Bar Staff Compliance

Ensuring your bar staff stay compliant and confident means covering key areas of hospitality safety and service. These 50 essential questions test knowledge in licensing laws, health & safety, customer service, security awareness, and equality. How well does your team perform?

Question 1

Which law governs the sale of alcohol in England and Wales?
a) The Food Safety Act 1990
b) The Licensing Act 2003 (Correct)
c) The Weights and Measures Act 1985
d) The Health and Safety at Work Act 1974

The Licensing Act 2003 regulates the sale and supply of alcohol, ensuring responsible service and public safety.

Question 2

What should a bartender do if a customer is attempting to buy alcohol for someone underage?
a) Serve the alcohol if the buyer is over 18
b) Ask the underage person for ID before serving
c) Allow the sale as long as the alcohol is consumed off-premises
d) Refuse the sale and explain it is illegal to buy alcohol for minors (Correct)

It is illegal for an adult to purchase alcohol for someone under 18, known as proxy purchasing.

Question 3

How long can a premises licence be suspended for repeated underage sales?
a) 24 hours
b) One week
c) Up to three months (Correct)
d) Permanently, without warning

Authorities can suspend a premises licence for up to three months or revoke it entirely for persistent underage sales.

Question 4

What is the correct procedure if a customer appears to be heavily intoxicated?
a) Politely refuse service and, if necessary, arrange for them to get home safely (Correct)
b) Continue serving but suggest they switch to soft drinks
c) Offer them a strong coffee to help them sober up
d) Call the police immediately

Serving alcohol to a drunk person is illegal, and staff should refuse service while prioritising customer safety.

Question 5

What is the only acceptable reason for selling alcohol to someone under 18?
a) If they promise not to drink it
b) If they are buying it for an adult
c) There is no legal reason (Correct)
d) If they appear responsible

There are no legal exceptions to selling alcohol to someone under 18.

Question 6

Who is responsible for ensuring alcohol laws are followed in a licensed venue?
a) Any available staff
b) The Designated Premises Supervisor (Correct)
c) The security team
d) The highest-selling bartender

Every premises must have a Designated Premises Supervisor who is legally responsible for alcohol sales.

Question 7

If a customer refuses to leave after being denied service, what should staff do?
a) Offer them a free drink
b) Physically remove them
c) Ignore them
d) Call security or the police (Correct)

If a customer refuses to leave, staff should follow venue policy and call security or police if necessary.

Question 8

How often should bar staff receive training on alcohol laws and responsible service?
a) Once at the start of employment
b) Annually (Correct)
c) Only if they make a mistake
d) Every five years

Regular training ensures staff stay up to date with licensing laws and best practices for responsible service.

Question 9

What is the consequence of selling alcohol outside of permitted licensing hours?
a) A fine or up to six months in prison (Correct)
b) A verbal warning with no further action
c) A temporary price increase on alcohol
d) Immediate closure of the premises

Sellers can face fines or imprisonment for operating outside their permitted hours.

Question 10

Which of the following is a sign of alcohol poisoning?
a) Talking loudly and laughing
b) Becoming slightly unsteady on their feet
c) Drinking water and appearing sober
d) Slow breathing, vomiting, and unconsciousness (Correct)

Signs of alcohol poisoning require immediate medical attention to prevent serious harm or fatal consequences.

Question 1

What is the most important aspect of customer service in a bar?
a) Providing a welcoming atmosphere and efficient service (Correct)
b) Ensuring customers spend as much as possible
c) Serving drinks quickly, regardless of quality
d) Talking to customers only when necessary

Good customer service is about making guests feel comfortable while ensuring smooth service.

Question 2

Which of the following is an example of poor customer service?
a) Smiling and greeting customers as they arrive
b) Making recommendations based on their preferences
c) Ignoring a customer and serving someone else first (Correct)
d) Offering water alongside alcoholic drinks

Ignoring customers or showing favouritism can damage a venue’s reputation and lose business.

