Which of the following are main methods to intervene in service when dealing with intoxicated customers?

The selected response accurately identifies key strategies for managing service to intoxicated customers. Increasing drink prices can serve as a deterrent for further consumption and encourage moderation. Serving food is an effective method to slow the absorption of alcohol in the body, which can help mitigate intoxication levels. Slowing down or cutting off the service of alcohol is a critical intervention to protect the well-being of customers and maintain a safe environment, ultimately ensuring responsible service practices.

The other options may include some good practices but lack a comprehensive approach. For instance, while encouraging hydration through water and offering transportation options are important aspects of responsible service, they do not encompass the broader range of interventions like adjusting drink prices or cutting off service. Offering discounts and creating a party atmosphere could inadvertently encourage increased drinking rather than managing it. Lastly, allowing customers to self-serve or focusing solely on non-alcoholic options may not adequately address the situation with intoxicated patrons, as direct intervention is often necessary in these cases.