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

Karen Hughes, Zara Quigg, Mark A. Bellis, Amador Calafat, Ninette van Hasselt, Matej Kosir, Lotte Voorham, Ferry X. Goossens, Mariangels Duch and Montse Juan
Additional contact information
Karen Hughes: Centre for Public Health, Liverpool John Moores University, Henry Cotton Building, 15-21 Webster Street, Liverpool L3 2ET, UK
Zara Quigg: Centre for Public Health, Liverpool John Moores University, Henry Cotton Building, 15-21 Webster Street, Liverpool L3 2ET, UK
Mark A. Bellis: Centre for Public Health, Liverpool John Moores University, Henry Cotton Building, 15-21 Webster Street, Liverpool L3 2ET, UK
Amador Calafat: European Institute of Studies on Prevention (IREFREA), Rambla 15, 07003 Palma de Mallorca, Spain
Ninette van Hasselt: Trimbos-instituut, Da Costakade 45, 3521 VS Utrecht, Netherlands
Matej Kosir: Institute for Research and Development “Utrip”, Trubarjeva cesta 13, SI-1290 Grosuplje, Ljubljana, Slovenia
Lotte Voorham: Trimbos-instituut, Da Costakade 45, 3521 VS Utrecht, Netherlands
Ferry X. Goossens: Trimbos-instituut, Da Costakade 45, 3521 VS Utrecht, Netherlands
Mariangels Duch: European Institute of Studies on Prevention (IREFREA), Rambla 15, 07003 Palma de Mallorca, Spain
Montse Juan: European Institute of Studies on Prevention (IREFREA), Rambla 15, 07003 Palma de Mallorca, Spain

IJERPH, 2012, vol. 9, issue 11, 1-15

Abstract: Preventing alcohol-related harm in drinking environments is a growing international priority. Factors relating to the physical, social and staffing environments in bars can contribute to increased alcohol consumption and harm. Understanding the relationships between such factors and intoxication in European drinking environments is critical to developing appropriate interventions. We undertook a quantitative observational study in 60 bars in four European cities, in The Netherlands, Slovenia, Spain and the UK (n = 237 observational visits). Using a structured observational schedule, researchers recorded characteristics of the bar environment and rated customer intoxication levels. All physical bar characteristics showed associations with intoxication before interactions between them were controlled for. Hierarchical modelling found significant independent associations between intoxication and use of plastic glassware, promotion of non-alcoholic drinks (often energy drinks), permissive environments, poor washroom facilities, the presence of a dance floor, customer sexual activity/competitiveness and later observational time. Findings suggest that prevention efforts should focus on raising and enforcing managerial standards in bars. While harm reduction measures such as plastic glassware are often promoted for high risk bars, such measures are inadequate to address public health concerns and insufficient to demonstrate social responsibility.

Keywords: alcohol; intoxication; drinking environments; prevention; harm reduction (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2012
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