Question 3

What should a bartender do if a customer complains about their drink?
a) Take the drink back without offering an alternative
b) Tell them they have to finish it before ordering another
c) Assume they are trying to get a free drink and ignore them
d) Listen to their concern and offer a solution based on venue policy (Correct)

Handling complaints professionally improves customer satisfaction and maintains a good reputation.

Question 4

If a customer is unhappy with the service, what is the best way to respond?
a) Ignore them and move on to the next customer
b) Stay calm, listen to their concerns, and apologise if appropriate (Correct)
c) Explain that they are being unreasonable
d) Offer them a free round of drinks immediately

Acknowledging a customer’s complaint calmly can often resolve the issue before it escalates.

Question 5

What is the best approach when handling a difficult customer?
a) Walk away and let another staff member deal with them
b) Raise your voice to match their energy
c) Stay professional, be patient, and follow venue policies (Correct)
d) Immediately call security

Remaining calm and professional helps to de-escalate difficult situations before they require intervention.

Question 6

How should a bartender respond if a customer starts arguing with another guest?
a) Step in calmly and remind them of the venue’s policies on behaviour (Correct)
b) Serve both customers another drink to relax them
c) Ignore the situation and hope it resolves itself
d) Evict both customers immediately without discussion

Intervening early and professionally can prevent situations from escalating into physical confrontations.

Question 7

Which of the following helps prevent conflicts in a busy bar?
a) Telling customers to wait quietly if service is slow
b) Serving drinks as quickly as possible without checking ID
c) Avoiding all interactions with customers
d) Clear communication, good teamwork, and following venue procedures (Correct)

Good teamwork and communication help staff manage crowds and avoid misunderstandings.

Question 8

How should staff refuse service to a drunk customer?
a) Ignore them and serve the nest person
b) Say no and explain why (Correct)
c) Let them buy one more drink
d) Ask someone else to deal with it

Refusing service politely and professionally avoids unnecessary conflict.

Question 9

How should a bartender handle a noisy and disruptive group?
a) Wait for other customers to complain
b) Serve them more drinks
c) Ask them to be quieter (Correct)
d) Move them to another part of the bar

Addressing disruptive behaviour early helps maintain a good atmosphere.

Question 10

How should staff say no to a request that breaks venue policy?
a) Politely explain the rule (Correct)
b) Ignore them and walk away
c) Make an exception this time
d) Tell them you don’t make the rules

Giving a polite but firm explanation keeps interactions professional.

Question 1

What should staff do if they suspect drug use in the bar?
a) Speak to the individual and ask if they have drugs on them
b) Call the police immediately and make an announcement over the PA system
c) Report it to a manager or security and follow venue policy (Correct)
d) Ignore it unless it causes an issue for other customers

Staff should report suspicions to management or security so they can handle the situation appropriately.

Question 2

A customer is behaving aggressively. What is the safest first step?
a) Stay calm and try to de-escalate the situation (Correct)
b) Raise your voice to show authority
c) Physically remove them from the bar
d) Threaten to call the police unless they leave immediately

Remaining calm and trying to defuse aggression early can prevent escalation.

Question 3

Which of the following is a sign that a customer may be using illegal substances?
a) Speaking loudly and laughing
b) Being unusually secretive, paranoid, or visiting the toilets frequently (Correct)
c) Sitting quietly in the corner
d) Dancing more than other customers

Unusual behaviour such as secrecy, paranoia, and frequent toilet visits can indicate drug use.

Question 4

If a customer offers to pay with a suspicious-looking banknote, what should staff do?
a) Politely refuse the note and ask for another form of payment (Correct)
b) Accept it and let management deal with it later
c) Ask another customer if it looks real
d) Hold it up to the light but accept it if it looks close enough

Refusing suspicious notes and asking for another form of payment helps prevent fraud.

Question 5

How can bar staff help prevent theft?
a) Asking customers to keep an eye on each other’s belongings
b) Only monitoring expensive drinks and spirits
c) Avoiding involvement unless a theft has already occurred
d) Keeping a close watch on customers and reporting suspicious activity (Correct)

Being alert and reporting concerns early can help prevent theft from occurring.

