in liability to the individual, student group, and MUSC. As a host of an event where
alcoholic beverages are served/consumed, it is your responsibility to be aware of these statutes
and to do your best to see that these laws are complied with at your function.
S.C. statutes specify that:
A) It is a misdemeanor for a person under the age of twenty-one to possess or consume
alcoholic beverages.
B) It is unlawful to sell beer or wine to an intoxicated person.
C) A beer and wine/or liquor license is required for the sale of alcohol. Sale of alcohol is
defined to include events where the admission price includes alcohol or contributions
are requested for alcoholic beverages.
D) It is a violation of state law to drink publicly on the streets or public property, or to
have an open container of alcohol in any vehicle.
Revised 7/30/2010 The spirit of the “Medical University of South Carolina Student Policy for Alcoholic Beverage
Serving” and “Event Approval Form” is to help assure that student event planners are aware of
these statutes and responsible hosting strategies and plan to comply/implement them at their
event. The Medical University of South Carolina, its employees, and agents do not by approval of
any student function, accept liability arising directly or indirectly from said event. All student
groups, although affiliated with the Medical University of South Carolina, are voluntary and
independent organizations and do not have the authority to enter into contractual arrangements on
behalf of the University.
Techniques and Strategies for Hosting a Responsible Party
1. Obtaining a Temporary License to Sell Alcohol
If you are planning to host an event where alcohol is sold or included in the admission price, you
will need to secure and display a S.C. Temporary Beer, Wine and/or Liquor Permit. This is NOT
necessary if the sponsored event will be held at a commercially licensed establishment, i.e., a
restaurant or a bar.
A) The Student Programs Office has S.C. Temporary Beer, Wine and/or Liquor Permit
application forms (Forms 900, 100 and Schedule D)and will help you and your faculty advisor
complete the process. Timeliness is of the utmost importance in obtaining a permit by the date
needed. Begin at least 4 weeks in advance!
B) Your faculty advisor will need to obtain the permit in his/her name since, as an employee of
the state of South Carolina, he/she is covered by South Carolina general tort liability
insurance. The 1st step for the applicant is to obtain a SLED check by going to:
www.sled.state.sc.us. and selecting Criminal Records Check. The fee is $25. and may be
charged to the advisor’s MUSC credit card. A copy of the SLED check must be attached to
the permit application.
C) The required Admissions License and Federal ID numbers to complete the permit
application can be obtained from the Office of Student Programs. Also required are the SS#
and home address of the faculty advisor applicant and the specific address of the location
where the event will be held. Additionally, Student Programs will need to create and supply a
letter for your faculty advisor stating the he/she is the principal of your organization. This will
need to be included when your application is mailed to the SC Department of Revenue.
D) When all information is completed, the ABL 100 form must be signed by a representative
from the Police Department of the jurisdiction where the event is to be held. If the event is to
be held in the City of Charleston, call Ms. Olive Coleman at 720-2449 and then deliver Forms
900, 100 and Schedule D to her in the Police Dept. at 180 Lockwood Drive. She will call you
when the forms have been signed (typically 2-3 days).
E) Upon obtaining a signed ABL 100 form, mail: Forms 900, 100 and Schedule D; copy of
applicant’s SLED check; letter of principal; and a check made payable to the SC Dept. of
Revenue ($10. for Beer/Wine and $35. for Liquor) to:
Ms. Ashley Thanbouasy
Revised 7/30/2010 SC Dept. of Revenue
Att. ABL Division
Columbia, SC 29214
(803) 898-5361
F) Finally, when your event is over, you will need to report the total amount of money
collected through ticket sales to Student Programs, 792-2693. The amount of Admissions Tax
your organization owes the Dept. of Revenue (5% of gross receipts) will be calculated and
must be submitted to Student Programs by the 15th of the month following your event.
Student Programs will submit your payment to the Dept. of Revenue with the required
paperwork. Or, for your own calculation, the Admissions Tax formula is the total amount of
money collected divided by 1.05 and this amount multiplied by .05.
2.
