The year 2021 once again saw the news landscape dominated by Covid-19 but, October 2021 witnessed the notable story surrounding the alarming number of drink spiking incidents for the previous two months. It was reported there were almost 200 recorded cases of drink spiking in the UK for August and September 2021. Naturally this commanded headlines due to the concerning nature of the figures being presented and led to many asking why they were so high and how to reduce them?

Understandably, the rise in cases led largely to a lot of information about what individuals should do to try and decrease the risk of their drink being spiked but we at Alliance Online want to take a different focus. Being a national wholesaler of non-food catering products to the hospitality and leisure industries we wanted to discuss how businesses can help prevent spiking incidents.

Naturally, wondering where to start for an initiative such as protecting against spiking can seem daunting so allow us to offer the following advice.

Education

A good place to start is educating your staff. By this we mean teach them the known symptoms which present when someone is spiked. Your staff will already be familiar with the effects of alcohol on people and will have an appreciation for when someone is nearing their limit but spotting a potential spiking is different. A key differential is the onset time as most drugs take effect within 10 – 15 minutes of consumption with the most common effects being:

·       Confusion

·       Nausea and vomiting

·       Slurred speech

·       Poor coordination

·       Unconsciousness

·       Memory loss

Should a member of staff notice a sudden and drastic change in someone’s manner it could be a sign they have been spiked. This is especially so if their behaviour appears to be out of character. Should this scenario arise, staff should be taught to approach the individual and begin to assess their situation via the following means:

1.       Ask how much they have had to drink. Your staff may have been monitoring them and have an idea but it’s always best to know how much they have consumed. If their behaviour isn’t typical of someone who has drunk their number of drinks it may be a sign they have been subject to a spiking.

2.       A few simple questions. If someone is showing poor coordination and memory loss ask them a collection of simple questions such as their name, where they are, how they got there. If the person is struggling with these questions or incapable of answering them medical advice may need to be sought.

3.       Query who they are with. Your staff should not be afraid to politely ask the person if they recognise the individuals they are with, specifically if they hadn’t consciously noticed them interacting prior to their behavioural shift.

After asking these questions if your staff suspect a spiking, they should try to keep the individual calm and on premises and attempt to contact medical help. Having a quiet separate area where someone can be taken and monitored whilst help is sought can be a huge benefit for pubs and bars as it helps to prevent a sense of panic taking over other guests. Situations such as spikings need to be handled calmly by staff as they can be stressful for the effected individual.

Vigilance is another key aspect which should be instilled in staff members, whether it be watching for suspicious behaviour or recognising when someone is asking for help.

Ask for Angela

A well-known nationwide initiative which is active in a lot of nightlife venues is the “Ask for Angela” strategy. The basic premise allows someone who may feel unsafe the ability to simply ask any staff member if they can “Speak to Angela” immediately highlighting to staff something is not right. This code word alerts the workers of the venue you require help and potentially separating from your current company.

Following on from this a member of staff will approach you and inform you Angela is behind the bar and could you go there to speak with her. It is at this point you can explain the issue. The initiative has a variety of uses but ultimately is there to provide a universal safety term. As such, ensure your staff are aware of the strategy even if your business does not actively market it.

Anti-Spiking Devices

Being wholesalers to the hospitality and leisure industries amongst others, we feel it’s our responsibility to offer our clients an option to try and help reduce spiking incidents. One such product is the range of anti-spiking bottle stoppers we offer called the “Spikey”. The low-density polyethylene stopper has a diameter of 2cm making it perfect for most industry standard beer, wine, alcopop and soft drink bottles whilst also benefitting from low warpage too. To use simply insert a straw through the hole in the middle then place the spikey into the neck of the bottle. Doing so forms a physical barrier between the liquid in the bottle and its external environment, meaning other liquids cannot be added.

The presence of such products can help ease a customer’s mind knowing their drink is protected against spiking allowing them to relax more and enjoy their night out.

Atmosphere

Ultimately, a way to prevent spiking occurring is by promoting an atmosphere of mutual vigilance from both staff and patrons. Ensure staff have an approachable demeanour so should someone want to report something they have seen they can do so easily. Equally, an ambience of watching out for one another will help to build your business a reputation as a haven where individuals can enjoy a night out without worrying for their safety.