Question 6

What is a sign that someone may be attempting to spike a drink?
a) Buying multiple drinks for friends
b) Hanging around near unattended drinks and acting secretive (Correct)
c) Ordering a round of shots for a group
d) Asking for a drink to be put behind the bar

People who linger near unattended drinks and act secretively may be attempting to spike someone’s drink.

Question 7

How should staff respond if a customer reports their drink has been spiked?
a) Ask them if they are sure before taking action
b) Offer them another drink for free
c) Take them to a quiet area, seek medical help if needed, and report it to management (Correct)
d) Tell them they should have been watching their drink more carefully

Customer safety is the priority, so staff should assist, report the incident, and get medical help if needed.

Question 8

What is the best way to reduce crime risks in a bar?
a) Keeping security visible and ensuring good lighting (Correct)
b) Watching only regular customers
c) Allowing groups to deal with problems themselves
d) Locking customers inside after a certain time to prevent trouble

Good lighting and visible security discourage criminal activity and keep the venue safe.

Question 9

How can staff identify potential fraud at the till?
a) Checking customer names before allowing card payments
b) Only accepting cash to avoid fraud
c) Letting customers process their own transactions
d) Watching for multiple declined card transactions or rushed payments (Correct)

Fraudsters often attempt multiple declined payments or try to rush staff into accepting suspicious transactions.

Question 10

A customer refuses to leave after being asked. What should staff do?
a) Physically remove them
b) Inform security or management and follow venue procedures (Correct)
c) Turn off the music and make an announcement
d) Allow them to stay if they promise not to cause trouble

Following venue procedures and involving security ensures staff safety and compliance with the law.

Question 1

What is the purpose of the Equality Act 2010 in hospitality?
a) To ensure all customers are treated fairly (Correct)
b) To regulate food safety standards
c) To prevent bars from refusing service for any reason
d) To allow businesses to set their own discrimination policies

The Equality Act 2010 protects individuals from discrimination and ensures fair treatment in public spaces.

Question 2

Which of the following is an example of direct discrimination in a bar?
a) Denying service to an intoxicated customer
b) Asking for ID before serving alcohol
c) Refusing entry to a group based on their race (Correct)
d) Offering special promotions on weekdays

Direct discrimination occurs when a person is treated unfairly because of a protected characteristic, such as race or gender.

Question 3

What should a bartender do if they hear a colleague making offensive remarks about a customer’s disability?
a) Join in to fit in with the team
b) Ignore it to avoid conflict
c) Assume the customer didn’t hear and move on
d) Report it to a manager and follow workplace policies (Correct)

Discriminatory behaviour should always be reported to ensure an inclusive and respectful workplace.

Question 4

Which of the following is a protected characteristic under UK law?
a) Hair colour
b) Age (Correct)
c) Favourite drink
d) Clothing style

Protected characteristics include age, race, disability, religion, sex, and other personal attributes covered under the Equality Act 2010.

Question 5

A customer with a hearing impairment is struggling to place an order. What should staff do?
a) Speak clearly, face them directly, and be patient (Correct)
b) Ignore them and serve other customers first
c) Raise their voice to make sure they are heard
d) Write the order down without speaking

Clear communication and patience help ensure all customers feel welcomed and respected.

Question 6

A customer is making offensive remarks towards another guest. What should staff do?
a) Ignore it unless someone complains
b) Assume the other guest will handle it
c) Ask them to stop and follow venue policy (Correct)
d) Move the guest to another part of the bar

Addressing discrimination and ensuring a safe environment for all customers is a key responsibility of staff.

Question 7

Which of the following best promotes inclusion in a hospitality setting?
a) Making assumptions about customer preferences
b) Serving regular customers first
c) Avoiding conversations about diversity
d) Providing equal access and treating all customers fairly (Correct)

An inclusive approach ensures fairness and a welcoming experience for all guests.

Question 8

Why is unconscious bias a concern in customer service?
a) It only applies to hiring decisions
b) It can influence how staff treat customers without realising it (Correct)
c) It has no impact on customer experience
d) It is always intentional and deliberate

Unconscious bias can affect decisions and interactions, even when unintentional.