Promoting the Event
A) When issuing an invitation, email or designing a flier, emphasize features of the
event other than alcohol service; i.e., conviviality, food, location, entertainment.
B) Consider promoting the designated driver concept and provide alternate forms of
transportation (See section 9-C).
C) Be honest when inviting guests who are known to drink in excess. Tell them that
drinking and driving is unacceptable at your party.
D) Visit www.musc.edu/studentcommunication/index.html for information on
effectively promoting your event on campus through the communications’ network.
3.
General Event Supervision
A) Designate an “event manager” who will abstain from drinking and be responsible for
supervising the party from beginning to end. Multiple managers for larger events are
recommended.
Ideally, event manager(s) will have read this information and/or attended a
“Responsible Hosting Training Session” and helped complete the “Event Approval
Form.”
B) In addition, it is strongly recommended that one or more off-duty MUSC Public
Safety officers be hired to assist with the event management. Public Safety officers
will help manage the entrance; monitor the event in progress; and help assess guests’
conditions when the party is over.
To arrange for Public Safety’s presence at your event, contact Major Kevin Kerley at
792-4196. This should be done at least 2 weeks prior to the date the officer (s) are
needed. The number of officers required will be determined according to the event
location (on- or off-campus) and the number of guests expected.
Officers must be paid upon conclusion of the event. The cost is $20/hour (minimum
of 2 hours). Arrange for Officer(s) to arrive 30 minutes before the event begins and to
stay 30 minutes after the event ends.
Revised 7/30/2010 4.
Managing the Door
A) Greet guests at the door to assure that there are no “party crashers” and that underage
guests are clearly identified (see 4B). Although usually only a small number (e.g., 50
or less) of MUSC students are under 21 years of age, you also need to be concerned
about the age of students’ guests!
While greeting guests at the door, make sure that they have made plans for a safe ride
home! You may want to consider operating a “key board” – take guests’ car keys
upon arrival and return them to guests who appear to be in good condition to drive.
5.
B) Plastic wristbands can be used to distinguish legal drinkers. A resource for these is
the Student Programs Office where they can be purchased for 15 cents each. Let the
Office of Student Programs know how many wristbands you will need and arrange
payment within five days of your event. Hand stamping is an alternative to
wristbands. However, the stamp should be difficult to duplicate and should remain
indelible and visible on the legal drinkers’ hand throughout the event.
Managing the Bar
A) Never serve alcohol to anyone who is underage or who appears to be intoxicated!
It is difficult to “cut some one off” from the bar. A technique recommended by a
professional bartender is to “paint a bad picture” for the intoxicated individual.
Emphasize the number of police out on the streets looking to put a stop to drinking
and driving; how expensive a DUI is; how they could hurt themselves and someone
else; and how they are more likely to be a victim of crime such as date-rape and
robbery.
B) Limit the time of the party/alcohol service to 3 or 4 hours. With the exception of
certain special events, any longer than 4 hours is too long.
At a banquet or dinner party, do not let the “cocktail hour” last long enough to see the
effects of drinking on an empty stomach! Make appetizers readily available,
especially if the cooking or service is slower than anticipated!
C) Close the bar before the event is officially over – 60 minutes is recommended but 30
minutes may be more realistic depending upon the event location. It is not a good
idea to have people consume alcohol right before they leave the premises!
Consider offering coffee and dessert as a “night cap.” Encourage guests to finish up
the food and drink a non-alcoholic beverage.
D) Use designated servers, or better yet, hire professional bartenders. The purpose of this
technique is to assure that impaired and underage guests are more readily identified
and that reasonable drinks are poured and distributed. Keep in mind that it will be
easier for professional bartenders to be firm and impartial
1) It is recommended that students who are designated servers read this
publication and/or attend a Responsible Hosting Training Session.
2) Bartending services that have a good track record with MUSC is
Southern Bartending owned by Keith Purdy, 345-6300, and Snyder Event
Revised 7/30/2010 Services, 766-3366.
AT&T Directory.
There are others listed in the Yellow Pages of the
E) To slow down consumption, have a cash bar or give each guest a limited number of
drink tickets.
