In what situations should a manager be involved with alcohol service?

A manager should be involved with alcohol service primarily when a customer is refusing to leave or is overly aggressive. This situation poses a potential safety risk for both the staff and other patrons. Managers are trained to handle conflicts and disruptive behavior in a manner that ensures the safety and comfort of everyone in the establishment. Their involvement can help de-escalate tensions and enforce policies regarding alcohol service and responsible behavior.

In contrast, a customer being polite does not indicate any concern that would necessitate managerial intervention. When drinks are running low, it is typically the responsibility of the serving staff to manage inventory and ensure customers are served without requiring a manager's presence. For large parties, while there may be some logistical considerations, it generally does not indicate a need for managerial oversight in terms of alcohol service unless other issues arise.