Most of us – hopefully, all of us – do our best in the golf industry to prevent impaired driving in order to prevent tragedy with not only our members and guests, but also the public if somebody is driving inebriated.
Laws and attitudes have changed over the years and there is zero tolerance towards impaired driving, with plenty of onus for preventing it on establishments that serve alcohol.
That tolerance level could become even more stringent with news that the federal legal blood-alcohol limit could be dropped from 0.08 to 0.05 to prevent drunk driving. For more, see this story from CBC News.
There have been plenty of arguments both for and against such a change, including the observation that intoxication levels depend on each individual, as does the onus to act responsibly when consuming alcohol.
As you’ll see in the CBC story, the restaurant industry is concerned with the effects of lowering the limit.
The fear is that people might be afraid to have even one beer or glass of wine after a round or at dinner or that people might not have a drink until they get home. That might subside once they get a handle on what 0.05 means as far as consumption.
What do you think the effect would be on the food and beverage operation where you work in the golf industry? That’s the topic of this week’s GNN Poll.
You can vote below or on the GNN home page and please feel free to add some thoughts in the Comments section below.
How would you describe the impact on the food and beverage operation at the golf club where you work/play if the national blood-alcohol limit is lowered from 0.08 to 0.05?
- Devastating (48%)
- Minimal (42%)
- No impact at all (10%)