F) Have a reasonable amount of alcohol for the crowd you anticipate. Given the
different factors that affect blood alcohol concentration described in this publication,
the body can typically metabolize one drink an hour.
In planning for consumption at this rate and the number of people you expect, bear in
mind these measurements when stocking the bar:
1 keg of beer = 165 (12 oz.) servings
1 750 ml bottle of wine = 5 (5 oz.) servings
1 1.5 liter bottle of wine = 10 (5 oz.) servings
1 liter bottle of liquor (33.8 oz.) = 33 (1 oz.) or 22 (1.5 oz. servings)
Please note: The S.C. Department Of Alcohol and Other Drug Abuse Services
recommends that party planners should follow this consumption guideline: No more than
one drink per day for women and no more than two drinks per day for men (no more than
five days per week) at a rate no faster than one drink per hour.
G) Serve alcohol in glasses that are an appropriate size for the above measurements.
“Yards of Beer” and giant mugs are risky and not recommended.
H) Waiting for a drink is not a bad thing! As a host, of course you want to guests to get
good service, but waiting in a short line to get to the bar helps slow things down.
I) Always have several jiggers or self-measuring bottle spouts at the bar to mix drinks.
Guests are less likely to drink excessively when standard measures are used.
J) Do not serve “doubles” or “shooters” or play drinking games.
K) Encourage the consumption of non-carbonated mixers. Carbonation speeds up the
effect of alcohol. Likewise, if you make an alcoholic punch, use a non-carbonated
beverage, such as fruit punch.
6.
Non-Alcoholic Beverages
A) Have an enticing variety of non-alcoholic beverages convenient and available for
folks who choose not to drink, cannot drink, or who have had too much to drink.
Along with an assortment of soft drinks (diet and regular), provide at least one noncarbonated beverage; i.e., lemonade, iced tea, coffee, fruit juices or bottled water.
There are numerous recipes for appealing punches and “mocktails” to be found
online.
B) Alternative beverages should be as appealing and as easy to locate at an event as
alcoholic beverages. Make cups and ice readily available. Bear in mind that 30% of
Revised 7/30/2010 the general population does not drink alcoholic beverages!
7.
Serve Alcohol with Caution AND FOOD
A) Focus on food and make sure you have plenty of it at your event! Plan to feature food
and make it a significant event budget item. Brainstorm with colleagues about what
foods would enhance your event theme and about new ideas/resources for a
substantial, yet cost effective, menu.
B) Limit serving anything that stimulates thirst, primarily salty and spicy snacks and
food.
C) Emphasize high protein foods (like meats, cheeses, eggs, unsalted nuts and seafood).
They buffer the alcohol by remaining in the stomach longer and slow down the
absorption of alcohol into the bloodstream.
D) Grocery stores, wholesale stores (i.e. Publix, Costco), and restaurants (i.e. Chick-filA ) have good selections of prepared appetizers and deli platters. But, if you like the
“homemade” touch, here are a few recipes for easy, yet substantial appetizers:
Sausage Balls
1 lb. sausage (uncooked)
3 cups biscuit mix
1 cup grated cheddar cheese
Preheat oven to 350. Mix the ingredients and roll into balls. The moisture in the
sausage and cheese will hold the mixture together. Bake for 15 minutes.
Mexican Bean Salsa
2 cans of black beans, rinsed and drained
1 can white shoepeg corn
1 red pepper, chopped
1 bunch spring onions or 1 small Vidalia onion, chopped
1 large jar mild salsa
2 T. cumin
2 T. lemon juice
Salt and pepper to taste. Mix all ingredients and refrigerate. Serve with small
round tortilla chips.
BBQ Dogs
2 packages wieners (cut in 1/2 inch pieces); or cocktail wieners
1 bottle Catalina dressing (or BBQ sauce)
Heat sauce and add wiener pieces. When pieces are cooked, reduce temperature
to simmer. Keep warm (a Crock-Pot is perfect for this). Have toothpicks
available.
