Glossary
Specialized terms used in this Seminar and their meanings:
Absorption: The way alcohol enters the bloodstream. Alcohol is absorbed into the blood through the stomach and small intestine.
Addiction: Physical dependence upon a drug, characterized by withdrawal symptoms in the absence of the drug.
Alcoholic Beverage: 1. An alcoholic beverage is alcohol, or any beverage containing more than one-half of one percent of alcohol by volume, which is capable of use for beverage purposes, either alone or when diluted. 2. A toxic drug; a depressant that slows activity in the central nervous system, resulting in impaired mental and physical performance. 3. Liquor and Beer.
BAC: Blood Alcohol Content - The amount of alcohol in the blood determined by the percentage of alcohol in relation to other blood components. For example, .08% BAC means there are eight parts of alcohol per 10,000 parts of blood. (Also Breath Alcohol Content. Many law enforcement agencies use breath tests to determine a person’s alcohol content.)
Bar: “Bar” or “bar structure” means a surface or structure at which an alcoholic product is stored or dispensed.
Depressant: A chemical that slows down the processes of the central nervous system.
Designated driver: A person chosen to be the driver for others who are consuming alcohol. A designated driver does not drink alcohol to ensure that everyone in the group gets home safely.
Detoxification: The act of removing a poison or toxin, such as alcohol, and its effect from the body. The liver is the human body’s detoxification organ.
Distilled spirits: Alcoholic beverages made by distilling the product of fermented grains, fruits, and vegetables.
Drink equivalency: There is the same amount of ethyl alcohol in a 12 ounce bottle of beer, a 5 ounce glass of wine, and 1-1/2 ounces of 80 proof equivalent.
Drug: A chemical substance that produces a physical, mental, emotional, or behavioural change in the user.
DWIDriving while intoxicated
Ethyl alcohol: The alcohol in beverages. This is the only alcohol that can be consumed without causing severe immediate physical damage.
Fermentation Process: A chemical breakdown of fruits and or grains.
Hospitality industry: Restaurants, hotels, and other businesses that provide food, lodging, and other services.
Impairment: A decrease in physical and mental abilities.
Implied consent law: Says that anyone who drives must give their consent to submit to a BAC test or a blood test upon request of a police officer.
Intoxication: Not having the normal use of mental or physical faculties by reason of the introduction of alcohol, a controlled substance, a drug, a dangerous drug, a combination of two or more of those substances, or any other substance into the body, or having an alcohol concentration of 0.08 or more.
License: A legal document giving official permission to do something.
Licensee: A person or entity granted the privilege of selling alcoholic beverages.
Liquor: Includes distilled spirits, wine, flavoured malt beverages, and "strong" or "heavy" beer containing more than 3.2% alcohol by weight.
Liver: The organ in the human body that detoxifies alcohol.
Manager: A person chosen or appointed to manage, direct, or administer the operations at the premises of a licensee. A manager may also be a supervisor.
Metabolization: The chemical process of breaking down a substance, such as alcohol, in the body.
Minor: A person under the age of 21.
Misdemeanour: A crime less serious than a felony.
Oxidation: The process by which the body burns alcohol for elimination. The liver oxidizes 90% of alcohol, at a rate equal to about one average drink per hour.
Premises: An establishment’s building and grounds, including parking lots.
Proof: The alcohol content of distilled liquor. Equal to two times the percentage of alcohol; For example, 100 proof equal 50% alcohol content.
Public Intoxication: To appear in a public place while intoxicated to the degree that the person may endanger the person or another.
Responsible Vendor Program: A program to educate vendors and their employees and customers about selling, serving, and consuming beverage alcohol, tobacco, and tobacco products.
Responsible Vendor: Any vendor who qualifies and maintains certification in the Responsible Vendor Program.
Responsible Vendor Handbook: The handbook that is developed, published, and distributed by the program administrator and approved by the commissioner.
Server: Any employee of a vendor who is authorized to sell or serve beverage alcohol in the normal course of his or her employment or deals with customers who purchase or consume beverage alcohol.
Server Permit: The permit issued to a server upon completion of a server training course and all refresher courses.
Stimulants: Chemicals that speed up the processes of the central nervous system. Sometimes called “uppers.”
Supervisor: An employee who, under the direction of a manager as defined above if the business establishment employees a manager, or under the direction of the owner or president of the corporation if no manager is hired, directs or has the responsibility to direct, transfer, or assign duties to employees who actually provide alcoholic beverages to customers on the premises of the licensee.
Tolerance: The condition when a drug user requires increasingly larger amounts of the drug to produce the same effect. A change in the system of the user, developing with prolonged or increased use of a drug. (Remember, alcohol is a drug.)
Toxic: Poisonous; causing death, harm, or impairment.
Trainer: An individual employed or authorized by an approved training provider to conduct an alcohol server education course wherein the successful completion of the course by the student will result in the issuance of a server permit.
Tranquilizers: Depressant drugs that slow down the central nervous system. Also known as “downers.” Used in combination with alcohol, the depressant effects of both drugs are intensified, sometimes resulting in coma or death.
Vendor: Any holder of a state Class A – General, Class A – Restaurant, or Class B – Retail permit.
Wine: An alcoholic beverage made from grape or fruit juices. The alcohol content is more than one half of one percent by volume and not more than 21% of alcohol by volume.