Which of the following is a common way to prevent over-serving patrons?

Monitoring drink consumption and adhering to cut-off policies is a vital practice in preventing over-serving patrons. This method involves keeping a close eye on how much and how quickly individuals are drinking. By doing so, bartenders can identify when a patron has reached their limit and responsibly refuse further service. Implementing cut-off policies ensures that staff is trained to recognize the signs of intoxication and act accordingly.

This approach not only prioritizes the safety and well-being of patrons but also protects the establishment from potential liability issues that could arise from serving intoxicated individuals. It helps to foster a responsible drinking environment, encouraging patrons to enjoy their time without compromising their health or safety. The focus is on ensuring that all guests can have a great experience in a controlled and responsible manner.

Other methods, such as raising drink prices, do not directly address consumption monitoring or responsible service; instead, they might inadvertently encourage patrons to drink more quickly to get their money's worth. Similarly, encouraging faster drinking and serving larger portion sizes can lead to increased intoxication and higher risks associated with over-serving, rather than mitigating them. Thus, monitoring and adhering to cut-off policies is the most effective method for preventing over-serving.