Tortilla Roll-ups
Revised 7/30/2010 1 pkg. (8 oz.) cream cheese, softened
1 carton (8 oz.) sour cream
5 green onions
1 can (4 oz.) chopped green chilies, drained
1/2 cup shredded sharp cheddar cheese
2 TBS chopped black olives
1 pkg. (12 count) large flour tortillas
1 jar (8oz.) picante sauce
Blend the first 6 ingredients until smooth. If you have a food process, use it.
Otherwise, a bowl, spoon and elbow grease work well. Spread mixture on flat
tortillas. Roll up tortillas. Wrap each rolled tortilla individually in damp paper
towels. Place in airtight plastic bag(s) and refrigerate until ready to serve. To
serve, remove rolled tortillas from plastic bags and paper toweling. Slice each
rolled tortilla crosswise into 1” pieces or pinwheels. Serve on wooden toothpicks
with a bowl of picante sauce on the side for dip.
8.
Entertainment and Creating the Right Climate
A) Make sure that guests are comfortable at your event. Be sure to introduce and include
everyone in the festivities. “Wallflowers” and folks who feel socially uncomfortable
will have a tendency to drink more.
B) Have some entertainment besides the bar! Dancing, games, conversation, etc. keep
people busy and amused. Brainstorm with your co-planners to come up with some
creative ideas to make your event fun and memorable.
9.
The Party’s Over: Getting Home Safely
A) Do not let your guests consume alcohol right before they leave the party since the
effects of the alcohol may hit them on their way home.
B)
As your guests prepare to leave, do your best to assess their level of impairment.
MUSC Public Safety officers are great assistance with this if guests have had too
much to drink. Never let an impaired guest drive home! Help them get a ride with a
sober guest, call a cab or let then stay at the event site.
C)
When planning an event, organizers may want to consider prearranging for
transportation or formalizing a designated driver program. Resources for prearranged transportation include but are not limited to: University Transportation,
577-6683 (42 passenger buses); Absolutely Charleston, 747-4448 (8-11 passenger
vans, 30-34 passenger trolleys, 25-38 passenger buses); Gray Line Tours, 722-4444
(25 passenger buses); and Carolina Transit, (843) 681-3970 (47 and 57 passenger
buses).
A suggestion for formalizing a designated driver program is to offer the designated
driver an incentive such as free event admission, movie tickets or another give
away. You many want to consider noting designated drivers with a sticker or
specifically colored plastic wristband.
D)
Nothing but time will sober someone who has had too much to drink. Coffee
consumption, exercise and cold showers are all myths. A general rule is that it takes
Revised 7/30/2010 as many hours to sober up as number of drinks consumed.
E)
If an individual is drunk and abusive, call Public Safety (if on-campus) or the Police
(if off-campus). If in doubt, call for help – better safe than sorry.
F)
If an individual passes out, seek medical help immediately.
G)
Evaluate this event and alcohol service for the next time and for future event
organizers. Make notes of successes and areas that need improvement (especially
regarding safer alcohol service.).
Effects of Alcohol on the Body:
Alcohol is used for a number of reasons, including relaxation or stress reduction, to facilitate
social interactions, and to feel good. The effectiveness of alcohol in producing these effects
depends on a number of factors. These factors include the type of alcoholic beverage consumed,
the amount and rate of consumption, characteristics of the individual consuming alcohol, and
other factors, such as food and/or other drugs consumed. Brief information about these factors is
presented below.
Of importance is the fact that in South Carolina a blood alcohol content of 0.08% or eight one
hundredths of a milliliter of alcohol per 100 milliliters of blood is considered legally drunk. This
amounts to about one drop of alcohol per 100 drops of blood. Although this may seem like an
extremely small amount, the behavioral effects of alcohol can be seen in lower concentrations.
1.
Signs of Intoxication
Lowered Inhibitions:
A person may show a slight personality change, such as appearing relaxed or becoming
overfriendly, or being talkative, loud or obnoxious. Others may become introverted and
reclusive, drinking alone.
Impaired Judgment:
A person may increase his/her rate of consumption, order doubles, order rounds for the
house, or buy drinks for total strangers. Others may become angry or emotional, and
sometimes fights may break out.
