Drunk and Disorganised: Relationships between Bar Characteristics and Customer Intoxication in European Drinking Environments

Hughes, Karen; Quigg, Zara; Bellis, Mark A; Calafat, Amador; Hasselt, Ninette van; Košir, Matej; Voorham, Lotte; Goossens, Ferry; Duch, Mariàngels; Juan, Montse

doi:10.3390/ijerph9114068

Cited by 37 publications

(16 citation statements)

References 27 publications

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“…When the priming dose of alcohol contained caffeine, either as part of an energy drink (Marczinski et al, 2013, in press) or as an additive (Heinz et al, 2013), participants reported a greater desire for more alcohol. These laboratory-based findings coincide with findings from field studies where bar patrons who consume AmED beverages are more likely to leave bars intoxicated (Hughes et al, 2012; Thombs et al, 2010). There appears to be a dose dependent relationship between level of caffeine use (via energy drinks or cola beverages) and the magnitude of alcohol intoxication in bar patrons (Thombs et al, 2011).…”

supporting

confidence: 83%

Faster self-paced rate of drinking for alcohol mixed with energy drinks versus alcohol alone.

Marczinski¹,

Fillmore²,

Maloney³

et al. 2017

Psychology of Addictive Behaviors

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The consumption of alcohol mixed with energy drinks (AmED) has been associated with higher rates of binge drinking and impaired driving when compared to alcohol alone. However, it remains unclear why the risks of use of AmED are heightened compared to alcohol alone even when the doses of alcohol consumed are similar. Therefore, the purpose of this laboratory study was to investigate if the rate of self-paced beverage consumption was faster for a dose of AmED versus alcohol alone using a double-blind, within-subjects, placebo-controlled study design. Participants (n = 16) of equal gender who were social drinkers attended 4 separate test sessions that involved consumption of alcohol (1.97 ml/kg vodka) and energy drinks, alone and in combination. On each test day, the dose assigned was divided into 10 cups. Participants were informed that they would have a two hour period to consume the 10 drinks. After the self-paced drinking period, participants completed a cued go/no-go reaction time task and subjective ratings of stimulation and sedation. The results indicated that participants consumed the AmED dose significantly faster (by approximately 16 minutes) than the alcohol dose. For the performance task, participants’ mean reaction times were slower in the alcohol conditions and faster in the energy drink conditions. In conclusion, alcohol consumers should be made aware that rapid drinking might occur for AmED beverages thus heightening alcohol-related safety risks. The fast rate of drinking may be related to the generalized speeding of responses following energy drink consumption.

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supporting

confidence: 83%

Faster self-paced rate of drinking for alcohol mixed with energy drinks versus alcohol alone.

Marczinski¹,

Fillmore²,

Maloney³

et al. 2017

Psychology of Addictive Behaviors

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“…This non‐participant observation study identified alcohol‐related affordances related to: alcohol access, regulations, furnishing, alternative opportunities for action, décor and lighting, drink and accessory availability, and action opportunities provided by others. Many of these identified features have been associated with increased, problematic consumption and alcohol‐related harm within previous research (e.g., Doherty & Roche, ; Gruenewald, ; Homel & Clark, ; Hughes et al., , ; Kilfoyle & Bellis, ; Livingston, ; Miller et al., ; Nusbaumer & Reiling, ; Stockwell et al., , ; Toomey et al., ; Wagenaar et al., ). These findings further support the idea that contextual features may influence alcohol consumption, which could help address some of the limitations of dominant social cognition models focusing solely on cognitive determinants of behaviour when looking to prevent alcohol misuse (e.g., Gerrard et al., ; Vlaev & Dolan, ; Webb & Sheeran, ).…”

Section: Discussionmentioning

confidence: 61%

Affordances for drinking alcohol: A non‐participant observation study in licensed premises

Hill

Pilling

Foxcroft

2018

Euro J Social Psych

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Alcohol misuse is a pressing area of public health concern. This non‐participant observational study investigated the functional characteristics of on‐licensed premises where alcohol is consumed. Seven different licensed premises from South Central England were visited and observed for similar three hour periods on Saturday evenings. Observations within these ecological niches were grouped using a functional taxonomy of affordances and effectivities related to alcohol drinking. Affordances provide a theoretically grounded and useful concept for evaluating how individuals behave in drinking contexts, while identifying action opportunities for inhibiting and promoting consumption. Identified alcohol‐related affordances were related to: Alcohol access, regulations, furnishing, alternative opportunities for action, décor and lighting, drink and accessory availability, and action opportunities provided by others. This research has implications for understanding alcohol consumption in real‐time, social environments, with direct implications for preventing excessive consumption within community alcohol outlets.

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“…The first registration form was based on similar studies in Sweden [35] and new variables were added in 2006. In 2011, the form was based on a schedule developed by Graham et al [38], which Hughes and her colleagues [39] also used.…”

Section: Measurementsmentioning

confidence: 99%

Factors associated with over‐serving at drinking establishments

Buvik¹,

Rossow²

2015

Addiction

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Aims: To address characteristics of drinking establishments, bartenders and patrons that may affect the likelihood of over-serving.Design: A systematic examination of 425 purchase attempts with pseudo-intoxicated patrons enacting scripts that, according to the law, should lead to the denial of alcohol sales.Setting: Drinking establishments in the three largest cities in Norway were visited by male and female actors aged 20-30 years on weekend nights.Measurements: Over-serving was recorded when the pseudo-intoxicated patron was served alcohol. Characteristics of the drinking establishment, the bartender and the pseudointoxicated patron were systematically recorded.Results: Pseudo-intoxicated patrons were served in 347 of 425 purchase attempts (82%). In bi-variate analyses, over-serving rate increased with venue characteristics, music/noise level and intoxication level among patrons. These factors were inter-correlated and correlated with poor lighting. Over-serving rate was also higher when the pseudo-intoxicated patron was female and when the purchase attempt occurred after midnight. In multi-variate analyses, two factors increased the likelihood of over-serving significantly: a high problematic bar indicator score (poor lighting, high music/noise level and high intoxication level among patrons) (adjusted OR=3.5, 95% CI = 1.9 , 6.4) and female gender of pseudo-intoxicated patron (adjusted OR=2.6, 95% CI=1.4 , 4.7). The rate of over-serving was 95% when both risk factors were present and 67 % when both factors were absent. Conclusions:In the Norwegian intoxication oriented drinking culture, over-serving occurs frequently, even in the absence of risk factors such as poor lighting, loud music and high intoxication level among patrons.

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Drunk and Disorganised: Relationships between Bar Characteristics and Customer Intoxication in European Drinking Environments

Cited by 37 publications

References 27 publications

Faster self-paced rate of drinking for alcohol mixed with energy drinks versus alcohol alone.

Faster self-paced rate of drinking for alcohol mixed with energy drinks versus alcohol alone.

Affordances for drinking alcohol: A non‐participant observation study in licensed premises

Factors associated with over‐serving at drinking establishments

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