• All reasonable steps will be taken to prevent the serving of alcoholic beverages to underage persons.
• All reasonable efforts will be made to regulate the serving of alcohol and to prevent the serving of alcohol to intoxicated persons.
• Non-alcoholic beverages will be provided at all events and food will be provided where possible. When an event takes place in a non-university facility, reasonable limitations on the duration of the serving of alcohol will be applied.
  

• Alcoholic beverages will not be served at any university-sponsored or affiliated event during the usual working hours of 8 a.m. to 5 p.m., Monday through Friday.
• Alcoholic beverages will not be served at any university-sponsored or affiliated event for more than three hours in the course of any event, nor later than 10 p.m.

II. Information
The National Safety Association asserts that alcohol may be safely absorbed by the body at the rate of one drink per hour, when "drink" is defined in any of the following ways:

• 12 ounces of beer with a 5 percent alcohol content;
• five ounces of wine with a 12 percent alcohol content;
• or one and a half ounces of 80-proof distilled spirits.

One case of beer serves eight people with three 12-ounce servings each (36 ounces of beer per person). A keg (15-1/2 gallons) serves 165 people with three 12-ounce servings each. A pony (half a keg) serves 83 people with three 12-ounce servings each. One case of wine contains 12 24-ounce bottles, or six one-and-a-half-liter bottles. Either way, the case yields 60 five-ounce portions of wine. (Three servings each for 20 people.) Hard liquor may be obtained in fifths or in liters. A fifth will yield approximately 15 one-and-a-half-ounce servings; a liter will yield approximately 18 to 20 one-and-a-half-ounce servings, depending on the accuracy with which the drinks are measured.

The consumption of alcoholic beverages may be regulated in a variety of ways. The size, purpose, and formality of the event will aid considerably in determining how the consumption of alcohol may be regulated without undue officiousness. Consider these alternatives.

• Limit the number of hours during which alcohol is served. (UTHSC-H policy prohibits the serving of alcoholic beverages for more than three hours in the course of any event). When entertainment is provided for an event, the serving of alcohol should be timed so that the effects of the "last call for alcohol" can wear off before the participants leave.
• Serving size should be regulated to keep the consumption of alcohol within reasonable and safe levels. Use beverage containers that are appropriate to the kinds of alcohol being served: shot glasses, six-ounce wine glasses, etc.

Sponsor(s) and staff (bartenders, gate-checkers, etc.) should be well-informed and, prior to the scheduled event, staff should be alerted to the following:

• the location of the nearest telephone; for UTHSC-H police, dial 792-HELP or 792-4357
• the location of first-aid provisions. University police usually carry a first-aid kit. the method to be used for verifying underage guests, e.g., checking drivers' licenses at the entrance to the function.
• the procedures for handling illness or unruly behavior. The campus police can aid in identifying intoxicated individuals who may need assistance. the identity of the staff member designated to make provisions for transporting intoxicated individual(s) to their homes via taxi at university expense. This staff member should have sufficient cash to pay taxis at the site of the function. (An official receipt must be collected from the taxi driver for reimbursement by the university). The designated staff member should prepare a list of taxi services and their telephone numbers in advance.