Slowed Reactions:
These signs include loss of concentration, glassy eyes, slurred speech, drowsiness and
inability to focus their eyesight, and loss of eye contact.
Poor Coordination:
These signs include difficulty in walking or talking properly, problems in picking up
change off the bar or lighting a cigarette; slumping over the bar; or an inability to sit up
straight or drive safely. If a person is exhibiting signs of slowed reactions or poor
coordination, he/she is too intoxicated to leave and someone must intervene to insure the
safety of the intoxicated person.
2.
Factors Determining Alcohol Absorption
Revised 7/30/2010 Amount and Rate of Alcohol Consumption:
The average person can metabolize 0.5 oz. of pure ethyl alcohol per hour. Consequently,
drinking more than one standard drink per hour increases the amount of alcohol in your
bloodstream and therefore, increases the effects of the alcohol. For example, beers at 4%
alcohol X 12 oz. = 0.48 oz. of ethyl alcohol.
Type of Alcoholic Beverage Consumed:
12 oz. beer (4-6% alcohol content) = 5 oz. wine (10-12% alcohol content) = 1.5 oz. liquor
(80 proof) = 1 oz. 100 proof liquor (see below)
Characteristics of the Individual:
Revised 7/30/2010 A) Body Size - Generally, if a larger person and a smaller person drink the same amount of
alcohol over the same period of time, the larger person will have a lower blood alcohol content at
a given time after drinking. This is because the larger person would have a larger volume of
blood and body water for the alcohol to mix with. On the other hand, since alcohol does not mix
with fat, a larger person with a great amount of body fat may achieve a similar or even higher
blood alcohol content compared to a smaller person who has relatively little body fat.
B) Gender - If a man and a woman are the same size and drink the same amount of alcohol, the
woman will tend to have a higher blood alcohol concentration at a given time after drinking.
There are two reasons for this. First, women tend to have proportionately more fatty tissue and
less body water than men, therefore for a given intake of alcohol there is less water in women to
dilute the alcohol. Second, a stomach enzyme (alcohol dehydrogenase) which breaks down
alcohol is less active in women, thus allowing more alcohol to pass through the digestive system
into the blood.
C) Physical Status - The majority of alcohol (90%) is processed by the liver. The remaining
portion is either processed by other organs; e.g., stomach, or excreted via lungs or urine. A
person experiencing problems with these organs will have a reduced ability to process alcohol.
His/her blood alcohol concentration will be higher and tend to remain higher longer.
D) Mental Status - People often drink to alter their mental status. Thus, alcohol is some times
called a social stimulant because it helps people who are normally shy become more sociable.
Alcohol also helps people who are in stressful situations to relax. Depressed people may drink
to “wash away their blues.” People may use alcohol to diminish the effects or even enhance
the effects of stimulant drugs.
E) Tolerance to Alcohol - People who consistently and frequently drink alcohol may develop
tolerance (reduced action) to an amount of alcohol which previously produced effects. This is
because metabolic and/or cellular systems have adapted to handle more alcohol.
Other Factors:
A) Food - Food in the stomach, particularly foods high in protein such as meat and cheeses, can
significantly slow down the absorption of alcohol into the blood. In contrast, salty foods such as
popcorn and salted peanuts make people thirsty, thus tending to increase alcohol intake.
(For more information, see Section 7)
B) Use of Other Drugs or Medications - Alcohol often interacts either additively or
synergistically with other drugs. Therefore, the use of alcohol when one is taking medications or
using recreational drugs is often risky.
Finally . . .
Thanks to the following resources for providing the information used to prepare this publication:
Keith Purdy with Southern Bartending Service
MUSC Center for Drug and Alcohol Programs
Mothers Against Drunk Driving
S.C. Department of Alcohol and Other Drug Abuse Services
Revised 7/30/2010 Please call the Student Programs Office, 792‐2693, for safe event planning assistance or with any suggestions you may have for increasing the effectiveness of this publication. Revised 7/30/2010