Which of the following is NOT a recommended strategy to prevent intoxication?

The strategy of selling doubles for quicker service is not recommended for preventing intoxication because it encourages customers to consume alcohol more rapidly and in larger quantities. This approach can increase the likelihood of excessive drinking, leading to a higher risk of intoxication.

In contrast, the other strategies are proactive measures aimed at reducing intoxication. Offering food and non-alcoholic options allows patrons to balance their alcohol consumption with substance that can mitigate the effects of alcohol. Slowing service when necessary helps staff monitor patrons more effectively and intervene when necessary, ensuring responsible drinking. Diverting choices towards lower-proof options also assists in reducing alcohol intake, promoting a safer drinking environment. Each of these strategies supports a more responsible approach to alcohol service, enhancing the overall safety and enjoyment of the patrons.