Question 9

What is an example of reasonable adjustments for disabled customers?
a) Only allowing entry to those who can move quickly
b) Asking disabled customers to order at a separate counter
c) Keeping aisles clear and providing accessible seating (Correct)
d) Limiting service to certain customer groups

Making small changes ensures accessibility and compliance with the law.

Question 10

What should a business do to create a more inclusive workplace?
a) Train staff on diversity and challenge discrimination (Correct)
b) Allow staff to handle situations however they choose
c) Focus only on customers and not employee concerns
d) Avoid hiring people from different backgrounds

Training and awareness help create a fair and inclusive work environment for both staff and customers.

Question 1

Which UK law sets out the responsibilities of employers and employees for workplace safety?
a) The Licensing Act 2003
b) The Consumer Rights Act
c) The Health and Safety at Work Act 1974 (Correct)
d) The Food Safety Act 1990

The Health and Safety at Work Act 1974 requires employers and employees to ensure workplace safety for all staff and customers.

Question 2

What should bar staff do first if they notice a spillage on the floor?
a) Clean it immediately or place a warning sign before reporting it (Correct)
b) Walk around it and wait for the cleaner to arrive
c) Inform a manager but take no further action
d) Ignore it unless a customer complains

Spillages should be cleaned straight away to prevent slips and falls.

Question 3

Which of the following is an example of poor manual handling?
a) Bending at the knees and keeping a straight back
b) Asking a colleague for help with a heavy load
c) Using a trolley to transport stock
d) Carrying too many glasses at once without proper grip (Correct)

Incorrect manual handling can cause injuries, so staff should use safe techniques or get help when needed.

Question 4

What should a bartender do if they receive an electrical shock from a faulty appliance?
a) Continue using it unless the shock happens again
b) Report the issue and ensure the appliance is not used (Correct)
c) Try to repair the appliance themselves
d) Wait for another staff member to check it later

Electrical hazards must be reported immediately to prevent further risk to staff and customers.

Question 5

How often should fire exits in a bar be checked to ensure they are clear?
a) Once a month
b) Once a year during an inspection
c) Only if there is a fire drill
d) At the start of every shift (Correct)

Fire exits should be checked regularly to ensure they are clear and accessible at all times.

Question 6

Which type of fire extinguisher should be used for an electrical fire?
a) CO2 extinguisher (Correct)
b) Water extinguisher
c) Foam extinguisher
d) Wet chemical extinguisher

CO2 extinguishers are designed for electrical fires as they do not conduct electricity.

Question 7

What is the correct way to store cleaning chemicals in a bar?
a) Next to soft drinks to remind staff to use them
b) Under the bar for easy access
c) In a locked cupboard away from food and drink (Correct)
d) In an unmarked container to save space

Cleaning chemicals must be stored safely to prevent contamination or accidental ingestion.

Question 8

Which of the following is the most effective way to reduce the risk of burns in a bar?
a) Cooling burns with warm water
b) Using heat-resistant gloves when handling hot equipment (Correct)
c) Wearing short sleeves to avoid getting caught
d) Avoiding all hot surfaces at work

Heat-resistant gloves protect staff when handling hot glassware, equipment, or steam.

Question 9

If a customer has a serious allergic reaction, what should staff do?
a) Offer them a glass of water and wait for it to pass
b) Suggest they take a break before finishing their drink
c) Ask if they want to go outside for fresh air
d) Call for emergency medical help immediately (Correct)

Anaphylaxis is a life-threatening emergency, and immediate medical help is needed.

Question 10

What is the first step when dealing with an aggressive customer?
a) Stay calm, assess the situation, and follow venue policy (Correct)
b) Raise your voice to match theirs
c) Physically remove them from the premises
d) Serve them another drink to keep them happy

Remaining calm and following security procedures helps de-escalate difficult situations safely.

Want a structured way to test and improve your staff’s knowledge? Our tailored quizzes cover all key areas. Get in touch to see how we can help!

Colin King – CEO of HR Quizzes