Which of the following is a common method to prevent overserving customers?

Implementing a service limit and offering food with drinks is a proactive approach to prevent overserving customers. By establishing a service limit, establishments can control the amount of alcohol served to each patron, which helps mitigate the risks associated with excessive drinking. This can be particularly effective in promoting responsible drinking and ensuring that customers remain within safe limits.

Additionally, offering food with drinks is vital because it slows the absorption of alcohol in the bloodstream. Consuming food alongside alcohol not only helps to reduce the effects of alcohol but also encourages a more social and moderated drinking environment. This combination of limited service and food availability creates a balanced atmosphere that prioritizes customer safety and well-being.

In contrast, the other options do not support responsible drinking practices. Unlimited drinks during promotions can lead to rapid consumption and intoxication, while encouraging customers to order shots promotes quicker alcohol intake. Serving alcohol only after 10 PM does not address the issue of overserving in a comprehensive manner and could lead to irresponsible drinking behaviors during later hours.