Ideally, the venue should not allow you to become intoxicated at all and should - lightly and politely - cut you off or slow you down the moment they get an idea that you're starting to get tipsy.

The venue and server has already made a mistake if the customer is not sober, everything after that is effectively damage control via persuasion and a line with the police (remember, public intoxication is illegal) before they can do something stupid.

​

It's a definitely a difficult situation to manage.