UF Health Event Alcohol Policy

UF Health Alcohol Policy 

UF Health understands that alcohol, when managed appropriately, can be an acceptable addition to an event. It is imperative, however, that UF Health employees and event organizers always consider the safety and well being of our guests, students, staff and faculty and the reputation of UF Health when executing any event. By adhering to alcohol-related policies and best practices, UF Health event planners send the message that overconsumption and underage drinking are not acceptable or consistent with the values and practices of UF Health.

General Requirements

  • As a member of University of Florida Health, UF Health Shands follows the University of Florida Alcohol Policy.
  • Review Finance & Accounting directives here
  • Summary of Alcohol Use Requirements
    • No alcohol shall be served during UF Health normal business hours, 8 a.m. to 5 p.m., Monday through Friday.
    • Precautions should be taken to ensure that alcoholic beverages are not served to persons under the legal drinking age, to persons who appear intoxicated or to persons known to be addicted to intoxicants.
    • A person(s) over the legal drinking age must be designated as the server(s) and shall not consume alcoholic beverages.
    • Any event taking place in a UF Health Shands facility requires an Alcohol Use For Events approval request form (PS125350) to be submitted to the Public Functions Coordinator at events@hsc.ufl.edu.
    • For UF Health-sponsored events taking place at a University of Florida site/facility, an alcohol approval request must also be made through the University.
    • UF Health events shall serve beer and wine only. Requests for an exception to this policy should be submitted to the Public Functions Director to be forwarded to the Senior Vice President of Health Affairs SVPHA for consideration and approval. All requests must provide a detailed justification to support the exception.
    • Non-alcoholic beverages must be available at the same place as the alcoholic beverages and be featured as prominently as the alcoholic beverages. A sufficient amount of non-salty, non-“snack” food must also be available.
    • Do not include drinking contests or any other activity which encourages the rapid and/or excessive consumption of alcoholic beverages.

Alcohol Service Best Practices

  •  The University of Florida dictates an event be 30% alcohol, 70% food.
    • Keep the focus on your event activities and not the alcohol
    • Always provide food when serving alcohol.
  • Limit the amount of salty, greasy or sweet foods because they tend to increase thirst.
  • Provide an equally appealing non-alcoholic option such as a festive punch or spritzer drink.
  • Hire professionally licensed and insured bartenders.
  • Discontinue alcohol service 30 to 60 minutes prior to the end of the event.
    •  If the event lasts more than two hours, alcohol should not be served during the last hour of the event.
    • For events lasting less than two hours, service should end at least 30 minutes before the scheduled end of the event.
  • Use tickets or other means to limit/monitor the number of alcoholic drinks consumed.
  • Beer and wine are better than hard liquor, given the relative alcohol content.
  • Provide options for alternative transportation – do not allow intoxicated individuals to drive.
  • Behavioral cues of intoxication may include:
    • Changes in inhibitions or notable changes in behavior, becoming loud, talkative or mood swings.
    • Signs of poor judgment, inappropriate behavior, gestures, language or becoming overly friendly.
    • Changes in reaction, unfocused eyes, slurred or slowed speech or losing train of thought.
    • Changes in coordination, stumbling or dropping belongings.