Spring is finally here. Bluebonnets are in bloom, the Texas Rangers’ quest for a World Series is underway, and company picnics are being planned to celebrate the spirit of the season. Everyone loves these events, which foster team building through celebration, conversation, and fun.
Cheers to renewal and all that Spring implies! More than half of employers in a recent SHRM survey indicated that alcohol is served at their company functions. Drinks, in moderation, can contribute to a more relaxed environment, lowering inhibitions enough to encourage more social interaction. If it is part of your company culture to serve alcohol and employees enjoy it, please advise them in advance to stay in control and drink responsibly.
Without dampening your spirits, here are some tips to ensure everyone’s safety and to limit employers’ exposure to legal liabilities. (In some cases, employers have been held liable for employee transgressions under the influence, including injuries to others, accidents, and even inappropriate sexual advances.)
Limit Drinks: The vast majority of employees stay in control even when drinks are free, but some will inevitably partake in overly-enthusiastic drinking. We advise against open bars or open refrigerators and iceboxes. Instead, consider establishing a drink maximum and giving each adult attendee two drink tickets to track consumption. Have someone serve the drinks rather than allowing employees to serve themselves. Set expectations in your invitations and pre-party communications that alcohol consumption will be limited and closely monitored.
Make Entertainment the Focus: If drinking appears to be a focus of the event, people will drink more. Before the party, promote any forms of entertainment including music, games, sports, or awards presentations. Employees enjoy cheering for colleagues when they win, without necessarily raising wine glasses.
Serve Appetizers from the Start: Ensure that employees don’t drink on an empty stomach by providing hor d’oeuvres, fruits, veggies, cheese, chips and dips before the main meal or buffet.
Serve Beer and Wine Only: Avoid hard alcohol and punch bowls. Serve beer and wine only, which both have lower alcohol content than liquor and mixed drinks.
Consider a Caterer: Third-party vendors can help to limit some, but not all liability. Their staffs are well-trained to limit consumption and to identify guests who have had enough. They also know how to delicately handle these situations without causing a scene. If you choose this option, ask to see evidence of the company’s liability insurance.
Provide Plenty of Non-Alcoholic Drinks: The more options you have to entice people to enjoy something other than an alcoholic drink, the less alcohol will be consumed. Offer an array of sodas, lemonades, iced teas, seltzers and juices so that people don’t drink a beer or wine just to quench their thirst.
Designate a Party Supervisor: Enlist a trustworthy manager (or several, depending on the size of the event) to monitor alcohol consumption, coordinate designated drivers, and arrange for transportation in the event that someone cannot safely drive home.
Pay for Cabs or Uber Rides: Have someone monitoring the event to ensure that no one appears inebriated. If anyone does appear to be in an unfit condition for driving, offer—no, insist—on paying for a cab or Uber ride.
Did we miss anything? If you would like to add a tip, feel free to contribute your ideas on Facebook. If your company has a celebration coming up, enjoy and party responsibly!