I've worked in food and beverage service, off and on, for many years, and all over the USA and Carribean. Here's what I hope will be a thought provoking question for y'all. Just what percentage of your fellow patrons at a restaurant or bar would you guess are legally intoxicated when they leave to drive home? 2%? 10% 30%?

Sadly, I'd have to estimate that this percentage is much higher, particularly if you've been enjoying a few drinks at a bar or nightclub with friends. As a bartender, I've had extensive training to recognise signs of intoxication in customers, and have no hesitation in "shutting off" a patron who's had "too much". However, food service employees walk a fine line here, balancing the owner's desire to keep customers happy, and deciding to end that patron's evening out. Just take a quick look at the simple BAC chart below, and see if you can say that you've never exceeded the limits. In most states, the limit is .08. It's far easier to reach that threshold than you might think! If you weigh 140 pounds, and have had three alcoholic beverages in an hour or so, you are legally intoxicated, and should not get behind the wheel of a car!