Steve was a regular patron at Half Time Bar & Grill, which he visited at least 3 times/ week. Everyone know Steve and liked him. Kelly - on her first day on the job - served him a small salad and 5 beers in the course of an hour. She noticed that Steve was more relaxed but otherwise seemed fine. Kelly was amazed at Steve's tolerance. Later Don, Steve's friend, joined. He was served 2 glasses of Bourbon on the rock and left after an hour. Later, she said to Mary, a more experience server, "Man, he can sure drink a lot." Mary replied, "Yeah, he's coming here for years. Steve's fine. He must have a liver of a steel." While Kelly was concerned about how much Steve had been drinking, she overlooked it after talking to Mary. After 3 hours and 11 beers, Steve left the restaurant. The next morning, the manager on duty received a call from the local police. The previous evening, Steve was in a car accident and killed the mother of 2 children and injured himself. He had a BAC of .21 at the time of the accident. Source: Adapted from The National Restaurant Association Education Foundation (2015).

3. As a responsible staff, suggest 4 things Kelly could had done to prevent Steve from such degree of intoxication. Why? You have to describe in specific detail to get full mark in each portion. (10 marks) 4. As a seller and server of alcohol, what might happen to Kelly, the owner, and/or the establishment after the incident, in term of legal action and liability? What could be the consequence(s) (2 marks)